Pizza dough (ew)

Yield: 2 Pizzas

Measure Ingredient
1 teaspoon Active dry yeast
1⅔ cup (to 2 C) unbleached or all- purpose white flour
1 cup Cake flour
1 teaspoon Salt

In a measuring cup or small bowl, sprinkle yeast ovr ¼ cup warm water; stir until dissolved. In a mixing bowl, combine 1⅔ cups of the unbleached or all-purpose flour, cake flour and salt. Make a well in the center of the flour mixture and pour in the yeast mixture.

With a wooden spoon, gradually stir in the flour, adding ¾ cup warm watr as you mix. Turn the dough out onto a lightly floured surface and knead until very smooth, soft and no longer sticky, about 10 minutes, adding additional flour as needed to keep the dough from sticking. (The dough should still be quite wet, however.) Set the dough in an oiled bowl and turn to coat lightly. Cover with plastic wrap and let rise until doubled, 2 to 2 ½ hours.

About 10 minutes before baking pizza, turn the dough onto the floured board, punch it down and knead briefly. Use a pastry cutter or a thin, sharp knife to divide the dough in half. (If you pull the dough apart, you risk tearing the gluten strands.) Pat each half into a ball and flatten into a disk. Proceed as directed in any of the following pizza recipes. (The dough can be made ahead, enclosed in a plastic bag and stored in the refrigrator for up to 2 days or in the freezer for up to 2 months. Defrost for at least 8 hours in the refrigerator and bring to room temp. before using.) Makes about 1 ½ lbs. of dough, enough for two 12-inch pizzas.

Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399

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