Friday, June 5, 2009

E-A-S-Y Pizza Dough

Note: never make yeast dough in a metal bowl or with metal utensils. It retards the yeast growth.
  • 1 pk active dry yeast
  • 1/2 c warm water and 1 c water - seperated (105-115 degree, no more)
  • 1 tablespoon sugar
  • 4 1/2 cups all purpose flour
  • 1 tsp salt
  • 1 T light oil, plus extra to coat rising bowl.
  1. Dissolve sugar in 1/2 c water and add yeast while warm.
  2. Set Aside for 5 minutes. It will "grow".
  3. Sift flour and salt together into large bowl.
  4. Make a well in center of the dry mixture and pour the additional water, oil, and yeast mixture into the well.
  5. Stir until it begins to form a ball, then turn onto a clean light;y floured surface.
  6. Knead for 4-5 minuted turning repeatedly.
  7. Lightly oil the dough and inside of a clean glass bowl.
  8. Put dough ball inside the bowl,cover with a warm towel, and set in a warm place until doubled. About an hour.
  9. You can use the dough at this point, but for a more developed texture and flavor, punch it down, reshape into a ball, and let it rise again.
  10. You can refrigerate or freeze the dough at this point.
  11. Divide into 1-3 balls depending on the size of your pizza and the thickness you want the crust.
  12. Sprinkle pizza sheets with corn meal for a little crunch and roll out your dough ontothe pan. "Pock" and pre-bake for 5-7 minutes. Add your choice of pre-cooked toppings and cheese and bake again until cheese is bubbly and browned.
Blog Widget by LinkWithin