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Tuesday, February 21, 2006

Master Pizza Dough

Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

3 to 3 1/2 cups all-purpose flour(of half white and half whole wheat)
1 package FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130*F)
2 tablespoons olive or vegetable oil
Cornmeal

In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. Bake at 400*F for 15-20 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

1 Comments:

At 8:05 PM, Blogger B O B said...

Thanks for the post, Amy.

This is something I need to do. I use party p pizzas and doctor the top. Its been awhile since I have done some bread making and I need to get back in the habit.

 

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