Title: Traditional Pizza Dough
Categories: Bread Pizza
Yield: 1 Serving
| MMMMNORMA WRENN |
| NPXR56B |
| 2 3/4 | c | Bread flour |
| 1 | ts | Salt |
| 1 | ts | Active dried yeast |
| 1 | ts | Sugar |
| 3/4 | c | Warm water (about) |
| 1 | tb | Olive oil |
In a small bowl, combine yeast, sugar and 1/4 cup water; leave until
frothy. Add yeast liquid to flour with remaining water and oil. Mix to a
soft dough; knead on a floured surface 10 minutes until smooth. Place in a
greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes
or until doubled in size. Punch down dough and knead briefly. Oil an
12-inch pizza pan. Place dough in center of pan; press out to edges with
you knuckles. Pinch up edges to make a rim. Use as directed in recipe.
VARIATIONS: If perferred, bake in a 14" x 10" jellyroll pan, or as 4
individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped
fresh herbs (or 1 tablespoon dried herbs) into the dough. If prefered,
knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use
2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as
required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread
flour and 1/3 cup cornmeal. Source: The Pizza & Pasta Cookbook,
Contributing authors: Sarah Bush and Lesley Mackley with more than 500
color illustrations - - - - - - - - - - - - - - - - - - Preparation Time:
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