Pizza Dough

From: "Stephen M. Lacy"

Dat e: Fri, 12 Nov 1993 02:05:51 -0500 (EST)

Here's what I've come up with after about a year of experimenting (and a

large number of bad pizzas!)

Steve's Pizza Dough (with secret ingredient)

Cups flour.

1/3 Cups water (warm, for the yeast)

package quick-rising yeast.

Salt (approx. 1/2 tsp)

Sugar (approx. 1/2 tsp)

Extra Virgin Olive Oil (approx 1 1/2 tbsp)

....and the secret ingredient is:

Grated Parmesan Cheese (approx 1/4 C)

Now, I'm not one to go with exact measurements unless I have to, so

here's my best (and first) attempt to describe the amounts used in this

recipe:

Mix yeast with warm water, in seperate measuring cup, not in the

mixing bowl. You want to do this first so that the yeast has time to

"get going" before you add it to the rest of the ingredients.

Put flour, sugar, salt, cheese, and oil in bowl. There's no need to

stir yet.

Get yourself ready to mix, then add water and yeast to bowl. As

soon as you add the water you want to try to get it well mixed as

quickly as possible. Mix until all ingredients are blended. When

ingredients are mixed, dough should be sticky to the touch, but not to

runny. I then "cut" the dough at least a dozen times, with my mixing

spoon. This is (I think) what takes the place of kneading the dough.

Let dough rise for 30-45 minutes. Rember that it needs to be both

warm and moist to rise. What I usually do is turn the oven on bake for

about 3-4 minutes (any temperature will do) then turn it OFF, open the

door for a few seconds (to let it cool down slightly) then cover the

bowl with a wet towel, and place in the oven, door closed.

After this first rising period, you should take the dough out,

lightly sprinkle it with flour to keep it from sticking to your hands,

and "punch" the dough down. This amounts to just pressing it a little

http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/pizza-dough-4.html (1 of 3) [12/17/1999 11:29:55 AM]

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