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Pizza Dough
Pizza Dough
From: [email protected] (Jeffrey V. Butera)
Dat e: Mon, 15 Nov 1993 23:41:47 GMT
The following produces a rather crispy dough (see notes at bottom!):
1
1
3
envelope dry yeast (I like Fleishmann's Rapid Rise(tm))
/4 teaspoon sugar
/4 cup lukewarm water (75-80 degrees F. Too hot and you'll
kil the yeast, too cold and the yeast won't activate.
If anything, err towards the cooler side - the slower
it rises, the better...)
Stir yeast and sugar into water, let sit for 8 minutes or so.
It should become slightly foamy with a familiart "yeast" odor.
No foam after 6 or so minutes and the yeast was bad or your
water wrong temperature. I haven't had a yeast problem yet.
In a bowl (or food processor) mix
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1
3/4 cups unbleached all-purpose flour or bread flour
/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10-20 seconds. By hand, just jump
in and mix away. If you've never done dough before, it gets
a little sticky.
If the dough is a little dry (ie: flour left on sides of bowl
and you absolutely can't get it mixed) add 1/2 teaspoon water
and try until you get it. If measured right, you shouldn't need any
additional water.
On a floured surface pick up dough and throw it down HARD 8-10 times
(really, you can't hurt it, think of your boss...) Continue
kneading for 2 minutes or so. if dough is a little sticky, dust
your finger and counter with flour, but as little as possible).
That it. Either rolls out by hand for an 11" pizza (14" thin
or 7" thick).
Bake at 500F in pre-heated oven for 8-12 minutes, the edges will
turn nice golden brown when done. Dough will be firm and cripy,
http://www.cs.cmu.edu/~mjw/recipes/pie/pizza/pizza-dough-5.html (1 of 2) [12/17/1999 11:29:59 AM]
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