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    Pizza Dough: Garlic Thin Crust


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 tsp active dry yeast
    2 cup bread flour
    1/4 tsp salt
    3 x cloves fresh garlic minced or pressed
    1/2 tbl olive oil
    2/3 cup water lukewarm

    Recipe



    * [The original author's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand.

    * Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the cookbook for any pizza-lover!]

    * If using a bread machine, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll.

    * If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes.

    * For a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicker at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch.

    * Serving Ideas : Form extra dough into breadsticks and bake alongside

    * NOTES : Donna Rathmell German sez: "For garlic lovers everywhere! Top with anything. I keep a jar of minced garlic in the refrigerator for this dough, and use 2 heaping teaspoons."
    * Curtis sez: "This is one place where I agree that minced garlic jar works just fine, and I agree also with the 2 heaping teaspoons for this recipe. I make a double recipe using one 2 1/4 teaspoon standard packet of active dry yeast and doubling all other ingredients. The double recipe works great on the Dough setting of my 1-1/2 pound loaf Hitachi bread machine."

    * SINGLE RECIPE MAKES ENOUGH DOUGH FOR ONE 16-INCH THIN CRUST PIZZA

 

 

 

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