Pizza Dough 2
Source of Recipe
CAPE COD TIMES 1/02
Recipe Introduction
Here's a recipe for a tasty but basic dough to get you started on making pizzas at home.This is included in "Recipes from a Vegetarian Goddess," by Cape author Karri Allrich (Llewellyn Publications, 2000, $17.95.)
List of Ingredients
1 1/2 teaspoons dry active yeast
1 3/4 cups warm water
1 1/2 teaspoons sea salt
2 tablespoons honey
4 tablespoons olive oil
1 tablespoon Italian herbs
4 cups unbleached flour
2 tablespoons cornmeal
Recipe
Bread machine: Place the ingredients in your bread machine in the order suggested by the manufacturer. Set on "large loaf", "dough" cycle. When cycle is complete, remove dough and punch down.
By hand: Dissolve yeast in water with salt and honey. Add in the oil, herbs, flour and cornmeal. Form dough into a ball. Knead for 10 minutes and smooth into a ball. Place in an oiled bowl and cover with oiled plastic wrap. Let rise for 1 1/2 hours. Punch down.
Divide the dough in half, if two round pizzas are desired (if you want one large rectangle pizza, do not divide). Roll out and stretch each half to about 12 inches. Cover and let rest 10 minutes.
If you are using a pizza pan, sprinkle it with cornmeal. Lay the dough on the pan. If you are using a pizza stone, lay your dough on a well-floured peel and preheat your stone in the oven. Let the dough rest while you create your topping. Makes two 10 to 12-inch pizzas.
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