Italian: Pizza Dough
Source of Recipe
"Briguglio-Perniciaro-Cucco Cookbook"
List of Ingredients
1 pkg. Dry Yeast (1/4 oz.)
1 cup Warm Water
1 tsp. Sugar
1 tsp Salt
1/4 cup Olive Oil
3 cups Flour, sifted
Recipe
To make the dough, dissolve the dry yeast in a cup of warm water and set aside. Place flour in a large mixing bowl and form a well in the center, add the sugar, salt, oil and the water with the dissolved yeast.
Use a wooden mixing spoon or a whisk to stir in the flour with the liquid in the well. Then gradually blend the entire mixture thoroughly by hand until a ball of dough is formed. Knead for two or three minutes until pliable. Add additional flour if necessary to eliminate sticking.
Place the dough in a large bowl that has been greased on the entireinside with cooking spray or olive oil. Spray the dough in the bowl also with cooking spray. Cover the dough and let rise at room temperature for about three (3) hours. Remove the dough from thebowl and knead for a few minutes. Use additional flour to avoid sticking. Place the dough in a container and put in the refrigerator
for two or three hours.
Note: This dough, in addition to making pizza shells, can be used for making stromboli, calzones and frittells. It is also very low in fat and sodium, and is cholestorol free!
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