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    Basic Pizza Dough


    Source of Recipe


    internet

    List of Ingredients




    2 ts Active dry yeast
    1 ts Sugar
    1/3 c Warm water (110 degrees F.)
    1 1/4 c Warm water (110 degrees F.)
    2 ts Honey
    2 1/2 ts Salt
    2 tb Olive oil
    About 3 1/2 cups unbleached
    -flour

    Recipe




    Dissolve the yeast and sugar in the 1/3 cup warm water. Let it proof
    until puffy, about 10 minutes.

    Stir together the yeast mixture, remaining warm water, honey, salt,
    olive oil and 1 cup of the flour in a large mixing bowl. Whisk until
    blended. Add remaining flour, a little at a time.

    Turn out the dough onto a floured board and let rest for 5 to 10
    minutes while you wash the bowl and rub it with a few teaspoons of
    olive oil. Then knead dough for 3 minutes. Place dough in bowl and
    turn to coat it well with the olive oil. Let rise for about 1 hour,
    or until doubled in bulk.

    Punch down dough. At this point you may form the pizzas, or
    refrigerate the dough for several hours, well wrapped in plastic so
    it won't dry out. (Although a refrigerator rest is not necessary, it
    makes the dough easier to handle.)

    Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust
    pizzas.


 

 

 


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