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    Restaurant Pizza Crust


    Source of Recipe


    Internet

    List of Ingredients




    2 c. warm water
    2 T. brown sugar
    2 T. yeast

    Whisk together and let proof. (Get bubbly, about ten minutes time.)

    2 T. olive oil
    1 1/2 t. salt
    5 c. bread flour


    Recipe



    Add the rest in order and mix together well. Then knead 5 minutes or so. Cover and let rise. Roll out two large crusts from this dough and bake. Before I had my pizza oven, I use to roll out my dough and put it on a pizza peel sprinkled with corn meal. (You can buy the pizza peels at restaurant supply shops.) Then I would put my toppings on and slide the pizza onto tiles that were preheated in my 500 degree oven. (You can buy the tiles through a tile shop or a cooking catalogue.) It would take about 8-12 minutes to have a nice crispy pizza. I would then pull the pizza out with a long handled pizza peel (also bought at a restaurant supply shop) and slide it directly onto a pizza pan.


    It was worth the initial cost for these special pizza tools as I have used them weekly (Saturday night is often pizza night!) for the past nine years.



 

 

 


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