ABM Parmesan Thin Crust Pizza Dough
Source of Recipe
Recipe by Linda Stradley. From her website at: http://www.geocities.com/familysecrets/
List of Ingredients
2/3 cup warm water (110 degrees F.)
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
2 cups bread flour
1/2 cup freshly grated Parmesan cheese
2 teaspoons instant active dry yeast
Recipe
Add water, salt, olive oil, bread flour, Parmesan cheese, and yeast to bread machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes. Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
PIZZA TIP - A common problem is that the topped pizza sticks to the baker's peel. Giving the peel a quick jerk may work, but it may also jerk your toppings off the pizza as well. A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone.
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