An Inside Look at Healthy Living...

Sunday, March 8, 2015

Pizza Dough

PIZZA DOUGH
Servings: 4 mini crusts

INGREDIENTS

  • 3 to 3-1/2 cups all-purpose flour
  • 1 package active dry yeast
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons canola oil or olive oil

DIRECTIONS

  1. IN A LARGE BOWL, MIX 1-3/4 CUPS OF THE FLOUR WITH YEAST AND SALT; ADD WARM WATER AND OIL. BEAT WITH A WHISK FOR 3 MINUTES. USING A WOODEN SPOON, STIR IN ANOTHER 1-1/4 CUPS FLOUR UNTIL THE MIXTURE HOLDS TOGETHER. PLACE DOUGH ON A LIGHTLY FLOURED SURFACE. KNEAD IN ENOUGH OF THE REMAINING FLOUR TO MAKE A MODERATELY STIFF DOUGH THAT IS SMOOTH AND ELASTIC AND LUMP-FREE. WRAP HALF THE DOUGH IN PLASTIC AND FREEZE FOR LATER USE; COVER REMAINDER AND LET IT REST FOR ABOUT 10 MINUTES.
  2. HEAT OVEN TO 425 DEGREES F. ON A LIGHTLY FLOURED SURFACE, DIVIDE DOUGH INTO 4 PORTIONS AND ROLL EACH INTO A 6-INCH CIRCLE. TRANSFER TO A GREASED BAKING SHEET. BUILD UP EDGES SLIGHTLY; PRICK BOTTOMS OF CRUSTS. BAKE ABOUT 8 MINUTES. SPREAD SAUCE AND TOPPINGS ONTO CRUST AND BAKE FOR ANOTHER 8 MINUTES.

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