Pasta Per Pizza
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Pasta Per Pizza
  Pasta    Pizza    Bakery    Italian    Vegetarian  
Last updated 6/12/2012 12:48:36 AM. Recipe ID 9733. Report a problem with this recipe.
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      Title: Pasta per pizza
 Categories: Bakery, Italian, Vegetarian
      Yield: 2 Pizze
 
      1 ts Dried yeast
  1 1/2 c  Warm water
      2 tb Olive oil
  1 1/2 ts Salt
      4 c  Unbleached all-purpose flour
 
  Stir the yeast into the water in a large bowl & let proof for 10
  minutes. Stir in the olive oil.  Whisk in the salt & add flour a cup
  at a time. Knead until soft & velvety, about 10 minutes. Cover & let
  rise until doubled. Punch dough down & divide it in half.  Roll
  halves into balls & let them rise under moist cloths for 20 to 30
  minutes. Use in the following recipes. VARIATIONS: For Neapolitan
  Pizza, omit the oil. If you are at work all day, reduce the amount of
  yeast & let rise slowly for 8 hours or so. Ensure it is tightly
  covered. Use 3/4 c wholewheat flour with 3 1/4 c white flour.
 




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Recipe ID 9733 (Apr 03, 2005)

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