Pizza dough
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pizza dough
  Pizza    Dough  
Last updated 6/12/2012 1:02:09 AM. Recipe ID 25624. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pizza dough
 Categories: Breads, Usenet
      Yield: 1 Batch
 
      5 c  Flour
      2 pk Yeast (dry), active
      2 T  Sugar
      2 t  Salt
      2 c  Water
 
  Mix all of the dry ingredients first, then add the water.  It will
  appear to be too dry. Do not add water. Keep working the dough until
  it is smooth. (This requires a little faith but it really works).
  Let the dough rise once (approx 1 hour). Punch it down and knead
  again.
  
  At this point you may choose to freeze some of the dough.  If you do
  freeze it, be sure to wrap it well and freeze it quickly.  With
  either fresh or thawed dough, let the dough rise a second time.
  
  After it has risen, punch it down and use it for your pizza.  The
  dough will rise a little while you put the rest of your pizza
  toppings on it. Then bake as appropriate for pizza thickness and
  toppings.
  
  NOTES:
  
  *  Simple pizza dough -- I don't remember where I learned this simple
  recipe for pizza dough. It makes enough dough for two 12 x 18 pan
  pizzas. I like it because it is so easy to memorize and it makes good
  pizzas. Of course, it is not quite as easy to memorize in its metric
  rendering. Yield:
        2    pizza crusts.
  
  *  I have tried variations like whole wheat, and just about any flour
  combination that works for bread works for pizza dough.
  
  : Difficulty:  easy.
  : Time:  20 minutes preparation, 2 hours rising.
  : Precision:  measure the ingredients.
  
  : R  Horn
  : Infinet, Inc.  North Andover, MA
  : {decvax, seismo!harvard}!wanginst!infinet!rhorn
  
  : 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 25624 (Apr 03, 2005)

[an error occurred while processing this directive]