Basic Dough (For Pizza And Focaccia)
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Basic Dough (For Pizza And Focaccia)
  Dough    Pizza    Tabasco    Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33217. Report a problem with this recipe.
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      Title: Basic dough (for pizza and focaccia)
 Categories: Tabasco
      Yield: 6 Servings
 
      1    Envelope active dry yeast
    3/4 c  Warm water; (105F to 115F)
      2 c  All-purpose flour
      1 ts Salt
           Yellow cornmeal
 
  Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let
  stand about 5 minutes. Stir in flour and salt to make a soft dough.
  Turn dough onto lightly floured surface. Knead until smooth and
  elastic, about 5 minutes, adding more flour if necessary. Shape into
  a ball. Place in a greased bowl; turn to coat. Cover and let rise in
  warm place until doubled in bulk, about 1 hour.
  
  Preheat oven to 425F. Sprinkle two large baking sheets or jelly-roll
  pans with cornmeal. Punch down dough. Divide dough in half; roll or
  pat each dough piece into an 8-inch round if making pizza. For
  focaccia, roll or pat whole dough piece into a 13x9-inch rectangle.
  Top dough as desired. Bake on lowest rack 20 minutes or until crust
  is golden brown. Makes 6 servings.
  
  Busted by Karen Sonnessa 
  
  Recipe 




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Recipe ID 33217 (Apr 03, 2005)

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