Basic Garlic Thin Crust Pizza Dough
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Basic Garlic Thin Crust Pizza Dough
  Garlic    Crust    Pizza    Dough    Basics  
Last updated 6/12/2012 1:07:19 AM. Recipe ID 33254. Report a problem with this recipe.
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      Title: Basic garlic thin crust pizza dough
 Categories: Breads, Pizza, Two thumbs, Bread machi
      Yield: 1 Servings
 
      1 ts Active dry yeast
      2 c  Bread flour
    1/4 ts Salt
      3    Cloves fresh garlic --
           Minced or pressed
    2/3 c  Lukewarm water -- plus 1
           Tablespoon
 
  [The original author's general directions for pizza dough-making are
  quite lengthy and explicit; I include here only a portion of the
  general
  
  directions for bread machines and for making dough by hand. Her
  directions
  
  are more detailed, and include specific instructions for using dough
  makers, food processors, and heavy-duty mixers with dough hooks. I
  highly recommend the cookbook for any pizza-lover!]
  
  If using a bread machine, add the ingredients in the order specified
  for your particular machine. If your machine has a double kneading
  cycle, remove the dough after an hour of rising and turn off your
  machine; allowing the dough to knead a second time causes bubbles
  which are difficult to roll.
  
  If making by hand, proof the yeast in 1/4 to 1/3 of the water with a
  pinch of sugar. Then add the remaining liquid ingredients, mix well,
  then add the dry ingredients and stir until you can no longer work
  the dough with a spoon. Turn the dough out onto a well-floured
  counter, knead for 5 to 10 minutes, and allow to rise covered in a
  warm place for 50 to 60 minutes.
  
  =46or a thin-crust pizza, roll the dough out 1/8 inch thick; slightly
  thicke= r at the edges. Turn the edges up slightly to prevent run-off
  in the oven, and place toppings no closer than 1/4 inch to the edge
  of the dough, preferably no closer than 1/2 inch.
  
  




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Recipe ID 33254 (Apr 03, 2005)

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