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
  [The original author's general directions for pizza dough-making are
  quite lengthy and explicit; I include here only a portion of the
  directions for bread machines and for making dough by hand. Her
  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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