Pizza a la spago
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Pizza a la spago
Last updated 6/12/2012 1:18:13 AM. Recipe ID 48956. Report a problem with this recipe.
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      Title: Pizza a la spago
 Categories: Pizza
      Yield: 6 Servings
      1 pk Active dry yeast
    3/4 c  Warm tap water (110 to 115
      1 tb Honey
      3 c  (approximately) all-purpose
      1 ts Salt
      5 tb Olive oil, plus 2 Tbsp
           -additional to brush over
  Yield: dough for 1-15 inch pizza crust
  1. Dissolve the yeast in the water along with the honey.
  2. Stir in 1 cup of the flour, the salt, and 3 Tbsp of the olive oil
  with a wooden spoon.  Mix well.
  3. Add a second cup of flour and continue mixing until the dough
  forms a soft sticky mass and comes away from the sides of the bowl.
  4. Flour the work surface  and your hands and turn the dough out of
  the bowl.  Continue kneading in the remaining flour until the dough
  is smooth and elastic.
  5. Put the dough in a oiled bowl and seal the bowl tightly with
  plastic wrap.  Let the dough rise in a warm place for 30 to 45
  minutes, or until it has nearly doubled.
  6. Punch down the dough, knead it briefly, and divide it into 4 equal
  if making 4-9 inch pies. Refrigerate for 15 minutes before using.

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Recipe ID 48956 (Apr 03, 2005)

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