Pizza crust by hand
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Pizza crust by hand
  Pizza    Crust  
Last updated 6/12/2012 1:18:13 AM. Recipe ID 48971. Report a problem with this recipe.
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      Title: Pizza crust by hand
 Categories: Digest, Nov.
      Yield: 1 Servings
 
      1 c  Warm water (110-115 deg F)
      1    Envelope (1/4oz) active dry
           Yeast
  3 1/4 c  Unbleached all-purpose
           Flour
    1/2 ts Salt
 
  Here's a Thin Pizza Dough I've been making forever (even before I
  became fat-free) with no oil.  Note: I use a pizza stone or fire
  bricks that I purchased from a masonry supply house after I broke my
  pizza stone. Leftover slices always crisp up nicely in the toaster
  oven the next day for lunch.
  
  Sprinkle yeast over the water and stir gently until dissolved. Should
  be a smooth and beige-colored mixture. If not, throw it out and start
  again - check the expiration date on the yeast package. Put in a warm
  spot for about 5 minutes (I set it in the microwave).
  
  Put 3 cups of the flour and all the salt in a mixing bowl, stir
  together. Make a well in the center of the flour and pour in the
  yeast mixture. Stir from the middle, mixing in flour from the sides
  just until a soft dough forms.
  
  Turn dough out onto floured surface.  Dust your hands with flour and
  knead gently.  Gradually add the remaining 1/4 cup of flour until
  dough is no longer sticky or tacky - about 5 minutes. As you knead,
  scrape up bits of dough that stick to the work surface with a metal
  dough scraper. Knead 10-15 minutes until dough is smooth, elastic,
  and shiny. Knead only until smooth and springy. (Overdoing it makes a
  tough crust).
  
  Shape dough into a ball and put in clean bowl (note: don't use a cold
  bowl ~ rinse out with warm water and wipe dry). Cover bowl tightly
  with plastic wrap and put in draft-free warm place (75-85 degrees F).
  It will double in size after about an hour - takes 1-1/2 hours at
  lower temperatures.
  
  Press the air bubbles out of the dough (don't "punch" it - be gentle).
  Gently shape into a round ball.  Let rest for 10 minutes. I cover it
  with the inverted mixing bowl so that it doesn't dry out. Roll or
  stretch out into pizza shape, cover with favorite toppings and bake
  at a high temperature.  If I am going to use especially moist
  toppings, I precook the crust for 5-10 minutes.
  
  Makes a 15-16 inch pizza.  Or divide dough into two equal pieces for
  two 12-inch round flat pizzas.  Or divide into 18 equal-size portions
  for 3-inch appetizer sized pizzas.
  
  Use within 2 hours.  Or press out air bubbles again, shape into round
  ball, put in bowl covered with plastic wrap, and set in refrigerator.
  Refrigerate up to 24 hours. Let it come to room temperature before
  using.
  
  Will freeze nicely - wrap tightly in plastic and freeze up to 4
  months. Before using, thaw in refrigerator 1-2 days or a few hours at
  room temperature.
  
  Posted by Redcz@aol.com to the Fatfree Dig. Vol. 12 Issue 18 Nov. 19,
  1994. FATFREE Recipe collections 




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Recipe ID 48971 (Apr 03, 2005)

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