Pizza dough (penny)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pizza dough (penny)
  Pizza    Dough  
Last updated 6/12/2012 1:18:14 AM. Recipe ID 48987. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pizza dough (penny)
 Categories: None
      Yield: 1 Servings
 
  2 1/2 c  All purpose flour
      1 pk Rapid rising yeast
    1/2 ts Salt
    2/3 c  Very warm water
      1 tb Olive oil
      1 tb Honey
 
  In lg bowl combine 2 cups of flour, yeast and salt. In measuring cup
  mix water , olive oil and honey. Stir into flour mix forming soft
  dough. Turn out onto floured surface and knead with remaining 1/2 c
  flour until dough is very elastic- 10 min- dough should be soft so
  add flour gradually and only what you need. (The amount will vary
  depending on the moisture content in the flour, humidity, etc --just
  go by the feel of the dough)
  
  Wash, dry and lightly oil the mixing bowl, place dough in bowl,
  turning to oil all the sides of the dough. Cover w/ plastic and towel
  and let rise in warm place until double 30-45 min.(you can let it
  rise at room temp for a longer period - up to 2 hrs - if that is more
  convenient, if it goes longer, punch it down and let it rise
  again,longer rise times make the dough more flavorfull).
  
  Shape dough, top it as you wish and bake in 400 oven for about 12-15
  min. I personally recommend baking it on a baking stone if you have
  one.
  
  As for the sauce- I get the Contadina in a squeeze bottle, then
  spinkle extra oregano, basil and thyme on top before adding other
  toppings.
  
  I've also had success substituting 1/2 cup of flour with white whole
  wheat flour- more than that makes the dough really stiff - I also add
  an extra tsp of honey when I sub in the wheat flour.
  
  Enjoy, Penny
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 48987 (Apr 03, 2005)

[an error occurred while processing this directive]