Pizza dough (prodigy)
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Pizza dough (prodigy)
  Pizza    Dough    Italian  
Last updated 6/12/2012 1:18:14 AM. Recipe ID 48988. Report a problem with this recipe.
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      Title: Pizza dough (prodigy)
 Categories: Pizzas, Breads, Italian
      Yield: 4 Servings
 
      1 oz Fresh yeast; -=OR=-
      2 pk - Instant dry yeast granules
    1/2 c  Milk; at room temperature
    3/4 c  Warm water (125F)
    1/2 ts Salt
      3 c  Unbleached white flour
 
  IN A LARGE BOWL, dissolve the yeast in a mixture of the milk and
  water. Mix in the flour and salt to make a soft dough. Knead 10
  minutes by hand, or 4 minutes in a heavy-duty mixer with a dough
  hook. Oil a clean bowl and set the dough in it, cover tightly with
  plastic wrap, and let rise until doubled in bulk. (In the traditional
  warm place, this will take about 2 hours. However, a cooler
  temperature will do as long as the dough has enough time to rise,
  including overnight in the refrigerator.) If the dough is ready
  sooner than it is needed, punch it down and refrigerate it or let it
  rise slowly again at room temperature until ready to use. When ready
  to use, divide into 4 equal parts. Roll 1 into an 8-inch round. Top
  with favorite toppings and bake 10 minutes in 450F oven.
  
  Makes 4 Pizzas
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 48988 (Apr 03, 2005)

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