Traditional Pizza Dough
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Traditional Pizza Dough
  Pizza    Dough  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61933. Report a problem with this recipe.
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      Title: Traditional pizza dough
 Categories: Pizza, Nw, Breads
      Yield: 1 Servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
  2 3/4 c  Bread flour
      1 ts Salt
      1 ts Active dried yeast
      1 ts Sugar
    3/4 c  Warm water (about)
      1 tb Olive oil
 
  In a small bowl, combine yeast, sugar and 1/4 cup water; leave until
  frothy.  Add yeast liquid to flour with remaining water and oil. Mix
  to a soft dough; knead on a floured surface 10 minutes until smooth.
   Place in a greased bowl; cover with plastic wrap. Let rise in a warm
  place 45 minutes or until doubled in size. Punch down dough and knead
  briefly. Oil an 12-inch pizza pan. Place dough in center of pan;
  press out to edges with you knuckles.  Pinch up edges to make a rim.
  Use as directed in recipe. VARIATIONS: If perferred, bake in a 14" x
  10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza
  Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried
  herbs) into the dough. If prefered, knead 1 ounce chopped walnuts
  into the dough. Whole-Wheat Pizza Dough: Use 2-1/4 cups whole-wheat
  flour and 1/4 cup wheat germ. Add extra water as required to form a
  soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and 1/3
  cup cornmeal. Source: The Pizza & Pasta Cookbook, Contributing
  authors: Sarah Bush and Lesley Mackley with more than 500 color
  illustrations
 




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Recipe ID 61933 (Apr 03, 2005)

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