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| Home -> [Bakery, Breads, Italian, Pizzas, Western European] -> [Pizza dough Recipe] |
Pizza dough
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Breads, Italian, Pizzas, Western European |
Rating: |
0 |
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Ingredients:
| 1
| oz | Fresh yeast, -=OR=- | | 2
| pack | - Instant dry yeast granules | | 1/2
| cup | Milk, at room temperature | | 3/4
| cup | Warm water (125F) | | 1/2
| tsp | Salt | | 3
| cup | Unbleached white flour |
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Procedures:
| 1 | In a large bowl, dissolve the yeast in a mixture of the milk and water. | | 2 | Mix in the flour and salt to make a soft dough. | | 3 | Knead 10 minutes by hand, or 4 minutes in a heavy-duty mixer with a dough hook. | | 4 | Oil a clean bowl and set the dough in it, cover tightly with plastic wrap, and let rise until doubled in bulk. | | 5 | (in the traditional warm place, this will take about 2 hours. | | 6 | However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator). | | 7 | 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. | | 8 | When ready to use, divide into 4 equal parts. | | 9 | Roll 1 into an 8-inch round. | | 10 | Top with favorite toppings and bake 10 minutes in 450f oven. | | 11 | makes 4 pizzas | | 12 | tom maresca and diane darrow - prodigy guest chefs cookbook |
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