Combine ingredients in small saucepan and cook over low heat. In
two pizza crusts, top with favorite toppings.
Ingredients:
* 1 teaspoon garlic powder
* 1 / 2 teaspoon onion powder
* 2 tablespoons brown sugar, if desired
* 1 can (15 oz.) Tomato sauce
* 1 / 2 teaspoon pepper
* 1 tablespoon oregano
* 1 tablespoon basil
* 1 teaspoon salt
Do you like sauce? Chopped onion and garlic. Saute in olive oil until onion is clear and tender. Add the remaining material to skillet and simmer for 15-20 minutes. Simply create sauce for 2 pizzas. Also good for making sauce calzones and breadsticks. can you cook it?
Ingredients:
* 1 / 2 teaspoon salt
* 1 / 2 onion, chopped
* 1 clove garlic or more, chopped fine
* 2 tablespoons olive or vegetable oil (more if needed)
* 2 teaspoons sugar (optional) that is required from the bitterness of the tomato
* 1 teaspoon basil - dried
* 1 teaspoon oregano - dried
* 1 can tomato sauce (16 oz.)
* 1 can tomato paste (6 oz.)
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, chili flakes and salt, mix together, violation of any clumps of cheese. The sauce must sit for 30 minutes to blend. spread on pizza dough and prepare pizza as desired.
Ingredients:
* 1 teaspoon minced garlic
* 1 tablespoon Honey or Splenda if you want low-carb
* 1 teaspoon anchovy paste (optional)
* 1 / 4 teaspoon ground black pepper
* 1 (6 ounce) can tomato paste
* 3 / 4 cup warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 / 8 teaspoon cayenne pepper
* 1 / 8 teaspoon dried red pepper flakes
* Salt to taste
* 3 / 4 teaspoon onion powder
* 1 / 4 teaspoon dried oregano
* 1 / 4 teaspoon dried marjoram
* 1 / 4 teaspoon dried basil
have you ever made a very simple pizza sauce? here is a really simple pizza sauce recipes :)
Pour the contents of tomato can be a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Medium heat bring to boil over, to stiring mix the seasonings. Start as soon as the sauce bubbles, turn the heat to low and maintain simmer a delicate sauce. Cook, uncovered, stiring from time to time, to
at least 15 days and not more than 1 hour. its really simple is not it, happy cooking ;)
Ingredients:
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* Salt and pepper - to taste
* 35 ounces canned whole tomatoes
* 1 teaspoon basil
In large saucepan, gently saute the onion in oil until transparent. Add tomatoes and bring to boil. After simmering, add the tomato puree, then vinegar and sugar. Simmer for hours a day, using a wooden spoon to break up any kind of tomato fruit. If you still have a fruit sauce of tomatoes, through a filter Bottling before and save in refrigerator for up to two months. Spread thin on pizza, use over pasta with grated, strong, hard cheese, or used as basis for more complex meat sauces for pasta.
Ingredients:
* 500 grams can whole / chopped italian plum tomatoes
* 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar
* 1 medium onion, finely chopped
* 2 tablespoons olive oil
Measure carefully, placing all ingredients except cornmeal in bread machine pan in the order determined by the owners manual. Program dough cycle setting, press start. Remove dough from bread machine pan, let rest 2 to 3 minutes. Pat and gently stretch dough into 14-15-inch circle. Spray 14-inch pizza pan with nonstick cooking spray, sprinkle with cornmeal, if desired. Press dough into pan. Follow the instructions and lofty for any baking recipes. 1 thick 14 --
inch crust is 8 servings
Ingredients:
* 1 tablespoon cornmeal
* 1 1 / 4 cup warm water
* 1 / 4 teaspoon salt - optional
* 2 tablespoons sugar or honey
* 2 cups all-purpose flour - divided
* 1 cup whole wheat flour
* 2 teaspoons active dry yeast
In a strong stand mixer fit with the dough hook, add water, butter, yeast, and sugar. Mix thoroughly until yeast has fully dissolved.Add flour and salt. Mix on low until most of flour and water mixed,and then continue kneading for 10 minutes. Dough will be loose and scrappy in the
first and will ultimately form a compact ball. There is no raw flour or remaining crumbs in bowl.
Dough will be slightly dry and dense. Place dough ball into a large bowl and close the meeting with the plastic wrap. Let dough rise for 24 hours in refrigerator before use. Please note that I can not emphasize too importance of 24-hour ride time because really it is important that
the dough will develop a signature texture and, more importantly, the unique flavor! Do not skip this step!
You preheat the oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out to a large surface and dust with flour. Using the weight rolling pin, roll dough to form a very thin 24-inch or larger circle. If You use the cutter pizza pan (recommended), dust the pan lightly with flour, place dough in pan and dock. Using a rolling pin to trim off the excess dough drooping over the sides of the pan. If you want to cook the pizza directly pizza on the stone (do not use the pan), then place the dough on the dusted pizzapeel, pier, and The Edge-fold more than 1 inch all the way around and pinch to top form the raised lip or rim.
Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove crust from oven and pop any large air pockets that may have formed.
Add sauce, Mozzarella cheese shredded, and the toppings favorites. Continue baking, rotating the pan half way through cooking so that it evenly, until crust is just Brown and crisp, about 10 to 15 minutes. Remove a pizza from the oven and slide the pizza from the cooking pan to the large wire
cooling rack or cutting board. Allow to cool for 5 minutes before transferring to serve the pan. This step allows the crust to stay crisp when cools, others trapped steam will soften the crust. After a cold, use a pizza cutter slice of pie to cut and enjoy!
Dry yeast dissolved in warm water .= 20 Let stand 5 minutes. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend at low speed for 8 hours. Add dissolved yeast and oil. Mix on medium speed for 10 minutes. Batter akan thick. Three pieces of oil pans (18 "x26" x1 "). Sprinkle each pan with 1 oz (about 3 Tbsp) cornmeal. Pour or spread 3 pounds 6 oz (1 1 / 2 quart) mixing in each pan. Let stand for 25 minutes. Bake until crust is set: Conventional
Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.
Ingredients:
* 8 3 / 4 ounces sugar
* 1 1 / 4 tsp Salt
* 1 / 8 cup Olive oil
* Cornmeal
* 3 tablespoons Instant high active dry yeast
* Warm water (110 degrees F) (only enough to destroy the active yeast)
* 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1 / 2 oz.) Instant nonfat dry milk
This is not the picture ofpolenta pizza recipes, but it look so beautifull is not it :)
In large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add semolina, flour, polenta, salt, and olive oil. Combine well. Knead dough until smooth and shiny, add the flour that is required .. Place dough in lightly oiled bowl, cover with plastic wrap and let rise until
doubled, about 2 hours. When the dough has risen, punch down and roll out to the large circle and transfer a baking sheet or pizza pan. Up with a quote is very good and cooked in
preheated 425F oven for 20 - 25 minutes. This is good topped with roasted veggies. well everything have been done well :)
Ingredients:
* 1 tablespoon active dry yeast
* 1 tablespoon malt barley extract
* 1 cup warm water
* 3 / 4 cup semolina
* 1 cup unbleached all purpose flour
* 3 / 4 cup polenta / corn meal
* 1 teaspoon salt
* 3 tablespoons extra virgin olive oil
step 1, Yeast dissolved in water (you can add a pinch of sugar). Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Greased bowl in place and let rise until double (1/2-1 hours). Punch down and let rise again until doubled.
Step 2 Punch and share. Pizza pans in the pan. Top with pizza sauce & toppings. Bake at 400 for 20-25 minutes. Pizza Sauce: Mix all ingredients together, and mix (you can also add a few sprinkles of garlic powder if you want). Top with meat, cheese and toppings. Finish :D
Ingredients:
Pizza Dough
* 3 / 4 tablespoon yeast
* 1 1 / 2 cup water
* 1 1 / 2 teaspoon salt
* 3 tablespoons oil
* 4 cups flour
Pizza Sauce
* 6 ounces can tomato paste
* 1 / 2 cup water or wine
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon vegetable oil or olive oil
* 1 1 / 2 tablespoon parmesan cheese
How To:
Material in the pan so that registered as directed or per-machine
instructions. Select white dough cycle. To make two 12 inch regular crusts or one
16 inch deep dish crust. With desired toppings on and bake at 400 ° F for 18 --
20 minutes or until crust is light brown.
Ingredients:
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 1 / 2 teaspoons active dry yeast
* 1 cup water PLUS "PLUS" means this material on the side of one
the next line, often with divided uses
* 2 tablespoons water
* 2 tablespoons oil
* 3 cups bread flour
How to:
first, Slat with proof yeast in warm water. Mix yeast, water and olive oil, stir in flour
1 cup at a time. Turns to the floured surface, knead until smooth, 5-7
minutes, adding flour as necessary. Dough will be soft. Drunk in the bowl,
turning to coat all sides, cover with plastic wrap and let rise in warm place
until doubled. Punch down and let rest 15 minutes. Divide in half, press out
to tow 12 inch round pizza pans or 10x15x1 pans or 1 respectively. sprinkled with
yellow cornmeal (prevents crust from sticking). its really simple is not it :)
Ingredients:
* 1 2 / 5 L all-purpose flour
* 9 9 / 10 Milliliters salt yellow cornmeal
* 0.47 L warm water (110F - 115F)
* 59 Milliliters olive oil
* 2 packages yeast
Ingredients:
* 2 1 / 4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 2 / 3 cup warm water
* 1 / 2 teaspoon salt
* 1 tablespoon cornmeal - optional
How to:
Its really simple pizza recipes, :)
Measure carefully, placing all ingredients except cornmeal in bread machine pan in the order determined by the owners manual. Program dough cycle setting, press start. Remove dough from bread machine pan, let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough does not seem to stretch again. Let rest 2 to 3 minutes more.
Continue patting and stretching until the dough is 12 to 14 inches in diameter. Spray 12 - to 14-inch pizza pan with cooking spray, sprinkle with cornmeal, if desired. Press dough into pan. Preheat oven to 450 ° F. Follow the lofty and the baking instructions to each recipes, baking pizza on bottom rack of oven.It so simple is not it, lets practice it :)
Ingredients:
4 * 1 / 2 cups all-purpose flour
* 1 / 2 teaspoon active dry yeast
* 1 / 2 cup cornmeal
* Sauce, cheese, and toppings of your choice
* 1 1 / 2 cup warm water
* 2 1 / 2 teaspoons sugar
* 2 1 / 2 teaspoons salt
* 1 tablespoon olive oil
How to:
Do you still waiting for the next pizza recipes? here is the next pizza recipes for you :)
In large bowl, sugar and salt dissolved in water. Add oil and flour to the bowl and stir with heavy spoon for 1 minute. Turn the dough out onto a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 mins. Divide the dough into portions: 4 equal portions for calzones, the same 3 for the 8 "pizza, 2 equal portions for 12" pizza.
Place dough ball in the bowl, cover with plastic wrap, and allow to rise for 1 1 / 2 hours in a warm location. Place dough ball on lightly floured surface and sprinkle a light layer of flour on top. Working from the periphery to the center, press dough into
circle. Preheat a pizza stone in oven 500 degrees for 1 hour. Great coat cutting board with cornmeal and put the flattened dough to the cornmeal. Spread sauce over crust and top with cheese and toppings desired. Carefully
shake the cutting board from side to side, make sure he does not sticking to board. To calzone, fold the crust over a half. Slide the pizza / calzone from the cutting straight to the top of the rise in the stone oven. Bake in oven 500 degrees for 20-25 minutes, until crust is golden.
Lets enjoy the pizza :)
Ingredients:
* 1 / 2 cup lukewarm water
* 1 1 / 2 teaspoon salt
* Pinch sugar
* 1 1 / 2 teaspoon bread machine yeast
* 3 cups all-purpose flour
* 3 / 4 cup milk
* 2 tablespoons olive oil
How to:
Took all ingredients except water in a food processor. Pulse to mix well. Then turn machine on and Drizzle in the water until it forms a ball. Let the ball go around a few times in the machine to knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic. Place in a greased bowl and let rise until doubled.
Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat at 400 ° F for 30 minutes, if using pizza
stone. If no stone, preheat oven to 400 ° F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal.
Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 minutes more until crust is golden and cheese is bubbly.
All Done ^_^
Its really delicious pizza
Ingredience:
* 1 packet Dry Yeast
* 1 / 4 cup water
* 2 1 / 4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 tsp Salt
Directions:
Yeast dissolved in warm water (1050F is perfect). Let it sit for two minutes. Add
the rest of the materials and mix well. Turns to the board and knead for
ten minutes. Place back in bowl covered with a damp towel and let rise to 30
40 mins.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Placed in the top of the mixture of the following: rough sea (or
Kosher) salt, fresh ground pepper, chopped Rosemary and thyme. If the vegetation is
dry, soak in water for 10 minutes and then pat dry on towel paper.
Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.
the pizza is ready to serve :)
Ingredients:
* 2 1 / 4 cups Flour
* 1 tablespoon Flour
* 1 / 2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil - as needed
* For Oil And Cornmeal Pan
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7 / 8 cup Warm Water - 110 degrees
* 1 / 4 cup Italian seasoning
How to:
in a little steps, Stir together the yeast, sugar and warm water. Let stand until foamy, about 10
minutes. In the work bowl of a food processor fitted with the steel blade, chop
the herbs. Turn off machine.Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Then, Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been Coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.
Finnally Remove from oven, lightly brush the crust with a little more oil. Top as
desired. Makes enough dough for one 12 "crust.
Ingredients:
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast
* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
How to:
1. Place water, milk, sugar, salt, shortening and olive oil in bowl of food
processor and pulse to dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour and all purpose flour. Process
until a soft ball forms.
2. Remove from machine and allow to rest, covered with a
towel, about 45 minutes. OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast,
semolina or corn meal, all purpose flour and knead to form a soft, but not-too
sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45
minutes.
3. Deflate dough very gently before using and allow it to rest 15 minutes more
before using in a recipe. You may refrigerate dough in an oiled plastic bag for
up to two days.
4. Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a
hot oven 425 - 450°F. for 15 - 20 minutes.
5. Done :)
Ingredients:
* Flour, for work surface
* Cornmeal, to dust
* 3 1 / 2 cups unbleached, all-purpose flour
* 2 packages active dry yeast
* 1 teaspoon salt
* 1 / 2 teaspoon sugar
* 1 1 / 2 cup lukewarm water from the tap
* 1 / 2 teaspoon olive oil
How To:
Mix a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of the bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.
Preheat oven to 500 degrees F. If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on
generously floured work surface. By hand, form dough loosely into a ball and
stretch into a circle. Using floured rolling pin, roll dough into large circle until very thin. Do not worry if your circle is not perfect and if you get a hole just pinch the edges back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal.
Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.
Ingredients:
* 1 cup warm water
* 1 package rapid rise yeast
* 2 teaspoons sugar
* 3 cups all-purpose flour
* 1 / 8 cup olive oil
* 2 jumbo eggs - room temperature
* 2 tablespoons thyme
How To:
Follow these stepcarefully,
Whisk together water, yeast and sugar in a bowl and set aside to proof for 10
minutes. In large bowl sift together flour and salt and sprinkle in thyme. Mixed
eggs into yeast mixture. Pour liquid into dry ingredients and mix until soft
sticky dough forms. remove dough to lightly floured surface and knead 5
minutes, until dough is not sticky anymore.
Place in oiled bowl well, turning to coat all sides, cover and allow to rise until
doubled in bulk 2 - 3 hours. Punch the dough and place into a well oiled 12 "pizza pan.
Using your hands, move dough around the bottom of the pan and 2/3 the way up the sides. Set
aside and let rise 10 minutes. Brush crust lightly with olive oil and add
toppings. You have done to cook Pizza :)
It is looked like classic pizza, and its really delicious
Ingredients:
* 1 cup warm water
* 1 / 4 teaspoon salt - optional
* 2 1 / 2 cups all-purpose flour - divided
* 1 cup cornmeal - plus
* 1 tablespoon cornmeal - divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast
How to:
Step 1, Measure carefully, placing all ingredients except 1 tablespoon cornmeal in
bread machine pan in order Specified by owner's manual. Basic Program
dough cycle setting; press start. Remove dough from bread machine pan; let
rest 2 to 3 minutes.
Step 2, Gently stretch and pat dough into 14 - to 15-inch circle. Spray a 14-inch pizza
pan with nonstick cooking spray, sprinkle with remaining 1 tablespoon
cornmeal. Press dough into pan.
Follow topping and baking directions for individual recipes. 1 14-inch crust
makes 8 servings
Step 3, Finish
Ingredients:
* 1 package active dry yeast
* 2 1 / 2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil
How To:
Firstly Mix In a large mixing bowl, combine the yeast, 1 cup of flour, and salt.
Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides
of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in
enough flour to make a stiff dough. Knead until smooth which can take up to
10 minutes. Place in a well greased bowl and turn the dough until it is lightly
greased.
The nest step Cover and let rise for about 1 1 / 2 hours or until the dough has doubled in size.
Punch it down and chill for 2 hours. Cut the dough in half. On a floured
surface, roll the halves into 12 inch circle and about 1 / 8 inch thick. Brush the
surfaces of the dough with olive oil and add the toppings of your choice. Cook
at 425 * for 25 minutes.
Finish ;)
Ready for the next pizza recipes
Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1 / 2 teaspoon Italian seasoning
* Parmesan cheese to sprinkle
How To:
Add all ingredients (except) second parmesan cheese to breadmaker in order
listed by your manufacturer. It is a good idea to put the garlic down inside the
flour so it does not slow the yeast. Set breadmaker on dough setting. When
complete, form two crusts on pizza pans, sprinkle with parmesan cheese,
cover and let rise again. Bake 5-10 minutes at about 450 F until light brown.
Cool.
Wrap tightly in foil and freeze until you get the pizza urge.
it will be really delicious if you eat it HoT :)
Ingredients:
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
Directions:
In a bowl, combine the flour and salt, and mix thoroughly. In a separate
stainless steel bowl, combine the water and yeast, and using a whisk, add 2
tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the
flour, and with a spatula, stir to combine well into a sticky mass.
Pour this mass out onto a lightly floured surface and begin to knead the dough by
working the dough with the heel of the palm of your hand. Push outward and
pull the inside edge over the top. Repeating the process over again to create a
smooth ball of dough free of stickiness. Place the ball of dough into a clean
stainless steel bowl that has been brushed with the remaining 1 tablespoon of
olive oil.
Cover with a clean cloth and let rise at room temperature for 1 1/2
hours or until it has doubled in size. When the dough has risen it can be
divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape.
Ingredients:
* 4 1/2 cups Unbleached all-purpose White flour
* 1 teaspoon Salt
* 1/4 cup Olive oil
* 2 packages Dry yeast
* 1 1/2 cup Warm water
* 2 teaspoons Light brown sugar
Directions:
Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the
brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast).
Dissolve the 2 packages of dried yeast in the water and set it aside for 5
minutes. Will become frothy. (about 2 cups worth!)
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a
depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup
of warm water. When the yeast is ready, add it also.Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet.
Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1
1/2 hours to 2 hours.
An oven with the light on or a lit burner pilot will provide
suitable heat for rising dough. When dough has risen, divide into two halves,
then roll each out on floured surface. A round shape may be cut out with table
knife using 12" bowl or plate as template.
Ingredients:
* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil
Directions:
Ingredients:
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour
Directions:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and
let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat
flour and 1 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and
knead until all of the flour has been absorbed, and the ball of dough becomes
smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a
towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface,
and divide into 2 pieces for 2 thin crust, or leave whole to make one thick
crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a
rolling pin until it will not stretch any further. Then, drape it over both of your
fists, and gently pull the edges outward, while rotating the crust. When the
circle has reached the desired size, place on a well oiled pizza pan. Top pizza
with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven,
until the crust is crisp and golden at the edges, and cheese is melted on the
top.
Basic
