Pizza Dough


Serves: 8
Total Calories: 408

Ingredients

2 cups warm water
1 tablespoon sugar or honey
2 tablespoons yeast
2 cups hot water
2 tablespoons salt
2 cups bread flour
6-9 cups bread flour

Directions:

In a medium size bowl, mix together water, honey and yeast. Let it set aside long enough to see the yeast foam. In a mixing bowl, mix together water, salt and 2 cups of bread flour. Add yeast mixture to flour mixture and mix well. Add bread flour one cup at a time mixing well until the dough starts to pull away from the side of the bowl (or until your arm is too tired to continue stirring). This could be about 6-9 cups of flour depending on the weather, the moon, your attitude, etc. Don't add too much or it will be too dry. Knead till dough is smooth. Cover dough with a towel or plastic wrap. Let rise till double in size, about one hour. Knead again. Divide dough into 4 - 5 equal, pizza size portions. Roll out the pieces and press out on a floured surface either by hand or using a rolling pin to form 1/4" thick base. Transfer by hand to a greased baking sheet pan. Add desired toppings. Bake in a preheated oven at 400 for 10 - 15 min. Pizza is done when the base is crisp and crusty, and the cheese has melted thoroughly.

Pizza is best when baked in a wood-fired stone oven, because only then will the necessary temperature of about 750 be achieved.

For bread sticks: Put dough on a greased pan and press it with your fingers until it fills the entire sheet. Spread melted butter on top. (about 1/4 cup) Using a pizza cutter or sharp knife, cut the dough in half length wise, then cut about 9 times across to give you about 20 bread sticks. Sprinkle with your choice of toppings. For example: 1/4 c. parm. cheese, 1 T. parsley or sweet basil flakes, salad supreme or veggie supreme, garlic salt. Let rise till double in size. Bake at 400 for 10 - 15 min.

Nutritional Facts:

Serves: 8
Total Calories: 408
Calories from Fat: 0

This Pizza Dough recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.




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