| Pizza Doughs | Pastries & Pies |
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BREAD MACHINE DOUGH
1 cup water 1 tbsp. olive oil 1 tsp. salt 3 cups all-purpose flour 2 tsp. bread-machine or quick-rising dry yeast 2 tsp. cornmeal FOOD PROCESSOR PIZZA DOUGH 1 1/2 cups all-purpose flour 1 tsp. quick-rising dry yeast |
1/2 tsp. salt
1/2 cup hot water 1 1/2 tsp. olive oil HANDMADE PIZZA DOUGH 1 1/2 cups all-purpose flour 1 tsp. quick-rising dry yeast 1/2 tsp. salt 1/2 cup hot water 1 1/2 tsp. olive oil |
BREAD MACHINE: In order, place in pan: water, oil, salt, flour and yeast. (Do not let yeast touch liquid.)Choose dough setting.
Turn out onto lightly floured surface; with floured hands, divide in half and shape into 2 discs.(Can be refrigerated in loosely tied plastic bag for up to 24 hours.)Roll out each disc into 12-inch circle,letting dough rest, covered, if too stretchy to roll. Sprinkle two 12-inch pizza pans with cornmeal; centre dough on each. Let rest for 15 minutes.(Can be covered and refrigerated for up to an hour.)Press all over to form slightly raised rim. Makes two 12-inchpizza bases or one15 x 10 inch base.
FOOD PROCESSOR: In processor, pulse flour, yeast and salt until just blended. With motor running, pour in water and oil; whirl for one minute or until ball forms.With floured hands, shape into smooth ball; transfer to greased bowl, turning to grease all over. Cover with towel and let rise in warm draft-free place until double in bulk, about 1 hour. Roll out as for Brd.Mach. dough. Makes 1 12-inch pizza base.
BY HAND:In large bowl combine flour. yeast and salt. Using wooden spoon,gradually stir in water and oil untildough forms.(You may need to use hands)Turn out onto lightly floured board, knead for about 8 minutes or until smooth and elastic. Place in greased bowl
*INGREDIENTS*
*DIRECTIONS*
turning to grease all over. Cover with towel and let rise in a warm draft-free place until doubled in bulk, about 1 hour. Roll out as for BREAD MACHINE PIZZA DOUGH. Makes one 12-inch pizza base.