Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    All-Purpose Pizza Dough

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    All-Purpose Pizza Dough Empty All-Purpose Pizza Dough

    Post by Lobo Fri 12 Feb 2016, 11:00 pm

    All-Purpose Pizza Dough Img98l
    All-Purpose Pizza Dough
    All-Purpose Pizza Dough Rating

    Read Reviews

    Write a Review
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 2
    This all-purpose dough complements both traditional and modern pizzas.






    • 1K+

    Ingredients:


    • 1 Tbs. active dry yeast
    • 3/4 cup plus 2 Tbs. lukewarm water
    • 2 3/4 cups all-purpose flour, plus 1/2 cup for
        working
    • 1 tsp. salt
    • 1 Tbs. extra-virgin olive oil

    Directions:

    In a small bowl, dissolve the yeast in the lukewarm water and let stand until slightly foamy, about 10 minutes.

    In a large bowl, stir together the 2 3/4 cups flour and the salt and form into a mound. Make a well in the center and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms.

    Lightly flour a work surface with some of the 1/2 cup flour and transfer the dough to it. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a ball.

    Brush a large bowl with the olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.

    Turn the dough out onto a surface dusted with the remaining flour. Punch down the dough and, using your hand, begin to press it out gently into the desired shape. Then, place one hand in the center of the dough and, with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch thick for a crusty pizza base and 1/2 inch thick for a softer one. Flip the dough over from time to time as your work with it. (Or roll out the dough with a rolling pin.) The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.

    Transfer the dough to a baker's peel or baking sheet, cover with a kitchen towel and let rise again until almost doubled in size, about 20 minutes. Top and bake as directed in your pizza recipe. Makes 1 1/4 lb. dough, enough for a 12-inch thin-crust pizza or a 9-inch thick-crust pizza.
    Adapted from Williams-Sonoma Kitchen Library Series, Pizza, by Lorenza de' Medici (Time-Life Books, 1993).

    Related Tips


      Current date/time is Tue 19 Mar 2024, 6:56 am