Wednesday, August 3, 2011

Pizza Dough

I use this recipe consistently. It is from Moosewood's Sundays at Moosewood Restaurant.

1 pkg dry yeast (1 T)
1 C warm water
1 t salt
2 T olive oil
2 C flour (can go half and half with whole meal)
additional 1-1 1/2 C flour

Mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved (and proven). Mix in the salt and olive oil. Sitir in 2 C of flour and beat well. Gradually add enough of the additional 1 1/2 C of flour to form a soft dough. When the dough pulls away from the sides of the bowl, turn it onto a lightly floured board. Knead it for about 10 inutes, until smooth and elastic.

Wash out bowl and oil it with 1 T oilive oil. Place the dough in the bowl, turn it over to ciat with oil and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1 1/2 hours or overnight in the fridge.

Punch it down and stretch the dough to cover your pan. Put your toppings on it.

Preheat the oven to 400. Cook 30-40 minutes.

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