-----Original Message-----
From: Erika L Walker-Arnold [mailto:[EMAIL PROTECTED]
Sent: Thursday, December 18, 2003 1:20 PM
To: CF-Community
Subject: RE: On another note - PIZZA!
Please note: I did it by hand and did not use a food processor. I also
let it rise and did not use the dough immediately.
here it is:
http://recipes.chef2chef.net/recipe-archive/02/012279.shtml
Title: Quick Pizza Dough
Yield: 1 Serving
Ingredients
2 c unbleached all-purpose-flour; (2 to 2 1/4)
1 pk fast acting yeast
1/2 ts sugar
2 tb olive oil
1/2 ts salt
Instructions
In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3
cup hot water (130 degrees F). Stir in the oil, 1 1/4 cups of the
remaining flour, and the salt and blend the mixture until it forms a
dough.
Knead the dough on a floured surface, incorporating as much of the
remaining 1/4 cup flour as necessary to prevent the dough from sticking,
for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food
processor combine 3/4 cup of the flour, yeast, and sugar. With the motor
running, add 2/3 cup hot water (130 degrees F), and turn the motor off.
Add the oil, 1 1/4 cups of the remaining flour, and the salt and process
the mixture until it forms a ball, adding more water, 1 teaspoon at a
time, if it is too dry, or more flour, 1 tablespoon at time, if it is
too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for
better flavor it is best to let it rise once. Put the dough in an oiled
bowl and turn it to coat it with the oil. Let the dough rise, covered
with plastic wrap, in a warm place for 30 minutes, or until it is double
in bulk, and punch it down.
Yield: Makes enough dough for one 14-inch pizza or four 7-inch pizzas
--------------------------------------------------
-----Original Message-----
From: Dan Phillips [mailto:[EMAIL PROTECTED]
Sent: Thursday, December 18, 2003 1:08 PM
To: CF-Community
Subject: RE: On another note - PIZZA!
Was this like a Pilbury make your own crust or did you find a recipie
somewhere? And in the case of the latter...care to share?
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