that you cooked.
larry
At 10:39 PM 12/18/2003, you wrote:
>For a sec I got this mixed up with the vasectomy thread.
> -----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>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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