This is a recipe from a friend of mine. I haven't tried to make it yet, but she swears by it. The recipe below it contains basic information on how to make pizza dough without a bread machine. You'll need sighted assistance for that recipe, as you need to see what the yeast is doing when you pitch it.
1.25 pounds all purpose flour 12 ounces bread flour 0.25 ounces salt 17 ounces water 1.5 ounce olive oil 1 ounce honey 0.25 ounces yeast Place all ingredients in bread machine pan in order of manufacturer's instructions. Set machine on "Dough" setting. Yield: (8) 6 ounce pizza crusts For those of you who don't have a bread machine, I don't know what directions to give since I am not allowed to knead dough by hand due to my job. Following is a basic pizza dough recipe from the big yellow "Gourmet Cookbook" that may prove helpful (and probably delicious). It's supposed to be good for grilled pizzas, too. 1/4 ounce package active dry yeast 1 3/4 cups unbleached all-purpose flour, plus additional for kneading and dredging 3/4 cup warm water (105-115 degrees F) 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil Make the dough and let it rise: Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast). Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than other pizza doughs you may have made). Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours. To shape the dough for baking: Do not punch down the dough. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round. To shape the dough for grilling: Do not punch down dough. Carefully dredge 1 ball of dough into a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9 inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosely over pizza rounds. Let stand 10 to 20 minutes before grilling, to puff slightly. Top and bake pizza(s) according to selected recipe. Cooks notes: The dough can be allowed to rise, covered and refrigerated in a bowl (two bowls if making the grilled pizzas), for up to 1 day; bring to room temperature before shaping. The dough can be frozen for up to 1 month; thaw and bring to room temperature before shaping. > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Gerry Learry > Sent: Friday, August 30, 2013 9:48 PM > To: [email protected] > Subject: Re: [CnD] Pizza sauce > > Please send me a good Crust Recipe? > ----- Original Message ----- > From: "Bill Deatherage" <[email protected]> > To: <[email protected]> > Sent: Friday, August 30, 2013 3:06 PM > Subject: [CnD] Pizza sauce > > > > Good afternoon, > > I was wondering if anyone had a recipe for homemade pizza sauce? I > enjoy > > making my own pizza crust, and I thought it might be fun to make the > > sauce. I hope everyone has a good weekend and look forward to hearing > from > > everyone, I enjoyed reading everyone's recipes > > Bill Deatherage > > > > Sent from my iPad > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
