BREAD PIZZA DOUGH- PIZZARECIPES.COM INGREDIENTS: 2 1/4 CUPS BREAD FLOUR 1 TEASPOON GARLIC POWDER 5/8 CUP 110 DEGREE WATER 1 TABLESPOON DRY YEAST 2 TABLESPOONS OLIVE OIL TEASPOON SALT 1/2 TEASPOON SUGAR IN PROOFING COMBINE THE YEAST WITH THE WATER IN A LARGE BOWL AND LET BUBBLE AND FERMENT COVERED WITH SARAN WRAP. ADD A COUPLE CUPS OF FLOUR AFTER FERMENTATION, SALT, SUGAR, GARLIC POWDER AND THE OLIVE OIL AND PROCEED TO MIX AND KNEAD. ADD FLOUR AS NEEDED UNTIL ALL ALLOCATED FLOUR IS USED. REMOVE FROM THE BOWL, MIX AND KNEAD FOR ABOUT 10 TO 12 MINUTES. WHEN THE DOUGH IS NICE AND SPONGY, LIGHTLY OIL THE BOWL AND PLACE THE DOUGH INTO THE BOWL, COVER THE BOWL WITH WRAP AND PLACE IN A COOL DRY PLACE FREE OF DRAFTS AND LET RISE FOR 50 OR 60 MINUTES. OCCASSIONALLY ADDITIONAL FLOUR IS NEEDED TO ABSORB MOISTURE AND SOMETIMES DEPENDING ON WEATHER CONDITIONS YOU MAY HAVE TOO MUCH. PLEASE ADD A LITTLE AT A TIME AFTER THE FIRST 2 CUPS. FOR DOUGH MACHINES ADD INGREDIENTS IN THIS ORDER. YEAST, GARLIC POWDER, SALT, SUGAR, FLOUR, OLIVE OIL AND 110 DEGREE WATER. SET MACHINE FOR KNEADING FOR 10 MINUTES AND FOR RESTING 15 MINUTES. CHECK MACHINE AFTER 7 MINUTES TO SEE IF THE MIX NEEDS ANY ADDITIONAL FLOUR. IF SO ADD VERY LITTLE AT A TIME. WHEN REMOVING FROM MACHINE DOUGH MUST BE NICE AND SPONGY AND NOT STICKY. IF STICKY ADD A LITTLE MORE FLOUR AND KNEAD FOR A FEW MINUTES AND LET REST FOR 15 MORE. FOR BREAD MACHINES FOLLOW THE LISTING ON HOW TO MAKE PIZZA DOUGH. AFTER THE PRESCRIBED TIME FOR RESTING IS FINISHED PROCEED TO SPREAD ON A OILED OR SPRAYED OR BUTTERED PAN AND LET REST FOR A FEW MINUTES BEFORE ADDING INGREDIENTS. WHEN THE PRESCRIBED TOPPINGS ARE SPREAD, LET THE PIZZA RISE FOR 30 MINUTES BEFORE PLACING IN THE OVEN. THE DOUGH WILL RISE AGAIN FOR THAT NICE THICK CRUST YOU WILL ENJOY.
Posted on: Tue, 12 Nov 2013 01:06:46 +0000
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