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Basic Pizza Dough
From Dorothy McNett's recipes at www.dorothymcnett.com. Another vesion of a pizza dough, using bread flour and semolina flour, which gives a bit more structure to the crust than the other recipe for Pizza Dough. This is a good choice when using tons of toppings!
1 cup warm water (110-115 degrees)
In a measuring cup, combine water, sugar, and yeast. Set aside. In processor with steel chopping blade in place, combine 2 cups of bread flour and 1 cup of semolina flour with the salt, reserving the other flour to use only if needed. Add the yeast mixture and oil and process continuously until dough forms a single ball or several masses on top of the blade. Turn the dough out onto a lightly floured surface and knead by hand for about 2 minutes. Shape into a ball and put the dough in an oiled bowl, turning to coat with the oil on all sides. Cover. Let rise about 45 minutes in a warm, draft-free place. (80 degrees).
Recipe created 1994-09-21.