From: firstname.lastname@example.org (Jeffrey V. Butera) Date: Mon, 15 Nov 1993 23:41:47 GMT The following produces a rather crispy dough (see notes at bottom!): Stir yeast and sugar into water, let sit for 8 minutes or so. It should become slightly foamy with a familiart "yeast" odor. No foam after 6 or so minutes and the yeast was bad or your water wrong temperature. I havent had a yeast problem yet. In a bowl (or food processor) mix flour and salt. Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, just jump in and mix away. If youve never done dough before, it gets a little sticky. If the dough is a little dry (ie: flour left on sides of bowl and you absolutely cant get it mixed) add 1/2 teaspoon water and try until you get it. If measured right, you shouldnt need any additional water. On a floured surface pick up dough and throw it down HARD 8-10 times (really, you cant hurt it, think of your boss...) Continue kneading for 2 minutes or so. if dough is a little sticky, dust your finger and counter with flour, but as little as possible). That it. Either rolls out by hand for an 11" pizza (14" thin or 7" thick). Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done. Dough will be firm and cripy, not soggy and soft like many other doughs. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 88.6mg||2 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 31.6g|
|Protein 5g||7 %|
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Calories per serving: 159
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