| Cuisine: Italian | Type: Pizza | Serves: 4 to 6 |
|
Source:
|
Rick Robinson |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
This makes a thin pizza crust like you see in Europe. Toppings should be put on sparingly. You can use classical tomatoes, cheese, basil. Try carmelized onions, gorgonzola cheese and marinated olives. |
|
Serving Suggestions:
|
Use your favorite pizza toppings, but be sparing |
|
Ingredients:
|
Generous 1/4 tsp. dry yeast 1/2 cup warm water 1 tsp. all-purpose unbleached flour 1 to 1-1/4 cups organic, stone ground all-purpose unbleached flour 1/2 tsp. salt Additional flour |
|
Instructions:
|
1. In a medium mixing bowl or food processor, blend yeast, water and teaspoon of flour. Foam should form on the surface in about 8 minutes (if not, yeast is not good, find fresher and try again). Then blend in the rest of the flour and salt, forming a smooth, quite soft, slightly sticky dough. 2. If using a food processor, blend no more than 30 seconds (then knead 5 minutes by hand.); if using a mixer blend for about 5 minutes; if doing it all by hand, stir to blend and knead about 5 minutes. 3. Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1-1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover. 2. To make pizza, preheat oven with pizza stone to 500°F. Roll out dough as thin as possible to about a 16 inch round no more than 1/16 inch thick. Roll in edges to form a rim. Let rest 10 minutes. Top as desired and place on pizza stone. Pizza will cook quickly. |
|
Related recipes:
|
None |
2001-03-10