"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Angeli Pizza Dough Recipe

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This recipe for Angeli Pizza Dough, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Cox
Added: Sunday, October 14, 2007


1 package dry yeast, dissolved in 1/4c. warm water

3 1/4c. unbleached flour

1 1/2tsp. salt

3T. extra virgin olive oil

1c. cold water


Put 1/4c. warm water into a small bowl. Sprinkle yeast into bowl and let it fizz for about 5 minutes.

Put the flour, yeast mixture, salt, oil and cold water into the bowl of a food processor. Turn the machine,and process until forms a ball. The dough should be fairly soft. If not, add a bit more water. If it is too sticky add a bit more flour. Process for another minute.

Sprinkle flour on a cutting board or counter. Remove the dough from the processor and put it on the counter. Knead the dough for 2 or 3 minutes, or until dough is smooth and elastic.

Rub a mixing bowl with a little cooking oil. Transfer the dough into the bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for about an hour or until double in size.

Sprinkle a wooden board with flour and place the dough on it. Divide the dough into quarters. Roll each piece into a ball and knead it with your hands to push the air out. Roll into tight smooth balls.

Place dough balls on a lightly floured surface and cover them with a clean kitchen towel. Let them rest undisturbed for an hour. They could also be placed on a floured towel on a cookie sheet and put in the refrigerator overnight.

To make pizza: Sprinkle dough ball with a little flour and flatten into a circle 1/2 inch thick. Stretch and rotate the dough until it is 1/4 inch thick and measures 9 inches across.

Put on topping and bake in preheated 550 degree oven until it is risen and done. You can also make the dough into loaves of bread.




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