"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Backcountry Pizza Crust Recipe

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This recipe for Backcountry Pizza Crust, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrice Dirksen
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 oz. pkg. dry yeast
1/4 c. warm (105-115 degree) water
3 c. flour
1 tsp. salt
2 T. olive oil
1 T. honey
3/4 c. cold water

Directions:
Directions:
In small glass bowl, dissolve yeast in warm water and let stand 10 minutes, until slightly bubbly. In large bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and stir to blend. Knead by hand until smooth and glossy, about 10 minutes. Form into ball and place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and let rise until doubled in bulk, about one hour.

Preheat oven to 450. Divide in half and shape each piece into a 12 inch round. (May be prepared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw at room temperature, 30 minutes before proceeding) Crust may be pre-baked 10 minutes before adding toppings or top uncooked crust with desired toppings and bake 10-15 minutes or until crust is golden brown

Personal Notes:
Personal Notes:
This recipe is from a great cookbook from the Junior League of Denver, called "Colorado Collage". You can use this for any pizza recipe you make.

 

 

 

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