"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pizza Dough Recipe

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This recipe for Pizza Dough, by , is from Recipes from Sunburst Ranch, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steffenie Gleech
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 envelope (2 1/4 teaspoons) active dry yeast
1 cup warm water (95 to 110)
1 tablespoon sugar
3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons kosher salt
1 teaspoon Extra-virgin olive oil, plus more for the bowl

Directions:
Directions:
Dissolve sugar and yeast in water in a large bowl, let stand until foamy, about 5 minutes. Stir in 2 3/4 cups flour, salt, and olive oil to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, a little at a time, to prevent dough from sticking to hands.

Place dough in a bowl coated with olive oil, turning to coat. Cover loosely with plastic wrap and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. Punch down dough, cover and let rise once more. After second rise punch down down and let stand for five minutes.

Divide dough in half. Roll each half into a 12 to 14-inch circle on a lightly floured surface. Place dough on two pizza pans, baking sheets or clay pizza round that has been sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85), free from drafts, for 10 to 20 minutes.




Personal Notes:
Personal Notes:
I buy yeast in bulk and because of this and the fact I am lazy I end usually use a single Tablespoon of Yeast instead of the 2-1/4 teaspoons - so it's alright to bump the yeast a bit - it always turns out good! One more thing I do that I think comes from my mother making bread when I was little, I always cover the bowl with a dishtowel - the floursack type and kind of tuck in my bread. When I walk by while it is rising I like to pat the rising wonder with my hand and feel it's heat.

 

 

 

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