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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pizza Dough Recipe

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This recipe for Pizza Dough is from Luke & Kayleigh, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour (approx)
1 teaspoon quick-rising instant dry yeast
1/2 teaspoon salt
2/3 cups warm water
2 teaspoons olive oil

Directions:
Directions:
In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won't stick to hands or work surface), about 8 minutes.

Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Orlet rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)

To make 12-inch regular pizza: On lightly floured surface, roll out dough into 12-inch (30 cm) circle; transfer to greased pizza pan. Add desired toppings. Bake on bottom rack in 500 F (260 C) oven until crust is golden, 12 to 15 minutes.

To make 14-inch thin-crust pizza: On lightly floured surface, roll out dough into 14-inch (35 cm) circle; transfer to greased pizza pan. Add desiredtoppings. Bake on bottom rack in 500 F (260 C) oven until crust is golden, 12 to 15 minutes.

 

 

 

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