"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, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet L. Tabor

Category:
Category:

Ingredients:  
Ingredients:  
2 C Warm water
2 T Active dry yeast
2 Table salt
5 C All purpose flour
3 T Olive oil

Makes 2 13" pizza crusts

Directions:
Directions:
Sift all dry ingredients together. Mix olive oil in warm water and add to flour. Mix until well blended. Knead in same bowl and cover bowl with dish towel and let rise for 1/2 hour.
Turn dough out on a lightly floured surface, knead and stretch dough. Place on a 13" pizza stone. I use a Pampered Chef roller to entend dough to edge of stone, but you can stretch dough by hand.
After filling dough, bake @ 400 for 20-25 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
I use this recipe for homemade pizza or focaccia bread. Very easy and good. Recipe can be cut in half for one pizza crust.

 

 

 

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