"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pizza Dough Recipe

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

Contributor:  
Contributor:  
Lori Perkins

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg. Active Dry Yeast
1 C. Warn (not hot) Water
3 C. Sifted Flour
1 tsp. Salt
1 Tbsp. Olive Oil
1 Tbsp. Sugar

Directions:
Directions:
Add yeast to warm water and stir to dissolve thoroughly. Add flour, salt and oil. Mix well until blended ball forms. Turn dough onto floured surface and knead until smooth. Place into bowl and cover with waxed paper and towel in warm area. When dough has doubled in size, remove and place onto greased cooking pans. Top with pizza sauce and toppings of your choice. Bake at 425 for 15-18 minutes (depending on thickness of crust and pie) until golden brown

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
The sugar in the recipe is important as it "feeds" the yeast and helps it to grow.

 

 

 

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