"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Basic Pizza Dough Recipe from American's Test Kitchen Recipe

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This recipe for Basic Pizza Dough Recipe from American's Test Kitchen, by , is from Three Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele Gordon

Category:
Category:

Ingredients:  
Ingredients:  
4 1/4 cups bread flour, plus extra for the counter
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 1/2 teaspoons salt
2 Tablespoons olive oil
1 3/4 cups warm water (105 to 110 degrees)

Directions:
Directions:
Pulse 4 cups of the flour, yeast and salt in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour in the olive oil, then the water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, about 5 minutes adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, turning once and cover with a plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Personal Notes:
Personal Notes:
All-purpose flour can be substituted for the bread flour, but the resulting crust will be a little less crisp and chewy.

 

 

 

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