Рецепт All Purpose Pizza Dough
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Ингредиенты
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Инструкции
- Dissolve yeast in hot water in a large bowl, and let stand 5 min. Lightly spoon flour into dry measuring c., and level with a knife. Add in 1 c. flour and salt to yeast mix, and stir well. Stir in 2 c. flour, 1 c. at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead till smooth and elastic (about 10 min), and add in sufficient of the remaining flour, 1 Tbsp. at a time, to prevent the dough from sticking to hands (dough will feel tacky).
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85), free from drafts, 1 hour or possibly till doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen sufficient.) Punch dough down; cover and let rest 5 min. Shape dough according to the recipe directions.
- Yield: 1 pizza dough.
- Note: To freeze, let the dough rise once, punch down, and shape into a ball. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hrs or possibly overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).
- NOTES : This basic recipe, that can be used to make calzones, focaccia, or possibly bread, can easily be doubled.