NEW CLASSIC PIZZA DOUGH
1 pk Dry Active Yeast 3/4 c Cold milk
1/2 c Warm water 2 tb Olive Oil
-(105-115F) 3 c All-Purpose flour
1/8 ts Sugar 1 1/2 ts Salt
For two 16 inch crusts (Food Processor Directions)
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water.
Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture,
then the oil, stop the machine when the dough has
massed on the blade.
The dough will be soft.
Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5)
Turn the dough out onto a lightly floured surface and
knead by hand about 60 strokes.
Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool
place (up to an hour)
Use it immediately, refrigerated it or even freeze it.
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