Pizza night. Last night when I came home from work, I whipped up a
batch of pizza dough. While the dough was rising I scrounged around in
the fridge for something to put on it.
One pizza is the standard pepperoni, and the other, my favorite of the
two, pesto, prosciutto, Parmesan cheese and artichoke hearts.

http://www.flickr.com/photos/koko181/9131942726/

Here's my latest favorite pizza dough recipe.

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Pizza Dough using 00 flour

breads, pasta

1 lb (300 g) 00 flour
10 ounces (300mL) warm water; divided use
1 package (7 g) dry yeast
1 teaspoon (mL) sugar
1 teaspoon (mL) Salt
2 tablespoons (300mL olive oil

In a mixing bowl, stir together the yeast and sugar with 2 ounces of
the warm water. Next, gradually blend in the 00 flour, alternating
with the remaining warm water, olive oil and salt into the yeast
mixture. Mix until a smooth, non-sticky dough forms. It may not need
all of the flour.
Turn the dough out onto a lightly floured counter and knead a few
minutes to form a smooth ball of dough. Cover the dough with the
inverted mixing bowl or, lightly oil the mixing bowl, and return the
dough to the bowl: cover and leave the dough to rise at room
temperature for about an hour.
Remove the dough to a flat surface dusted with flour. Divide into 3
somewhat equal pieces. Using a rolling pin dusted with flour, roll out
the dough to desired size, and proceed with your favorite pizza
toppings.


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com