On 6/25/2013 10:26 AM, wrote:
>
> 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.
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>


Number two is the one I'd crave.

'Round here we also make a green chile sauced pie with pulled pork and
pickled red onions.

Not many complaints when that baby hits the table.