On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
> Pizza night. Last night when I came home from work, I whipped up a
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> batch of pizza dough. While the dough was rising I scrounged around in
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> the fridge for something to put on it.
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> One pizza is the standard pepperoni, and the other, my favorite of the
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> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
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> http://www.flickr.com/photos/koko181/9131942726/
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> Here's my latest favorite pizza dough recipe.
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> @@@@@ Now You're Cooking! Export Format
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> Pizza Dough using 00 flour
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> breads, pasta
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> 1 lb (300 g) 00 flour
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> 10 ounces (300mL) warm water; divided use
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> 1 package (7 g) dry yeast
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> 1 teaspoon (mL) sugar
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> 1 teaspoon (mL) Salt
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> 2 tablespoons (300mL olive oil
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> In a mixing bowl, stir together the yeast and sugar with 2 ounces of
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> the warm water. Next, gradually blend in the 00 flour, alternating
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> with the remaining warm water, olive oil and salt into the yeast
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> mixture. Mix until a smooth, non-sticky dough forms. It may not need
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> all of the flour.
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> Turn the dough out onto a lightly floured counter and knead a few
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> minutes to form a smooth ball of dough. Cover the dough with the
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> inverted mixing bowl or, lightly oil the mixing bowl, and return the
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> dough to the bowl: cover and leave the dough to rise at room
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> temperature for about an hour.
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> Remove the dough to a flat surface dusted with flour. Divide into 3
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> somewhat equal pieces. Using a rolling pin dusted with flour, roll out
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> the dough to desired size, and proceed with your favorite pizza
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> toppings.
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What is 00 flour? Not familiar with the terminology.