Double crust pizza dough

1 servings

Ingredients

Quantity Ingredient
1 Envelope active dry yeast; (2 1/2 teaspoons)
1⅓ cup Warm water; (105 to 115 degrees
; F)
3½ cup Unbleached all purpose flour; up to 4
1 teaspoon Salt
2 tablespoons Olive oil

Directions

Sprinkle the yeast over the water and let stand for 1 minute, or until the yeast is creamy. Stir until the yeast dissolves. In a large bowl, combine 3½ cups flour, and the salt. Add the yeast mixture and the oil and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a warm, draft free place and let rise until doubled in bulk; about 1 ½ hours.

Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 1 hour, or until doubled.

Yield: one 12 inch double crust pizza Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9258 Converted by MM_Buster v2.0l.

Related recipes