Pizza dough rounds - bon appetit

4 crusts

Ingredients

Quantity Ingredient
1 Envelope dry yeast
1 tablespoon Sugar
¾ cup Plus 1 T (or more) warm water (I05'F to 115'F)
2⅓ cup (or more) unbleached all purpose flour
1½ tablespoon Olive oil
¾ tablespoon Salt

Directions

Sprinkle yeast and sugar over ¼ C plus 1 T warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes.

Steel Knife: Combine 2⅓ C flour, oil and salt in work bowl. With ma- chine running, pour yeast mixture through feed tube and process until dough cleans sides of work bowl, about 15 seconds. If dough sticks to bowl, add more flour through feed tube 1 tablespoon at a time, incorporating each addition before adding next. If dough is too dry, add more water through feed tube 1 T at a time, incorporating each addition before adding next. Process until smooth and elastic.

Transfer dough to large plastic bag. Twist bag to release air and seal at top, leaving space for dough to expand. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. (Can be prepared 1 day ahead. Punch down and refrigerate in bag.) Divide dough into 4 equal portions; form each into ball. Roll each out on lightly floured surface to 8-inch round. (Can be prepared 6 hours ahead. Place between oiled foil sheets and chill.) Makes four 8-inch pizza crusts

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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