Rosemary's classic pizza dough

1 Servings

Ingredients

Quantity Ingredient
1 pack Dry-active yeast
½ cup Tepid water (not over 110 degrees F)
⅛ teaspoon Sugar
¾ cup Cold milk; plus more, if needed
2 tablespoons Olive oil
3 cups All-purpose flour
1½ teaspoon Salt

Directions

YEAST MIXTURE

ADDITIONS

DRY INGREDIENTS

From: Bridget Blosser <Brblosser@...> Date: Fri, 26 Jul 1996 23:33:36 -0400 I have used this recipe from The Way to Cook by Julia Child. It is a very good crust.

Whisk the yeast ingredients in a measure and let bubble up 5 minutes or so to proof. Measure the dry ingredients into the bowl of a food processor.

Blend the ¾ cup of milk into the ready yeast mixture. Turn on the machine and process in the yeast, then the oil, and droplets more milk, if needed, just until the dough masses on the blade of the processor. The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn it out onto your lightly floured work surface. Knead 50 strokes by hand, give a 2 minute rest, and knead 20 strokes more to make a soft, smooth dough. Let the dough rise in a covered bowl until doubled in bulk. Turn it out onto your work surface, and it is ready to cut and form as your recipe directs.

*Ahead of time note: If you are not ready to bake, punch the dough down and set the covered bowl in a cooler place, where it will keep safely for an hour or more. You can chill or even freeze it, but then it must be brought to room temperature and start to rise again before you form and bake it.

Bake at 425 degrees F.

This is a wonderful crust. I do not have an equally wonderful recipe for the sauce. I have not made my own sauce, I use commercial canned pizza sauces.

EAT-L Digest 26 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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