Traditional pizza dough

1 servings

Ingredients

Quantity Ingredient
2¾ cup Bread flour
1 teaspoon Salt
1 teaspoon Active dried yeast
1 teaspoon Sugar
¾ cup Warm water (about)
1 tablespoon Olive oil

Directions

NORMA WRENN NPXR56B

In a small bowl, combine yeast, sugar and ¼ cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth.

Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and knead briefly. Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges with you knuckles. Pinch up edges to make a rim.

Use as directed in recipe. VARIATIONS: If perferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If prefered, knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use 2-¼ cups whole-wheat flour and ¼ cup wheat germ. Add extra water as required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and ⅓ cup cornmeal. Source: The Pizza & Pasta Cookbook, Contributing authors: Sarah Bush and Lesley Mackley with more than 500 color illustrations

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