What is a recipe for a small batch of pizza dough?!
all i want is a very small portion of itWww@FoodAQ@Com
Answers:
INGREDIENTS
1/2 (!.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 cup bread flour
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons white sugar
DIRECTIONS
In a small bowl, dissolve yeast in warm water!. Let stand until creamy, about 10 minutes!.
In a large bowl, combine bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine!. Beat well until a stiff dough has formed!. Cover and rise until doubled in volume, about 30 minutes!. Meanwhile, preheat oven to 350 degrees F (175 degrees C)!.
Turn dough out onto a well floured surface!. Form dough into a round and roll out into a pizza crust shape!. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes!.Www@FoodAQ@Com
1/2 (!.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 cup bread flour
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons white sugar
DIRECTIONS
In a small bowl, dissolve yeast in warm water!. Let stand until creamy, about 10 minutes!.
In a large bowl, combine bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine!. Beat well until a stiff dough has formed!. Cover and rise until doubled in volume, about 30 minutes!. Meanwhile, preheat oven to 350 degrees F (175 degrees C)!.
Turn dough out onto a well floured surface!. Form dough into a round and roll out into a pizza crust shape!. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes!.Www@FoodAQ@Com
I haven't tried this one yet, but do intend to later this week!. Makes one pizza!. also, remember/realize that dough freezes really well, so you can always make up a bigger batch and just freeze some!.
From http://jeisenne!.livejournal!.com/191665!.h!.!.!.
1 teaspoon active dry yeast
1/2 tablespoon sugar (I use raw brown sugar -- you can use granulated white though if you prefer)
3/4 cup scalded milk, cooled to 110 degrees (any hotter and you kill the yeast)
Combine all 3 until the yeast proofs, about 5 minutes!. You also want to scald the milk, because the enzyme protease will interfere with how dough rises!.
Once the yeast proofs, add 2 1/4 cups of strong bread flour and 1 tablespoon of olive oil!. Knead until the dough is a nice smooth elastic ball!. Loosely cover with plastic wrap and let sit for an hour while it rises!.
After the dough has doubled, you can punch it down and add about 1/2 teaspoon salt and knead!. Roll it out to fit your pan!.Www@FoodAQ@Com
From http://jeisenne!.livejournal!.com/191665!.h!.!.!.
1 teaspoon active dry yeast
1/2 tablespoon sugar (I use raw brown sugar -- you can use granulated white though if you prefer)
3/4 cup scalded milk, cooled to 110 degrees (any hotter and you kill the yeast)
Combine all 3 until the yeast proofs, about 5 minutes!. You also want to scald the milk, because the enzyme protease will interfere with how dough rises!.
Once the yeast proofs, add 2 1/4 cups of strong bread flour and 1 tablespoon of olive oil!. Knead until the dough is a nice smooth elastic ball!. Loosely cover with plastic wrap and let sit for an hour while it rises!.
After the dough has doubled, you can punch it down and add about 1/2 teaspoon salt and knead!. Roll it out to fit your pan!.Www@FoodAQ@Com
Ooh your not suppose to be on the computer!Www@FoodAQ@Com