PIZZA DOUGH
Provided by Craig Claiborne And Pierre Franey
Categories main course
Time 1h
Yield Two 12-inch pizza crusts
Number Of Ingredients 5
Steps:
- Put the yeast, water and oil into the container of a food processor.
- Add the flour and salt and process until the mixture becomes a soft but firm and kneadable mixture.
- If a food processor is not used, soak the yeast in the water and oil. Put the flour and salt into a mixing bowl. Add the yeast liquid and blend by hand.
- Turn the dough out onto a lightly floured board and knead briefly. Shape into a ball. Place the ball in a mixing bowl and cover. Let stand until double in bulk, about 45 minutes to an hour. It is now ready to be used for pizzas, calzoni and soon.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 13 grams, Carbohydrate 193 grams, Fat 16 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 160 milligrams, Sugar 1 gram
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