dawn_mo
Well-known member
It is in the high 70's and no humidity. Gorgeous! I have been selling pizza lately and have a great recipe from Mark Bittman. You make it in a food processor. I have also made bread with it and that is tasty too. I take about a navel orange-size of dough and pat it out really thin. Place it on a cornmeal dusted baking sheet. Place all ingredients on pizza and bake at 500 for about 10 minutes or more. You have to watch them because the more toppings you have, the longer it takes. I make it first thing in the morning and let it rise until doubled. The excess dough I let rise and bake in small loaf pans with cornmeal on the bottom. Put dough in them, and let them rise. They make great little breads. I made these to serve with stuffed pepper soup today, and they were a hit.
Here you go:
Pizza Dough
3 cups ap flour
1 cup warm water
1/2 tablespoon of yeast (my tweek)
2 teaspoons extra-virgin olive oil
2 teaspoon salt
2 teaspoons oregano leaves (my tweek)
2 teaspoons dried basil (my tweek)
Put all dry ingredients in food processor. Pulse to combine.
Slowly add water and oil through feed tube. Do it slowly and watch for dough to come together. It almost stops my processor.
Take dough out and knead for about a minute or two until dough becomes soft and pliable, not sticky. Add more flour to the counter if dough is sticky. It should be soft. Look at link for MB's directions and recipe.
I have made this into loaves of bread and it is delish like that too.
Easy recipe with great results. The herbs really make the difference.
http://www.nytimes.com/2012/04/18/dining/basic-pizza-dough-recipe.html
Here you go:
Pizza Dough
3 cups ap flour
1 cup warm water
1/2 tablespoon of yeast (my tweek)
2 teaspoons extra-virgin olive oil
2 teaspoon salt
2 teaspoons oregano leaves (my tweek)
2 teaspoons dried basil (my tweek)
Put all dry ingredients in food processor. Pulse to combine.
Slowly add water and oil through feed tube. Do it slowly and watch for dough to come together. It almost stops my processor.
Take dough out and knead for about a minute or two until dough becomes soft and pliable, not sticky. Add more flour to the counter if dough is sticky. It should be soft. Look at link for MB's directions and recipe.
I have made this into loaves of bread and it is delish like that too.
Easy recipe with great results. The herbs really make the difference.
http://www.nytimes.com/2012/04/18/dining/basic-pizza-dough-recipe.html