Pizza Dough 2
Ingredients
- 1 cup Water
- 4 teaspoons olive oil or cooking oil
- 3 cups Bread flour
- 3/4 teaspoon Salt
- 1 teaspoon active dry yeast or bread machine yeast
Instructions
- Add the ingredients to the machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Use to make thin-crust or thick-crust pizzas.
- For thin-crust pizzas: Grease two 11- or 12-inch pizza pans or large baking sheets and, if desired, sprinkle with yellow cornmeal; set aside. Divide the dough in half. On a lightly floured surface, roll each portion into a 12- to 13-inch circle. Transfer to the prepared pans, building up edges slightly. Prick crusts with a fork. Do not let rise. Bake in a 425?P oven for 10 to 12 minutes or until light brown. Add desired toppings. Bake for 10 to I5 minutes more or until edges of crust are golden brown and toppings are bubbly. Makes two 11- or 12-inch pizzas.
- For thick-crust pizza using the 1 l/2-pound dough: Grease a 13- or 14-inch pizza pan and, if desired, sprinkle with yellow cornmeal. Using greased fingers, press dough into the prepared pan, building up the edges. Cover and let rise in a warm place for 30 to 45 minutes or until nearly double. Bake in a 375?P oven for 20 to 25 minutes or until1ight brown. Add desired toppings. Bake for I5 to 20 minutes more or until toppings are bubbly. Makes one 13- or 14-inch pizza.
