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Paula Deen’s Pizza D
ou
gh Recipe
Yields 2 16-inch r
ou
nd pizzas
or
2 squ
ar
e
5 cups all-purpose flour
2 packages acBve dry yeast
2 tablespoons sugar
2 tablespoons extra-virgin olive oil, divided
2 teaspoons sea salt
2 cups water, warmed
In a standing mixer with a hook a\achment, place warm water, yeast,
sugar and 1 tablespoon olive oil.
Allow to sit unBl yeast begins to foam.
Add flour and salt, and mix dough unBl it is smooth and pulls away from
side of bowl.
Drizzle half remaining olive oil over the top of dough, turn dough over
in the bowl, cover, and allow it to rise to approximately twice its size,
(about an hour).
Punch dough down and pour out onto a lightly floured surface. Knead
again.
Place it back in bowl and drizzle with remaining olive oil. Turn dough
over, cover and allow to rise a second Bme.
Ader it has risen, punch it down again. It is now ready to roll out for
your pizzas!
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