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Dough
(Basic Dough,
Quick Dough)
Dough Variations
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
DOUGH(BASIC DOUGH, QUICK DOUGH)
TRADITIONAL
PIZZA DOUGH
1-1/2 cups Water
1-1/2 Tbsp. Olive Oil
3-3/4 cups Bread Flour
1-1/2 Tbsp. Sugar
1-1/2 tsp. Salt
1-1/2 tsp. Active Dry Yeast
Vegetable Oil
2 tsp. Rapid Rise Yeast
METHOD
PIZZA DOUGH
WITH BEER
1-1/2 cups Flat Beer
3-3/4 cups All-Purpose Flour
3 Tbsp. Sugar
1-1/2 tsp. Salt
1-1/2 Tbsp. Butter
1-1/2 tsp. Active Dry Yeast
Vegetable Oil
2 tsp. Rapid Rise Yeast
Follow basic steps 1-7 for making dough (see page 20).
1. Remove dough from baking pan. 2. Select shape variation of your choice.
1. Flour hands lightly. Shape dough into ball.
Divide ball in quarter.
Press each quarter of dough into greased, 12-in.
pizza pan, forming 1-in. edge.
2. Brush crust with oil. Cover and let stand 15
minutes.
3. Spoon tomato or pizza sauce over dough, top
with cheese and topping of your choice.
4. Bake 25 to 30 minutes at 400
∞
F or until cheese
bubbly and crust is golden brown. Makes four
12-in. pizzas.
THIN-CRUST PIZZA
1. Flour hands lightly. Shape dough into ball.
Divide ball in half. Press each dough into
greased, 12-in. pizza pan, forming a high edge.
2-4. Follow steps 2-4 for the Thin-Crust Pizza
recipe. Makes two 12-in. pizzas.
THICK-CRUST PIZZA
Prepare Pizza Dough with Beer
1. Put dough on lightly floured board, divide into quarters, cut each quarter into 6 pieces.
2. Shape each piece into flattened oval-shaped ball.
3. Dip bottom of dough balls in cornmeal and place o greased baking sheet about 1-1/2 in. apart.
4. Slash tops of rolls with sharp knife or razor blade.
5. Cover dough lightly and allow to rise 30 minutes.
6. Brush rolls with one egg yolk beaten with 1 Tbsp. water.
7. Bake rolls at 400
∞
F, 15 to 20 minutes.
8. Let cool on rack. Makes 24 rolls.
CRUSTY ROLLS