White Pizza Dough
¾ pound of dough rolls out to a 12” thin-crust pizza (start with a pound and trim it).
4 cups flour
1½ cup warm water
2 tsp. salt
1¼ tsp. yeast
- Mix salt and yeast in water, then mix in flour and either knead until it bounces back, or put in mixer with dough hook on slowest speed until it forms a dough ball. Continue to mix another two minutes.
- Cover and let rise for a few hours.
Preheat oven to 600ºF
- Cook crust until it starts to get gassy, 1 to 3 minutes. This not only gives you a crisper crust, but it’s hard to manage the raw crust when it’s loaded with ingredients.
- Flip the crust so the dry side is down, then flatten with a spatula, leaving a slightly raised edge.
- Add toppings and bake.
Source: Blacky Bokich. Los Angeles, CA
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