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

  1. 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.
  2. Cover and let rise for a few hours.

Preheat oven to 600ºF

  1. 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.
  2. Flip the crust so the dry side is down, then flatten with a spatula, leaving a slightly raised edge.
  3. Add toppings and bake.

Source: Blacky Bokich. Los Angeles, CA

Copyright © 2001-2012 by The Still Waters Group

Created with the Personal Edition of HelpNDoc: Full-featured multi-format Help generator