Barryl.ashworth
Assistant Cook
Margi Cintrano said:Good afternoon, Barry,
As stated here is the Pizza dough recipe requested ...
PIZZA DOUGH
1 1/3 cup warm water 115 farenheit degrees
1 package active yeast
3 cups all purpose Or Zero Zero Flour ( this flour is used by: Chef Mario Batali - NYC ); plus extra flour for kneading
1 tsp. salt
1 tsp. Evoo
DOUGH BY HAND ( I prefer to make my dough via hand )
1. in a large bowl, combine the water and the yeast
and then whisk until the yeast dissolves
2. in another bowl, combine flour and salt
3. gradually, add yeast to mixture and stirring with wooden spoon, until dough is a soft form
4. turn dough out on lightly floured surface and with lightly floured hands,
knead until smooth and elastic, 10 minutes.
LET THE DOUGH RISE IN WARM CORNER WITHOUT DRAFTS
1. lightly oil a large bowl
2. add dough and turning several times, to oil top
3. cover with plastic and wrap and let rise in a warm corner without drafts is quintessential
4. *** One and 1/2 hours the pizza shall double in bulk
5. punch down the dough
*** This amount makes 2 pizzas or 4 calzones
Kindest.
Margi Cintrano.
This dough recipe produced a great crust. Thin and crunchy wqon the bottom and nice big golden crusty pillows around the edges, that are perfect for dipping in just about anything.
B