![]() You can make it thin crust or thick crust whatever suits you, then you can top it with whatever fresh ingredients you want. Needless to say this pizza dough was one of those recipes that was passed down for I can’t tell you how many years. Salt – Is necessary to add flavour to the dough.Bread flour will produce a chewier crust. Flour – I usually use all purpose or bread flour, you will need a flour that has at least 12% protein.Olive Oil – It helps to tenderize the dough and add a wonderful flavour.It also helps enhance the flavour of the pizza. Sugar -It is considered food for the yeast, which converts it to carbon dioxide and alcohol.Yeast – I like to use active dry yeast but you could also use instant yeast, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant.Never use hot or you will kill the yeast and with cold water the yeast will take forever to rise. Water – Always use lukewarm water, make sure the temperature is between 98-105F (36-40C).The Best – I can and so can everyone that has tried it say that it is the best pizza dough they have ever tried!. ![]() Versaitile – the dough is perfect for making a traditional pizza, mini pizzas or calzone, some readers have even used it to make bread!.Make a typical Pizza Margherita or a popular Pizza Bianca, and of course you can make your preferred thin or thick pizza crust! Easy – the recipe can be made the same day or left to rise overnight in the fridge, the longer it is left to rise the more delicious it is.Why you will love this pizza dough recipe ![]()
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