home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec925.zip
/
REC905
< prev
next >
Wrap
Text File
|
1993-01-20
|
7KB
|
190 lines
Newsgroups: rec.food.recipes
Distribution: world
From: jane@syrinx.umd.edu (LadyJane)
Date: 9 Jan 92 03:32:51 GMT
Subject: MISC: Pizza Doughs
Summary: orig. subject: RECIPES: Pizza Dough Recipes
Archive-Name: recipes/misc/pizza-doughs
Keywords: recipe misc pizza doughs
Followup-To: rec.food.cooking
Organization: University of Maryland, College Park
Approved: aem@mthvax.cs.miami.edu
I've had many requests for these recipes, so I'll be sending a few of
them out. Well, most of them. This is from the little paperback book
PIZZA PIZZAZZ, by Richard Erickson. To get more information on this and
other cookbooks, send a SASE(#10) to The American Cooking Guild, 6-F
East Cedar Avenue, Gaithersburg, MD 20877
Enjoy!
Basic Pizza Dough
1 cup warm water
1 packet granulated active dry yeast
2 1/2-3 cups unbleached flour
1 Tablespoons olive oil, plus oil for greasing the bowl
and pizza pan(s)
1/2 teaspoon salt
cornmeal for dusting the pizza pan or stone
Place the water (about 110-115 F) in a 2 quart mixing bowl, an sprinkle
the yeast over the top. Mix gently until fully dissolved. Stir in half
the flour, 2 Tbl oil and the salt. Using a woodem spoon, combine well,
then gradually add the rest of the flour.
The dough should now be a large sticky mass and might appear to be a
hopless mess. Don't despair! When it begins to stick together and come
away from the sides of the bowls, turn it out on a floured surface and
begin to knead.
Knead until the dough is no longer sticky. Place the ball of dough in a
2-3 quart bowl which has been lightly oiled, rolling the ball around
until the surface is coated with oil. Cover the top of the bowl with
plastic wrap and let stand in a warm place for about 1 1/2-2 hours, or
until doubled in size.
Uncover the bowl and punch down the risen dough. The dough is now ready
to be used. (For a finer textured crust allow the dough to rise a second
or even a third time. The susequent risings will take much less time.)
Place the dough on a lightly floured work surface and cut it in half.
Starting in the middle and working outwards, roll each half into a
circle slightly larger than your backing pan. Allow the dough to
'relax' for a minute or two before transferring it to a pizza pan. If
using a pan, oil it and sprinkle lightly with the cornmeal. If using a
screen, brush lightly with oil.
Yield: two 12-inch pizzas.
===
Whole Wheat Pizza Dough (note: this is my favorite)
Here is a crust for those who prefer whole wheat. Never use only whole
wheat flour as the flavor overwhelms the other ingredients and it does
not produce a good crust. For variety, try substituting rye, soy, rice,
or any other flour for the whole wheat in the recipe. (note: I used oat
flour, and it was great!)
1 cup warm water
1 packet active dry yeast
1 cup whole wheat bread flour
1 1/2 cups (approximately) unbleached flour
1/2 teaspoon salt
2 Tablespoons olive oil
Sift together the flours and the salt, then follow the directions in
the Basic Pizza Dough recipe. (above)
===
Spinach Crust (I haven't tried this one yet)
Here is a crust to mark your pizzas uniquely yours, It requires no
rising time, and it can be made in less time than it takes to defrost
the spinach.
1 package (10 ounces) frozen, thawed chopped spinach
1/2 stick butter
1/2 cup milk
1 large egg
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Drain the spinach in a colander and squeeze in a towel or with
hands to remove all moister.
In a small pan melt butter, stir in spinach and cook over low heat for
5 minutes. Remove from heat and stir in milk and egg.
In a large bowl combine 1 3/4 cups of the flour with the baking powder
and salt, mix well and add the spinach mixture. Reserve 1/2 cup of the
flour to make a firmer dough, if needed.
Grease a 12-inch pizza pan or a 10 by 14-inch cookie sheet. Place dough
on pan and cover with wax paper. Roll out to an even layer pushing up
around the edges to form a border.
Bake crust in a preheated 450 degree oven for approximately 15-20
minutes, then add toppings and bake until done.
Yield: 1 12-inch pizza
===
Egg Crust
This is a rich and delicious crust, made with whole eggs, that is
similar to a brioche in texure. It is particularly suited to a
deep-dish or double crusted pizza.
4 1/2 cups flour
1 Tablespoon sugar
pinch of salt
4 ounces or 1 stick butter, softened
1 1/2 packages active dry yeast
1/4 cup milk, warmed to 110 degreesF
4 large whole eggs
In a large bowl combine the flour, the sugar, and salt. Add the
softened butter and blend until it resembles coarse meal.
Mix the yeast in the milk and let dissolve.
Beat the eggs and add to the flour mixture. Now add the yeast and
combine to form a very stuff dough.
Turn out on a lightly floured work surface and knead for at least 10
minutes. Then put in a well-oiled bowl, cover, and let rise until
doubled in size. Punch down and use as you would basic pizza dough. Do
not bake over 400 degreesF or it will burn.
Yield: two thick crusted 12-inch pizzas.
(Note: I've mad this several times, and it's WONDERFUL. Very rich and
crispy crust. It also works well for calzone-type things. I wrapped
hotdogs in it and baked them, too. Yum. However, do not attempt to mix
this in a bread machine. The dough is too stiff, and I almost burned
out the motor on ours.!)
===
Basic Pastry Crust
Although more commonly used for desserts and pastry this crust is also
marvelous as a pizza crust. It works especially well for mini pizzas as
hors d'oeuvres. Being a non-yeast crust, i tis easier to handle and
takes only minutes to prepare.
3 cups all-purpose flour
1/2 teaspoon salt
4 ounces unsalted butter, chilled
8 Tablespoons ice water
2 egg yolks
Preheat oven at 375 F.
Combine the flour and salt in the container of a food processor. Cut
the butter into small pieces and add, processing in short bursts.
Continuing the pulse motion, add the egg yolks and ice water blending
just until the pastry pulls away from the sides of the bowls.
If a food processor is not used, place flour, salt and butter in a mixing
bowl. Cut the butter in with a pastry blender until it has the texture
of coarse oatmeal. Rapidly beat in the egg yolks and water with a fork.
Gather the dough together in a flat round, wrap in wax paper, and
chill for at least one hour before using. (This dough freezes
beautifully, so make a double batch and have some on hand for later use.)
Roll out the dough or press it into a tart pan, to a thickness of
1/8-inch. Fill and bake.
Yield: 1 8 or 9-inch tarts.