BBS:      TELESC.NET.BR
Assunto:  Traditional Pizza Dough
De:       Ben Collver
Data:     Thu, 12 Mar 2026 07:15:25 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Traditional Pizza Dough
 Categories: Pizza, Dough
      Yield: 1 Crust

  1 1/2 ts Active dry yeast
    3/4 c  Water; warm
  2 1/2 c  All-purpose flour
      1 ts Salt
      1 pn Natural sugar
      1 tb Olive oil;
           - plus more for the bowl

  This basic dough recipe can be enhanced by the addition of a small
  amount of fresh or dried herbs. You also can replace up to half of
  the flour with whole-wheat flour, if you like. I like to use a food
  processor to make the dough, but you can make it by hand, if you wish.

  Place the yeast in a small bowl. Add 1/4 cup water and stir to
  dissolve. Set aside for 5 to 10 minutes.

  Food Processor Method:

  Combine the flour, salt, and sugar, pulsing to blend. With the machine
  running, add the yeast mixture through the feed tube, along with the
  olive oil and as much of the remaining 1/2 cup water as necessary to
  make the dough hold together.

  Hand Method:

  Combine the flour, salt, and sugar in a large bowl. Stir in the yeast
  mixture, olive oil, and remaining 1/2 cup water until combined.

  Turn the dough out onto a lightly floured work surface and knead until
  smooth and elastic, about 3 minutes. Transfer to a large oiled bowl.
  Spread a small amount of oil on top of the dough, cover with plastic
  wrap, and set side in a warm place to rise until doubled in bulk,
  about 1 hour.

  Use immediately or store, tightly wrapped in plastic, for up to 8
  hours in the refrigerator or up to 4 weeks in the freezer.

  Recipe by Vegan Planet by Robin Robertson

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