Source: Betty Crocker's Italian Cooking by Antonio Cecconi
Makes 1 serving.
Preparation time: 2:30 hours
Tips: Dough can be refrigerated for several hrs. after 1st rise.
Pizza Dough - Basic
One, Two or Three Crusts
Ingredients
Preparation
ONE CRUST: 12"
2 1/4 teaspoons active dry yeast
1/2 cup warm water (105 to 115 F degrees)
1 1/4 to 1 1/2 cups all-purpose flour
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
TWO CRUSTS: 12" ( or one 16" feeds 4)
4 1/2 teaspoons active dry yeast
1 cup warm water (105 to 115 F degrees)
2 1/3 to 2 2/3 cups all-purpose flour
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon sugar
1. Dissolve yeast in warm water in large bowl. Stir half the flour, the oil, salt and sugar. Stir enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic.
2. Place in greased bowl; turn greased side up. Cover and let rise in warm place 20 minutes.
3. Punch down dough. Cover and refrigerate at least 2 hours but no longer than 48 hours. (Punch down if necessary.)
4. Bake at 500 F degrees for 10 minutes. Do not use air sheet or the button will not crisp.
NOTE: 1) 1 package active dry yeast = 2 1/4 teaspoons.
2) Each crust makes a 12" pizza.
3) Use One recipe for Two crusts to make 4 Calzone
Dough is lighter and fluffier than Pizza "Traditional" dough.
TREE CRUSTS: 12"
4 1/2 teaspoons active dry yeast
1 1/2 cups warm water (105 to 115 F degrees)
3 3/4 to 4 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
