killian
Well-Known Member
I have never made dough and I was wondering if any one has a recipe.
1 package active dry yeast
1 cup warm water
1 1/2 teaspoons sugar
3-4 cups all-purpose flour
2 tablesoones olive oil
1 teaspoon salt
Dissolve yeast in water with sugar and allow to proof. Mix 2 cups flour, oil, and salt in a large bowl. Add yeast mixture and beat until smooth. Stir in additional flour until the dough begins to form a ball and becomes easy to handle. Place the dough on a lightly floured pastry cloth and knead until the dough is smooth and elastic (810 minutes).* Place the dough in a greased bowl, cover it and let it rise in a warm spot until dough doubles in size (approx. 1 hour). Punch down dough and knead it again. Allow to rise 2030 minutes. Roll the dough into a circle, forming a 1/4 inch rim around the edges. Bake with toppings on your preheated pizza stone that has been sprinkled with cornmeal at a minimum of 450 deg. F until crust is golden brown.
I really like the bread dough in this, creates a nice structure and is nice n' chewy.1 C warm (100-110°) water
1 T white sugar
1-1/2 tsp instant yeast
3 T olive oil
1 tsp kosher salt
2-1/2 cups bread flour
Mix sugar, yeast, flour, and salt. While mixing add water and olive oil. Note: this skips proofing. If you're unsure about the viability of your yeast, proof by adding yeast to warm water and watch for foam to form.
When dough begins to form, turn out to a floured surface and knead for 10 minutes (or knead with a mixer dough hook for 6-7 minutes). Tear off a small piece, about the size of a golf ball, and make a small disk. Stretch the inside while working---if you can see light through a thin membrane, you're good. If it tears before you can create a membrane, knead more.
Let dough rise on counter for one hour; alternately, place dough ball in oiled bag and let rise in fridge overnight.
1.25 cups AP flour
.75 tsp kosher salt
.25 oz instant yeast or .3 oz active dry yeast
.5 cup warm water
No yeast in that dough? ^^^^
Enter your email address to join: