pizza recipe

[Guest guest]

Here's the recipe, but I want that professional one, Trish! I found this

one easy to make - I started it around breakfast and it was ready for

lunch - but I wasn't entirely thrilled by the thin-ness of the crust. To

be fair, I am pretty picky about my crusts.

This one is from Almost Vegetarian Entertaining:

1 tablespoon active dry yeast/ 2 tsp instant yeast

3.5 cups flour

1 tablespoon coarse salt

about 1.25 cups water

cornmeal

toppings!!

1. If you are using active dry yeast, dissolve it in 2 tablespoons warm

water, and let is sit until creamy with small bubbles - about 5

minutes.

Put flour,

salt into the bowl of a food processor or cake mixer. Mix. With the

machine running, add the yeast mixture and 1 cup of water, mixing until a

dough forms. (This will be quick for a processor - 90 seconds - and 7-9

minutes for the cake mixer.) Add extra water if the dough is too dry to

cohere.

OR

1. If you are using instant yeast, dump flour, yeast and salt in the

processor/cake mixer/large mixing bowl. Mix, adding water until the

ingredients form a dough that is soft but not too sticky. (This will be

quick for a processor - 90 seconds - and 7-9 minutes for the cake mixer.

Longer by hand.)

EITHER WAY:

2. Shape dough into a

ball and cover with plastic wrap or a damp dish-towel. Put it in a warm

place to rise until doubled, about 1.5 hours.

3. Punch the dough

down, and divide into two pieces. Cover each piece again and let rest 30

minutes.

4. Heat your oven as

high as it will go. On a lightly floured surface, roll out the dough as

thinly as you can. Alternating between the two pieces will give the dough

a little time to rest, and that will let you stretch it thinner.

5. Lightly sprinkle a

cookie sheet with cornmeal. Slide the dough onto the cookie sheet, and

cover with toppings. Bake until crust has browned - perhaps 8-15 minutes,

depending on your oven.

Comments:

we just

dumped all of the water (I made sure it was warm) listed in the

ingredients into the yeast - none of that tablespoon by tablespoon stuff.

Also, this makes two pizzas, and I froze the second ball of dough after I

had let it rise the second time. It keeps for up to 3 months.

-Ziva

Elisha: dairy, beef, anaphylactic to sesame, tree nuts, peanuts. Probably

also chocolate!

At 11:32 AM 2/3/04 -0600, you wrote:

Hi Ziva,

It would be great if you could post the recipe.

Thanks,

Donna

Shane - asthma - allergic to dairy, eggs, pickles, and olives.

Minnesota

Re: How's it going?, 2/3/2004, 12:00 am

I made a crust with the Food Allergy Network's pizza crust recipe. It's easy and fun! Let me know if you want me to dig up the recipe. Elisha helped me punch the dough and roll it out, and he liked that. The cheese is the Soya Kaas, which might have some casein - not sure. And no, it didn't melt quite right, but what the heck.

-Ziva