Tomato Basil Pizza

Basic dough rolled out (recipe below)
pizza sauce spread
fresh basil torn and distributed
salt, pepper,

Like unto margarita pizza. I just didn't have fresh Mozzarella so this was my variation.

L'Academie de Cuisine's Pizza Dough

2 c water, luke warm

1 ½ t yeast
2 T olive oil
2 t salt
5-6 cups flour
1. Combine yeast and water in a mixing bowl. Stir to dissolve the yeast.
2. Add the olive oil and first two cups of flour. Add salt on top of flour as not to disturb the yeast. Stir together and add another 2 – 1 1/2 cups of flour making sure to reserve 1 cup for bench flour. Mix together well.
3. Pour out onto a flour surface and knead for 5 minutes adding flour ass needed.
4. Let the dough proof in a greased bowl until doubled in size, about 1 ½ hours.
5. Punch down and shape flatten out into any shape you want your pizza to be. I roll mine right onto my pizza stone with a little cornmeal sprinkled on it.
6. Bake at 500 degrees for about 10 minutes.
This makes two medium pizza crusts. I like to use half the day I make it and freeze the other half for another night. Just defrost completely and let it rise and then follow the recipe from step 5.

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