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PRO PIZZA DOUGH

laura lomax

SERVINGS: 4

SERVING SIZE: 2 SLICES

PREP TIME WITH RISING: 45-75 MINUTES     COOK TIME: 10 MINUTES

TOTAL COOK TIME: 55-85 MINUTES

INGREDIENTS:

2 CUPS ALL PURPOSE FLOUR + EXTRA FOR KNEADING

1 TBSP. YEAST

1/2 TSP. SALT

1 TBSP. SUGAR

2/3 CUP WARM WATER

2 TBSP. EXTRA VIRGIN OLIVE OIL + EXTRA FOR KNEADING

DIRECTIONS:

COMBINE 1 CUP OF FLOUR, YEAST, SALT, AND SUGAR. NEXT ADD WARM WATER AND OLIVE OIL AND MIX (WILL BE VERY STICKY). LIGHTLY COAT YOUR HANDS IN FLOUR OR OLIVE OIL AND SLOWLY ADD THE REMAINING CUP OF FLOUR. ON A SURFACE SPRINKLED WITH FLOUR KNEAD THE DOUGH FOR 5-10 MINUTES. LIGHTLY COAT THE OUTSIDE OF THE DOUGH WITH OLIVE OIL AND SHAPE INTO A BALL. PLACE BACK IN THE BOWL AND COVER WITH A TOWEL. ALLOW TO RISE FOR 30-60 MINUTES. AFTER RISING IS COMPLETE PLACE THE DOUGH BALL ON YOUR PIZZA STONE AND PUSHING FROM THE MIDDLE OF THE BALL OUT FORM YOUR PIZZA. BEFORE ADDING TOPPINGS POKE HOLES WITH A FORK IN THE DOUGH TO PREVENT AIR BUBBLES DURING COOKING. WHEN READY TO TOP LAYER WITH SAUCE FIRST THEN TOPPINGS OF YOUR CHOICE.

TOPPINGS ILLUSTRATED: TOMATO SAUCE, CHOPPED SPINACH, LEAN GROUND BEEF, RED ONION, AND BLACK OLIVES.