Roxy15
New member
[SIZE=19pt]Pizza Dough:[/SIZE]
[SIZE=19pt]***Makes 2 Large Pizzas.[/SIZE]
[SIZE=19pt]Ingredients:[/SIZE]
[SIZE=19pt]2 Tsp. Instant Yeast[/SIZE]
[SIZE=19pt]2 Cups Warm Water[/SIZE]
[SIZE=19pt]4 Cups All Purpose Flour[/SIZE]
[SIZE=19pt]1-1/2 Tsp. Salt[/SIZE]
[SIZE=19pt]Put the yeast and 1-1/2 cups of the water in the bowl of a stand mixer or in a mixing bowl. Allow the yeast to proof for 5 minutes-(until it begins to foam up). [/SIZE]
[SIZE=19pt]Add the flour and salt and begin mixing over low speed or by hand. [/SIZE]
[SIZE=19pt]Slowly add the remaining water to the flour and continue to mix over low speed for 2 minutes or by hand for 2 minutes. The dough will be a slightly wet shaggy dough, it will not form a ball. Divide the dough in half and place each half in a lightly greased bowl. [/SIZE]
[SIZE=19pt]Cover with plastic wrap and place in a warm dark place to rise for 3 hours. After 3 hours, place the bowls in the fridge until ready to bake. [/SIZE]
[SIZE=19pt]The dough can last in the fridge up to 2 days. Pull the dough out 30 minutes before you are ready to bake your pizza. [/SIZE]
[SIZE=19pt]Heat your oven to 450 degrees. [/SIZE]
[SIZE=19pt]Lightly spray a pizza pan with cooking spray then give it a light dusting of cornmeal. [/SIZE]
[SIZE=19pt]Flour your hands really good and shape the dough in the bowl into a ball. Place the ball in the center of your pan and gently work to stretch the dough into a circle being careful not to burst any air pockets that might form. Once you have the dough stretched prebake it in the oven for 8 minutes. [/SIZE]
[SIZE=19pt]Remove and top with your favorite sauce and toppings. Return to the oven for 10-12 minutes.[/SIZE]
View attachment 16983
[SIZE=19pt]***Makes 2 Large Pizzas.[/SIZE]
[SIZE=19pt]Ingredients:[/SIZE]
[SIZE=19pt]2 Tsp. Instant Yeast[/SIZE]
[SIZE=19pt]2 Cups Warm Water[/SIZE]
[SIZE=19pt]4 Cups All Purpose Flour[/SIZE]
[SIZE=19pt]1-1/2 Tsp. Salt[/SIZE]
[SIZE=19pt]Put the yeast and 1-1/2 cups of the water in the bowl of a stand mixer or in a mixing bowl. Allow the yeast to proof for 5 minutes-(until it begins to foam up). [/SIZE]
[SIZE=19pt]Add the flour and salt and begin mixing over low speed or by hand. [/SIZE]
[SIZE=19pt]Slowly add the remaining water to the flour and continue to mix over low speed for 2 minutes or by hand for 2 minutes. The dough will be a slightly wet shaggy dough, it will not form a ball. Divide the dough in half and place each half in a lightly greased bowl. [/SIZE]
[SIZE=19pt]Cover with plastic wrap and place in a warm dark place to rise for 3 hours. After 3 hours, place the bowls in the fridge until ready to bake. [/SIZE]
[SIZE=19pt]The dough can last in the fridge up to 2 days. Pull the dough out 30 minutes before you are ready to bake your pizza. [/SIZE]
[SIZE=19pt]Heat your oven to 450 degrees. [/SIZE]
[SIZE=19pt]Lightly spray a pizza pan with cooking spray then give it a light dusting of cornmeal. [/SIZE]
[SIZE=19pt]Flour your hands really good and shape the dough in the bowl into a ball. Place the ball in the center of your pan and gently work to stretch the dough into a circle being careful not to burst any air pockets that might form. Once you have the dough stretched prebake it in the oven for 8 minutes. [/SIZE]
[SIZE=19pt]Remove and top with your favorite sauce and toppings. Return to the oven for 10-12 minutes.[/SIZE]
View attachment 16983