Created
October 17, 2014 20:12
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Pizza dough (and pizza)
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Mix well and let sit for ~5 minutes: | |
2/3 cup lukewarm water | |
2 tablespoons olive oil | |
1 packet active dry yeast | |
And then combine in mixing bowl with: | |
2 cups bread flour | |
1-2 teaspoons sugar | |
1 teaspoon kosher/sea salt | |
Optionally: 1 tablespoon fresh rosemary (or 1-2 teaspoons dry), rough chopped. | |
Add flour slowly as you knead the dough to achieve the desired consistency. | |
I roll the dough out as desired, lightly brush/rub each side with olive oil, place in the pan I'm going to cook it in, then cover it with plastic wrap to prevent it from drying out. | |
I let it rest for 1-N hours (depending mainly on how long until I want to eat it, but it won't be very fluffy after only one hour), then cook it at ~425F until golden brown. If I'm making it into a pizza, I'll cook until it hardens and maybe just starts to turn lightly brown, at which point I take it out, decorate it with delicious (already-cooked as necessary) pizza toppings, then put it back in (and reduce heat to 375 if the toppings are thick) to cook/melt the toppings. |
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