Pizza Dough 2
baked, breads
1 cup water; lukewarm
2 packages active dry yeast
3 cups white flour
1/4 cup shortening, butter or oil
1 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon oregano
Dissolve yeast in warm water and beat in half of the flour for about 4 minutes. Add oil, salt, basil, oregano and slowly add in the rest of the flour. Let rise for about 15 or 20 minutes, roll out on a floured board.
Grease two pizza pans and sprinkle with coarse corn meal. Lay dough on top, creating an edge.
Top with your favorites: pesto, artichokes, roasted red pepper and parmesan; tomato sauce with mushrooms, black olives, green pepper, onion, sausage, pepperoni, mozzarella, etc.
Bake for 15 to 20 minutes at 425°F.
Yields: 2 13-inch pizzas
NOTES : Basic and terrific pizza crust.
This dough makes a very nice focaccia bread. Use the entire recipe for one focaccia. Add chopped scallions at the last minute and omit the herbs. Brush with olive oil and bake on the greased, corn meal pan for about 10 to 15 minutes. Serve with Roasted Tomatoes on top (see recipe in this cookbook.) 0 0 0 1368 0 0 0
Contributor: Dee Bell
Yield: 8 servings
Preparation Time: 1:00
