ICEBOX PIZZA DOUGH
- 1/2 cup lukewarm water
- 2 TB sugar
- 1 pkg dry yeast
- 2 tsp salt
- 1 cup Tonic Water
- 3 cups Bread Flour or all-purpose flour
- Parmesan cheese
In 2 1/2-qt mixing bowl stir 1st 3 ingredients a few times. Let stand 5 mins or till bubbly. Stir in each remaining ingredient, working in the flour with your hands till dough is smooth, elastic and not the least bit sticky to the touch. Shape into smooth ball & let rise in greased 3-quart bowl with piece of greased waxed paper, greased side down, covering the bowl. When doubled in size (1 1/2 hrs), punch down.
Refrigerate in plastic food bags, tightly secured with wire twists or tape, to roll out & bake within a week OR stretch the dough with your hands to fit greased & cornmeal dusted pizza pans, so that dough is l/4" thick. Brush lightly in oil & dust in Parmesan cheese & freeze in plastic bags to thaw & fill & bake within 3 months.
Makes three 15" crusts.
PIZZA FLAT BREAD:
Prepare the dough exactly as directed above, but after the last rising, divide into 4 equal portions & shape into rounds to fit greased & cornmeal dusted 9" pie pans.
Let rise till doubled. Wipe surface of each with a beaten egg diluted with 1 TB cold water. Sprinkle each with sesame seeds or dust lightly in oregano leaves and a bit of garlic salt & then coarse salt. Place on lowest rack of a preheated 475F—oven for 5 minutes & transfer pans to highest rack of oven, reducing heat to 425F— for another 1 5 minutes or till well browned and puffy. Remove at once from pans. Store in plastic bags at room temperature to use within a week or freeze to use in 3 months.
Makes four 9" rounds.
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