King Arthur Pizza
2 c Warm water
1 tb Sugar
1 tb Active dry yeast
1 tb Salt
5 1/2 c To 6 1/2 cups all purpose
Flour 2 tb Olive oil
ds More olive oil for crust
About 2 hours before needed:
Dissolve in 2 cups warm water in this order: 1 tb each of sugar, dry yeast and salt. Blend in with a large spoon 5 1/2 to 6 1/2 cups of flour. You can also add two tablespoons of olive oil for flavor.
Turn out onto a floured surface and knead until smooth and springy. Clean and grease your large bowl, place the dough in it, cover and let rise until doubled in bulk (1 to 2 hours).
Preheat oven to 450.
Punch down dough, divide into 3 - 4 pieces.
Roll out each piece on a floured surface, with a floured rolling pin into circles that fit into 12 inch pizza pans. (To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.
Brush on a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface and add own toppings. Sprinkle the top with grated cheese.
Bake for 15 mins.
Source: King Arthur Flour Bag
Note: 1 TABLESPOON OF YEAST IS EQUAL TO THREE TEASPOONS OF YEAST IF YOU NEED TO CUT THE RECIPE DOWN SOME IN VOLUME.
U/l only, to NCE by Burt Ford 5/98.