Pizza Dough by Bobby Flay
Recipe By :Bobby Flay
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups bread flour -- to 4 cups
1 teaspoon sugar
1/4 ounce active dry yeast -- 1 pkg
2 teaspoons kosher salt
1 1/2 cups warm water -- 110 F
2 tablespoons olive oil -- for dough
2 teaspoons olive oil -- for bowl
Combine 3 1/2 cups of the flour with the sugar, yeast, and salt in a
food processor; pulse to combine. While processing, add the water and
2 Tbsp of the oil until dough forms a ball. If the dough is sticky,
add 1 Tbsp of flour at a time and continue processing until it comes
together in a solid ball. If the dough is too dry, add 1 Tbsp of
water at a time. Scrape dough onto a lightly floured surface and
gently knead until smooth. Form into a smooth ball.
Grease a large bowl with the remaining 2 tsp of olive oil, add dough,
cover with plastic wrap, place in a warm area, and let rise until
double in size, about 1 hour. Turn the dough onto a lightly floured
surface and divide into two equal pieces; cover each with at clean
kitchen towel and let rest for 10 minutes.
Description:
"From Parade Magazine, Apr 25, 2010"
Source:
"http://www.parade.com/food/recipes/parade/042510-make-your-own-pizza.html";
Yield:
"2 pizzas (14")"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 174 Calories; 4g Fat (19.4%
calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Bread flour will give you a crispier crust. All-purpose flour
will make a chewier crust.