 |
Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
From the Kitchen aid mixer cookbook. Can be doubled. Ingredients:
2 1/2 teaspoons active dry yeast |
1 cup warm water (105f to 115f) |
1/2 teaspoon salt |
2 teaspoons olive oil |
2 1/2-3 1/2 cups all-purpose flour |
cornmeal |
Directions:
1. Dissolve yeast in warm water in warmed bowl.
2. Add salt, olive oil, and 2 1/2 cups flour.
3. Attach bowl and dough hook.
4. Turn to speed 2 and mix 1 minutes.
5. Continue on speed 2, add remaining flour, 1/2 cup at a time until dough clings to hook and cleans sides of bowl.
6. Knead on speed 2 for 2 minutes.
7. Place in greased bowl, turning to grease top.
8. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
9. Punch dough down.
10. Shape dough into pizzas.
11. Top with desired toppings.
12. Bake 450 10-15 for small pizzas.
|
|