 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
This recipe goes with Fontina, Caramelized-Onion, and Pancetta Pizza Ingredients:
1 teaspoon sugar |
1 teaspoon dry yeast (about 1/2 package) |
3/4 cup warm water (105° to 115°) |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons olive oil |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Dissolve sugar and yeast in 3/4 cup water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 2 cups flour, oil, and salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking. Place dough in large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
2. Punch dough down. Cover and let rise 40 minutes or until doubled in bulk. Divide dough into 2 equal portions; roll each portion into a 9-inch circle on a lightly floured surface. Place dough circles on a large baking sheet coated with cooking spray. Top and bake according to directions.
|
|