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Full Online Book HomeLearning KitchenPizza - Dough - Sponge Dough
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Pizza - Dough -  Sponge Dough Post by :Betty_Cleveland Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2830

Click below to download : Pizza - Dough - Sponge Dough (Format : PDF)

Pizza - Dough - Sponge Dough

1 tsp. active dry yeast
3 cups bread flour
1 1/4 cups lukewarm water (105 to 115° F)
1 1/2 tsp. honey
1 tsp. salt
1 Tbsp. olive oil
Crisco (for greasing pans)

Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water with 1/2 tsp. honey dissolved in the water in a bowl and letting stand for 20 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1/2 of remaining flour with salt, remaining water with remaining honey dissolved in it, olive oil, and dough sponge. Mix in remaining flour (dough should be slightly sticky and not dry). Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Use following Rise
Method I or II:

Rise Method I (normal): Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 to 1 1/2 hours) in a warm place. Punch dough down and divide in half. Dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use.

Rise Method II (refrigerator): Divide dough in half. Dust dough portions with flour and put in ziploc bags in the refrigerator for two days.

Remove dough portion from refrigerator when ready to shape into crust. Punch down dough thoroughly and spread/stretch dough portion by hand and roller on a greased pizza pan. Move dough crust to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

This recipe makes 2 13" crusts.
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Pizza - Dough -  Stoffel Pizza Pizza - Dough - Stoffel Pizza

Pizza - Dough -  Stoffel Pizza
1 Cake Yeast 1/2 cup Warm Water 1 Egg 1/4 cup Tomato Sauce 1 Tbl. Sugar 2 Tbl. Melted Shortening or Salad Oil 2 cup or probably more Flour Soften the yeast in the warm water in a large bowl. Add the egg and next three ingredients. Blend well. Gradually add the flour. Knead until smooth, about three minutes. Let rise in warm place until doubled, about 1 hour. Pat dough onto greased cookie sheet. (It helps to grease your hands.) Top with whatever pleases you. Bake at 425 for 20-28 minutes.

Pizza - Quick Rise Pizza Dough Pizza - Quick Rise Pizza Dough

Pizza - Quick Rise Pizza Dough
3 cups all purpose flour 2 pkgs. fast rising yeast 1 tsp. salt 1 cup + 3 tbsp. milk at room temp cornmeal for pan Put flour, yeast and salt in a food processor fitted with a metal blade and pulse 2 to 3 times to mix. With machine running, pour milk through feed tube and process dough 90 sec, (it should feel stringy when pulled). Oil a mixing bowl and place dough in it turning to coat all sides. Cover bowl with plastic wrap and a towel and place in a warm place until dough has doubled in