Does anyone have a good italin pizza dough recipe??? Thanks ~ Patty

-- Patty {NY State} (fodfarms@hotmail.com), May 09, 2002

Answers

I usually like to add a teaspoon (might want to start with 1/2 teaspoon to see how you like it) of dried oregano or basil to your regular pizza dough for extra flavor.

-- GT (nospam@nospam.com), May 10, 2002.

4 cups all purpose flour 1 (1/4 ounce) envelope active dry yeast 2 1/2 teaspoons salt, divided 1 1/2 cups warm water 2 tablespoons vegetable oil

Combine 2 cups flour, yeast, and 1 1/2 teaspoons salt in a large mixing bowl; stir in 1 1/2 cups warm water and vegetable oil.

Beat at low speed with an electric mixer for 1-2 minutes, and beat at high speed 3 minutes. Gradually stir in enough remaining flour to make dough stiff.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes) Place in a well greased bowl, turning to grease top.

Cover and let rise in a warm place (85 degrees) free from drafts 1 hour or until double in bulk.

Punch dough down, and press onto lightly greased 12-inch pizza pan.

Cover and let rise an additional 45 minutes. Top with desired toppings, and bake for 20 at 475 degrees. For a thinner crust, divide dough in half. It makes a wonderful crust.

-- Cindy (KY State) (one4sunrabbit@hotmail.com), July 18, 2002.