Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Master Pizza Dough 7 1/2 cups High Gluten Flour 3 tablespoons sugar 1-ounce vegetable shortening 1/4 teaspoon salt 3 cups water (lukewarm to slightly warm) 1 1/2 tablespoons active, dry, granulated, yeast Pinch sugar Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes. SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate Yield: 6 to 8 medium sized pizzas Prep Time: 1 hour 10 minutes Cook Time: 10 minutes Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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