INGREDIENTS: -
- 1 pkg. Dry Yeast (1/4 oz.)
- 1 cup Warm Water
- 1 tsp. Sugar
- 1 tsp Salt
- 1/4 cup Olive Oil
- 3 cups Flour, sifted
DIRECTIONS:
To make the dough, dissolve the dry yeast in a cup of warm water
and set aside. Place flour in a large mixing bowl and form a well in
the center, add the sugar, salt, oil and the water with the dissolved
yeast.
Use a wooden mixing spoon or a whisk to stir in the flour with the
liquid in the well. Then gradually blend the entire mixture thoroughly
by hand until a ball of dough is formed. Knead for two or three minutes
until pliable. Add additional flour if necessary to eliminate sticking.
Place the dough in a large bowl that has been greased on the entire
inside with cooking spray or olive oil. Spray the dough in the bowl
also with cooking spray. Cover the dough and let rise at room
temperature for about three (3) hours. Remove the dough from the
bowl and knead for a few minutes. Use additional flour to avoid
sticking. Place the dough in a container and put in the refrigerator
for two or three hours.
Note: This dough, in addition to making pizza shells, can be used for
making stromboli, calzones and frittells. It is also very low in fat and
sodium, and is cholestorol free!
Comments:
This is a recipe from the "Briguglio-Perniciaro-Cucco Cookbook"
Submitted by: Thomas Briggs
