| |
ZL1ABS > RECIPE 06.08.21 16:24l 36 Lines 1227 Bytes #999 (0) @ WW
BID : 19744_ZL2BAU
Read: DJ6UX GUEST
Subj: Basic Pizza Dough
Path: DB0FHN<OE2XZR<OE6XPE<IW2OHX<UA6ADV<LU4ECL<ZL2BAU
Sent: 210806/1416Z @:ZL2BAU.#79.NZL.AUNZ #:19744 [Waimate] $:19744_ZL2BAU
From: ZL1ABS@ZL2BAU.#79.NZL.AUNZ
To : RECIPE@WW
“Basic Pizza Dough
Donna Hay
1 teaspoon active dry yeast*
¾ cup lukewarm water
½ teaspoon fine salt
¼ teaspoon caster sugar
1 ½ cups plain flour
Combine the yeast, sugar and water in a bowl. Set aside in a warm place for 10
minutes or until bubbles appear. Place the flour and salt in a bowl and make a
well in the centre. Add the yeast mixture and stir until it comes together.
Cover with as clean tea towel and set aside in a warm place for 20 to 30
minutes or until the dough has doubled in size.
Divide the dough into four round balls (This helps to make even circles of
rolled out dough). Roll each out on a lightly floured surface to 5mm thick.
Place on lightly greased baking trays. Spread with tomato puree and toppings of
your choice (tomato slices, salt & pepper, anchovies or similar). Drizzle with
olive oil and bake for 15 - 20 minutes in a 200 C (400 Fahrenheit) oven or
until golden and bases are crispy.
Top with proscuitto (Canadian Bacon?) and rocket (cilantro?) to serve. Serves
four.
* Out of date yeast may be inactive, so check the expiry date before using.ö
From a weekend magazine cooking page.
de Michael Sheffield ZL1ABS
Friday, 19 May 2008
Read previous mail | Read next mail
| |
