|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
10-02-2008, 11:34 PM
posted to rec.food.recipes
|
|||
|
|||
Pizza Dough
Pizza Dough
1 package dry active yeast 1/4 cup warm water 2 Tablespoon olive oil dash salt 4 cups flour Soften yeast in water and let stand for 5 minutes. Add other ingredients to form a dough. Makes 2 12" pizza crusts. (All purpose flour is used, whether it's unbleached or not; what does not work is "soft" flour - used for bisquits and baking cakes. Bread flour will work too. Soft flour has the least amount of gluton, which you need to make your bread rise properly; all purpose is very good and bread flour has the most.) -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ 
|
Linear Mode
