Well, I appreciate the recipe, don't get me wrong, there's only a few
minutes in the day...
I use the bread machine because, I can put the ingredients in, set it to
dough cycle and go on about my business, Come back punch it down, spray a
glass bowl, put the dough in, flip it and cover it, comeback role it out,
Come back punch it down, roll it out and Boom! pizza!
"Ida Slapter" > wrote in message
...
> On Tue, 03 May 2005 22:55:17 GMT, "Vox Humana" >
> wrote:
>
> >You can make pizza dough in your food processor in under 5 minutes.
>
> This is from Fine Cooking! Makes a perfect dough.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Pizza Dough/Fine Cooking
>
> breads, italian
>
> 2 1/4 ts yeast
> 1 1/2 c warm water; 110F
> 18 oz bread flour
> plus more for dusting
> 1 1/2 ts salt
> 2 ts olive oil
>
> Dissolve the yeast in the warm water and set aside.
>
> Meanwhile, put the flour and salt in a food processor fitted with the
> steel
> blade. Process briefly to mix. With the machine runni8ng, add the
> water-yeast mixture in a steady stream. Turn the processor off and add
> the
> oil. Pulse a few times to mix in the oil.
>
> Divide the dough. Scrape the soft doughty out of the processor and
> onto a
> lightly floured surface. With lightly floured hands, quickly knead the
> doughty in a mass incorporating any bits of flour or doughty from the
> processor bowl that wasn't mixed in.
>
> Cut dough into four equal pieces with a dough scrapper. Roll each
> piece
> into a tight smooth ball, kneading to push out all the air.
>
> Proceed as usual.
>
> Extra pieces of doughty will freeze very well. Cover with extra flour
> and
> seal and freeze in a quart zip lock bag for future use.
>
>
> ** Exported from Now You're Cooking! v5.66 **
>
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!