- 1 1/4 cups of water
- 2 cups of flour
- package of dry yeast (quarter ounce or 7 grams)
- 1/2 tsp salt
- 1 1/2 to 2 cups of flour (to your preference)
- Heat the water to roughly 48 degrees Celsius. Put in flour, salt and yeast. Mix it on highspeed with a mix master. Whatever that is. For three minutes. Add the rest of the flour a little at a time and knead it. When you get it mixed it, put it in a greased bowl. Grease the top. Cover it and let it rise for forty minutes, or until it has doubled in bulk. Punch the dough down. Divide it in half. Each lump should make a thirteen inch pizza dough. Use your fingers or a rolling pin. Or try spinning it. You can freeze the dough for up to two weeks.
- Some folks cook the dough for ten minutes before dressing it.
This recipe is from Donna Arnott. She stole it from the mix master people. Who knows where they stole it from.