TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 31
Main Dishes, Side Dishes,
Sauces & Toppings
Pizza Dough
Serves 2 to 4
INGREDIENTS
11/2 cups all purpose flour
1teaspoon kosher salt or 1/2 teaspoon iodized salt
11/2 teaspoons honey
1tablespoon olive oil
1/2 cup lukewarm water 1 1/2 teaspoons yeast
METHOD
1Combine flour and salt in Immersion Chopper Bowl. Set aside.
2In a small bowl, combine the honey, oil, water and yeast. Stir to dissolve. Pour all of the yeast mixture into the Chopper Bowl containing the flour and salt. Attach top and hold the TURBO button down for 15 seconds. Remove dough ball and knead by hand for a minute. If it is very sticky, add a bit of flour. Cover with a towel and let rest for 40 minutes, or cover and refrigerate up to 24 hours. Knead briefly to deflate and form into 1 or 2 balls. Let it rest for 15 minute to relax dough.
3Shape as desired, your pizza does not have to be round. Have fun with it and shape it thick or thin, football shaped or round and neat. It will be delicious. Top your pizza with your favorite toppings. Bake in a very hot, 500°F preheated oven for 15 - 20 minutes or until brown and crispy. Serve hot.
Note: Vary the dough by adding fresh herbs before mixing. Toppings are endless. I love basil pesto, mozzarella and Parmesan or ricotta with sliced garlic, parmesan and tomatoes.
Recipe courtesy Marian Getz
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