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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Number of Servings: 1 |
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Directions: In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar.
While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes.
Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.
Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours.
Preheat oven to 500 degrees F.
If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle.
Using a floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges back together.
To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal.Transfer dough to pizza peel or cookie sheet with no lip.
Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.
Bake 10 to 12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.
| Ingredients:
1 (to dust) cornmeal
2 Cup(s) quarterd shallots
3/16 Cup(s) granulated sugar
1 Teaspoon(s) red pepper flakes
1 Liter(s) dr. pepper
2 Teaspoon(s) vanilla
1 Ounce(s) (in a spritz bottle) bourbon
1 2/3 Cup(s) (1 bag) nestle peanut butter & milk chocolate morsels
1/2 Bunch(s) finely chopped cilantro leaves
1 Cup(s) shredded jack cheese or medium sharp cheddar cheese
1 salt and freshly ground pepper
163/625 Pound(s) crumbled feta cheese
15 Ounce(s) ricotta cheese
1 bottle merlot wine
1/3 Tablespoon(s) chili powder
3 Ounce(s) bar sugar free dark imported chocolate *
1/2 Teaspoon(s) fresh ground pepper
3 1/4 to 4 1/2 lb * lamb loin
12 Teaspoon(s) soy sauce
1 ripe, trimmed, peeled & core pineapple
1 14-1/2 oz can, drained del monte french style seasoned green beans
1 Cup(s) (4 oz) pecans
15 1-inch cubes from 2 1-lb loaves sourdough bread, crustless
1 (1.0 oz) lawry's taco spices & seasonings
2 Package(s) dry active yeast
9 Teaspoon(s) dijon mustard
2 chopped parsley leaves
1 country; (dry cured) ham
5 1/2 Cup(s) sweetened flaked dried coconut
2 Cup(s) dark brown sugar
2 egg
1/4 Cup(s) finely chopped chervil
1/4 Cup(s) (plus 2 tbs) light olive oil vinaigrette or italian dressing
1/2 Cup(s) sun-dried tomatoes in oil; chopped
1 Teaspoon(s) ground cumin
1 large egg yolk
1/2 Teaspoon(s) garlic salt
2 (1 1/2in thick) skinned, boned halibut steak
1/2 Ounce(s) grenadine
2 peeled & diced (14.5 oz) tomatoes
1/3 (1/4 cup) stick butter
2 minced, fresh sage leaves
1 14-1/2 oz can del monte diced tomatoes with garlic & onion
5 (1/2 of 10 oz pkg) shortbread cookies (such as lorna doone)
1 8 oz. cream cheese
1 Teaspoon(s) salt
1/4 Cup(s) red wine vinegar
2 Tablespoon(s) cornstarch
6 sprigs fresh oregano
5 1/2 Cup(s) dried cranberries
1/4 Cup(s) brown mustard
4 Tablespoon(s) finely chopped chives
1/2 chopped red onion
2 Cup(s) fresh, chopped spinach leaves
1 split vanilla bean
2 Pound(s) beef tri-tip
2 drained and rinsed capers
2 Ounce(s) lemonade
1/4 Teaspoon(s) ground black pepper
1 (broiler/fryer) cut in 8 pieces whole chicken
1 thawed or blanched (if fresh) baby lima beans
1 Cup(s) chopped nuts
1/4 maple syrup
2 port
6 large egg yolks
1 1/2 casings removed italian sausage
1 Cup(s) mayonnaise
2 6-7 oz halibut fillets
1 Cup(s) (for the work surface) flour
1 halved garlic cloves
6 eggs
1 jar pickled peperoncini; (11.5-ounce)
1 city style (brined) ham; hock end*
1/2 Cup(s) olive oil
1/4 Cup(s) chopped canned green chilies
1 1/2 Cup(s) cherry tomatoes
4793/5000 Cup(s) grated pecorino romano
1/4 Cup(s) reduced-fat sour cream
2/3 Cup(s) pitted and halved kalamata olives or other brine-cured black olives
1 Ounce(s) limoncello
1/2 Teaspoon(s) italian seasoning
1 Tablespoon(s) peeled and finely minced fresh ginger
1/4 balsamic vinegar
3 crumbled roquefort cheese
6 drained albacore tuna
326/625 Pound(s) orzo
1/6 Tablespoon(s) unsalted butter
1/2 Pound(s) bacon
1 jar pickled hot cherry peppers; (16-ounce)
1 Teaspoon(s) baking powder
2 Cup(s) crushed ginger snap cookies
2/3 Cup(s) packed brown sugar
1/3 Tablespoon(s) kosher salt
1/2 Cup(s) diced onion
4 butterflied rock cornish game hens
3 Cup(s) fresh broccoli floret
1/2 lemon juiced
1/3 Cup(s) lime juice
1 Cup(s) splenda granular
1/4 Cup(s) dried greek or (1/2 c chopped) oregano
1 Ounce(s) tequila blanco; (white)
1/16 Cup(s) sesame oil
2 1/2 dry rotini pasta
2 14-oz, drained artichoke hearts, canned
1 minced garlic clove
1 1/2 Cup(s) lukewarm water
6 Cup(s) loosely packed dandelion greens or iceberg letteruce
1 jar pickled imported spanish queen olives
1 Tablespoon(s) grated orange peel
16 Tablespoon(s) softened butter
1/2 Slice(s) juiced lime
3 Tablespoon(s) salad oil or butter
1/2 Cup(s) sliced black olives
4 chopped, + 2tbs chopped parsley sprigs parsley
4 ripe bosc pears
1/3 Cup(s) extra virgin olive oil
1 Pound(s) reduced-fat cream cheese
1/8 Cup(s) tomato paste
1 Cup(s) fresh corn kernels
4 cut, 1 inch thick pork loin chops
1/3 Cup(s) shredded parmesan cheese
6 roughly chopped semi-sweet chocolate
13/1250 Cup(s) sugar
16 Teaspoon(s) cider vinegar
1 jar pickled holland cocktail onions; (8-ounce)
1/2 minced jalapeno peppers
6 corn tortilla
1/4 Cup(s) finely chopped tarragon
2 bay leaves
1 Tablespoon(s) melted salted butter
4 36/55 Cup(s) heavy cream
1 8-oz thawed, coarsely chopped artichoke hearts, frozen
1/2 Cup(s) sliced green onions
1 71/86 Pound(s) unbeached all-purpose flour
32 Tablespoon(s) milk
6 sprigs fresh thyme
23 67/10000 Tablespoon(s) (About 1 1/2 cups) butter or margarine
1 Teaspoon(s) baking soda
1 Cup(s) red chili sauce
1/4 Cup(s) finely minced lemon zest
1 salt & freshly ground pepper; to taste
1 bay leaf
1 Cup(s) joseph's sugar-free chocolate walnut cookies
8 Tablespoon(s) lemon juice
1 finely diced yellow bell peppers
1 cocoa
1/2 Pound(s) cut into 3 in pieces celery
2 1/4 Cup(s) baking cocoa
1/2 onion
1 Teaspoon(s) vanilla extract
1/16 Cup(s) white sugar
1 finely diced red bell pepper
20 Tablespoon(s) fresh basil
1 or more low-sodium chicken broth
1 jar kalamata olives packed in vinegar brine and olive oil; (1-pound)
2 Cup(s) vegetable broth or water
1 Teaspoon(s) a few sprigs fresh thyme
3/8 Cup(s) red wine
1 head: cut into florets cauliflower
1/2 Slice(s) plus 2 lemons, juiced lemon
1/2 carrot
1 Pound(s) baby carrots
2 whole artichokes
1/2 celery stalk
1/2 Pound(s) ends trimmed green beans
1/2 Cup(s) bread crumbs
2 Cup(s) dried black beans
1 (to taste) kosher salt and pepper |
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