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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Mix: Combine all ingredients and store in an airtight container.
Pizza: Beat mix and water with a wooden spoon or dough hook until mixture
forms a ball. Knead 5 minutes. Let rise in a greased bowl 90 minutes. Pat
into 2 12" circles. For thin crust, finish immediately. For a thicker
crust, let rise 30-45 minutes. Top with tomato sauce.
Smoked Salmon Pizza: Once dough has risen, top the crusts with 1 medium
sliced tomato, 1/2 cup flaked smoked salmon, and 1/2 lb fresh sliced
mozzarella. Arrange 8 basil leaves in a pinwheel formation on pizza,
drizzle with olive oil and bake 20-25 minutes.
Fresh Mozzarella Pizza: Paint the dough with 1 tb olive oil. Cover the
crust with 1/2 lb fresh sliced mozzarella. Sprinkle with 3 chopped cloves
garlic and 8 chopped fresh basil leaves. Drizzle another tablespoon olive
oil over pizza. Bake 20-25 minutes.
Source: The Perfect Mix by Diane Phillips ISBN 0-688-12104-7
Typed by Carolyn Shaw 11-94
| Ingredients:
2 3/4 Cup(s) Bread flour
1 Package(s) Pizza Mix
2 Teaspoon(s) Lemon; juice
2 Tablespoon(s) Double cream;-=OR=- better
1 Cup(s) Warm water
1 Cup(s) Crushed oregano
1/2 Cup(s) Mozzarella cheese
1/3 Cup(s) Freshly grated Parmesan cheese |
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