Pizza Dough: Basic Recipe - Recipelink.com

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Pizza Dough: Basic Recipe

Book Description

These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables. Written by master pastry chef and world-renowned food photographer Christian Teubner and experts on each topic, these books reveal all there is to know. Using 1,000 specially commissioned photographs, each volume begins with a detailed description and a history of the food

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The Vegetable Bible (Bible)

Authors: Christian Teubner

Date: October 2002

ISBN: 1552854345

Publisher: Whitecap Books

Paperback

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Pizza Dough: Basic Recipe
Recipe from: The Vegetable Bible (Bible)
by Christian Teubner
Cookbook Heaven at Recipelink.com

Makes 2-3 pizzas or 20 mini pizzas

2 3/4 cups all purpose flour
3/4 ounce fresh yeast
1 cup water
1/2 teaspoon salt
2 tablespoons olive oil

Prepare the dough as described in the step by step photographs and leave to rise until approximately doubled in size.
Knead thoroughly on a floured counter until elastic.
Either divide the dough into 20 portions and roll out into mini pizzas, as in the step by step photographs or use to line 2-3 pizza pans.
Bake in a preheated oven at 400 degrees for 12 minutes (large pizzas). Larger quantities are best baked on a cookie sheet.

Pizza Toppings
A Selection of the Most Varied Combinations

The classic and simplest pizza topping consists of peeled, seeded tomatoes, braised with garlic in olive oil to a thick puree, and seasoned with a pinch of oregano. Topped with mozzarella cheese, you have the simplest of all pizzas, but the light yeast dough naturally goes with many kinds of toppings.
An interesting version: cooked artichoke hearts, onion rings, and black olives are arranged over the tomato puree with Gorgonzola melted on top.
Another interesting version is made with creme fraiche, scallions, German sausage, and marjoram, and does not need tomatoes.
Shrimp, tomatoes, chopped garlic, and Fontina cheese are baked on yeast dough.
A lavish topping consisting of tomatoes, eggplant, zucchini, bell peppers, ham, anchovies, and Fontina cheese is as appropriate as
the combination consisting of red and yellow bell peppers, Italian salami, onions, olives, thyme, and Fontina cheese.

More From This Book:

Picnic Menus and Recipes - Restaurant Recipes - Cakes - Freezer Recipes - Nutrient Look-Up
Daily Recipe Swap - Daily Menus - Newspaper Food Columns - New Recipes - Recipes by Week/Month