Pizza (alternate)
From Ars Cookbook
Submitted by aeberbach
This pizza dough is interesting, seems like it is going to do nothing until the mixing is nearly over. Cooked in a tin as bread the texture is very like crumpets. This makes a crunchy (crunchy from the base frying in the pan oil) dough that is chewy at the same time. I prefer it to the first pizza recipe but you need to prepare it well before you want to eat.
Ingredients
- 3.5 cups white flour
- 2.5 cups lukewarm water
- 1 tsp dried yeast
- 1 tsp sugar
- 1 tsp salt
Directions
- Toss everything in the mixing bowl, turn on and mix on medium speed with paddle for 20-30 minutes until dough comes off the side of the bowl and sticks to the paddle.
- Add sugar and salt, blend a little longer to mix.
- Cover and put aside in a warm place for about four hours.
- Stretch out over oiled pan as thin as possible, paint or spread oil over top to avoid topping making dough soggy. Leave one hour.
- Bake at 250C/475F until done. See first Pizza recipe for topping suggestions.
