freda@tekig.UUCP (Fred Azinger) (03/05/84)
My wife and I are looking for a good pizza dough recipe. We have tried the
"Bisquik" recipe and were not to pleased with the results. The Joy of Cooking
has another one, but it calls for cakes of yeast which are difficult to find,
so we want something calling for active dry yeast. Note: we are NOT interested
in whole wheat, bran or any other "healthy" (cult) pizza doughs, just ordinary
pizza dough.
Thanks in advance,
Fred Azinger
Tektronix Inc., IG
Beaverton, OR
uucp: {uophysics,watcgl,watmath,aat}
{pur-ee,ihnss,cbosg,uw-beaver,orstcs}
{ucbvax,decvax,chico,ssc-vax,groucho}
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--
Fred Azinger
Tektronix Inc., IG
Beaverton, OR
uucp: {uophysics,watcgl,watmath,aat}
{pur-ee,ihnss,cbosg,uw-beaver,orstcs}
{ucbvax,decvax,chico,ssc-vax,groucho}
{harpo,zehntel,lbl-unix,eagle,mit-dspg,unc}!teklabs!tekig!freda
CSnet: tekig!freda@tek
ARPA: tekig!freda.tek@rand-relay mauney@ncsu.UUCP (Jon Mauney) (03/07/84)
Joy of Cooking is a wonderful cookbook, but sometimes they are a little wierd about ingredients. (ask me about my first cheesecake, in which I misinterpreted the description "4 packages cream cheese (3/4 pound)" ) Wherever JofC asks for cake yeast, use a package of dry yeast. Cake yeast is fun to play with, but I've never been able to tell the difference after it has been cooked. And despite protestations to the contrary, I recommend using half whole wheat and half white flour. It is not "health nut pizza", not coming from the Nilla Wafer Kid. It just tastes good. But then, I like my pizza without anchovies, so who am I to say? [By the way, a new Joy of Cooking is supposed to be in the works, completely revised by Marion Rombauer Becker's offspring. I heard about this a long time ago. Does anyone know when it's expected to hit the shelves?] -- _Doctor_ Jon Mauney, mcnc!ncsu!mauney \__Mu__/ North Carolina State University
rcp@smu.UUCP (03/11/84)
#R:tekig:-183500:smu:12000002:000:1195 smu!rcp Mar 10 15:07:00 1984 PIZZA Dough 1 pckg dry granular yeast 1 cup lukewarm water 1 1/2 tsp. salt 2 tsp. sugar 1 Tblsp salad oil 4 cups sifted flour (3 3/4 cups in winter) 1 egg white beaten (or whole egg for food processor variation) Soften yeast in 1/4 cup of the water. Let stand 10 min. To the remaining watr add sugar, salt, oil and 1 cup of the flour. Beat until very smooth. Add te yeast mixture & stir well. Thoroughly fold in eff white, then add flour to make a stiff dough. Turn out on a lightly floured board & knead until smooth & satiny - about 10 min. Place in a greased bowl, turn once to bring greased side up. Cover and let stand in a warm place (85 F), out of draft to rise until double in bulk (about 1 hr.). Cut into two portions cover and let rest 10 min. Roll out into circles for 2 pizzas. The easy way ... Soften yeast in 1/4 cup of the water. Put flour, sugar, salt, and oil in food processor. Cover with the remaining 3/4 cup water and the egg. Add the softened yeast. Mix and knead in food processor for about 2 min (until a ball starts to form). Remove dough and place in a geased bowl proceeding as above. The original recipe is the one my mother used. -Rob