from PiccadillyPizza dough is a simple dough made from flour, water, yeast, and salt. It is traditionally used to make thin, crispy pizzas.
MIX SUGAR, YEAST AND WARM WATER IN A BOWL.
LET STAND FOR 10 MINUTES.
2.
PUT FLOUR, EGGS AND SALT IN A FOOD PROCESSOR BOWL.
START PROCESSING ANDPOUR IN YEAST MIXTURE.
PROCESS UNTIL DOUGH LEAVES THE SIDES OF THE BOWL,THEN FOR 45 SECONDS MORE.
THIS TAKES THE PLACE OF KNEADING.
3.
BY HAND OR WITH AN ELECTRIC MIXER: PUT YEAST MIXTURE AND EGGS IN ALARGE BOWL.
ADD FLOUR AND SALT AND STIR UNTIL DOUGH PULLS FROM SIDES OFBOWL.
TURN DOUGH OUT ONTO FLOURED SURFACE AND KNEAD 5 MINUTES OR UNTILSMOOTH AND ELASTIC.
4.
PUT DOUGH IN OILED BOWL AND COVER.
LET RISE FOR 1 HOUR OR UNTIL DOUBLEDIN SIZE.
5.
PUNCH DOWN DOUGH AND DIVIDE INTO 4 PIECES (IF MAKING THIN CRUSTS) OR 2PIECES (IF MAKING THICK CRUSTS).
6.
PRESS DOUGH INTO A 12 ROUND.
LAY ON A PIZZA PAN OR A COOKIE SHEET THATHAS BEEN OILED WITH 1 TEASPOON OLIVE OIL.
ADD DESIRED TOPPINGS AND BAKE ONLOWEST RACK IN THE OVEN AT 500 DEG F FOR 10 TO 12 MINUTES OR UNTIL CHEESEIS COMPLETELY MELTED.
Ingredients
Directions
MIX SUGAR, YEAST AND WARM WATER IN A BOWL.
LET STAND FOR 10 MINUTES.
2.
PUT FLOUR, EGGS AND SALT IN A FOOD PROCESSOR BOWL.
START PROCESSING ANDPOUR IN YEAST MIXTURE.
PROCESS UNTIL DOUGH LEAVES THE SIDES OF THE BOWL,THEN FOR 45 SECONDS MORE.
THIS TAKES THE PLACE OF KNEADING.
3.
BY HAND OR WITH AN ELECTRIC MIXER: PUT YEAST MIXTURE AND EGGS IN ALARGE BOWL.
ADD FLOUR AND SALT AND STIR UNTIL DOUGH PULLS FROM SIDES OFBOWL.
TURN DOUGH OUT ONTO FLOURED SURFACE AND KNEAD 5 MINUTES OR UNTILSMOOTH AND ELASTIC.
4.
PUT DOUGH IN OILED BOWL AND COVER.
LET RISE FOR 1 HOUR OR UNTIL DOUBLEDIN SIZE.
5.
PUNCH DOWN DOUGH AND DIVIDE INTO 4 PIECES (IF MAKING THIN CRUSTS) OR 2PIECES (IF MAKING THICK CRUSTS).
6.
PRESS DOUGH INTO A 12 ROUND.
LAY ON A PIZZA PAN OR A COOKIE SHEET THATHAS BEEN OILED WITH 1 TEASPOON OLIVE OIL.
ADD DESIRED TOPPINGS AND BAKE ONLOWEST RACK IN THE OVEN AT 500 DEG F FOR 10 TO 12 MINUTES OR UNTIL CHEESEIS COMPLETELY MELTED.
