Updated Thursday, June 3rd, 2004
Total Time: 20
Yield: enough for two to four pizzas
Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can let the dough rise more slowly in the refrigerator, 6 to 8 hours.) Deflate and divide into two to four pieces, depending on how many pies you want to make; roll each piece into a round ball. At this point, you can wrap the dough tightly in plastic wrap and freeze up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.) Otherwise, place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let them rest until they puff slightly, about 20 minutes. Proceed with either recipe below.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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