Betty's Pizza Dough: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=10 min |Source=Adapted by Daryl from ''Betty Crocker's Cookbook'' |Yield=1 large or 2 medium crusts |Rating=Good }} === Ingredients === * 1 packa... |
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''Note:'' I prefer to bake the crust at 425° for 10-15 minutes before adding toppings and returning it to the oven. | ''Note:'' I prefer to bake the crust at 425° for 10-15 minutes before adding toppings and returning it to the oven. | ||
[[Category:Misc]] | [[Category:Misc Recipes]] | ||
Revision as of 23:05, 23 January 2010
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min |
| Source | Adapted by Daryl from Betty Crocker's Cookbook |
| Yield / serves | 1 large or 2 medium crusts |
| Rating | Good |
Ingredients
- 1 package (2 1/2 tsp) active dry yeast
- 1 c warm water (105°-115°F)
- 2 1/2 c all-purpose flour
- 2 T olive oil
- 1+ t sugar
- 1 t salt
- fresh/dried herbs, especially oregano and basil (optional)
- garlic powder (optional)
Preparation
Dissolve yeast in warm water in 2 1/2 qt bowl. Stir in remaining ingredients; beat vigorously just until incorporated. Let rest 5 minutes.
Pat dough on pizza stone or greased cookie sheet with floured fingers to desired thickness.
Note: I prefer to bake the crust at 425° for 10-15 minutes before adding toppings and returning it to the oven.
