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  • Pizza Dough

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    Flyer14
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    This document provides a recipe for olive oil dough that can be used for pizza, focaccia, or olive bread. The dough is made by mixing yeast, salt, sugar, olive oil and water, then adding flour without kneading. The dough is allowed to rise at room temperature for about 2 hours until it collapses, then can be refrigerated for up to 12 days to use or shaped as needed. The fruitier the olive oil used, the better the flavor of the finished dough product will be.

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    This document provides a recipe for olive oil dough that can be used for pizza, focaccia, or olive bread. The dough is made by mixing yeast, salt, sugar, olive oil and water, then adding flour without kneading. The dough is allowed to rise at room temperature for about 2 hours until it collapses, then can be refrigerated for up to 12 days to use or shaped as needed. The fruitier the olive oil used, the better the flavor of the finished dough product will be.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    17 views1 page

    Pizza Dough

    Uploaded by

    Flyer14
    This document provides a recipe for olive oil dough that can be used for pizza, focaccia, or olive bread. The dough is made by mixing yeast, salt, sugar, olive oil and water, then adding flour without kneading. The dough is allowed to rise at room temperature for about 2 hours until it collapses, then can be refrigerated for up to 12 days to use or shaped as needed. The fruitier the olive oil used, the better the flavor of the finished dough product will be.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Olive Oil Dough

    This versatile, rich dough works nicely in pizza, focacda, or olive bread. The fruitier the olive oil, the better the flavor. /W^/4 PS lukewarm water (Wz tablespoons granulated yeast l-j ]/2 tablespoons 1 tablespoon sugar
    4

    Makes four 1-pound haves. The recipe is easily doubled or halved. 1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container. 2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. J. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. L The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

    -(J)

    U/ ^P extra virgin olive oil 61/z CU S P unbleached all-purpose floui

    -f/* _

    12

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