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650g/1lb 5oz Italian 00 flour (strong white flour) 7g sachet of easy-blend yeast 2 tsp salt 25ml/1fl oz olive oil 50ml/2fl oz warm milk 325ml/11fl oz warm water this recipe works for me Preparation method 1.Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milkGradually add the water, mixing well to form a soft dough2.Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elasticTransfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1? hours, until doubled in size.
My secret is Chef Boyardee Pizza Dough mix then I add one cup flour 1 cup water to the mix, makes it thicker so you dont have the 'toast' effect:)
try to find one that uses beer as replacment of yeast! my mum had the recipe from a great resturant which she knew the cook and that is how they do the greatest pizza in town
For two big pizzas, I use 2 cups of water, one package of yeast (regular old yeast), enough white flour to make a dough ball (I know, I'm not good at measuring), dash of olive oil Proof yeast in 2 cups water between 105-115 degrees( I have a thermometer)Add a dash of sugarWait 15 minAdd tbsp of olive oilmixAdd flour enough to turn onto counter and knead for about 5 min or soPut in an oiled bowl and let rise approx1 hour in a warm spotPunch it down, roll it out for your pansLet rise for 30 minon your pan before usingI also like to use kraft cheese slices cut into slices and making a stuffed crust pizza.
Tourmaline,its a rare mineral that comes from caves and its worth alot of money,and it is less damaging to your hair
