Traditional Pizza Dough 1 Recipe
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Traditional Pizza Dough 1
1/4 cup Water (110 to 115 F.)
1/2 tsp Sugar
1/2 tsp Salt
1/2 package Dry Yeast
1/4 cup Warm Water (110 to
-115 Degrees F.)
1 tbsp Olive Oil (Room Temperature)
1 1/2 cup Unbleached Flour
Additional Flour
Additional Water
HAND METHOD:
Pour the first 1/4 Cup of water into a medium bowl and add the
sugar and salt, stirring to dissolve the sugar. Sprinkle the yeast
over the water mixture, stirring once to blend and let sit for 5
minutes until the top is bubbly and the yeast has bloomed. Stir in
the remaining warm water and the oil. Place the flour in a large
bowl and add the water and oil mixture to it. Stir, adding enough
flour to make a soft dough that will pull away from the sides of the
bowl. If it is too dry, add a little water a tbls at a time.
Turn the dough out on a well-floured work surface, sprinkle the top
with a little additional flour. Knead until it become very springy,
elastic and very smooth. It should be light in weight, if it is
heavy, you have use too much flour and it will not raise properly.
Form into a smooth ball and let rest on the work surface while you
wash and clean the large bowl. Spray with a non-stick spray. Put the
ball of dough into the bowl and turn it over to get some of the spray
on the top. Cover with plastic wrap or a warm, damp, clean dishtowel.
Let the dough rise in a warm, draft free place until double in
volume, about 1 1/2 to 2 hours.
If the dough rises before you are ready, punch it down in the bowl by
kneading making sure all of the air is gone. Turn it over and reshape
it into a ball and let rise again. If the top is dry, use a little
olive oil to grease it. You can punch the dough down and cover the
bowl and keep the dough refrigerated for up to two days before
letting it rise at room temperature.
For a thin, crisp pizza crust punch the dough down and turn out and
spread over a pizza pan or baking sheet or a bakers peel. Cover with
filling and topping, baking at once.
For thicker, softer pizza crust punch the dough down and turn out
shaping as above and then cover lightly with a clean dishtowel. Let
rise about 30 minutes before covering with filling and topping.
Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8-
inch round pizzas or one oblong pizza, or one dozen appetizer-sized
pizzas.
From Pizza Cookery by Ceil Dyer. |
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Diet tips
If your aim is to become thinner and boost your overall healthiness, without doubt you really should undertake a specially planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of fruit and vegetables a day and also require the correct combination of fat, carbohydrates and protein.
When devising a diet, you have to also try to regulate your consumption of salt, fat and refined carbohydrate.
When people first start dieting, they often look at chain store and big brand products professing to be 'low in fat'. This is usually wrong, seeing as how an item may be moderate in fat content, but also contain excess calories.
Keep yourself hydrated. Now and then in the course of a busy work day, you imagine that you feel hunger but really you may simply need a refreshing glass of water or fruit juice. The feelings of being hungry and being thirsty are quite alike, albeit one of them leads to weight increase and the alternative is fine.
As an alternative to thinking about those foods you ought to eliminate from your meal plan, look at the good foods which you can introduce to your meal plan. If you can bring in the recommended portions nutritious fruit & veg into your meal plan, you will be amazed to find that stop feeling hungry and have a much decreased likelihood of giving in to those detrimental mid-afternoon sweets and chocolates.
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