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This REC: Pizza Dough and a very hot stone should give you a very crisp crust...

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Joined: Dec 16, 2005


Posted to Thread #11056 at 2:54 pm on Jun 15, 2008

Pizza Dough

Recipe By :Sal Passalaqua
Serving Size : 2

1/4 cup warm water -- (about 110 degrees)
1 teaspoon yeast
1 teaspoon sugar
4 cups bread flour
1 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil

In a bowl, combine warm water, yeast and sugar. Stir to combine.

In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth.

Allow dough to rest for 2 to 3 minutes. Divide dough in half and form two balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.

"2 14-inch pizzas"

NOTES : Sal ownes DeMoia restaurant in Berkley Hights, NJ and is an on and off air assistant to Emeril. He claims that the refrigeration is the key to a crisp professional crust.

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