Recipe courtesy Michael Lomonaco. All rights reserved. Ingredients: 3-1/4 cups unbleached flour
2 tsp. salt
1 cup warm water
1 envelope active dry yeast
3 Tbs. olive oil Preparation: In a bowl, combine unbleached flour and salt; mix thoroughly. In a separate stainless-steel bowl, combine warm water and active dry yeast; with a whisk add 2 tablespoons olive oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula stir to combine well into a sticky mass. Pour out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top; repeat the process to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless-steel bowl that has been brushed with the remaining tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1-1/2 hours, or until doubled in size. When the dough has risen, it can be divided in half and the halves formed into two balls, which will later be patted into the traditional pizza shape. Servings: Two 12" pizza crusts Website resources for Pizza: Quick Pizza Dough from Food TV.com Pizza Dough from Food TV.com Cameron's Four-Cheese Pizza from Food TV.com Southwestern Pizza from Food TV.com Tomato Phyllo Pizza from Food TV.com Strawberry Pizza from Food TV.com Chocolate Chip Pizza from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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