1 tsp Active dry yeast
2 cup Bread flour
1/4 tsp Salt
3 Cloves fresh garlic
Minced or pressed
2/3 cup Lukewarm water; plus 1
Tablespoon
Procedure
1 [The original 's general directions for pizza dough-making are quite lengthy
and explicit; I include here only a portion of the general
2 directions for bread machines and for making dough by hand. Her directions
are more detailed, and include specific instructions for using dough makers, food
processors, and heavy-duty mixers with dough hooks. I highly recommend the
for any pizza-lover!]
3 If using a abm, add the ingredients in the order specified for your particular
machine. If your machine has a double kneading cycle, remove the dough
after an hour of rising and turn off your machine; allowing the dough to knead a
second time causes bubbles which are difficult to roll.
8
Basic Pizza Crust
4 If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of
sugar. Then add the remaining liquid ingredients, mix well, then add the dry
ingredients and stir until you can no longer work the dough with a spoon. Turn
the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow
to rise covered in a warm place for 50 to 60 minutes.
5 =46or a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicke= r at
the edges. Turn the edges up slightly to prevent run-off in the oven, and place
toppings no closer than 1/4 inch to the edge of the dough, preferably no closer
than 1/2 inch.
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