Basic Dough (For Pizza and Focaccia)

Title:
Basic Dough (For Pizza and Focaccia)

Yield:
6 Servings

Categories:
Tabasco




Ingredients:





     1    Envelope active dry yeast


   3/4 c  Warm water; (105?F to 115?F)


     2 c  All-purpose flour


     1 ts Salt


          Yellow cornmeal






 Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let


 stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn


 dough onto lightly floured surface. Knead until smooth and elastic, about
5


 minutes, adding more flour if necessary. Shape into a ball. Place in a


 greased bowl; turn to coat. Cover and let rise in warm place until doubled


 in bulk, about 1 hour.


 


 Preheat oven to 425?F. Sprinkle two large baking sheets or jelly-roll pans


 with cornmeal. Punch down dough. Divide dough in half; roll or pat each


 dough piece into an 8-inch round if making pizza. For focaccia, roll or pat


 whole dough piece into a 13x9-inch rectangle. Top dough as desired. Bake on


 lowest rack 20 minutes or until crust is golden brown. Makes 6 servings.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 6, 1998