Pasta Per Pizza
1 ts Dried yeast
1 1/2 c Warm water
2 tb Olive oil
1 1/2 ts Salt
4 c Unbleached all-purpose flour
Stir the yeast into the water in a large bowl & let proof for 10 minutes.
Stir in the olive oil. Whisk in the salt & add flour a cup at a time.
Knead until soft & velvety, about 10 minutes. Cover & let rise until
doubled. Punch dough down & divide it in half. Roll halves into balls &
let them rise under moist cloths for 20 to 30 minutes. Use in the following
recipes. VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work
all day, reduce the amount of yeast & let rise slowly for 8 hours or so.
Ensure it is tightly covered. Use 3/4 c wholewheat flour with 3 1/4 c white