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Pasta Per Pizza bakery, ethnic, vegetarian 1 teaspoon dried yeast 1 1/2 cup warm water 2 tablespoon olive oil 1 1/2 teaspoon salt 4 cup 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 flour. Carol Field, "Italy in Small Bites" Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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