I gave the old friend a face
lift; my old pizza crust has a new face. But don’t worry, everything stayed the
same except the flour. One day I was almost out of all-purpose so I put in some
bread flour. Wow! The crust was superior and henceforth I will use 1-1/2 cups
of bread flour with 1 cup of all-purpose flour. For those who prefer a thin
crust pizza, continue to use the regular flour. It will be still delicious. We
are crust people and we changed it up a bit.
The recipe still makes two
wonderful 12-inch pizzas. When I double the recipe, I often end up with extra
dough. I shape the unused dough into a loaf and let it rise until it doubles.
Then I bake it at 400F and presto we have Italian bread.
CHEESE PIZZA
1-1/2 cups bread flour
1 cup all-purpose flour
1 tsp sugar
1 tsp salt
2-1/4 tsp instant yeast [2-1/4
tsp = 1 package]
1/4 cup oil
1 cup lukewarm water
2/3 cup pizza sauce
3 cups mozzarella cheese,
shredded
desired toppings
• Place the flours sugar, salt
and instant yeast in a large bowl.
• Add the oil and the lukewarm
water.
• Mix well.
• Let dough rest for 10 minutes.
• Place dough on a floured board
and kneed until elastic.
• Cover dough and let it rise for
1-1/2 hours.
• Punch down.
• Divide dough and shape into two
balls.
• On floured board roll two (12
inch) pizzas.
• Lightly oil the pans and lay in
the dough.
• Turn the edges under.
• Spread it lightly with your favorite
pizza sauce.
• I like to crumble a bit of feta
cheese before the Mozzarella.
• Sprinkle with shredded
mozzarella cheese.
• Let the pizza rise until the
under turned edges are nicely risen.
• Bake at 400F for 25 minutes or
until golden.
my pizza from all purpose flour
Pizza Perfection
