Thin Crisp Pizza Dough
There is such great Bakers here at TFL, I feel every bit the Tyro making this post,
but here goes.
I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page
134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough. I
used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]
This will be my pizza dough from now on. I'm sure it will do a bang-up job on Calzone
or empanada type pies as well and etc. as it is very easy to work with.
Here's the original ingredients from Artisan Bread in Five Minutes a Day
2 3/4 cups luke warm water
1 1/2 Tablespoons granulated yeast [1 1/2 packets]
1 1/2 Tablespoons salt
1 Talespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
[Mix ingredients, let rise in warm spot for 2-3 hours, cover, then chill.
Cut off a hunk whenever you need it. Use within 2 weeks.]