Monday, October 8, 2012

Kenyon's Pizza Dough

2 3/4- 3 C. Flour
1T. Yeast
1/4 t. Salt
1. C. warm water
1 T. Oil

Combine yeast and warm water, let stand for five min.  Add remaining ingredients.  Kneed until elastic.  Let Rise for 15 min.  You can split dough for two thin crusts or use as one thicker crust.  Roll dough onto a sheet lightly dusted with corn meal. I poked a few holes with a fork and let it back on 425 until it was just about to brown. Then I took it out, added the toppings and baked until the edges were golden and the cheese was bubbly. It was FANTASTIC! Danny loved it! I just forgot to take a pic :(

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