Carolyn's Pizza Crust

posted by RisaG 01-21-100 4:39 PM

* Exported from MasterCook *
Carolyn's Pizza Crust - Thin Crust (adapted)
Recipe By : BakeryShoppe Memories, p. 217
Serving Size : 8 Preparation Time :0:00
Categories : Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups bread flour
1/4 cup cake flour
1 1/2 tsp. active dry yeast
1/4 tsp. salt
1 tbsp. olive oil -- garlic is prefer
2/3 cup hot tap water


Prepare night before you want to use.

Mix dry ingredients in food processor, pulsing 5-6 times to mix. Then, with processor running, add olive oil in a thin stream through feed tube. Slowly stream in the hot tap water until ball forms and dough starts going around the processor bowl.

Let the dough ball go around the food processor bowl about 25-30 times. The dough should not be too dry or too sticky. It should come out of the bowl cleanly.

Place the dough into an oiled bowl, turning it so it is coated all over with oil. Cover with cling wrap and refrigerate overnight (it rises in refrigerator). Punch down dough. Lightly sprinkle rolling pin with flour or cornmeal if the dough seems sticky. Roll the dough thin with a rolling pin, banging on the dough with the rolling pin, if necessary, to get it to flatten. You can make about 4 personal pan size crusts or 2 (12-inch) pizza crusts with the dough.

Book directions: Preheat oven at 500F. Bake for approx 30 minutes or until done. Serve with Parmesan cheese and crushed red pepper flakes.

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