RFCJ RECIPE ARCHIVE
Posted by : Dennis Antony KC: Pizza Dough - pareve
This is a recipe I developed when we began to keep kosher. Since we couldn't go out for pepperoni pizza I made it myself. Crust: In a small bowl place 1/4 cup very warm water and 2 1/2 tsp (1 packet) of traditional yeast. Let stand 10-12 minutes until foamy. At the same time place 1 cup very warm water in a bowl with 1 tsp italian seasoning, 1/4 tsp cayenne pepper, and 1/2 tsp garlic powder. Stir and let sit for 10 minutes. In a large mixing bowl place 2 3/4 cups flour, 1 tbsp sugar and 1 tsp salt. When liquids have sat for 10 minutes pour into flour and mix with a fork until it begins to form a ball. Knead with your hands in the bowl to incorporate all the flour then turn onto board and knead 5 minutes. Let stand covered and oiled for 20 minutes to an hour to rise. Press dough into 2 12 inch pizza pans or 1 17 inch pan. Make a rim around the edge of crust. Cover with pizza suace, and any other toppings you like. Bake at 400 degrees for 20 15-20 minutes until crust is golden. Tip: If you keep kosher you can use vegetarian pepperoni as a substitute. In Canada there is a product called 'Yves Veggie pizza pepperoni' that tastes exactly like the real thing.
