Homemade
Pizza Dough
Ingredients
1
cup warm water (105 to 115F)
1
package active dry yeast
2
tablespoons shortening
¼ teaspoon
salt
4
cups sifted all-purpose flour
2
teaspoons salad oil
Method
1.
If possible, check temperature of warm
water with thermometer. Sprinkle yeast
over water in large mixing bowl; stir until dissolved.
2.
Add shortening, salt, and half the flour
. Beat, with wooden spoon, until smooth –
about 2 minutes.
3.
Gradually add remaining flour, mixing
with hand until dough is stiff enough to leave side bowl.
4.
Turn out dough onto lightly floured board. Cover with bowl; let rest 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic.
5.
Place in lightly greased medium bowl;
turn dough, to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until
double in bulk – about 1 hour. When two
fingers poked into dough leave indentations, rising is sufficient.
6.
Punch down dough with fist; turn out
onto lightly floured pastry cloth.
7.
Preheat oven to 450F. Spread oil over bottom of 2 (12 inch) pizza
pans.
8.
Knead dough 2 to 5 minutes. Divide in half; roll each into a 12-inch
circle.
9.
Fit each circle into prepared pan,
pressing edges onto side of pan. Spread
with desired filling, below.
10.
Place pans on cookie sheets. Bake pizza 25 minutes, or until crust is
golden-brown and filling is bubbly.
Topping used here on pizza was
ketchup, onions, bacon and cheddar cheese.
Cinnamon Rolls were made with the
pizza dough, spread with butter, cinnamon and sugar.
Homemade Pizza Dough
was
made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “Yeast Breads”, page 109 edition
of between 1950 – 1960s.
Shopping
Online
KitchenAid KP26M1XNP Professional 600 Series 6-Quart
Stand Mixer, Nickel Pearl KitchenAid KSM500PSSM Pro 500 Series 10-Speed
5-Quart Stand Mixer, Silver Metallic
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Thank
You!
Shirley-Ann Pearman
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