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Home arrow Cookbook arrow Recipes
Categories Baking Pizza Dough
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Pizza Dough
This is a recipe my mother obtained (and was shown how to do it) from an Italian neighbour of ours years ago.
I usually get 8-10 zazas out of it, depending on how large and how thick you like your crust.

It freezes very well - I pop it into zip loc baggies, and take it out a few hours before using.

Enjoy !

2 envelopes yeast (just the regular stuff)
1 cup lukewarm water
1 tsp sugar
1 1/2 tsp salt
1 5lb bag all-purpose flour
1/4 cup melted shortening
5-6 cups lukewarm water.
Mix yeast and sugar with 1 cup lukewarm water, and let it rest (starting the yeast)

I use a big (and I mean BIG) bowl for this:

Put most of the flour in the bowl - I\'d say around 3/4 of the bag.

Add the salt and mix it in.

Add the prepared yeast from the cup, melted shortening and about 4 cups of water.

Mix and knead, adding water / flour as necessary until dough is smooth and elastic. You probably won\'t use all the flour or water. You\'ll know its close when it doesn\'t stick to your fingers so much.

Form it into a big ball (a glob really LOL), and drizzle some olive oil on it to cover the exposed part.

Cover the bowl with a towel (not touching the dough) and let rise in a warm place for 1 1/2 hours.

The dough should about double in size.

Whack the puppy down , and press out as many bubbles as you can. You should be pretty much back to the original size.

Hit it with the olive oil again (as above), cover again and let rise 2nd time for 1 1/2 hours.

Now you can dump it onto a floured surface. Give it a quick knead to get the bubbles out again and cut it into portions for your zaza.
Calories Per Serving:up to youPrice Per Serving:ummmm
Number Of Servings:6-8Source:
Vegetarian:NoTime To Prepare:about 4 hours
Date:Mon 18 May 2009 12:28:49 UTCViewed:5019 times
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

dbc112Comment added on: Tue 26 May 2009 16:53:19 UTC
hey, 1st post for me! Check this out.. kind of a bible of dough, and great for the egg temps.
kristy.parker@tds.neComment added on: Sat 06 Jun 2009 19:28:25 UTC
Keep this.
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