Basic Garlic Thin Crust Pizza Dough
1 tsp Active dry yeast Minced or pressed
2 cup Bread flour 2/3 cup Lukewarm water; plus 1
1/4 tsp Salt Tablespoon
3 Cloves fresh garlic Procedure
Procedure
1 [The original 's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general
2 directions for bread machines and for making dough by hand. Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the for any pizza-lover!]
3 If using a abm, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll.
Basic Pizza Crust 4 If making by hand, proof the yeast in 1/4 to 1/3 of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes.
5 =46or a thin-crust pizza, roll the dough out 1/8 inch thick; slightly thicke= r at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than 1/4 inch to the edge of the dough, preferably no closer than 1/2 inch. Servings: 1
