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Pizza



From the kitchen of Stephanie Knewasser



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Ideally, start this 24 hours in advance.



In a bowl, mix with a spoon, then by hand:
2 1/3 c bread flour
1 tsp salt
1/2 tsp sugar
1 c warm water (I microwave it for 1 min.)
1/8 tsp bread yeast

Dough will be sticky.
Cover bowl leave on counter.
Every hour, wet hands with water (this helps with handling the sticky dough), stretch and fold dough a few times, cover. It'll become easier to handle as time passes. Refrigerate over night. In the morning, return to counter, wet hands, stretch and fold every hour.

To form pizza:
Coat dough with oil.
Spread oil on pizza pan to keep dough from sticking.
Using your hand, flatten the dough out a bit.
Gently work the dough outward.

Bake @ 425 for 5 minutes or dough starts to color.
Cover with toppings.
Bake @ 425 until cheese is golden, about 10 more minutes.





Comments



This old discolored pizza pan makes the best pizzas. Look at these airy golden crusts. One of the flavors we like is BBQ Chicken. Instead of pizza sauce, spread honey bbq sauce over partially baked dough. Toss cooked torn chicken with honey bbq sauce and put on pizza. Rather than mozzarella, sprinkle shredded mexican cheese blend on top.



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familyrecipesandmore.com



This is a collection of my family's favorite recipes..
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com