(ebook - pdf - recipe) The Professional Pizza Guide - DDV Culinary

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For Optimal Viewing: To utilize this e−cookbook efficiently, we suggest the following: • Click "View" at the top of the toolbar. <strong>The</strong>re should only be two items checked. • Click "Actual Size" if anything in the top section is checked (if the setting is right there will be nothing checked). • Make sure "Continuous" is checked. • Make Sure "Bookmarks and Page" is checked. Discover Our Private Library Of Electronic Books: http://www.e−cookbooks.net/library/ > For Optimal Viewing: 2
Thin Crust Dough 1 envelope dry yeast 1/4 teaspoon sugar 3/4 cup lukewarm water (105 F) Stir yeast and sugar into water, let sit for 8 minutes or so. In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour 1/2 teaspoon salt Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10−20 seconds. By hand, mix with a sturdy spoon until ready to knead. On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible). Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients. Bake at 500F in pre−heated oven for 8−12 minutes, the edges will turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs. FREE Cookbooks!! Stop Searching, Start Cooking! http://www.e−cookbooks.net Thin Crust Dough 3
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(ebook - pdf - recipe) The Professional Pizza Guide - DDV Culinary

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