*  Exported from  MasterCook  *
 
                         NEW YORK STYLE PIZZA DOUGH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pizza
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Active dry yeast
    3       c            Bread flour
      1/2   ts           Salt
 
   Recipe by: Evelyne Slomon - The Pizza Book
   1.  Pour the water into a medium-sized mixing bowl and
   sprinkle in
     the yeast.  Stir gently with a fork until the yeast
   has dissolved. 2.  Add 1 cup of flour and the salt.
   Mix thoroughly with a wooden
     spoon.  Add a second cup of flour and mix well.
   After the second
     cup of flour has been mixed in, the dough will start
   coming away
     from the sides of the bowl and should begin to form
   a soft,
     sticky mass.  It is now ready to be kneaded.
   3.  Measure out the third cup of flour.  Sprinkle some
   over the work
     surface and flour your hands generously.  Remove all
   of the dough
     from the bowl and begin to work the mass by kneading
   the
     additional flour in a bit at a time.
   4.  Knead the dough until it no longer feels sticky.
   Continue
     kneading only until the dough is smooth and elastic
   and no lines of
     raw white flour show.  The whole process should take
   5 to 10 minutes. 5.  Lightly oil a 2-quart bowl with
   vegetable oil.  Roll the ball of
     dough around in the bowl to coat it with a thin film
   of oil.  Tightly
     seal the bowl with plastic wrap.  Place the bowl in
   a warm draft-free
     place.
   6.  When the dough has doubled in bulk (45 to 60
   minutes), punch it
     down, knead it for 2 to 3 minutes.  Then return it
   to the bowl
     and refrigerate for 15 minutes before shaping.
   7.  The dough should never be rolled out with a
   rolling pin.  This
     crushes the edges and affects the final texture.
   The stretching
     method is the only suitable way to shape the dough.
  
 
 
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