Saturday, November 15, 2008
Mamma's Pizza Crust
I've been using this pizza crust recipe for years. It came to me from a very popular authentic Italian restaurant and it's never let me down. I usually throw all the ingredients into my breadmaker to simplify it. For the sake of accuracy and authenticity, however, I've provided the actual recipe.
1 tablespoon sugar
1 cup warm water
8 g. package regular yeast
3 1/4 cup all purpose flour
1 1/2 cup semolina
1/2 tbsp. salt
1 small egg, beaten
1 tablespoon olive oil
1/3 cup milk
1/2 tablespoon honey
Have all ingredients at room temperature. Dissolve sugar in water and stir in the yeast. Let sit for 5 minutes.
Measure 2 3/4 cup all purpose flour in a large bowl, add all the semolina and the salt.
In a small bowl, mix the egg, oil, milk, and honey. Add enough warm water (about 1 tablespoon) to make two thirds of a cup.
Make a well in the center of the flour mixture, add yeast mixture and milk mixture. Stir well until most of the flour is mixed in.
Now start to work the dough adding from the extra half cup of flour as you need it.
The dough needs to become smooth and workable, but not sticky. Then continue kneading for about five minutes.
Form into a mound and set it onto a floured surface at room temperature. Leave for about an hour, till about doubled in bulk.
Punch down until all the air is gone from the dough. Roll and spread into two 12 inch pizza pans.