Pasta Per Pizza

  • Dried yeast 1 tsp
  • Warm water 1 1/2 c
  • Olive oil 2 Tbsp
  • Salt 1 1/2 tsp
  • Unbleached all-purpose flour 4 c image placeholder

Stir the yeast into the water in a large bowl & let proof for 10 minutes. Stir in the olive oil. Whisk in the salt & add flour a cup at a time. Knead until soft & velvety, about 10 minutes.

Cover & let rise until doubled. Punch dough down & divide it in half. Roll halves into balls & let them rise under moist cloths for 20 to 30 minutes. Use in the following recipes.

VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work all day, reduce the amount of yeast & let rise slowly for 8 hours or so. Ensure it is tightly covered. Use 3/4 cup wholewheat flour with 3 1/4 cup white flour.

Source: Carol Field, "Italy in Small Bites"
Submitted by: Recipe Group Member