This recipe is for pizza dough that is prepared on a work surface, similar to the method used for making traditional pasta dough. It has two rises, including one overnight in the refrigerator. Martha made this recipe on episode 608 of Martha Bakes, and it yields 4 12-inch crusts. The ingredients include 1/4 ounce package of active dry yeast, 2 cups of warm water (105 to 155 degrees), 5 to 5 1/2 cups of unbleached all-purpose flour (preferably organic flour), 2 teaspoons of fine sea salt, and extra-virgin olive oil for the bowl. The directions involve dissolving the yeast in warm water, adding flour and salt, kneading the dough, letting it rise, and then shaping it into balls and refrigerating overnight.
27.04.2023 @ 01:18
This recipe is for pizza dough that is prepared on a work surface, similar to the method used for making traditional pasta dough. It has two rises, including one overnight in the refrigerator. Martha made this recipe on episode 608 of Martha Bakes, and it yields 4 12-inch crusts. The ingredients include 1/4 ounce package of active dry yeast, 2 cups of warm water (105 to 155 degrees), 5 to 5 1/2 cups of unbleached all-purpose flour (preferably organic flour), 2 teaspoons of fine sea salt, and extra-virgin olive oil for the bowl. The directions involve dissolving the yeast in warm water, adding flour and salt, kneading the dough, letting it rise, and then shaping it into balls and refrigerating overnight.