Making Thin Crust PIzza While Under the Influence
INGREDIENTS
1 cup warm water
1 teaspoon dry yeast
1-1/2 teaspoon salt
3 cups flour
Olive oil
INSTRUCTIONS
Sprinkle yeast over warm water until dissolved.
Toss flour and salt together and stir in dissolved yeast using a wooden spoon or fingers until dough is stiff.
Turn dough on flour board 5-10 minutes, add flour as needed to prevent sticking.
Dough should be smooth and elastic.
Set dough in a lightly oiled bowl, cover ball lightly with oil. Cover bowl until it doubles in volume. Approx. 1-/1/2 hours.
Punch down dough and divide into number of portions needed.
Place dough balls on a lightly oiled baking sheet & cover with plastic pressed directly against the dough.
Refrigerate until dough is roughly double in bulk, about 12-24 hours.
Punch down dough and continue with recipe.
Saute vegetables to soften them before adding to pizza.
Bake at 500F and check at 8 minutes. It will cook faster if you bake directly on a stone or steel.
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