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Home Grown Recipes
Rosemary's Classic Pizza Dough
One of the best white flour pizza dough formulae I know, for a crisp but tender crust.

For two 16-inch pies

The Yeast Mixture
1 Package dry-active yeast
1/2 cup tepid water (not over 110 degrees fahrenheit)
1/8 tsp sugar

Additions to the yeast mixture
3/4 cup cold milk, plus more, if needed
2 tbspn olive oil

The dry ingredients
3 cups all-purpose flour (measure by scooping and leveling)
1-1/2 tsp salt
Special Equipment Suggested:
A food processor

Mixing the dough. Whisk the yeast ingredients in a measure and let bubble up 5 minutes or so to proof. MEasure the dry ingredients into the bowl of the processor. Blend the 3/4 cup of milk into the ready yeast mixture.

Turn on the machine and process in the yeast, then the oil, and droplets more milk, if needed, just until the dough masses on the blade of the processor.

The dough will be very soft. Let it rest 5 minutes, and it will develop enough body to be processed 2 seconds more in the machine. Then turn it out onto your lightly floured work surface.

Knead 50 strokes by hand, give a 2-minute rest, and knead 20 strokes more to make a soft, smooth dough.

Rising - about 1-1/2 hours. Let the dough rise in a covered bowl until doubled in bulk. Turn it out onto your work surface, and it is ready to cut and form as your recipe directs.

*Ahead of time note:If you are not ready to bake, punch the dough down and set the covered bowl in a cooler place, where it will keep safely for an hour or more. You can chill or even freeze it, but then it must be brought to room temperature and start to rise again before you form and bake it.

Form dough gently with your hands into smooth balls. Cover loosely and let rest 10 minutes before making pizza or calzone, as described further on.

Recipe couresy of Betty Child - The Way to Cook.

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