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Pasta Per Pizza

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Punch
  2. 1 1/2 ts Salt
  3. 2 tb Olive oil
  4. 1 1/2 c Warm water
  5. 1 ts Dried yeast
  6. 4 c Unbleached all-purpose flour
Contains Gluten Read from the ingredients, not verified. Check labels.

Method

  1. 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 c wholewheat flour with 3 1/4 c white flour.

Plating

Cookware for this recipe

  • Mixing bowl
  • Whisk
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/12000KZ.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/12000KZ.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.