PIZZA DOUGH & VARIATIONS

Name: PIZZA DOUGH & VARIATIONS
Yield: 1.0
Ingredients: 1.0 tablespoon Granulated Sugar; 1.0 cup Warm Water Deg F; 0.25 ounce Active Dry Yeast; 3.25 cup Bread Semolina Or Unbleach All Purpose Flour Or A Combination; 1.0 T Salt; 0.25 cup Olive Oil Preferrably Extra Virgin Whole Wheat; 1.0 tablespoon Sugar Or Honey; 1.25 cup Warm Water As Above; 1.0 envelope Yeast; 1.25 cup Unbleached All Purpose Flour; 2.0 cup Whole Wheat Flour; 1.0 T Salt; 0.25 cup Olive Oil As Above Or Vegetable Oil Cornmeal; 1.0 tablespoon Sugar; 1.0 cup Warm Water As Above; 1.0 envelope Yeast; 2.25 cup Unbleached All Purpose Or Semolina Flour; 1.0 cup Yellow Cornmeal Or Polenta; 1.0 T Salt; 0.25 cup Olive Oil Or Vegetable Oil New York; 1.0 cup Warm Water As Above; 1.0 envelope Yeast; 3.25 cup Unbleached All Purpose Flour; 0.5 teaspoon Salt

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Ingrediënten

1.0 tbsp Granulated Sugar
1.0 cup Warm Water Deg F
0.25 oz Active Dry Yeast
3.25 cup Bread Semolina Or Unbleach All Purpose Flour Or A Combination

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Bereiding (voorbeeld)

1
In a small bowl, dissolve the sugar or honey in warm
2
tap water that is 110-115 deg F. (When making the New

York Variation, omit the sugar and proceed as

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PIZZA DOUGH &amp; VARIATIONS

Ingrediënten

Bereiding (voorbeeld)

PIZZA DOUGH & VARIATIONS