Jewish people who keep a kosher kitchen have to follow dietary kosher laws meaning basically that meat and milk foods cannot be prepared with the same utensils, and other small wares including the use of the same equipment where heat is applied. This is a great technique for anyone that doesnt have access to an oven and loves a good pizza. Enjoy this easy to follow instructional video and recipe for pizza dough below! Pizza Dough: Makes enough dough for two 10-12 inch pizzas 1 1/2 cups warm water (105°F-115°F) 1 package (2 1/4 teaspoons) of active dry yeast 4 1/2 cups bread flour 2 Tbsp olive oil 2 teaspoons salt 1 teaspoon sugar Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. The yeast should begin to foam, which indicates that it is still active and alive. Using the hook attachment, (or by hand), mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then Knead the pizza dough on low to medium speed until the dough is smooth and elastic, about 10 minutes. Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours. At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Posted on: Thu, 23 Oct 2014 18:51:49 +0000
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