Friday, August 11, 2017

Quick Pizza Crust

This was great. I used 1 cup = 120 gram weight using all purpose flour. I had extra time so I mixed the proofed yeast liquid with the flour and let sit for 10 minutes before mixing in the salt and oil. Then I covered and let that sit for 20 or 30 minutes. Then I floured a small baking sheet and stretched the dough onto the sheet. It turned out great, but next time would do 1.5 the recipe to be adequate for our family.

Definitely do this one again. It is flexible for how much time you have. Can easily be converted to sourdough also.

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