Tonight it rolled out some pizza crust...
...waited while the toppings were prepared and the crust bathed in olive oil...
|Feta and muenster cheeses, |
sun-dried tomatoes, chicken breast,
and a pile of mixed herbs
(also fresh garlic, not pictured)
...then looked on approvingly at the finished product.
Despite its age and years of disuse, the rolling pin works just fine. I look forward to rolling out many a crust with it.
Mrs. Micawber's Pizza Crust (yields 2 medium thin crusts or 1 large thick crust)
1/2 teaspoon active dry yeast
1/2 cup warm water
1/2 cup unbleached flour
1/2 teaspoon brown sugar or honey
Stir well, cover, and let sit in warm place for at least 15 minutes. Add:
3/4 teaspoon active dry yeast
1/4 cup warm water
1 1/2 tablespoons olive oil
2 cups flour (I use half whole wheat, half unbleached)
Generous 1/2 teaspoon salt
Knead about 5 minutes or until springy and elastic. Dough should be soft and slightly tacky; add a bit of water if necessary during kneading. Cover and let rise in a draft-free place until at least doubled. (Best if allowed to rise for a couple of hours.) Roll out to desired thickness and place on pizza pan(s) sprinkled with cornmeal. For thin crusts, dough may be used immediately. For a thick crust, cover and allow to rise a bit more in the pan while you prepare the toppings. Top as desired, and bake at 425º 13-18 minutes or until done.
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