Pizzeria Luigi Pizza Dough Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Oil for bowls
1.5 cups warm water
pinch of sugar
1/2 oz active dry yeast
pinch of salt
3 1/2-3/34 all purpose flour
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Directions: |
Directions:Lightly oil 2 large bowls Put the warm water and sugar in a med bowl, sprinkle the yeast and stir until the yeast dissolves Let the yeast activate for 2-5 minutes. Add the salt and 2 cups of the flour and stir until blended. Stir in another 1 1/2-1 3/4 cups flour until the dough is too stiff to stir with a spoon.
Divide the dough in half. Knead each half about 7 times. Don't knead too hard or the dough will rip at the top. Shape the dough into rounds and put in the oiled bowls. Cover the bowls with plastic wrap and let sit in a warm place until doubled in size, 30-60 minutes. Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Place 1 piece of dough on a floured surface and push down on it with your finger tips to get rid of the bubbles. Using a rolling pin to flatten the dough to the size and thickness you choose. |
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Number Of
Servings: |
Number Of
Servings:2 16-18" doughs |
Personal
Notes: |
Personal
Notes: Brent loved Luigi's pizza in San Diego. Made this dough many times.
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