Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Good, simple recipe for pizza crust. . . using garlic preferably!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good, simple recipe for pizza crust. . . using garlic preferably!?),it will help you,my kids.
Answers:
Dontell Jackson's "Ain't No Thang" Garlic Pizza Dough
Pizza Dough
3 cup flour
2 cups ground garlic
1 teaspoon salt
1/4 cup warm water
1 package dry yeast
2 tablespoons olive oil
1 tablespoon honey
3/4 cup water
Combine salt and flour. Dissolve the yeast and garlic in warm water; let sit for 10 minutes.
Add the oil, honey, water, and yeast mixture to the flour. Stir. Knead for 5 minutes.
Let rest in a warm place for an hour. Stretch dough and place on an oiled sheet (don't oil the sides of the pan so that the dough will adhere and stay stretched).
Top with sauce, cheese, etc.
Bake at 425 deg.
Other Answers:
PIZZA DOUGH
This dough is based on one from Chris Bianco, chef of Pizzeria Bianco, that ran in our October 1999 issue. It is an accompaniment for Eggplant, Tomato, and Fontina Pizza.
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt
Make dough:
Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.
Cooks' note:
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Makes 2 (10-inch) pizzas.
Gourmet
Add the garlic to you topping!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.Good, simple recipe for pizza crust. . . using garlic preferably!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Good, simple recipe for pizza crust. . . using garlic preferably!?),it will help you,my kids.
Answers:
Dontell Jackson's "Ain't No Thang" Garlic Pizza Dough
Pizza Dough
3 cup flour
2 cups ground garlic
1 teaspoon salt
1/4 cup warm water
1 package dry yeast
2 tablespoons olive oil
1 tablespoon honey
3/4 cup water
Combine salt and flour. Dissolve the yeast and garlic in warm water; let sit for 10 minutes.
Add the oil, honey, water, and yeast mixture to the flour. Stir. Knead for 5 minutes.
Let rest in a warm place for an hour. Stretch dough and place on an oiled sheet (don't oil the sides of the pan so that the dough will adhere and stay stretched).
Top with sauce, cheese, etc.
Bake at 425 deg.
Other Answers:
PIZZA DOUGH
This dough is based on one from Chris Bianco, chef of Pizzeria Bianco, that ran in our October 1999 issue. It is an accompaniment for Eggplant, Tomato, and Fontina Pizza.
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt
Make dough:
Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.
Cooks' note:
Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.
Makes 2 (10-inch) pizzas.
Gourmet
Add the garlic to you topping!
CANNED BISQUETS MAKE GREAT PIZZA DOUGH BRUSHED WITH GARLIC BUTTER
correctness,It's Non-profit and only for informational purposes.
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