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2018 QC Style Pizza Dough Recipe


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     2018 QC Style Pizza Dough

Category   Entrees - Maindishes
Sub Category   None

3 cups Pizza Flour
1 tsp Kosher Salt
1 pkg Active Dry Yeast (2 1/4 tsp)
1 heaping TBS Barley Malt or Honey
2 TBS Olive Oil
1 cup Warm Water

Using a stand mixer with flat beater attachment. Add all ingredients, EXCEPT water, to mixing bowl. Begin mixing on low speed and add water. Mix on low speed until combined.
Switch flat beater to dough hook. Knead 5 minutes on speed 2. Remove bowl from stand. Cover w/plastic wrap and let rise 15 minutes to 2 hours at room temperature.
NOTE- Add additional flour or water, 1 TBS at a time, as needed, if dough is too wet or too dry. Makes 1 14inch thick crust or 2 to 3 14inch thinner crusts.
To Make Pizza- Preheat oven and pizza stone to 500 degrees. On work surface or dough mat place parchment paper and dust with cornmeal. Roll out dough. Top with sauce, favorite toppings and cheeses. Transfer pizza on parchment with pizza peel to pizza stone. Bake at 500 degrees, on bottom rack, for 6 to 12 minutes or until crust golden and cheese bubbly.

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