-
1
1.
-
2
Dissolve yeast in hot water in a large bowl, and let stand 5 min.
-
3
Lightly spoon flour into dry measuring c., and level with a knife.
-
4
Add in 1 c. flour and salt to yeast mix, and stir well.
-
5
Stir in 2 c. flour, 1 c. at a time, stirring well after each addition.
-
6
Turn the dough out onto a floured surface.
-
7
Knead till smooth and elastic (about 10 min), and add in sufficient of the remaining flour, 1 Tbsp.
-
8
at a time, to prevent the dough from sticking to hands (dough will feel tacky).
-
9
2.
-
10
Place the dough in a large bowl coated with cooking spray, turning to coat top.
-
11
Cover and let rise in a hot place (85), free from drafts, 1 hour or possibly till doubled in size.
-
12
(Press two fingers into dough.
-
13
If an indentation remains, the dough has risen sufficient.)
-
14
Punch dough down; cover and let rest 5 min.
-
15
Shape dough according to the recipe directions.
-
16
Note: To freeze, let the dough rise once, punch down, and shape into a ball.
-
17
Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal.
-
18
Store in freezer for up to 1 month.
-
19
To thaw, place dough in refrigerator 12 hrs or possibly overnight.
-
20
With scissors, cut away the plastic bag.
-
21
Place dough on a floured surface, and shape according to recipe directions.
-
22
Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze.
-
23
To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).
-
24
NOTES : This basic recipe, that can be used to make calzones, focaccia, or possibly bread, can easily be doubled.
