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Salient. Official Newspaper of Victoria University of Wellington Students Association. Vol 40 No. 20. August 8 1977

Pizza Base (2) With Yeast

Pizza Base (2) With Yeast

  • 8 oz flour
  • Salt (dash)
  • 2½ fluid oz milk
  • ¾ oz fresh or oz dried yeast
  • 1 teaspoon sugar
  • 1 large egg (beaten)
  • 1½ oz butter (melted)

* Sift flour and salt into a warm bowl.

Depress the flour in the centre to make "a well". Heat milk until it is tepid i.e. a few drops sprinkled on the wrist feel neither hot nor cold. Use a few drops of the tepid milk to cream together the fresh yeast and sugar.

* If using dried yeast, follow manufacturers instructions.

The yeast mixture will froth and foam, and increase in folume. Leave covered for 20 minutes in a warm dry place. Then pour the yeast mixture and the rest of the milk into the 'well' in the flour, along with the melted (cool) butter and the beaten egg. Work to a dough with one hand, until the dough is smooth, without cracks and leaves the sides of the bowl. Work quickly and lightly. Too much handling of the dough will make it tough. Leave the dough covered in a warm place until it has doubled in size (about 30 minutes). Shape the dough with the fingers into a round, (or use a pizza pan) on a greased flat baking [unclear: xay]. Add pizza topping. Bake Pizza at 420° (Gas 7) 20 - 25 minutes, until the dough is well risen.