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Perfect Pizza Dough

Ingredients: 1 package active dry yeast 1 cup very warm water (105 to 115 degrees) 1 tsp. salt 3-1/2 cups flour (All-purpose Or Double 00) 2 tbsps. olive oil Cornmeal, Semolina Flour OR Extra Flour

Instructions: Dissolve yeast in water, let stand 5-10 min. Combine flour and salt in a large mixing bowl. Make a well in center of flour and gradually work half the yeast mixture into well with your fingers. Add 2 tbsps. Olive oil and gradually work in remaining yeast mixture. Add tablespoon more water if need to make dough soft and smooth. Turn dough onto a flat surface and knead for at least 10 minutes—should be dull and elastic with a dull sheen. Shape into a ball and place in a large, greased bowl turning to grease the top. Cover with a damp cloth or plastic wrap. Let rise for 45-60 minutes in a warm place. Divide dough in half. On a floured or cornmeal surface shape dough into a 13 14 inch circle about an 1/8 of an inch thick leaving a thicker edge around the perimeter so toppings do not spill. Liberally flour the dough, fold in quarters, carefully unfold on baking sheet. Rub top of dough with a tablespoon of olive oil and top with favorite toppings. Bake at 450 degrees for 20-25 minutes until the crust is crisp and browned. Makes two, 13 inch pizza doughs.

Anonymous Contribution, Italy

1-2-3 Mayo Biscuits

Ingredients: 2 cups self-rising flour 1 cup whole milk OR buttermilk 3 tbsps. Mayonnaise

Instructions: Combine the flour, milk and mayo, mix well with a spoon and fill greased muffin cups ½ full.

Bake for 15 minutes in 375 degree oven. Makes 12 biscuits.

Ranae Semonco Bailey

12

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