special pizza crust

Quoted message said:

jtrexel pleads:

I am looking for a special pizza crust recipe like I am use
to. I am use to a crust that is thin and crispy, and little
bit sweet.

Lower your sweet butt on it, sugar.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

Quoted message said:

I am looking for a special pizza crust recipe like I am
use to. I am use to a crust that is thin and crispy, and
little bit sweet.

Here's one that's supposed to be an authentic thin crust
style. The dough is a bit wetter than regular doughs:

Pizza Dough
(c)2003 Martha Stewart Living Omnimedia, Inc. All
Rights Reserved.

Recipe Summary Prep Time: 25 minutes Inactive Prep Time: 2
hours Yield: 4 (8 to 10-inch) pizzas
1/4 cup whole-wheat flour 3 1/2 cups all-purpose flour,
plus additional for rolling 2 teaspoons (1/4-ounce) fresh
yeast 2 teaspoons kosher salt 2 teaspoons sugar 2
teaspoons olive oil 1 1/3 cups lukewarm water

In the bowl of an electric mixer fitted with the dough
hook attachment place the whole-wheat flour, all-purpose
flour, yeast, salt, and sugar. With the mixer on low
speed, gradually add the oil and 1 1/3 cup lukewarm water.
Knead on low speed until the dough is firm and smooth,
about 10 minutes.

Divide the dough into 4 balls, about 7 1/2 ounces each.
Line 2 baking sheets with parchment paper. Place 2 balls
on each sheet and cover with a damp towel. Allow the dough
to rise in a warm spot until they have doubled in size,
about 2 hours.

To roll out the dough; dab your fingers in flour and then
place 1 ball on a generously floured work surface. Press
down the center of each ball with the tips of your fingers,
stretching the dough out with your hand. When the dough has
doubled in width, using a floured rolling pin, roll the
dough out until it is very thin, like a flatbread. The
outer border should be slightly thicker than the center.
Transfer the dough with a spatula or the back of a knife,
allowing it to fold up almost like an umbrella, to a
paddle. Do not worry that the pizza is not round, you are
looking for an 8 to 10-inch shape, a cross between an oval
and a rectangle. If you get a hole, simply pinch the edges
back together. Repeat with the remaining balls.

Episode#: MS1B26

Copyright © 2003 Television Food Network, G.P., All
Rights Reserve

Look for the basic pizza dough at www.theartisan.net

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am looking for a special pizza crust recipe like I am
use to. I am use to a crust that is thin and crispy, and
little bit sweet.