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Dough For Pizza, Bread, Etc.




Dough For Pizza, Bread, Etc.
source John Pflug
categories bread, pizza, family cookbook, italian
yield
prep time
total time

INGREDIENTS
  • 5 Lbs Flour
  • 2 Egg
  • 2 Tbsp Shortening, Heaping
  • 2 tsp Baking Powder
  • 2 Cup Water, Warm
  • 2 Tbsp Salt
  • 2 Pkg Yeast, Dissolved In The Warm Water

    • INSTRUCTIONS
  • 1. Mix the flour, baking powder and salt in a large pot.
  • 2. Mix in the shortening.
  • 3. Add the eggs and water with dissolved yeast and mix well. Add more water if needed, but don't let the mixture become too sticky.
  • 4. Throw some flour on the table and work the mixture until it is a lump.
  • 5. Knead dough for a few minutes until it is all the same texture.
  • 6. Oil the inside of a large bowl and place dough in it.
  • 7. Cover with a dishtowel.
  • 8. Place the bowl on a radiator or someplace warm for a few hours.
  • 9. At this time the dough should be three times it's original size.
  • 10. Cut it into eight pieces.
  • 11. Make three pizzas that night, pizza frite in the morning, and bread for dinner the next night!

    • NOTES
    The dough can be frozen and used later. Don't bother using less than 5 Ibs of flour. To keep what you don't use, put some flour in a storage bag, then one of the pieces of dough (unless you are freezing it). Leave some room for it to rise--even in the refrigerator.

    NUTRITION