SWEET PIZZA DOUGH RECIPE – JANDSCAFETERIA.SEOSEMPO.COM JANDSCAFETERIA.SEOSEMPO.COM Drink coffee, be happy PRIMARY MENU RECIPES EVENTS CATERING GALLERY REVIEWS CONTACT US SWEET PIZZA DOUGH RECIPE Posted on: October 5, 2018 Written by: John Categorized in: Recipes Whether as a crust for a dessert pizza or a twist for a savory pie, this dough will boost any flavor. I especially like using this dough with spicy, savory Italian meats and sausages. (Makes two 14- to 16-inch (36 – 41 cm) rounds) INGREDIENTS 1 cup (235 ml) warm water (about 110′F to 115′F (43′C to46′C)); 1 (1/4 ounce (7 g)) package active dry yeast; 1 tablespoon (20 g) honey; 1/2 cup (60 g) sugar; 3 cups (330 g) all-purpose flour; 1/3 cup (38 g) semolina flour; 1/3 teaspoon (3 g) salt; 1/4 cup (60 ml) canola oil. PREPARATION Combine the water, yeast, sugar, and honey in small bowl and stir to combine and dissolve yeast. Set aside until a foamy top forms, about s minutes. Combine the 2 1/2 cups (275 g) flour, semolina, and salt in a large mixing bowl, then make a well in the center. Pour the yeast mixture into the well, then use a wooden spoon to stir the flour vigorously into the well, starting in the center and gradually working out to the sides of the bowl, until the flour is incorporated and the dough begins to hold together. Turn the dough out onto a lightly floured work surface. Knead dough, gradually working in remaining 1/2 cup (55 g) of flour until the dough is no longer sticky, about 5 minutes. Continue kneading until the dough is smooth, elastic, and shiny, about 10 minutes. Coat a large mixing bowl with oil. Place the dough into the bowl, and turn to coat all sides. Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 1/2 hours. Punch down the dough. If not using immediately, cover and refrigerate up to 36 hours. If using immediately, turn dough out and prepare according to recipe. If refrigerating before use, remove from refrigerator and bring to room temperature before continuing with recipe. The dough can be kept refrigerated for about 2 days, although you may have to punch it down once or twice during that time. To freeze, place the dough in airtight bags for up to 3 months. POST NAVIGATION PREVIOUS POST No-Oil Neapolitan-Style Pizza Dough Recipe NEXT POST Basic Pizza Dough Recipe SIDEBAR RECENT EVENTS – OUR PERSONAL BOARD GAMES LIBRARY Our cafeteria will open the doors to all fans of board games! A lot of popular games and an excellent company are waiting for you at the Board Games Library! Come yourself, bring your friends – it will be fun! We play daily. You can come with your games. Every Wednesday... Read more... RECENT EVENTS – CRAZY 2017-2018 NEW YEAR! A crazy year deserves a crazy night! Incendiary dances, 150% of live drive, contests, cocktails and charming girls! Meet 2018 is worthy! Do you think that’s all? More, 10 times more! You deserve it! Pleasure for real men... Read more... RECENT EVENTS – BEAUTY MASTER CLASS Are you ready to find your ideal hairstyle? Do you know which hairstyles, cuts and colors are hot right now? Monica Davis – a professional hairstylist with experience of more than 25 years. She will present her approach to creating a hairstyle сonsidering individual characteristics and current trends. During the master class Monica will demonstrate 3 most trendy and fashionable hairstyles. All of them are comfortable and functional in a woman`s daily life. Read more... RECENT COMMENTS John on OUR PERSONAL BOARD GAMES LIBRARY Jim on OUR PERSONAL BOARD GAMES LIBRARY John on CRAZY 2017-2018 NEW YEAR! Lary on CRAZY 2017-2018 NEW YEAR! RECENT POSTS Few Delicious Coffee Recipes for You Pizza Napoletana Recipe Basil Pesto Pizza Dough Recipe Basic Pizza Dough Recipe Sweet Pizza Dough Recipe No-Oil Neapolitan-Style Pizza Dough Recipe Great Tasting Baked Salmon Recipes Baked Salmon Steaks Pizza Dough Equipment Mango Cheesecake with Basil Lemon Syrup Recipe © 2018 jandscafeteria.seosempo.com | Come By Car Or Boat And Enjoy Dinner - Cocktails - Entertainment - Catering All Year Round | Back to top ↑