Categories: Breads, Ethnic, Genie
Servings: 1
2 1/2 c Unbleached Flour 1 1/4 c Pastry Flour
1 pk Active Yeast: 2 1/4 ts Salt
-dissolved in: 1 1/4 c Tepid water
1/3 c Water
Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X size Knead
again & let rise again to 3X size Cut in half, roll out every 2 minutes
until expanded to 14 inches. Add toppings and bake at 450 for 12-15
minutes.
Bill was attempting to find the perfect pizza crust. He developed this over
a period of time through trial and error. This should produce a thin firm
crust for your pizza.
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