Friday, April 18, 2014
Amato Pizza Dough
This is based on the same recipe used by John and Luna Amato but updated by David Amato.
4 1/2 cups Robin Flour (All purpose if Robin Hood isn't available)
2 tsp Sugar
1-1 1/2 tsp Salt
2 packets of yeast (NOT rapid rise is preferred)
3 T. + 1 tsp (50 ml total) Vegetable Oil
1 1/2 cups water (lukewarm)
Makes 32 ounces of dough.
After dough is prepared let rise in covered bowl for 30 minutes.
Separate into 4 pieces, about 8 oz. each. Roll each into a small ball and let raise for an additional 15 minutes.
Roll each evenly to fit your pizza pan. I prefer a 9x9 square pan. Grease pan with crisco.
Let crust rise again in the pan for 15-20 minutes. Using your fingers, flute the dough (form crust edge).
Put your sauce only on the dough and bake in a 475 degree oven for 7-8 minutes.
Reduce oven temp to 400 degrees and put the rest of your desired toppings on your pizza. Bake an addition 10 minutes.
Baking times are approxiate. You must watch it closely.
4 1/2 cups Robin Flour (All purpose if Robin Hood isn't available)
2 tsp Sugar
1-1 1/2 tsp Salt
2 packets of yeast (NOT rapid rise is preferred)
3 T. + 1 tsp (50 ml total) Vegetable Oil
1 1/2 cups water (lukewarm)
Makes 32 ounces of dough.
After dough is prepared let rise in covered bowl for 30 minutes.
Separate into 4 pieces, about 8 oz. each. Roll each into a small ball and let raise for an additional 15 minutes.
Roll each evenly to fit your pizza pan. I prefer a 9x9 square pan. Grease pan with crisco.
Let crust rise again in the pan for 15-20 minutes. Using your fingers, flute the dough (form crust edge).
Put your sauce only on the dough and bake in a 475 degree oven for 7-8 minutes.
Reduce oven temp to 400 degrees and put the rest of your desired toppings on your pizza. Bake an addition 10 minutes.
Baking times are approxiate. You must watch it closely.