This recipe comes from the Los Angeles Times California Cookbook. I've never actually used it as it was intended, but only to make pizza. The people who run a Turkish restaurant nearby make their own bread and use the same dough for pizza (suçuk pizza!); however, they don't put oil in their dough, or so they told me.
Half | Full | Ingredient | |
---|---|---|---|
2.5-3 | 5-6 | C | “bread” flour |
1.5 | 3 | Tb | sugar |
1 | 2 | tsp | salt |
1 | 2 | pkg | yeast. 1) |
1 | 2 | C | H2O |
2 | 4 | Tb | oil, but a more neutral-tasting oil, not olive oil (or just a little) |
Yield | |||
7 | 14 | 7-inch circles 1/8 inch thick (according to the cookbook) | |
270 | 539 | sq. inches | total surface 1/8 inch thick |
3476 | 6952 | cm2 | total surface 3-4 mm thick |
4 | 8 | 32 cm (13 inch) pizzas @ 804 cm2. Less if one prefers thicker crusts (as we often did) |
I would often, but not always, brush the rolled crusts with olive oil so they would absorb less tomato sauce (and thus stay lighter, in theory).