Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Julia Child's Pizza Dough
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- #18760
The secret to Julia Child's pizza dough? Oven-baking once before, and once after, adding cheese and toppings. The double-bake approach ensures crispy crust, melty cheese, and an empty plate.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
1 1/2 teaspoon bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tablespoons olive oil
1/2 cup lukewarm water
1 1/2 teaspoon salt
1 pinch sugar
directions
Combine the yeast, flour, milk, olive oil, salt, and sugar in a food processor. Pulse-process until mixed. With the food processor running, slowly add the water until the dough forms a ball.
Remove the pizza dough to a floured work surface and knead the dough for 2-3 minutes or until elastic. Place the dough in a greased bowl, lightly cover the bowl with a towel, and let rise for 1 to 1 1/2 hours or until doubled in size.
Preheat the oven to 400 degrees F.
Remove the dough from the bowl and place on a floured work surface. Punch the dough down and divide into 4 pieces. Roll out the dough to the desired thickness.
Place the crusts on cornmeal dusted baking sheets or pizza stones. Place in the oven and bake at 400 degrees F for 8 minutes.
Remove the pizza crusts from the oven and cover with desired toppings. Return to the oven and bake for 8 more minutes or until the toppings are cooked and cheese is melted.
Remove the pizzas from the oven and cut into desired pieces. Serve hot.
nutrition data
108 calories, 2 grams fat, 19 grams carbohydrates, 3 grams protein per 1/4 crust. This recipe is low in fat.
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reviews & comments
September 11, 2022
I agree, not too salty (did they use self rising flour or something?). Great crust with a good slightly chewy texture.
August 12, 2021
I didn't find this to be salty. It's a really good pizza dough with just the right texture. Best recipe I think I've tried.
May 12, 2014
Agreed, way to salty. I just cut the salt when I make it :)
August 9, 2012
Otherwise very good but way too salty.