3 cups bread flour 1 package rapid rise yeast 1/2 Tablespoon salt 1 1/4 (+) cup warm water (120-130)
Mix the dry yeast and salt with the flour in a 4-quart mixing bowl. Add hot water slowly, stirring it into the dry ingredients with a broad spatula or dough hook in a standing mixer. Add extra water if needed to incorporate all the dry bits. When it forms a coherent ball of dough let the dough rest in the bowl for 3 minutes. Knead the dough actively until it is smooth, springy, and taut. Turn the dough into an oiled bowl so it is lightly coated. Leave it there, lightly covered with plastic warp and let it rise in a warm spot, 80-90 degrees until it doubles in size. This will take from 45 minutes to 1 hour. Punch the dough down. Roll each piece into a 12-15 inch circle on a lightly floured surface...Transfer the circle to a tray, pan, or pizza pan; covered with cornmeal. Fill as desired and bake at a preheated 425 oven for approx. 15 minutes.
Yield: 2/12-15 inch pizzas
Malaysian Chicken Pizza
1/2 cup rice wine vinegar 3 Tablespoons firmly packed brown sugar 3 Tablespoons soy sauce 2 Tablespoons water 1 1/2 Tablespoon chunky peanut butter 1 1/2 teaspoon peeled, minced gingerroot 1/4 teaspoon dried crushed red pepper 3 coves garlic, minced
1/2 pound boneless and skinless chicken breast cut into 1/2 inch pieces 1/2 cup shredded Swiss cheese 1/2 cup shredded part-skim mozzarella cheese 1 (12-inch) Pizza crust 1/4 cup sliced green onions
Preheat oven to 500.
Combine rice wine vinegar and next 7 ingredients in a bowl, stirring with a wire whisk. Set aside. Cook chicken in a large nonstick skillet over medium heat 3 minutes; Remove from skillet; set aside. Pour vinegar mixture into skillet; bring to a boil over medium-high heat. Cook 10 minutes or until mixture is reduced by half. Add chicken to skillet, cook 2 minutes or until done. Sprinkle cheeses over pizza crust to within 1/2-inch from edge; top with chicken mixture. Bake at 500 for 12-15 minutes on bottom rack of oven or on a pizza stone. Remove from oven, sprinkle with sliced green onion. Let stand for 5 minutes and serve.