Basic Pizza Dough
INGREDIENTS:
1 tb Sugar
1 pk Dry yeast
1 c Warm water; (105 deg.F. to
-115 deg.F.)
3 c All-purpose flour; divided
1/4 ts Salt
1 ts Olive oil
Vegetable cooking spray
1 tb Cornmeal
1 tb Sugar
1 pk Dry yeast
1 c Warm water; (105 deg.F. to
-115 deg.F.)
3 c All-purpose flour; divided
1/4 ts Salt
1 ts Olive oil
Vegetable cooking spray
1 tb Cornmeal
Basic Pizza Crust
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and oil to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 Tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning dough to coat top. Cover dough and let rise in a warm place (85 deg.F.), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Roll each half of dough into a 12 inch circle on a lightly floured surface. Place dough on 12-inch pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 Tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 deg.F.), free from drafts, 30 minutes. Top and bake according to recipe directions. Yield: 2 (12-inch) pizza crusts (about 720 calories each).
Note: Store half of dough in freezer up to 1 month, if desired. Let dough rise; punch down, and divide in half. Dust half with flour, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.
Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol 0, Iron 8.9, Sodium 299, Calcium 30
Take care, Kyosho
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 2 3/4 cups flour, salt, and oil to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 Tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning dough to coat top. Cover dough and let rise in a warm place (85 deg.F.), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Roll each half of dough into a 12 inch circle on a lightly floured surface. Place dough on 12-inch pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 Tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise in a warm place (85 deg.F.), free from drafts, 30 minutes. Top and bake according to recipe directions. Yield: 2 (12-inch) pizza crusts (about 720 calories each).
Note: Store half of dough in freezer up to 1 month, if desired. Let dough rise; punch down, and divide in half. Dust half with flour, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.
Protein 19.8, Fat 5.1, Carbohydrate 145.3, Cholesterol 0, Iron 8.9, Sodium 299, Calcium 30
Take care, Kyosho