Quick Pizza Dough

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* Exported from MasterCook *

 

Quick Pizza Dough

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 package (1/4 oz) quick-rise active dry yeast

1 cup lukewarm water (110 to 115 degrees F)

2 cups whole wheat fllour plus additional flour

for dredging

1 teaspoon salt

2 teaspoons sugar

1 tablespoon olive oil

olive oil for the bowl, the pizza pan, and

for brushing

1/2 teaspoon kalonji seeds (optional)

coarse cornmeal for dusting

sauce of choice

toppings of choice

 

Dissolve yeast in warm water. (For accuracy, use an instant thermometer or

even a meat thermometer.) If using a food processor, place flour, salt, sugar,

and 1 tablespoon oil in the work bowl. Process for a few seconds. With food

processor running, pour yeast mixture in a slow stream through feed tube.

Process until dough forms a ball. If you don't have a food processor, combine

flour, salt, sugar, and 1 tablespoon ooil in a large oiled bowl. Add yeast

mixture and beat vigorously with a spoon until a dough forms. In either case,

turn dough out onto a floured board and knead by hand 10 to 12 times. The

dough will be sticky. Allow to rest for 5 minutes.

Preheat oven to 450F. Generously oil a 12-inch pizza pan and sprinkle with

cornmeal.

Roll the dough out on a lightly floured board to a 12-inch round. Or roll

dough out partially, then stretch it out with floured hands. Fit into the

pizza pan, pressing it up at the sides to form an elevated border, which will

keep the sauce from running off the dough. Sprinkle with kalonji seeds and

press lightly. Prick all over with a fork. Brush the entire surface with

olive oil. Let rest for another 5 to 10 minutes.

Ladle sauce of choice over the crust, carefully avoiding the edges. (You may

not need to use all of the sauce.) Arrange topping of choice. Bake for 20 to

30 minutes, or until the crust is crisp and nicely browned and the topping is

piping hot. (Baking time will vary; start to check after 20 minutes, and check

frequently after that.) Overbaking will harden the crust.

Yield: One 12-inch pizza

 

Yield:

" 1 12-inch pizza "

 

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Per serving: 152 Calories (kcal); 14g Total Fat; (78% calories from fat); 0g

Protein; 8g Carbohydrate; 0mg Cholesterol; 2132mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0