Pizza Doughs

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* Exported from MasterCook *

 

Pizza Hut Pizza Crust

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Breads Copycat

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 c Warm water

1/2 tsp Salt

4 c Flour

1/3 tsp Oregano

1 tbsp Sugar

1 pk Dry yeast

1/3 tsp Garlic salt

2 tbsp Olive oil

 

Mix 1 c flour and remaining ingredients in food processor; beat 1 min.

Add flour gradually and process until dough leaves the side of the

container. Place in greased bowl, turn to grease top, and cover with

plastic wrap. Let rise in refrigerator overnight. Divide dough in

thirds. Press with heel of hand onto greased pizza pan until crust fills

pan. (Unless, of course, you are talented enough to toss it into the

air.) Bake in 350F oven for 5 minutes. Freeze. When ready to make

pizza, remove from freezer and quickly cover with pizza sauce and

toppings. Bake on oven rack without pan.

 

6 servings

 

 

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Semolina Pizza Dough

 

Recipe By : Vegetarian Times, January 1999, page 45

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 cups warm water -- (105 to 150F)

1 teaspoon honey

2 packages active dry yeast -- (2 tsp.)

1 tablespoon olive oil

2 teaspoons salt

2 cups semolina flour

2 1/3 cups unbleached white flour

 

MAKES 8 PIZZA CRUSTS DAIRY-FREE

 

Use with Veggie Pizza. (See separate recipe.)

 

In large bowl, combine water, honey and yeast. Let stand until foamy,

about 5 minutes. Stir in oil and salt.

 

Gradually stir in semolina flour and enough white flour to make a firm,

soft dough. Turn out onto a lightly floured surface and knead until dough

is smooth and elastic, about 8 to 10 minutes, adding additional white flour

as needed to prevent dough from sticking.

 

Put dough into greased bowl and turn to coat. Cover with plastic wrap and

let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2

hours. Punch down dough and refrigerate until ready to use (up to 2 days).

 

Per crust: 306 cal.; 10g prot.; 3g total fat (0 sat. Fat); 60g carb.; 0

chol.; 535mg sod.; 3g fiber

 

Converted by MC_Buster.

 

 

 

 

 

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* Exported from MasterCook *

 

Whole Wheat Pizza Dough

 

Recipe By : Vegetarian Times, January 1999, page 47

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups warm water -- (105 to 150F)

2 teaspoons honey

2 packages active dry yeast -- (2 tsp.)

1 tablespoon olive oil

1/2 teaspoon salt

3 1/2 cups unbleached white flour

2/3 cup whole wheat flour

 

MAKES 8 PIZZA CRUSTS DAIRY-FREE

 

Use with Veggie Pizza. (See separate recipe.)

 

In large bowl, combine water, honey and yeast. Let stand until foamy,

about 5 minutes. Stir in oil and salt.

 

Gradually stir in white flour and enough wheat flour to make a firm, soft

dough. Turn out onto a lightly floured surface and knead until dough is

smooth and elastic, about 8 to 10 minutes, adding additional white flour as

needed to prevent it from sticking.

 

Put dough into greased bowl and turn to coat. Cover with plastic wrap and

let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2

hours. Punch down dough and refrigerate until ready to use (up to 2 days).

 

Per crust: 259 cal.; 7g prot.; 2g total fat (0 sat. Fat); 51g carb.; 0

chol.; 136mg sod.; 3g fiber

 

Converted by MC_Buster.

 

 

 

 

 

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