Semolina Pizza Dough (corrected)

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Sorry, I didn't check carefully enough before sending - the salt was computed

wrong. This is corrected.

 

 

* Exported from MasterCook *

 

Semolina Pizza Dough 5

 

Recipe By :Adapted from the EatingWell May'92 issue

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/4 tsp. Sugar -- or 1 tsp honey

2 pkg Active Dry Yeast -- 2 Tbsp

2 1/2 Teaspoons salt

2 cups semolina flour

2 1/3 cups all purpose flour -- (2 1/3 to 2 2/3)

 

In a large bowl, dissolve sugar or honey in 2 cups warm water. Sprinkle in yeast

and let sit for 5 min. or until foamy. Stir in salt. With a wooden spoon, stir

in semolina flour and enough white flour to make a firm soft dough. Knead for

8-10 minutes, until the dough is smooth and elastic, additional white flour as

needed to prevent it from sticking. Place the dough in a lightly oiled

bowl(quick spray w/pam) and cover with plastic. Let rise for 1 1/2 -2 hours ,

or until doubled. Notes: The dough can be made ahead to this point, punched

down, enclosed in a large plastic bag and stored in fridge for up to 2 days or

in freezer for up to 2 months. Defrost for at least 8 hours in fridge and then

bring to room temp.

 

To cook/assemble:

Heat oven to highest baking setting. Place stone, tiles, or inverted baking

sheet on lowest rack of oven

Form dough into rounds and place on cornmeal dusted pizza peel or inverted

cookie sheet. Add your toppings as desired. Carefully slide the pizzas from the

peel or baking sheet onto heated stone or heated baking sheet. Bake for 10-14

minutes or until bottoms crisp or browned.

 

Source:

" FatFree Recipe Archive "

 

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Per Serving (excluding unknown items): 1248 Calories; 4g Fat (3.0% calories from

fat); 48g Protein; 250g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 5340mg

Sodium. Exchanges: 16 1/2 Grain(Starch); 1/2 Lean Meat; 0 Other Carbohydrates.

 

NOTES : Makes 8 6-inch crusts.

Nutr. Assoc. : 0 0 0 0 0