Pizza dough

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* Exported from MasterCook *

 

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

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1 tsp. active dry yeast

3 cups unbleached all-purpose flour

1/2 cup yellow cornmeal

1 1/2 cups lukewarm water (105 to 115° F)

2 tsp. sugar

1 1/2 tsp. salt

2 Tbsp. olive oil

Crisco (for greasing pans)

 

Prepare dough sponge and proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup

water with pinch of sugar dissolved in the water in a bowl and letting stand for

20 minutes until mixture is foamy. Combine remaining flour with cornmeal or

semolina and salt. Mix 1/2 of flour mixture, remaining water with sugar

dissolved in it, olive oil, and dough sponge. Mix in remaining flour mixture .

Knead 10 minutes on a floured surface until smooth.

 

Place dough in lightly greased bowl and cover with plastic wrap. Let rise until

doubled. Punch dough down, divide into portions, dust with flour, and store in

refrigerator until ready to use.

 

For a stuffed deep-dish pizza, remove dough from refrigerator when ready to

shape into crust . Divide dough into portions for bottom crust and top cover

crust. Punch down dough thoroughly and spread/stretch each dough portion by hand

and roller on a greased pizza pan.

 

Place bottom crust into greased deep-dish pan. Add stuffing mixture and cover

with top crust. Seal the two dough edges together with fingers . Slit the top

crust in three places to allow steam to vent during baking. Add tomato sauce

topping and bake in preheated 450° F oven on lower rack or directly on the pizza

stone for 25 minutes or until crust is golden brown

 

Source:

" FatFree Recipe Archive "

 

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Per Serving (excluding unknown items): 535 Calories; 28g Fat (47.4% calories

from fat); 7g Protein; 63g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

3202mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Fat; 1/2

Other Carbohydrates.

 

 

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