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Pizza Dough
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Yield: 2 (12-inch) crusts
Source: Cooking Light Annual Recipes 2002 (originally August 2001 CL Magazine)
Comments from a PA Kitchen: This is far better than my old pizza crust recipe. I made this by hand instead of using the dough hook and I was glad I
did. The first pizza I made with it was light and fluffy, lightly chewy inside and crispy outside (I rubbed a little olive oil on
it). The second pizza I rolled too thin and I think I just messed with the dough too much and it got a little tough. Really good
crust recipe. I made my pizza with olive oil instead of sauce, a little Italian cheese blend (Sargento), garlic slices, sundried
tomatoes, goat cheese, and rosemary (a pizza I copied from a restaurant in Milwaukee called Oakland Trattoria). Delicious!
INGREDIENTS:
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)2
1 1/4 cups warm water (100° to 110°)2
3 cups all-purpose flour, divided2
1 tablespoon olive oil2
1 teaspoon salt2
Cooking spray
INSTRUCTIONS:
- Dissolve sugar and yeast in warm water in a large bowl; let stand 5
minutes. Lightly spoon flour into dry measuring cups, and level with
a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir
until blended. Turn the dough out onto a floured surface. Knead
until smooth and elastic (about 10 minutes); add enough of the
remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands (dough will feel tacky).
- Place the dough in a large bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85°), free from
drafts, 1 hour or until doubled in size. (Press two fingers into the
dough. If indentation remains, the dough has risen enough.) Punch
dough down; cover and let rest for 5 minutes. Divide dough in half.
Shape dough according to recipe directions.
NUTRITIONAL INFO:
Healthy Units: 15 per crust
CALORIES 761(11% from fat); FAT 8.8g (sat 1.2g,mono 5.2g,poly 1.3g);
PROTEIN 20.7g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 1179mg; FIBER
5.8g; IRON 9.3mg; CARBOHYDRATE 146.5g
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