All-Purpose Pizza Dough

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* Exported from MasterCook *

 

All-Purpose Pizza Dough

 

Recipe By : Cooking Light, March 2000

Serving Size : 1 Preparation Time :0:00

Categories : Pizza

 

Amount Measure Ingredient -- Preparation Method

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

1 package dry yeast -- (about 2-1/4

-- teaspoons)

1 1/4 cups warm water -- (100ø to 110ø)

3 1/4 cups all-purpose flour -- divided

1/2 teaspoon salt

cooking spray

 

1. Dissolve yeast in warm water in a large bowl, and let stand 5 minutes.

Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup

flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at

a time, stirring well after each addition. Turn the dough out onto a floured

surface. Knead until smooth and elastic (about 10 minutes), and add enough of

the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking

to hands (dough will feel tacky).

 

2. Place the dough in a large bowl coated with cooking spray, turning to coat

top. Cover and let rise in a warm place (85ø), free from drafts, 1 hour or

until doubled in size. (Press two fingers into dough. If an indentation

remains, the dough has risen enough.) Punch dough down; cover and let rest 5

minutes. Shape dough according to the recipe directions. Yield: 1 pizza dough.

 

Note: To freeze, let the dough rise once, punch down, and shape into a ball.

Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out

all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in

refrigerator 12 hours or overnight. With scissors, cut away the plastic bag.

Place dough on a floured surface, and shape according to recipe directions.

Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and

freeze. To bake, remove from freezer; top and bake according to recipe

instructions (no need to thaw).

 

(Totals are for entire All-purpose Pizza Dough) CALORIES 1,505 (3% from fat);

FAT 5g (sat 0.8g, mono 0.7g, poly 2.1g); PROTEIN 44.6g; CARB 312.7g; FIBER

12.9g; CHOL 0mg; IRON 20mg; SODIUM 1,184mg; CALC 66mg

 

KES 04/18/000

 

 

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NOTES : This basic recipe, which can be used to make calzones, focaccia, or

bread, can easily be doubled.