Smart Pizzas

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* Exported from MasterCook *

 

Smart Pizzas

 

Recipe By :Cooking Light, June 2000

Serving Size : 0 Preparation Time :0:00

Categories : Tips & Techniques

 

Amount Measure Ingredient -- Preparation Method

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DOUGH

 

There’s enough for two 11-to 12-inch pizzas. I use a portion of whole-wheat

flour—here a little less than 1/3 the total amount. But if you want a lighter

crust, leave it out. For the tomato pizza, I especially like an all-purpose

flour dough. If you want to make your dough in the morning, use half the yeast,

then set it in the refrigerator for a long, slow rise while you’re away. You’ll

come home to dough that’s ready to go.

 

OVEN-SMART

 

A baking stone, while not absolutely necessary, bakes a pizza with a crust

that’s crisp and dry on the bottom. A metal peel makes it easy to deliver your

pizza to the back of the stone, where it is then neatly slid off. You can also

improvise a peel by using the back of a sheet pan dusted with cornmeal. Pizzas

like hot ovens (these recipes call for 500°). Allow a good 25 minutes for the

oven and stone to preheat.

 

FREEZING

 

Should you have leftover dough, punch it down and refrigerate it for the next

day, or freeze it for another time. If you do the latter, just be sure to take

it out of the freezer and put it in the fridge in the morning so that it can

defrost slowly.

 

Source:

" Deborah Madison "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0