Basic Dough (for Pizza and Focaccia)

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* Exported from MasterCook *

 

Basic Dough (for Pizza and Focaccia)

 

Recipe By :Tabasco Pepperfest Recipes

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 envelope active dry yeast

3/4 cup warm water (105°f to 115°f)

2 cups all-purpose flour

1 teaspoon salt

yellow cornmeal

 

Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let stand

about 5 minutes. Stir in flour and salt to make a soft

dough. Turn dough onto lightly floured surface. Knead until smooth and elastic,

about 5 minutes, adding more flour if necessary.

Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in

warm place until doubled in bulk, about 1 hour.

 

Preheat oven to 425°F. Sprinkle two large baking sheets or jelly-roll pans with

cornmeal. Punch down dough. Divide dough in half;

roll or pat each dough piece into an 8-inch round if making pizza. For focaccia,

roll or pat whole dough piece into a 13x9-inch

rectangle. Top dough as desired. Bake on lowest rack 20 minutes or until crust

is golden brown. Makes 6 servings.

 

TABASCO®, the TABASCO® diamond logo, and the TABASCO® bottle design are

registered trademarks exclusively of McIlhenny Co., Avery

Island, LA 70513.

 

PEPPERFEST® is a registered servicemark exclusively of McIlhenny Co., Avery

Island, LA 70513.

 

 

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Per serving: 155 Calories (kcal); trace Total Fat; (2% calories from fat); 5g

Protein; 32g Carbohydrate; 0mg Cholesterol; 357mg

Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Formatted using MC Tagit by KES 8/2/00.

Nutr. Assoc. : 0 0 0 0 0