Pizza Dough

[Guest guest]

Here is the pizza dough for the pizza recipes I sent in. kathleen

 

* Exported from MasterCook *

 

Pizza Dough

 

Recipe By : Cooking Light Magazine, August 2001, page 146

Serving Size : 1 Preparation Time :0:00

Categories : Breads Pizza

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon sugar

1 package dry yeast

(about 2 1/4 teaspoons)

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

3 cups all-purpose flour -- divided

1 tablespoon olive oil

1 teaspoon salt

cooking spray

 

1. 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).

 

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

coat top. Cover and let rise in a warm place (85F), 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 rise for 5 minutes. divide dough in half. Shape dough according

to recipe directions.

 

Yield: 2 (12-inch) crusts.

 

CALORIES 761 (11% from fat); FAT 8.8g (sat 1.2g, mono 5.2g, poly 1,3g);

PROTEIN 20.7g; CARB 146.5g; FIBER 5.8g; CHOL 0mg; IRON 9.3mg; SODIUM

1179mg; CALC 32mg

 

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