Basic Pizza Dough

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With my old computer, I was able to discern when an embedded recipe was sent,

not so now - and I can't remember if it was embedded.

 

 

* Exported from MasterCook *

 

Basic Pizza Dough

 

Recipe By :Andrea Chesman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 3/4 cups unbleached all-purpose flour -- (3 3/4 to 4)

1 tablespoon salt

1 1/2 cups warm water -- (110 to 115F)

1 packet active dry yeast -- (1/4-ounce) or 1 tablespoon

3 tablespoons olive oil

 

Makes two 10- or 12-inch round or rectangular pizzas

 

In a food processor fitted with a dough hook or in a large bowl, combine the

flour and salt. Measure the warm water into a glass measure, add the yeast, and

stir until foamy. Stir in the oil.

 

Pour the water mixture into the food processor with the motor running and

process until the dough forms into a ball. Continue processing for 1 minute to

knead the dough. Alternatively, add the yeast mixture to the bowl and stir until

the dough comes together into a ball. Turn out onto a lightly floured surface

and knead until the dough is springy and elastic, about 5 minutes. The dough

should be firm and just slightly sticky-not dry.

 

Place the dough in an oiled bowl, turning the ball to coat it with oil. Cover

and let rise in a warm, draft-free place for about 1 hour, until doubled in

bulk.

 

Divide the dough into two balls. Brush two baking sheets or pizza pans with oil.

Stretch one ball of dough to fit each pan. The dough is now ready for topping

with sauce and vegetables.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 379 Calories; 41g Fat (94.5% calories

from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

6409mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0