Pizza Dough

Pizza Dough Ingredients

1 ts Active dry yeast (I am going	All-purpose flour
To try a whole pack = 2.5	1 c Cake flour
Tsp, to see if	1 ts Salt
1 2/3 To 2 C unbleached or

Instructions for Pizza Dough

In a measuring cup or small bowl, sprinkle yeast over 1/4 cup warm water; stir until dissolved. In a mixing bowl, combine 1 2/3 cups of the unbleached or all-purpose flour, cake flour, and salt. Make a well in the center of the flour mixture and pour in the yeast mixture. With a wooden spoon, gradually stir in the flour, adding 3/4 C warm water as you mix. Turn the doug out onto a lightly floured surface and knead until very smooth, soft, and no longer sticky, about 10 minutes, adding additional flour as needed to keep the dough from sticking. (The dough should still be quite wet, however.) Set the dough in [a bowl sprayed lightly with cooking spray] and turn to coat lightly. Cover with plastic wrap and let rise until doubled, 2 to 2 1/2 hours. About 10 minutes before baking pizza, turn the dough onto the floured board, punch it down and knead briefly. Use a pastry cutter or a thin, sharp knife to divide the dough in half. (If you pull the dough apart, you risk tearing the gluten strands.) Pat each half into a ball and flatten into a disk. ADD TOPPINGS! =-) The dough can be made ahead, enclosed in a plastic bag, and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months. Defrost for at least 8 hours in the refrigerator and bring to room temperature before using.) 582 calories per pizza crust, 16 g protein, 1 g fat, 123 g carbohydrate, 1,070 mg sodium, 0 mg cholesterol (counts for white flour.) What I put on this pizza: A tomato sauce with oregano and garlic and a pinch of sugar, roasted onions, roasted peppers, roasted garlic, plumped sun dried tomatoes, shitake mushrooms. I also made a "turnover/calzone" type thing by placing a bean mixture (black beans, garlic, onion, salsa, roasted red peppers -- next time I want to add ff soy cheese) and baking for about 20 minutes at 350. I made the apple turnovers by taking 1/8th of the dough, rolling it thin, placing chopped apples on one half (about 1 1/2 small apples). The apples had been mixed with some cinnamin and a pinch of brown sugar. Cook both of these items on a cookie sheet lined with aluminum foil because they run all over the place. Hope you enjoy these! Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 21] Jan. 21, 1995. :(from Eating Well Magazine, May/June 94): Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: DoughCuisine: Uncategorized

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