Preheat over to 500 F In a small bowl, proof the yeast with the sugar in 1/4 cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well. Turn the dough out onto a lightly floured surface and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk. Shape the dough the into 6 balls and roll out each into a 5 inch round for a thick crust or 9 inch round for a thin crust. Transfer the rounds to ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange any optional topping over the sauce and sprinkle with 1/6th of the cheese. Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom. NOTES : I always have to add more water with this recipe. Recipe by: Joan Loundon Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 6|
|Calories from Fat: 53 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 18.1mg||6 %|
|Sodium 1699.4mg||59 %|
|Potassium 930mg||24 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 52.6g|
|Protein 17.5g||25 %|
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Calories per serving: 351
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