Try this Pizza Dough #04 recipe, or contribute your own.
Suggest a better descriptionFrom: med@cltr.uq.oz.au (Marion Diamond) Date: Sat, 14 Aug 1993 05:55:01 GMT My recipe takes about 20 minutes to cook, at 425-450 degrees, but it does depend on the pan youre using - I find a ceramic pizza pan cooks the dough much better than a tin pan, which can leave a soft bit in the middle. Mix yeast into warm water. Leave the yeast 5-10 min to bubble and add to the flour, with about 1 tablespoon of olive oil. Mix roughly in a bowl, then put in the food processor, and process, adding a LITTLE more water if it wont form a ball. Turn out in the bowl, which has had a teaspoon of olive oil put in it. Roll the ball in the oil, cover loosely, and leave until risen (depends on the weather, but I find an hour is enough). Spread out in your pizza platter (ceramic if possible, see above), and it will begin to rise again while you potter around the kitchen, finding whatever ingredients are available to make fridge pizza. Cook about 20 minutes - Ive never had any problem with anything burning, except maybe the odd mushroom. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 24 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 0.2mg | 0 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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