From: firstname.lastname@example.org (Pete Bergstrom) Date: Tue, 8 Mar 1994 18:26:30 GMT This is my favorite. I got it from the canister of pizza yeast I bought at Williams-Sonoma, although I dont think the particular brand of yeast is critical. Sprinkle 1 Tablespoon (granulated or crumbled) yeast into 1/4 cup of water at 110 degrees F. Let this rest for 2 minutes before stirring. In a large bowl, combine 4 cups of flour, 2 teaspoons of salt and the yeast-water mixture. Add another 1.25 cups of water (110 degrees F) and 0.25 cups olive oil. Mix and knead for 10 minutes total, then let rise to double its original size. I usually get 6 eight-inch pizzas out of a batch of dough (they fit my peel really nicely). Ive often substituted 1 cup of whole-wheat flour in the recipe in place of one cup of white flour, although it turns out to be a tougher crust. (Its good - trust me) I also frequently add about a Tablespoon of cracked black pepper to the dough. It complements the spicy sauces I like. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 15 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 66.1mg||2 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 37.2g|
|Protein 5.3g||8 %|
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Calories per serving: 194
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