This recipe came from my Mom � I�ve had it written on a scrap of paper for years. It�s finally time to type it up into a �real� recipe! I�ve made this many times, and at first, it never seemed to be quite as good as it should be. Then a couple of years ago, my Mom was visiting and we were making spaetzle � we made two batches, she did one and I did the other. Mine didn�t turn out anywhere near as good as hers � if I remember correctly, we had to throw mine out because the dough was totally the wrong consistency. Then we made another batch, and she watched me make it to see what I was doing wrong � turns out, I�d been lightly spooning flour into my measuring cups, whereas my Mom just uses the measuring cup to scoop the flour out of the container. That really does make a difference in the amount of flour you�re using. Sometime after that, I made this pizza dough again, and scooped the flour with the measuring cup instead of lightly spooning it in � and Wow! The dough turned out great!! --Wendy Adkins
1. Put all dry ingredients in a food processer or stand mixer.
2. With the processer or mixer running, slowly pour in the warm water, until the dough forms a ball.
3. Turn the dough out onto a lightly floured surface and knead for a few minutes.
4. Spray a glass bowl with cooking spray; place the dough in the bowl and spray the top of the dough ball. Cover with a dish cloth and place in a warm location.
5. Let the dough rise until doubled in size, about 30 minutes to an hour.
6. Spray your choice of cooking pan lightly with cooking spray. This is enough dough for one 13x9 pan for a pizza with medium thickness, or two 12-inch circular pans for a thinner crust. Spread the dough out evenly on the pan. If desired, let dough rest for 10-15 minutes.
7. Top crust with sauce, cheese, and toppings of your choice. Bake in 400? oven until cheese is melted and bubbly and crust is golden brown.
The water should be about 110 degrees, much hotter water will kill the yeast, much colder and it won't activate the yeast.
Notes: September 2010
use cornmeal on pizza stone to prevent sticking. Also, learn how to toss dough. The boys are LOVING this recipe!!!
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|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (12%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12mg||4 %|
|Sodium 456.1mg||16 %|
|Potassium 5089.5mg||134 %|
|Total Carbohydrate 159.2g||47 %|
|Dietary Fiber 54.5g||218 %|
|Sugars, other 104.7g|
|Protein 106.7g||152 %|
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Calories per serving: 1074
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