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Name: Rosies Pizza Dough
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 cup Lukewarm water; 1 teaspoon Honey; 1 tablespoon Dry active yeast; 1 1/2 cups Semolina flour; 1/2 teaspoon Salt; 1 teaspoon olive oil; 1/2 cup Cornmeal; Light vegetable oil cooking spray for cookie sheet

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INGREDIENTS

3/4 cup Lukewarm water
1 teaspoon Honey
1 tablespoon Dry active yeast
1 1/2 cups Semolina flour
1/2 teaspoon Salt
1 teaspoon olive oil
1/2 cup Cornmeal
Light vegetable oil cooking spray ; for cookie sheet

Servings

INSTRUCTIONS

Combine the water and honey in a medium stainless steel bowl. Sprinkle the yeast on top and set aside for 20 minutes to proof, until bubbles form on the surface. Put the flour, semolina, and salt into the bowl of a food processor. Turn the machine on and slowly add the yeast mixture through the feed tube. Process for about a minute, until the dough ball from, drizzling a little additional water into the feed tube if necessary. Continue the process for another 2 minutes. Rub the surface of a large bowl with olive oil. Transfer the dough ball and roll it into the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough ball has doubled in size, about 1 hour. Preheat the oven to 400(F) degrees. Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using a sharp knife and a saucer. Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked crusts from the oven and add the topping variation of your choice. Makes 8 individual pizza crusts.

NOTES

fat=0.9. cal=100. Posted to rec.food.recipes by k_desroches@unhe.unh.edu on Thu, 6 Jan 1994.

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Rosies Pizza Dough

3/4 cup Lukewarm water
1 teaspoon Honey
1 tablespoon Dry active yeast
1 1/2 cups Semolina flour
1/2 teaspoon Salt
1 teaspoon olive oil
1/2 cup Cornmeal
 Light vegetable oil cooking spray for cookie sheet

Combine the water and honey in a medium stainless steel bowl. Sprinkle the  yeast on top and set aside for 20 minutes to proof, until bubbles form on  the surface.    Put the flour, semolina, and salt into the bowl of a food processor. Turn  the machine on and slowly add the yeast mixture through the feed tube.  Process for about a minute, until the dough ball from, drizzling a little  additional water into the feed tube if necessary. Continue the process for  another 2 minutes.    Rub the surface of a large bowl with olive oil. Transfer the dough ball and roll it into the oil to coat. Cover with a towel and set the bowl aside in  a warm place until the dough ball has doubled in size, about 1 hour.    Preheat the oven to 400(F) degrees.    Remove the dough to a work surface that has been dusted with the cornmeal  and roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles,  using a sharp knife and a saucer.    Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza  crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked  crusts from the oven and add the topping variation of your choice.    Makes 8 individual pizza crusts.

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Nutrition

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Serving Size: 1 Serving (644g)
Recipe Makes: 1 Serving

Calories: 1685
Calories from Fat: 66 (4%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 23.7mg		1 %
Potassium 1079.2mg		28 %
Total Carbohydrate 341.6g		100 %
	Dietary Fiber 20.5g	82 %
	Sugars, other 321.1g
Protein 56.1g		80 %
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.

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Calories per serving: 1685

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