* Exported from MasterCook *
Pizza Dough #1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Italian
Amount Measure Ingredient -- Preparation Method
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1 cup warm water -- (105F - 115F), or more
1 1/2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
3/4 cup unbleached white whole wheat floour
3 tablespoons vital wheat gluten
1 1/2 teaspoons coarse kosher salt
3 tablespoons extra virgin olive oil -- divided
Whisk 1 c warm water and yeast in small bowl; let stand until yeast
dissolves, about 5 min. Using on/off turn, mix both flours. wheat
gluten, and coarse salt in processor. Whisk 2 T oil into yeast
mixture. With machine running, gradually add yeast mixture thru feed
tube of processor. Process until dough forms ball, adding more warm
water by tsp if dry, about 1 min. Transfer dough to floured work
surface; knead until dough comes together.
Brush lg bowl with 1 T oil. Place dough in bowl; turn to
coat. Cover bowl with kitchen towel. Let rise in warm draft-free
area until doubled in size, 1 1/2 - 2 hrs. Punch dough down. Divide
in half; in separate resealable plastic bag. Chill up to 4 days or
freeze up to 1 month. Let chilled dough stand 1 hr or frozen dough
stand 4 hrs at room temp before rolling.
Makes 2 crusts
Source:
"Bon Appetit, May 2009"
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Per Serving (excluding unknown items): 398 Calories; 11g Fat (25.3%
calories from fat); 10g Protein; 65g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 710mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 Fat.