*  Exported from  MasterCook Mac  *

                               Pizza Crust

Recipe By     : Capriel's Cafe by Capriel Pence (1994)
Serving Size  : 8    Preparation Time :2:00
Categories    : Breads                           Family Favorites

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    active dry yeast
   1 1/4  cups          warm water, under 110°F.
     1/4  teaspoon      sugar
   2      tablespoons   olive oil, plus for greasing
   2      teaspoons     chopped fresh rosemary -- or
                        - 1 teaspoon dried
     1/4  cup           nonfat Parmesan cheese
   3      cups          all-purpose flour
   1      teaspoon      salt

 Place the yeast, 1/4 cup water and sugar in large mixing bowl.  Stir and set aside until the yeast foams, about 10 minutes.  Transfer the mixture to the bowl of an electric mixer.  Add the remaining water, olive oil, rosemary and cheese.  Using the dough hook, mix on low speed just to blend.  Still on low speed, add the flour 1/6 at a time.  Add the salt and continue mixing until the dough is smooth and elastic.

While the dough mixing, flour your work surface and grease a large mixing bowl with olive oil.  Remove the dough to the floured work surface and knead for a minute or two to form a smooth ball.  Place the dough in the greased bowl, cover with a towel or plastic wrap, and set aside in a warm spot until the dough has doubled in bulk, about 1 1/2 hours.

Preheat the oven, and if you have one, your pizza stone for 20 minutes at 450°F/230°C/gas mark 8 in the top third of the oven.  When the dough has doubled in bulk, turn it onto a floured work surface.  Roll it (or stretch it with your hands) into a circle 12” in diameter and about 1/4”  thick.  If you have a pizza paddle, lightly dust it with cornmeal.  If you don’t, grease baking sheet and dust it with cornmeal.  Place the circle of dough on top and spread it with toppings.  Distribute toppings evenly over all.  Slice pizza onto the stone; or set the baking sheet in the top third of the oven.  bake until crust is golden brown and cheese bubbly, 15 to 20 minutes.  Allow to rest a minute or two before slicing.

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Per serving: 215 Calories; 4g Fat (17% calories from fat); 7g Protein; 38g Carbohydrate; 3mg Cholesterol; 296mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1/2 Fat


Nutr. Assoc. : 0 5472 0 986 0 0 0 0 0
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