New Classic Pizza Dough
1 package dry active yeast
1/2 cup warm water — (105-115F)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Food Processor Directions for two 16 inch crusts.
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5).
Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool place (up to an hour).
Use it immediately, refrigerated it or even freeze it.
Yield:
“2 pieces”
Per Serving (excluding unknown items): 1739 Calories; 37g Fat (19.5% calories from fat); 47g Protein; 298g Carbohydrate; 12g Dietary Fiber; 25mg Cholesterol; 3302mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
Tags: carbohydrate, classic pizza, dietary fiber, dough rise, dry ingredients, food processor, lean meat, olive oil, pizza dough, purpose flour, yeast mixtureRelated recipe posts
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