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Raciónes: 6

Ingredientes

Cost per serving $0.20 view details
  • 1 Tbsp. Sugar
  • 1 pkt Dry yeast
  • 1 c. Hot water, (105 deg.F. to 115 deg.F.)
  • 3 c. All-purpose flour, divided
  • 1/4 tsp Salt
  • 1 tsp Extra virgin olive oil Vegetable cooking spray
  • 1 Tbsp. Cornmeal

Direcciones

  1. Basic Pizza Crust
  2. Dissolve sugar and yeast in 1 c. hot water in a large bowl; let stand 5 min. Stir in 2 3/4 c. flour, salt, and oil to create a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead till smooth and elastic (about 5 min); add in sufficient of remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands.
  4. Place dough in a bowl coated with cooking spray, turning dough to coat top.
  5. Cover dough and let rise in a hot place (85 deg.F.), free from drafts, 1 hour or possibly till doubled in bulk.
  6. Punch dough down, and divide in half. Roll each half of dough into a 12 inch circle on a lightly floured surface. Place dough on 12-inch pizza pans or possibly baking sheets coated with cooking spray and each sprinkled with 1/2 Tbsp. cornmeal. Crimp edges of dough with fingers to create a rim. Cover and let rise in a hot place (85 deg.F.), free from drafts, 30 min. Top and bake according to recipe directions.
  7. Yield: 2 (12-inch) pizza crusts
  8. Note: Store half of dough in freezer up to 1 month, if you like. Let dough rise; punch down, and divide in half. Dust half with flour, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hrs or possibly overnight; bring to room temperature, and shape as desired.
  9. Take care, Kyosho

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Nutrition Facts

Amount Per Serving %DV
Serving Size 107g
Recipe makes 6 servings
Calories 252  
Calories from Fat 12 5%
Total Fat 1.45g 2%
Saturated Fat 0.21g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 100mg 4%
Potassium 93mg 3%
Total Carbs 51.55g 14%
Dietary Fiber 2.0g 7%
Sugars 2.29g 2%
Protein 7.02g 11%
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