* Exported from MasterCook *
Pizza Dough Rounds
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Italian
Low Fat Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup warm water -- (or more), (105F to 115F), divided
2 1/4 ounces active dry yeast -- (1 pkt)
1 teaspoon sugar
2 1/2 cups all-purpose flour
1/2 cup rye flour
2 tablespoons yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil -- plus additional for brushing
Place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar
over; stir to blend. Let stand until very puffed, about 6 minutes.
Mix both flours, cornmeal, and salt in processor. Mix 1/4 cup warm
water and 2 tablespoons oil into yeast. With machine running,
gradually add yeast mixture to dry ingredients. Mix until dough just
comes together, adding more water by teaspoonfuls if needed. Process 1 minute.
Transfer dough to lightly floured work surface. Knead 1 minute.
Lightly brush large bowl with oil. Transfer dough to prepared bowl;
turn to coat. Cover bowl with plastic wrap. Let dough rise in warm
draft-free area until doubled in volume, about 1 hour.
Transfer dough to lightly floured work surface; knead gently. Form
dough into 2 balls. Place each on 1 sheet of parchment paper and
press out to 9-inch round. Cover with plastic wrap.
DO AHEAD Can be made 1 day ahead. Freeze 45 minutes. Transfer to
refrigerator. Let stand at room temperature 30 minutes before
continuing. Roll out dough as directed in recipe.
Description:
"A little rye flour and a bit of cornmeal give this pizza dough
extra flavor and texture."
Source:
"Bon Apppetit, June 2009"
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Per Serving (excluding unknown items): 228 Calories; 4g Fat (16.7%
calories from fat); 8g Protein; 40g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.