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Pizza Dough #1

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 28 Oct 2010 10:14:19 -0700
v110.n036.1
* 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
--------  ------------  --------------------------------
    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"
                                      - - - - - - - - - - - - - - - - - - -

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.