SHERRY
12-11-2000, 09:03 AM
I just wanted to share my favorite pizza crust with everyone. I like it because it is quick, easy and quite good!
* Exported from MasterCook *
Pizza Crust
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 packages Rapid Rise yeast
2 teaspoons salt
1 teaspoon sugar
1 3/4 cups water
2 teaspoons olive oil
Mix dry ingredients in bowl, set aside. In a saucepan, heat water and olive oil to 125-130 degrees. Slowly add water mixture to flour mixture, stirring with a wooden spoon. Turn out onto floured surface and knead until smooth. Wrap in plastic wrap and let sit 10 min. Divide and roll into two crusts. Add toppings and bake.
Description:
"Fast Rising!"
Source:
"Original recipe came from Southern Living Magazine"
Yield:
"1/2 crust"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 365 Calories; 3g Fat (8.0% calories from fat); 10g Protein; 73g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1071mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
NOTES : I always seem to use more liike 4 cups of flour. Just knead dough with flour until smooth, shiny and it does not stick to your hands.
If using a lot of sauce, first brush crust with olive oil to keep from getting soggy.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Pizza Crust
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
2 packages Rapid Rise yeast
2 teaspoons salt
1 teaspoon sugar
1 3/4 cups water
2 teaspoons olive oil
Mix dry ingredients in bowl, set aside. In a saucepan, heat water and olive oil to 125-130 degrees. Slowly add water mixture to flour mixture, stirring with a wooden spoon. Turn out onto floured surface and knead until smooth. Wrap in plastic wrap and let sit 10 min. Divide and roll into two crusts. Add toppings and bake.
Description:
"Fast Rising!"
Source:
"Original recipe came from Southern Living Magazine"
Yield:
"1/2 crust"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 365 Calories; 3g Fat (8.0% calories from fat); 10g Protein; 73g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1071mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
NOTES : I always seem to use more liike 4 cups of flour. Just knead dough with flour until smooth, shiny and it does not stick to your hands.
If using a lot of sauce, first brush crust with olive oil to keep from getting soggy.
Nutr. Assoc. : 0 0 0 0 0 0