Pizza dough

[Darlin]

Hi, My first time...I've misplaces my March 2000 issue and need the recipe for pizza dough.

[Gail]

Sorry, I don't have mine handy either, but while you're waiting for someone to find it, you might try running a search on "pizza dough" here on the board (upper right hand corner near Profiles.) I'll bet there's about a kajillion dough recipes listed and yours just may be in there! There's also one in CL's recipe finder:
www.cookinglight.com/recipefinder/recipe.asp?rid=8309 (http://www.cookinglight.com/recipefinder/recipe.asp?rid=8309)

Good luck. http://www.cookinglight.com/bbs/smile.gif

[Darlin]

Gail, What fun! I can see that this will be addicting. The reason I wanted the March recipe is because it's made without any oil.

[Mary Ann]

Welcome! Here's the recipe...

CookWare(tm) from Cooking Light(r).

All-purpose Pizza Dough

SOURCE: Cooking Light YEAR: 2000 ISSUE: March PAGE: 132

INGREDIENTS FOR 1 SERVINGS:
1 package dry yeast (about 2-1/4 teaspoons)
1-1/4 cups warm water (100 degrees to 110 degrees)
3-1/4 cups all-purpose flour, divided
1/2 teaspoon salt
Cooking spray

INSTRUCTIONS:
This basic recipe, which can be used to make calzones, focaccia, or
bread, can easily be doubled.

1. Dissolve yeast in warm water in a large bowl, and let stand 5
minutes. Lightly spoon flour into dry measuring cups, and level with a
knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir
in 2 cups flour, 1 cup at a time, stirring well after each addition.
Turn the dough out onto a floured surface. Knead until smooth and
elastic (about 10 minutes), and add enough of the remaining flour, 1
tablespoon at a time, to prevent the dough from sticking to hands
(dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85 degrees), free
from drafts, 1 hour or until doubled in size. (Press two fingers into
dough. If an indentation remains, the dough has risen enough.) Punch
dough down; cover and let rest 5 minutes. Shape dough according to the
recipe directions. Yield: 1 pizza dough.

Note: To freeze, let the dough rise once, punch down, and shape into a
ball. Place in a heavy-duty zip-top plastic bag coated with cooking
spray; squeeze out all air, and seal. Store in freezer for up to 1
month. To thaw, place dough in refrigerator 12 hours or overnight.
With scissors, cut away the plastic bag. Place dough on a floured
surface, and shape according to recipe directions. Alternatively, for
pizza, you can make the dough, roll out, wrap in foil, and freeze. To
bake, remove from freezer; top and bake according to recipe
instructions (no need to thaw).

(Totals are for entire All-purpose Pizza Dough)

NUTRITIONAL INFORMATION:
CALORIES 1,505 (3% from fat); FAT 5g (sat 0.8g, mono 0.7g, poly 2.1g);
PROTEIN 44.6g; CARB 312.7g; FIBER 12.9g; CHOL 0mg; IRON 20mg; SODIUM
1,184mg; CALC 66mg


[This message has been edited by Mary Ann (edited 02-01-2001).]