kwormann
06-08-2001, 05:42 PM
So, Im sitting here, minding my own business, planning for next weeks supper club (hi guys http://www.cookinglight.com/bbs/biggrin.gif). I found our favorite pizza dough recipe (I believe copied and pasted from here into Mastercook), when I discover....it doesnt say HOW MUCH yeast to use. Now, Ive made it before, but apparently the yeast split (OR when I did a copy and paste I chopped off the yeast....). Does anyone have this recipe that could help me????
* Exported from MasterCook *
Whole-Wheat Pizza Dough
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Main Dishes Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 tsp Sugar
1 1/2 cups Warm water (100F. to 110F.)
2 1/2 cups All-purpose flour (up to 2 3/4 cups) --
divided
1 cup Whole wheat flour
1 tbsp Olive oil
1 1/2 tsp Salt
Cooking spray
Dissolve yeast and sugar in warm water in a large bowl; let stand
5 minutes. Lightly spoon flours into dry measuring cups, and level
with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour,
oil, and salt to yeast mixture, stirring until well-blended. Turn dough
out onto a floured surface. Knead until smooth and elastic (about
10 minutes); add enough of the remaining flour, 1 tbsp. at a time, to
prevent the dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F.), free from drafts,
for 45 minutes or until doubled in size. (Press two fingers into the
dough. If indentation remains, the dough has risen enough.) Punch
dough down; cover and let rest 5 minutes. Divide dough in half; roll
each half into a 12-inch circle on a floured surface. Top and bake
according to recipe directions.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; 1g Fat (25.3% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
133mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.
NOTES : NOTES : Yield: 2 (12-inch) pizza crusts.
NOTE: This dough may be frozen. Follow directions for kneading
dough,
and shape dough into 2 balls. Coat with cooking spray and place
into a
zip-top plastic freezer bag; freeze. Thaw the dough overnight in
the re-
frigerator. Cover and let rise in a warm place (85F.), free from
drafts,
1 1/2 hours or until doubled in size. (Press two fingers into
dough. If
indentation remains; the dough has risen enough.) Shape as
instructed
Nutr. Assoc. : 0 0 0 0 0 0 0 0
TIA!!!!
Kim http://www.cookinglight.com/bbs/smile.gif
* Exported from MasterCook *
Whole-Wheat Pizza Dough
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Main Dishes Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 tsp Sugar
1 1/2 cups Warm water (100F. to 110F.)
2 1/2 cups All-purpose flour (up to 2 3/4 cups) --
divided
1 cup Whole wheat flour
1 tbsp Olive oil
1 1/2 tsp Salt
Cooking spray
Dissolve yeast and sugar in warm water in a large bowl; let stand
5 minutes. Lightly spoon flours into dry measuring cups, and level
with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour,
oil, and salt to yeast mixture, stirring until well-blended. Turn dough
out onto a floured surface. Knead until smooth and elastic (about
10 minutes); add enough of the remaining flour, 1 tbsp. at a time, to
prevent the dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F.), free from drafts,
for 45 minutes or until doubled in size. (Press two fingers into the
dough. If indentation remains, the dough has risen enough.) Punch
dough down; cover and let rest 5 minutes. Divide dough in half; roll
each half into a 12-inch circle on a floured surface. Top and bake
according to recipe directions.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 22 Calories; 1g Fat (25.3% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
133mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.
NOTES : NOTES : Yield: 2 (12-inch) pizza crusts.
NOTE: This dough may be frozen. Follow directions for kneading
dough,
and shape dough into 2 balls. Coat with cooking spray and place
into a
zip-top plastic freezer bag; freeze. Thaw the dough overnight in
the re-
frigerator. Cover and let rise in a warm place (85F.), free from
drafts,
1 1/2 hours or until doubled in size. (Press two fingers into
dough. If
indentation remains; the dough has risen enough.) Shape as
instructed
Nutr. Assoc. : 0 0 0 0 0 0 0 0
TIA!!!!
Kim http://www.cookinglight.com/bbs/smile.gif