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All-purpose Pizza Dough

Source of Recipe

Taken in part from Cooking Light, Mar/2000 pg 132


Recipe Introduction

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

List of Ingredients

1 pkg dry yeast (about 2 1/2 tsp)
1 1/4 c warm water (100°-110°)
3 1/4 c all purpose flour -- divided
1/2 tsp salt
Cooking spray


Recipe

Place all ingredients into bread pan according to manufacture's instructions for your machine. Set for Dough Cycle. When cycle is complete, shape dough according to the recipe instructions. Makes 1 pizza.

NOTE: To freeze, let the dough rise once, punch down and shape into a ball. Place in a heavy-duty ziplock (freezer type) 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 for 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).


ADDITIONAL NOTES

TIPS: Making your own dough doesn't require precision timing. Make it in the morning and place in the refrigerator until ready to use, or make it up to an hour before you rise it. You can also make it in a food processor or stand up mixer with the kneading attachment.

Totals for the entire All-purpose Pizza dough: 1,505 calories, 5 gr fat, 44.6 gr protein, 312.7 gr carbohydrates, 12.9 gr fiber, o mg cholesterol, 20 mg iron, 1,184 mg sodium, 66 mg calcium