BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
BOWL-LIFT STAND MIXER BATTEUR À BOL AMOVIBLE ... - QVC.com
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CRUSTY PIZZA DOUGH<br />
1 package active<br />
dry yeast<br />
1 cup (235 ml)<br />
warm water<br />
(105°F to 115°F<br />
[40°C to 46°C])<br />
1<br />
⁄2 teaspoon (2 ml) salt<br />
2 teaspoons (10 ml)<br />
olive oil<br />
2 1 ⁄2-3 1 ⁄2 cups (590-830 ml)<br />
all-purpose flour<br />
1 tablespoon (15 ml)<br />
cornmeal<br />
Dissolve yeast in warm water in warmed mixer<br />
bowl. Add salt, olive oil, and 2 1 ⁄2 cups (590 ml)<br />
flour. Attach bowl and dough hook to mixer.<br />
Turn to Speed 2 and mix about 1 minute.<br />
Continuing on Speed 2, add remaining flour,<br />
1<br />
⁄2 cup (120 ml) at a time, and mix about<br />
1 1 ⁄2 minutes, or until dough starts to clean sides of<br />
bowl. Knead on Speed 2 about 2 minutes longer.<br />
Place dough in greased bowl, turning to grease<br />
top. Cover. Let rise in warm place, free from<br />
draft, about 1 hour, or until doubled in bulk.<br />
Punch dough down.<br />
Brush 14-inch (35 cm) pizza pan with oil.<br />
Sprinkle with cornmeal. Press dough across<br />
bottom of pan, forming a collar around edge<br />
to hold toppings. Add toppings, as desired.<br />
Bake at 450°F (230°C) for 15 to 20 minutes.<br />
Yield: 4 servings ( 1 ⁄4 pizza per serving).<br />
Per serving: About 373 cal, 11 g pro,<br />
74 g carb, 3 g fat, 0 mg chol, 271 mg sod.<br />
ENGLISH<br />
VARIATION<br />
Pizza for a Crowd<br />
Double the ingredients and prepare in the<br />
6 quart (5.7 L) mixer bowl.<br />
Yield: 8 servings ( 1 ⁄4 pizza per serving).<br />
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