RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 827
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| Recipe Name: |
Crusty Pizza Dough |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Teaspoons oil, olive
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Directions:
Dissolve yeast in warm water in a warm bowl. Add salt, oil and flour. Attach bowl and dough hook. Turn to Medium-low and mix for 2 minutes.
Continuing on medium-low, add additional flour, 1/2 cup at a time, until dough clings to hook and cleans the sides of the bowl. Knead on medium-low for 5 minutes.
Place in greased bowl, turning to grease the top. Cover; let rise in a warm place free from draft, until doubled in bulk, about 1 hour. Punch down dough.
Brush 14-inch pizza pan with oil; sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around the edge to hold toppings. Top with desired toppings.
Bake at 450 degrees for 15 to 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
1402 |
Total Carbs: |
269.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.9 |
Protein: |
40.22 |
| Fiber: |
6.08 |
Sodium: |
401.67 |
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