| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Active yeast |
| 2 |
ts |
Sugar |
| 1 |
c |
Warm water; (110 degrees F) |
| 1/4 |
c |
Lard |
| 3 |
c |
Flour; up to 4 |
| 2 |
ts |
Salt |
|
|
Olive oil |
INSTRUCTIONS
In an electric mixing bowl, whisk the yeast, sugar, water and lard
together to make a paste. Add the flour and salt and mix, using a
dough hook, until the dough comes away from the sides and crawls up
the dough hook. Remove the dough from the bowl. Grease the bowl with
olive oil and place the dough back in the bowl. Cover the bowl with
plastic wrap and let the dough rise until double in size, about an
hour. Turn the dough out onto a floured surface and divide dough in
half. Roll the dough into balls, cover and let the dough rest for 15
to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
Converted by MC_Buster.
Per serving: 1879 Calories (kcal); 55g Total Fat; (26% calories from
fat); 41g Protein; 297g Carbohydrate; 49mg Cholesterol; 4282mg Sodium
Food Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 10
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C44
Converted by MM_Buster v2.0n.
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