Pizza Crust (kwc)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | A.b.c., Vegetables | 25 | Pies 14" | |
INGREDIENTS
| 1 1/2 | gl | Water |
| 9 | oz | Yeast |
| 21 | lb | Bread flour |
| 3 | oz | Sugar |
| 6 | oz | Salt |
| 7 1/2 | oz | Olive oil |
| 3 | T | Oregano leaves |
| 3 | T | Basil leaves |
| 1 1/2 | T | Granulated garlic |
INSTRUCTIONS
STEP 1: DISSOLVE YEAST IN THE WATER. STEP 2: ADD REST OF INGREDIENTS IN ORDER. STEP 3: MIX 8-10 MINUTES, THEN LET RISE TILL DOUBLE. STEP 4: PUNCH DOWN, SCALE INTO 20 oz BALLS. STEP 5: ROLL OUT AND PLACE ON PIZZA TINS. STEP 6: READY TO FINISH AS DESIRED. Contributor: Chef Keith W. Cochran Posted to MM-Recipes Digest V4 #265 by kwcochran@juno.com (Keith W Cochran) on Oct 7, 1997
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
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Calories: 1500
Calories From Fat: 135
Total Fat: 15.7g
Cholesterol: 0mg
Sodium: 2657.5mg
Potassium: 502.5mg
Carbohydrates: 284.6g
Fiber: 12.3g
Sugar: 4.6g
Protein: 49.9g