INGREDIENTS

INSTRUCTIONS

In a measuring cup or small bowl, sprinkle yeast over 1/4 cup warm water;
stir until dissolved. In a mixing bowl, combine 1 2/3 cups of the
unbleached or all-purpose flour, cake flour, and salt. Make a well in the
center of the flour mixture and pour in the yeast mixture. With a wooden
spoon, gradually stir in the flour, adding 3/4 C warm water as you mix.
Turn the doug out onto a lightly floured surface and knead until very
smooth, soft, and no longer sticky, about 10 minutes, adding additional
flour as needed to keep the dough from sticking. (The dough should still be
quite wet, however.)
Set the dough in [a bowl sprayed lightly with cooking spray] and turn to
coat lightly. Cover with plastic wrap and let rise until doubled, 2 to 2
1/2    hours.
About 10 minutes before baking pizza, turn the dough onto the floured
board, punch it down and knead briefly. Use a pastry cutter or a thin,
sharp knife to divide the dough in half. (If you pull the dough apart, you
risk tearing the gluten strands.) Pat each half into a ball and flatten
into a disk.
ADD TOPPINGS! =-)
The dough can be made ahead, enclosed in a plastic bag, and stored in the
refrigerator for up to 2 days or in the freezer for up to 2 months. Defrost
for at least 8 hours in the refrigerator and bring to room temperature
before using.)
582 calories per pizza crust, 16 g protein, 1 g fat, 123 g carbohydrate,
1,070 mg sodium, 0 mg cholesterol (counts for white flour.)
What I put on this pizza:
A tomato sauce with oregano and garlic and a pinch of sugar, roasted
onions, roasted peppers, roasted garlic, plumped sun dried tomatoes,
shitake mushrooms.
I also made a "turnover/calzone" type thing by placing a bean mixture
(black beans, garlic, onion, salsa, roasted red peppers -- next time I want
to add ff soy cheese) and baking for about 20 minutes at 350. I made the
apple turnovers by taking 1/8th of the dough, rolling it thin, placing
chopped apples on one half (about 1 1/2 small apples). The apples had been
mixed with some cinnamin and a pinch of brown sugar. Cook both of these
items on a cookie sheet lined with aluminum foil because they run all over
the place.
Hope you enjoy these!
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 21] Jan. 21, 1995.
:(from Eating Well Magazine, May/June '94):
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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