Pizza Dough – For Chicago Style Bread Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Pizza | 1 | Servings | |
INGREDIENTS
| 4 | c | Unbleached white flour OR a |
| mixture of white and | ||
| whole | ||
| wheat flour | ||
| 1/4 | c | Gluten flour |
| 1/2 | t | Salt |
| 1/2 | t | Ground black pepper |
| 1/4 | c | Oil |
| 1 | Yeast or 1 tablespoon bulk | |
| dry yeast | ||
| 1 1/4 | c | Warm water |
INSTRUCTIONS
Mix the seasonings and oil with the warm water. Add the flours and knead until as smooth dough results. Allow to rise for 30 minutes or longer to relax before spreading in a large Chicago style pan or 2 flat pizza pans. Be sure to use the black pepper as it adds to the flavor. For Pesto crust, add 2-4 tablespoons of pesto with the oil This makes a good dough in a bread machine on the dough setting. Drizzle or brush a light coating of olive oil over the crust. Add the tomato sauce and toppings. Bake until just beginning to brown, and then add the cheese(s). This will tend to make a less drippy sauce. Posted to MC-Recipe Digest V1 #932 by "Ken and Mary Ann Vaugnan" <kvaughan@ptialaska.net> on Nov 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3546
Calories From Fat: 598
Total Fat: 68g
Cholesterol: 186mg
Sodium: 1264.2mg
Potassium: 1051mg
Carbohydrates: 625.2g
Fiber: 24.9g
Sugar: 2.4g
Protein: 94.4g