| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low-fat |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Lukewarm water |
| 1 |
ts |
Honey |
| 1 |
tb |
Dry active yeast |
| 1 1/2 |
c |
Semolina flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Cornmeal |
|
|
Light vegetable oil cooking spray |
INSTRUCTIONS
Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on
the surface.
Put the flour, semolina, and salt into the bowl of a food processor. Turn
the machine on and slowly add the yeast mixture through the feed tube.
Process for about a minute, until the dough ball froms, drizzling a little
additional water into the feed tube if necessary. Continue the process for
another 2 minutes.
Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in
a warm place until the dough ball has doubled in size, about 1 hour.
Preheat the oven to 400 degrees.
Remove the dough to a work surface that has been dusted with the cornmeal
and roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles,
using a sharp knife and a saucer.
Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.
Makes 8 individual pizza crusts.
fat=0.9. cal=100.
Posted to rec.food.recipes by k_desroches@unhe.unh.edu on Thu, 6 Jan 1994.
A Message from our Provider:
“Better to face the truth now, than after death”