| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Breadmakers, Breads | 1 | Crust | |
INGREDIENTS
| 1 | t | Active dry yeast |
| 2 | c | Bread flour |
| 1/4 | t | Salt |
| 1 | T | Olive oil |
| 1 | c | Sourdough starter |
| 2 | T | Water, if and as necessary |
INSTRUCTIONS
1997 Bake the shell in a preheated 500F oven for about 5 minutes. Allow to cool, stack with waxed paper in between [foil works fine for me], wrap it well in plastic and freeze for up to 1 month. To use, remove dough from freezer (it is not necessary to thaw but you may), brush dough with oil to prevent sogginess [I haven't noticed any trouble without the oil], top as desired and bake in a preheated 450F oven for 15 to 20 minutes. If you want a very thin crust and end up with excess dough, simply form it into bread sticks, brush with a little water and sprinkle some kosher salt, poppy seeds or sesame seeds on top. Bake them right beside your pizza. [Other options that I've tried with success: salt and vinegar, garlic powder, and/or a little cayenne --OLS] Nutritional analysis per 1/8 recipe: 126 calories, .6 g fat, 4.6 g protein, 25.5 g carbohydrate, 0 mg cholesterol, 72.9 mg sodium. Opal Luna Saturnyne #22 @10000 From The Best Pizza is Made at home by Donna Rathmell German Posted to MM-Recipes Digest V4 #180 by [email protected] on Jul 12,
NOTES
Comments: The poking part is no joke, and not an option, unless you want to pull a big puffy balloon out of the oven. It's not as vital when you're topping the dough and putting it directly in the oven. --OLS
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Nutrition (calculated from recipe ingredients)
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Calories: 1121
Calories From Fat: 160
Total Fat: 18.4g
Cholesterol: 0mg
Sodium: 590mg
Potassium: 312.8mg
Carbohydrates: 200.4g
Fiber: 7.7g
Sugar: <1g
Protein: 34.4g