Manual KitchenAid KSM7581 (page 25 of 92) (English, French, Spanish)

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Crusty Pizza Dough

1 package active

dry yeast

1 cup (235 mL)

warm water

(105°F to 115°F

[40°C to 46°C])

1/2 tsp (2 mL) salt

2 tsp (10 mL) olive oil

2-1/2 - 3-1/2 cups

(590-830 mL)

all-purpose flour

1 tbs (15 mL)

cornmeal

Dissolve yeast in warm water in warmed mixer

bowl. Add salt, olive oil, and 2-1/2 cups (590 mL)

flour. Attach bowl and dough hook to mixer. Turn

to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup

(120 mL) at a time, and mix about 1-1/2 minutes,

or until dough starts to clean sides of bowl. Knead

on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease

top. Cover. Let rise in warm place, free from draft,

about 1 hour, or until doubled in bulk. Punch

dough down.

Brush 14" (35 cm) pizza pan with oil. Sprinkle

with cornmeal. Press dough across bottom of pan,

forming a collar around edge to hold toppings.

Add toppings, as desired. Bake at 450°F (230°C)

for 15 to 20 minutes.

Yield: 4 servings (1/4 pizza per serving).

Per serving: About 373 cal, 11 g protein,

74 g carb, 3 g fat, 0 mg chol, 271 mg sodium.

VARIATION

Pizza for a Crowd

Double the ingredients and prepare in the

7 qt (6.6 L) mixer bowl.

Yield: 8 servings (1/4 pizza per serving).

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KitchenAid KSM7581 Manual

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