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KitchenAid KSM7581 Manual

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55
Pate a pizza croutee
1 sachet de levure
active sèche
235 mL (1 tasse) d’eau
tiède (40 °C à 46 °C
[105 °F à 115 °F])
2 mL (1/2 cuillérée
à thé) de sel
10 mL (2 cuillérées à
thé) d’huile d’olive
590 à 830 mL (2-1/2
à 3-1/2 tasses) de
farine tout usage
15 mL (1 cuillerée à
soupe) de semoule
de maïs
Faites dissoudre la levure dans l’eau tiède dans
le bol du batteur réchauffé. Ajoutez le sel, l’huile
d’olive et 590 mL (2-1/2 tasses) de farine. Installez
le bol et le crochet pétrisseur au batteur. Mettez
le batteur à la vitesse 2 et mélangez pendant
1 minute.
Continuez à la vitesse 2 en ajoutant le reste de
la farine, 120 mL (1/2 tasse) à la fois et mélangez
pendant environ 1-1/2 minutes ou jusqu’à ce que
la pâte commence à se dégager des côtés du
bol. Continuez à la vitesse 2 pendant environ
2 minutes de plus.
Placez la pâte dans un bol graissé, tournez la pâte
pour graisser le dessus. Couvrez. Laissez la pâte
lever dans un endroit tiède, sans courant d’air,
pendant environ 1 heure ou jusqu’à ce qu’elle ait
doublé de taille. Frappez pour réduire la pâte.
Badigeonnez un plaque à pizza de 35 cm (14 po)
d’huile. Saupoudrez de semoule de maïs. Pressez
la pâte au fond de la plaque et formez un col
autour du bord pour retenir les garnitures. Ajoutez
les garnitures, si désiré. Faites cuire à 230 °C
(450 °F) pendant 15 à 20 minutes.
Donne : 4 portions (1/4 pizza par portion).
Par portion : environ 373 calories, 11 g pro,
74 g glucides, 3 g gras, 0 mg chol, 271 mg sod.
VARIATION
Pizza pour une foule
Doublez les ingrédients et préparez dans le bol
du batteur de 6,6 L (7 pintes).
Donne : 8 portions (1/4 pizza par portion).
… 55 …


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