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  • Stonewall Kitchen, LLC

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      RECIPE TITLE "Basic Pizza Dough for Three Crusts"  from Betty Crocker's Best Of Baking, © General Mills, Inc. 1998.

    yields Yield:3 Crusts (serving size:6) time --- difficultyeasy

    Everyone loves pizza! This dough is great for Classic Four Seasons Pizza (see recipe) or to make pizza with your favorite toppings.

      RECIPE INGREDIENTS

    2 packages active dry yeast
    1 1/2 cups warm water (105º to 115º)
    3 3/4 cups all-purpose flour* (3 3/4 to 4 cups)
    1 tablespoon olive oil
    1 teaspoon salt
    1/2 teaspoon sugar

    *If using self-rising flour, omit salt. One cup whole wheat flour can be substituted for 1 cup of the all-purpose flour if desired.

      RECIPE METHOD

    Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for 20 minutes.
    Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.)

      NUTRITION PER SERVING
    312 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g Protein; 61g Carbohydrate; 0mg Cholesterol; 360mg Sodium
    Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

    Tip: One pizza too many? Wrap the partially baked extra pizza, label and freeze no longer than two months. Heat oven to 375º. Bake a thin-crust pizza on a greased cookie sheet uncovered about 25 minutes and a thick-crust pizza about 55 minutes.


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