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Recipe Name: Dough For Regular Crust Pizza Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

4 Cup(s) All-Purpose Flour
1 Cake yeast
1 1/3 Cup(s) Warm Water
2 Tablespoon(s) Olive oil
1 Teaspoon(s) Salt
1 Teaspoon(s) Parmesan, grated
Preheat the oven to 400 degrees. Place the pizza baking stone(s)
ortile(s) in the oven to be heated. Dissolve the yeast in the warm
(85degrees F) water. Let stand without stirring until the mixture
foams(8-10 minutes). Combine the flour and salt in a bowl. Add the
olive oiland yeast mixture. Stir well. Add the grated Parmesan. Stir
well. Coverthe bowl with a cloth. Let the dough rest about 10 minutes.
Turn outonto a well floured board and knead until smooth (about 10
minutes).Place the dough in a greased bowl. Cover and let rise until
doubled(about 2 hours). Punch down. Turn out onto a floured board.
Divide thedough into equal portions. Roll each portion of the dough to
a thicknessof 1/4 ". Oil the (14") pizza pans. Sprinkle some cornmeal
on each. Formthe pies in the pans, pinching the edges up a little to
hold thefilling. Brush the dough liberally with olive oil. Spread the
sauce(s),seasoning(s) and topping(s) over the dough leaving the outer
1/2" bare.Let the pies rest about 10 minutes. Remove the pies from the
pans and,using a pizza paddle, place on the baking stone(s). Bake until
the edgesare light brown and the cheese is bubbly. Serve.From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1088
Calories From Fat: 146
Total Fat: 16.7g
Cholesterol: <1mg
Sodium: 1190.8mg
Potassium: 314.3mg
Carbohydrates: 202.5g
Fiber: 7.9g
Sugar: <1g
Protein: 27.4g

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