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Recipe Name: Pizza European Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/23/2014
Base: Comments:
Course: Lunch  
Preparation Time:
Number of Servings: 6

1 Cup(s) Milk
3/4 Cup(s) Water
1 Tablespoon(s) Salt
1 Tablespoon(s) Olive oil
2 Teaspoon(s) Sugar
2 Tablespoon(s) Yeast, 3 Packages + Or 20
Grams yeast
4 1/4 Cup(s) Bread flour
Preheat oven to 500°F for 30 minutes Combine the milk, water, salt
and sugar in a mixing bowl and heat to110°F. Add the yeast, stir well
and let set 10 minutes to develop. Add the olive oil, add the yeast
mixture, add flour and mix for 8minutes on medium low (Number 2 on
Kitchen-Aid) speed in a mixer. After mixing, cover with a damp towel
or plastic wrap and let it risetwice, each time letting it double in
bulk before knocking it down. After the dough has risen twice, turn it
onto a floured surface.Divide the dough into 3 equal portions of about
11 ounces each. Form into rounds. Let them rest for 10 minutes, then
form into roundpizza shapes. Shape the dough so the majority of the
dough is in thecenter then let the dough over your fist and shake it
and stretch it tothe size you want. Place the dough on baking pan or
well cornmeal coated wooden bakerspeel and transfer the dough to the
oven baking bricks. Note: the dough will be slightly sticky, don't add
extra flour, thisis the way it should be. Put on topping of your
choice and bake for 10 minutes at 500°F untilit is puffed up and
golden brown in color.Hint: Do not alter the recipe at all.Formatted
for MasterCook by Max Mitchell-e:mmitch-fay@worldnet.att.netRecipe by:
Chef John J. VynanekPosted to MC-Recipe Digest by Mitch
<> on Mar19, 1998

Nutrition (calculated from recipe ingredients)
Calories: 401
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 3.3mg
Sodium: 1185.6mg
Potassium: 170.5mg
Carbohydrates: 74.4g
Fiber: 2.8g
Sugar: 3.8g
Protein: 13.6g

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