betty crocker best of baking recipes.txt

Ingredient -- Preparation Method

Amount Measure

------- ------------ --------------------------------

packages active dry yeast

cup warm water (105º to 115º)

cups all-purpose flour* (2 1/3 to 2 2/3 cups)

teaspoons olive oil

1/3

teaspoon salt

teaspoon sugar

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.)

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Description:

Everyone loves pizza! This dough is great for Classic Four Seasons

Pizza (see recipe) or to make pizza with your favorite toppings."

Yield:

2 Crusts"

- - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 2g Total Fat; (9% calories from fat); 6g

Protein; 38g Carbohydrate; 0mg Cholesterol; 359mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

Other Carbohydrates

NOTES : *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.

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.

Nutr. Assoc. : 0 5472 14 0 0 0

Exported from MasterCook *

Simple Pizza Sauce

Recipe By

Serving Size : 0

Preparation Time :0:00

Betty Crocker - Best Of Baking Recipes