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Quick-Rising Pizza Dough

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Eight 6-inch crusts
Here is a versatile foundation for healthful pizzas whose toppings can be as creative as your imagination and palate. A large-capacity food processor will cut down on kneading time.

Make Ahead Tip: The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.
RECIPE INGREDIENTS
4-4 1/4 cups  all-purpose white flour divided
2 packages  Rapid-Rise yeast
2 teaspoons  salt
1 teaspoon  sugar
1 3/4 cups  water
2 teaspoons  extra-virgin olive oil
DIRECTIONS
Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.


Combine water and oil in a small saucepan. Heat until hot to the touch, 125 to 130 degrees F. Gradually stir the oil and water mixture into the flour mixture with a wooden spoon. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover with plastic and let rest for 10 minutes. (Alternatively, in a food processor, combine 4 cups flour, yeast, salt and sugar. Heat 1 1/2 cups water and oil to 125 to 130 degrees F. With the motor running, gradually add the hot liquid. Process, adding up to 2 tablespoons cold water until the dough forms a ball, then process for 1 minute to knead. Turn out onto a lightly floured surface, cover with plastic and let rest for 10 minutes).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   Eight 6-inch crusts
Calories: 135
Sodium: 585mg
Fiber: 1g
Carbohydrates, Total: 25g
Protein: 4g
% Cal. from Fat: 13%
Fat. Total: 2g
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