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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.

Source: EatingWell Magazine, May/June 1992

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Recipe Summary test

total:
25 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together 3 cups flour, yeast, salt and sugar in a large mixing bowl.

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  • 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.)

Tips

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.

Nutrition Facts

135 calories; protein 4.3g; carbohydrates 25.3g; dietary fiber 1.5g; sugars 0.6g; fat 1.6g; saturated fat 0.3g; vitamin c 6mg; folate 90.9mcg; calcium 6.9mg; iron 1.6mg; magnesium 6.9mg; potassium 70.5mg; sodium 584.7mg; thiamin 0.5mg.

1 1/2 starch

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