KITCHENAID ACCOLADE 400 - Manuel (Page 67)

65
Crusty Pizza Dough
1 package active dry
yeast
1 cup (235 ml) warm
water (105°F to
115°F [40°C to
46°C])
1 ⁄
2
teaspoon (2 ml) salt
2 teaspoons (10 ml)
olive oil
2 1 ⁄
2
-3 1 ⁄
2
cups (590-830 ml)
all-purpose flour
1 tablespoon (15 ml)
cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
1 ⁄
2
cups (590 ml)
flour. Attach bowl and dough hook to mixer. Turn
to Speed 2 and mix about 1 minute.
Continuing on Speed 2, add remaining flour, 1 ⁄
2
cup
(120 ml) at a time, and mix about 1 1 ⁄
2
minutes, or
until dough starts to clean sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch (35 cm) pizza pan with oil. Sprinkle
with cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450°F (232°C) for
15 to 20 minutes.
Yield: 4 servings ( 1 ⁄
4
pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.