Low Fat Pizza Recipes

Ingredients:

WALDINE VAN GEFFEN VGHC42A

4 cup all-purpose flour, to 4-1/2c
2 package rapid-rise yeast
2 tsp salt
1 tsp sugar
2 tsp olive oil

Instructions:

In a large bowl, stir together 3 c flour, yeast, salt and sugar. In a small
saucepan, combine 1-3/4 c water and oil. Heat until hot to the tough, 125
to 130~. With a wooden spoon, gradually stir the oil mixture into the
flour. 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 for 8 to 10 minutes or until smooth and elastic. 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 c water and oil to 125 to
130~. With the motor running, gradually add the water until the dough forms
a ball, then process for 1 minute to knead. Turn out on a lightly floured
surface, cover with plastic and let rest for 10 minutes. (The dough can be
made ahead, punched down, enclosed in a large plastic bag and stored in the
fridge overnight. Bring to room temp before using.) CAL 244; FAT 2gr.
Source Recipe Rescue Cookbook

Servings: 8