New York Style Pizza Crust
See more in Dough Cycle Recipes, Pizza Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup warm water 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1 tablespoon cornmeal 1 teaspoon sugar 2 teaspoons yeast Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep"). Select the dough cycle and press start. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away. If you dough it too dry add 1 tbsp. of water at a time (allowing the machine to knead for a minutes or so between additions) until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time (allowing the machine to knead for a minute or so between additions) until the dough is the proper consistency. These types of adjustments are not unusual and don't mean there is something wrong with the recipe. If this recipe has "add at beep" ingredients you need to either turn on the add ingredients beep function, choose your machines cycle that has an add ingredients beep or if your machine has neither of these you need to add these ingredients during the last 10 minutes of your machines final kneading cycle. Make pizza per pizza making instructions. See Fresh Tomato Pizza Yield: "14 inch" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 1g Fat (2.7% calories from fat); 8g Protein; 57g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.
You might want to check the water amount in this recepie, using this mixture resulted in clumpy balls of dough, had to keep addng water till it all mixed toghter.
Paul Bassett May 29th, 2008 at 6:10 am