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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Thin Crust Dough

Date Added: January 28, 2013

Ingredients:

1 Teaspoon Dry Yeast preferably red star
2 Cups Bread Flour (see note) (up to 8)
1/4 Teaspoon Salt (I used reduced sodium)
1 Tablespoon Olive Oil or lard
Cup Water Lukewarm
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Directions:

1. Bread Machine: Warm liquids to lukewarm, 110*.

2. Add ingredients to your bread machine in the order specified for your machine.

3. Use dough cycle, which will knead the dougha nd allow it to rise one time.

4. It is not necessary to let dough any longer that 1 hour.

5. If your machine has a double kneading dough cycle (DAK And Welbilt ABM 100), remove the dough after 1 hour or so and turn off your machine.

6. Allowing the dough to knead the second time causes bubbles which are difficult to roll.

7. Either acative dry or rapid rise yeast may be used.

8. It is not necessary to proof the yeast in water; just mix it in with the flour.

9. Note To date I have over thirty five different pizza dough recipes, Want more e-mail me.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten, Olive Oil allergies.
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