Catalonian Crust

recipe

This recipe makes enough dough for two 12-inch pizzas. Shape the extra dough into a ball, and freeze. Place in a zip-top plastic bag coated with cooking spray; seal tightly, and freeze up to one month. Thaw in the refrigerator 12 hours or overnight before use. Then follow recipe instructions.

Yield:

2 (12-inch) crusts, 12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 32.7 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 100 mg
Calcium 7 mg

Ingredients

1/4 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
4 cups all-purpose flour, divided (about 18 ounces)
3/4 cup water
3 tablespoons olive oil
1/2 teaspoon salt
Cooking spray

Preparation

1. Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.

2. Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.

Joyce Goldstein,

Cooking Light

May 2008
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