TC Low protein
Pizza
1
cup warm water (225ml )
1 tsp brown sugar
1
package (1 Tbsp.) active dry yeast
3
1/4 cups(350 gms) TC Bread Mix
1
Tbsp. Olive Oil
Herbs
of choice
1/8
tsp garlic powder
Makes
2 12-inch pizzas
Combine
in a small bowl ½ cup warm water, dry yeast and the brown sugar, and mix
well. Leave it to get frothy, about 5 minutes. In a large bowl, combine
garlic powder, crushed oregano, TC-multi-baking
mix, 1 Tbsp olive oil and frothy yeast mixture.( Adding the herbs and
garlic powder to the dough itself makes for a great-tasting pizza) Adding
more warm water, beat with a wooden spoon or dough hook until mixture
forms a sticky dough. Transfer to a greased bowl and let the dough rise
for 20 minutes. Divide the dough in half and pat into 12-inch or desired
size circles. For thin crust*.
Hint:
A pizza stone when used to bake pizzas make the greatest crusts. Once you
taste pizza baked on a stone, you wouldn't want to bake any other way.
*Bake
the pizza shells without the topping for 5 minutes before filling to
prevent a soggy crust.
Pizza
shells: The
same dough can be used to make pizza shells when the dough is shaped into
3-4 pizza shells and baked for 5 minutes without topping or the tomato
sauce in the preheated oven. These shells when cooled can be frozen,
tightly wrapped in foil and stored in a zip lock bag. Defrost when
you need it, fill and bake until the topping is heated through.
NUTRIENT
INFORMATION FOR THE DOUGH:
