Food recipes
Skillet Pizza Crusts
Skillet Pizza Crusts Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, t...
Skillet Pizza Crusts
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead 5 minutes.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
Punch dough down, and knead lightly 4 or 5 times.
Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned.
Cool crusts, and freeze in an airtight container up to 6 months.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead 5 minutes.
Place in a bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until dough is doubled in bulk.
Punch dough down, and knead lightly 4 or 5 times.
Divide dough into 10 equal portions; roll each portion into an 8-inch circle.
Cook each round on 1 side in a non-stick 8-inch skillet coated with cooking spray over medium heat about 2 minutes or until dough rounds are lightly browned.
Cool crusts, and freeze in an airtight container up to 6 months.