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Pizza Dough https://www.metro.ca/userfiles/image/recipes/Pate-pizza-1879.jpg PT1H00M PT15M PT1H45M
Place milk, salt, sugar, oil and warm water in large stainless steel or glass bowl and mix thoroughly. Sprinkle yeast on top of water mixture and cover bowl tightly with clear kitchen wrap. Fill sink 1/4-full with 90-100°F/32-37°C water. Place bowl in water and leave for 10 minutes or until yeast mixture is double in size. Slowly stir 1 cup (250 mL) flour into yeast mixture, making a porridge consistency. Gradually add remaining flour and form ball of dough. Knead dough in bowl for 5 minutes. On floured tabletop, further knead dough for 5 minutes. Form round ball and return to bowl. Cover with clean dish towel. Replace water in sink with fresh warm water and place bowl in sink for 30 minutes while dough rises.
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2 Tbsp. (30 mL) 2% milk or soy milk 1 tsp. (5 mL) Salt 1 tsp. (5 mL) brown sugar 1 Tbsp. (15 mL) extra virgin olive oil 1 cup (250 mL) warm water (32-37°C/ 90° -100°F) 1 pkg dry active yeast 2 3/4 cups (700 mL) unbleached flour Additional flour for kneading
Pizza Dough

Pizza Dough

Rate this recipe
7 Votes
8
Pizza Dough
1:00
Preparation
0:15
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    2% milk or soy milk
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    GENERAL MILLS CEREAL 300 - 450 G, LACTANTIA PURFILTRE MILK 1.5 - 2 L, IRRESISTIBLES REFRIGERATED SMOOTHIES 1.65 L

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    SELECTED VARIETIES


    IRRESISTIBLES SMOOTHIES

    IRRESISTIBLES SMOOTHIES

    $2.88 ea.

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  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    250 ml, 1 l SELECTED VARIETIES


  • 1 cup
    (250 mL)
    warm water (32-37°C/ 90° -100°F)
  • 1 pkg
    dry active yeast
  • 2 3/4 cups
    (700 mL)
    unbleached flour
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    BOB'S RED MILL ALMOND FLOUR

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  • Additional flour for kneading
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    BOB'S RED MILL ALMOND FLOUR

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Imprimer ma sélection

Preparation

Place milk, salt, sugar, oil and warm water in large stainless steel or glass bowl and mix thoroughly.

Sprinkle yeast on top of water mixture and cover bowl tightly with clear kitchen wrap.

Fill sink 1/4-full with 90-100°F/32-37°C water. Place bowl in water and leave for 10 minutes or until yeast mixture is double in size.

Slowly stir 1 cup (250 mL) flour into yeast mixture, making a porridge consistency. Gradually add remaining flour and form ball of dough.

Knead dough in bowl for 5 minutes.

On floured tabletop, further knead dough for 5 minutes. Form round ball and return to bowl. Cover with clean dish towel.

Replace water in sink with fresh warm water and place bowl in sink for 30 minutes while dough rises.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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