STARFRIT 024226 Instrucciones De Uso Y Mantenimiento página 12

PIZZA CRUST
SERVINGS: 1 crust
ATTACHMENTS: Dough hooks
Ingredient:
• 1 package (¼-ounce or 7 g)
Active Dry Yeast
• 1 tablespoon (15 ml) white sugar
• ¼ cup (65 ml) warm water (110 °F/ 45 °C)
• 2 ½ cups (625 ml) bread flour
• 2 tablespoon (30 ml) olive oil
• 1 teaspoon (5 ml) salt
Preparation:
1. In a medium bowl, dissolve Active Dry Yeast
and sugar in warm water. Let sit for 1 minute.
2. Incorporate the flour, salt and olive oil using
The Starfrit 5-speed Hand Mixer with the dough hooks on low speed. It should take
less than a minute to form the dough. If the dough does not release from the sides
of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small
amount of water.
3. Scrape the hooks and knead for approximately 2 minutes or until you have a smooth
elastic dough (scrape the hooks halfway through kneading). Let rest for 5 minutes.
4. Turn dough out onto a lightly floured surface and pat or roll into a round.
5. Transfer crust to a lightly greased pizza pan. Spread with desired toppings and bake
in preheated oven (425 °F/ 220 °C) for 17 to 22 minutes.
6. Let baked pizza and cool for 5 minutes before serving.
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