Pâte à pizza croustillante

1sachets de levure sèche active

250ml (1 tasse) d’eau chaude (40°C à 46°C [105°F à 115°F])

2 ml (1⁄2 c. à thé) de sel

10ml (2 c. à thé) d’huile d’olive

625 à

875ml (21⁄2-31⁄2tasses) de farine tout-usage

15ml (1 c. à soupe) de semoule de mais

Dissolvez la levure dans l’eau chaude dans le bol de bat- teur réchauffé. Ajoutez le sel, l’huile d’olive et 625 ml (21⁄2 tasses) de farine. Fixez le bol et le crochet pétrisseur au batteur. Réglez à la vitesse 2 et mélangez environ 1 minute.

Continuez à la vitesse 2, ajoutez la farine restante, par 125 ml (1⁄2 tasse) et mélangez 2 minutes environ ou jusqu’à ce que la pâte colle au crochet et se détache complètement des parois du bol. Pétrissez à la vitesse 2 environ 2 minutes de plus.

Mettez la pâte dans un bol graissé, en la tournant pour en graisser le dessus. Couvrez. Laissez lever dans un lieu chaud, à l’abri des courants d’air, environ 1 heure ou jusqu’à ce qu’elle double de volume. Enfoncez ferme- ment le poing dans la pâte.

Étalez au pinceau de l’huile dans un moule à pizza de 35-cm (14-pouces). Saupoudrez de semoule de maïs. Enfoncez la pâte dans le fond du moule, en formant un col autour du bord pour retenir les garnitures. Ajoutez des garnitures si vous le souhaitez. Faites cuire au four à 230°C (450°F) pendant 15 à 20 minutes.

Donne : 4 portions (1⁄4 pizza par portion).

Par portion : Environ 373 calories, 11 g protéine,

74 g glucide, 3 g matières grasses, 0 mg cholestérol, 271 mg sodium.

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KitchenAid 4KSMC50S manual Pâte à pizza croustillante
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4KSMC50S specifications

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