Pâte À Pizza Croûtée

1sachet de levure active sèche

235mL (1 tasse) d’eau tiède (40 °C à 46 °C [105 °F à 115 °F])

2mL (1/2 cuillérée à thé) de sel

10mL (2 cuillérées à thé) d’huile d’olive

590à 830 mL (21/2 à 31/2 tasses) de farine tout usage

15mL (1 cuillerée à soupe) de semoule de maïs

Faites dissoudre la levure dans de l’eau tiède dans le bol du batteur réchauffé. Ajoutez le sel, l’huile d’olive et 590 mL (21/2 tasses) de farine. Installez le bol et le crochet pétrisseur au batteur. Mettez le batteur à la vitesse 2 et mélangez pendant 1 minute.

Continuez à la vitesse 2 en ajoutant le reste de la farine, 120 mL (1/2 tasse) à la fois et mélangez pendant environ 11/2 minute ou jusqu’à ce que la pâte commence à se dégager des côtés du bol. Continuez à la vitesse

2 pendant environ 2 minutes de plus.

Placez la pâte dans un bol graissé, tournez la pâte pour graisser le dessus. Couvrez. Laissez la pâte lever dans un endroit tiède, sans courant d’air, pendant environ 1 heure ou jusqu’à ce qu’elle ait doublé de taille. Frappez pour faire redescendre la pâte.

Badigeonnez une plaque à pizza de 35 cm

(14 po) d’huile. Saupoudrez de semoule de maïs. Pressez la pâte au fond de la plaque et formez un col autour du bord pour retenir les garnitures. Ajoutez les garnitures, si désiré. Faites cuire 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 pro,

74 g glucides, 3 g gras, 0 mg chol, 271 mg sod.

VARIATION

Pizza pour un grand nombre de personnes

Doublez les ingrédients et préparez dans le bol du batteur de 5,7 L (6 pintes).

Donne : 8 portions (1/4 pizza par portion).

FRANÇAIS

9709962C specifications

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KitchenAid 9709962C manual Pâte À Pizza Croûtée, ML 1/2 cuillérée à thé de sel

Models: 9709962C