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Last
Updated: Aug 9th, 2009 - 15:23:54
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Yield: enough for a 14-inch thin-crust pizza.
1 1/4 cups bread flour*
1/2 cup oat bran
3 tablespoons instant nonfat dry milk powder or dry buttermilk powder
1 1/2 teaspoons rapid rising yeast
1 teaspoon sugar
1/4 teaspoon sea salt
3/4 cup water
1.
Combine 3/4 cup of the flour and all the oat bran, milk powder, yeast,
sugar, and salt in a large bowl and stir to mix well. Pour the water in
a small saucepan and heat until very warm (125 to 130 degrees F). Add
the water to the flour mixture and stir for 1 minute. Stir in enough of
the remaining flour, 2 tablespoonsful at a time, to form a soft dough.
2.
Sprinkle 2 tablespoons of the remaining flour over a flat surface and
turn the dough onto the surface. Knead the dough for 5 minutes,
gradually adding enough flour to form a smooth, satiny dough. (Be
careful not to make the dough too stiff, or it will be hard to roll
out.)
3. Coat a large bowl with cooking spray and place the
dough in the bowl. Cover the bowl with a clean kitchen towel, and let
rise in a warm place for about 35 minutes or until doubled in size.
4.
When the dough has risen, punch it down, shape it into a ball, and turn
it onto a lightly floured surface. Roll into a 14-inch circle and then
transfer to a 14-inch pizza pan coated with cooking spray.
5. Set the crust aside for 10 minutes (to allow it to rise slightly) before adding the toppings and baking.
Nutritional Facts (per 1/8 crust)
Calories: 85
Carbohydrates: 19 g
Fiber: 1.5 g
Fat: 0.4 g
Sat. Fat: 0.1 g
Cholesterol: 0 mg
Protein: 4.1 g
Sodium: 82 mg
Calcium: 23 mg
Diabetic exchanges: 1 starch
*Bread
flour is high-protein flour that is well suited for making yeast breads
and pizza crusts. Most bread flour is white flour, so the addition of
oat bran provides a fiber and nutrition boost as well as great flavor
and texture. For even more fiber and nutrition, add a few tablespoons
of wheat germ or bran to the dough.
© Copyright 2005 by
eatsmarttoday.com
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