NewburyportNews.com, Newburyport, MA

PortWatch

October 24, 2012

Healthy Halloween treats: Avoid nutritional nightmares

(Continued)

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

1 1/3 cups very warm water (120 to 130 degrees)

1/3 cup oil

Toppings:

1 to 2 cups pizza sauce

Suggested toppings: green, red and yellow bell peppers; ­mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley

1 pound (total) shredded white and yellow cheeses such as mozzarella and Cheddar

Preheat oven to 425 ­degrees. Combine 2 cups flour, undissolved yeast, ­sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

Gradually add enough ­remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding ­additional flour if necessary, until smooth and elastic, about 4 minutes.

When kneading the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a ­rolling motion.

Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Divide dough into 8 portions; cover. If using RapidRise, let dough rise for 10 minutes.

Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.

Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use ­several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month. If making a day ahead, place crusts in resealable plastic bags and refrigerate.

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