Kitchenaid Crusty Pizza Dough

1. Dissolve yeast in warm water in warmed bowl.

2. Add salt, olive oil, and 2 1/2 cup flour.

3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.

4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes.

5. Place in greased bowl, turning to grease top.

6. Cover, let rise in warm place until doubled in bulk (about 1 hour).

7. Punch dough down.

8. Brush 14 inch pizza pan with oil.

9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 450°F for 15 to 20 minutes.

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Nutrient	Quantity
Total fats	9 g
Energy	79.56 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0685 g
Water	236.9526 g
Calcium, Ca	23.79 mg
Fatty acids, total saturated 22:0	0.0116 g
Tocopherol, beta	0.0099 mg
Fatty acids, total saturated 20:1	0.028 g
Sodium, Na	4.92 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1129 g
Total lipid (fat)	9 g
Fatty acids, total saturated 16:0	1.0161 g
Choline, total	0.027 mg
Fatty acids, total saturated 18:0	0.1758 g
Ash	0.1659 g
Fatty acids, total saturated 18:1 undifferentiated	6.4142 g
Copper, Cu	0.0166 mg
Betaine	0.009 mg
Iron, Fe	0.0504 mg
Tocopherol, gamma	0.0747 mg
Fatty acids, total saturated 18:2 undifferentiated	0.8786 g
Fatty acids, total polyunsaturated	0.9471 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Phytosterols	19.89 mg
Fatty acids, total saturated 20:0	0.0373 g
Vitamin K (phylloquinone)	5.418 g
Fatty acids, total saturated	1.2427 g
Fatty acids, total monounsaturated	6.5665 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Vitamin E (alpha-tocopherol)	1.2915 mg
Magnesium, Mg	4.74 mg
Potassium, K	0.09 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	2 teaspoons	79.56	0	9
Water	1 cup	0	0	0
active yeast	1 package	0	0	0
purpose flour	6 cups	0	0	0