Crusty Pizza Dough - KitchenAid 6397dZw608 Instructions And Recipes Manual

1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
⁄ teaspoon salt
1
2
2 teaspoons olive oil
2 ⁄ -3 ⁄ c ups all-purpose
1 1
2 2
flour
1 tablespoon cornmeal
⁄ cup shortening
1
3
⁄ cup sugar
1
2
2 eggs
1 ⁄ cups all-purpose
3
4
flour
1 teaspoon baking
powder
⁄ teaspoon baking
1
2
soda
⁄ teaspoon salt
1
2
1 cup (2 medium)
mashed ripe banana
⁄ cup chopped
1
2
walnuts or pecans

crusty pizza Dough

Dissolve yeast in warm water in warmed mixer bowl. Add
salt, olive oil, and 2
Hook* to mixer. Turn to Speed 2 and mix about  minute.
Continuing on Speed 2, add remaining flour,
time, and mix about 2 minutes, or until dough clings to
hook and cleans sides of bowl. Knead on Speed 2 about
2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
 hour, or until doubled in bulk. Punch dough down.
Brush 4-inch pizza pan with oil. Sprinkle with cornmeal.
Press dough across bottom of pan, forming a collar
around edge to hold toppings. Add toppings, as desired.
Bake at 450°F for 5 to 20 minutes.
Yield: 4 servings (
Per serving: About 373 cal,  g pro, 74 g carb,
3 g fat, 0 mg chol, 27 mg sod.
Banana Nut Bread
Place shortening and sugar in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 6 and beat about
 minute. Stop and scrape bowl. Continuing on Speed 6,
beat about  minute longer. Add eggs. Turn to Speed 4
and beat about 30 seconds. Stop and scrape bowl. Turn
to Speed 6 and beat about 
Combine flour, baking powder, baking soda, and salt
in separate bowl. Add half of flour mixture and half of
mashed banana to mixer bowl. Turn to Stir Speed and
mix about 30 seconds. Add remaining flour and banana.
Continuing on Stir Speed, mix about 30 seconds. Stop
and scrape bowl. Add walnuts. Continuing on Stir Speed,
mix about 5 seconds.
Pour mixture into greased and floured 9x5x3-inch baking
pan. Bake at 350°F for 40 to 45 minutes. Cool 5 minutes
in pan. Remove from pan and cool completely on
wire rack.
Yield: 6 servings (6 slices).
Per serving: About 57 cal, 3 g pro, 2 g carb,
7 g fat, 27 mg chol, 3 mg sod.
6
⁄ cups flour. Attach bowl and Dough

2
⁄ pizza per serving).

4
⁄ minutes.

2
* Dough Hook sold separately for model K4SS.
⁄ cup at a

2