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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pizza Base (Thin Crust) Recipe

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This recipe for Pizza Base (Thin Crust) is from Shab's Bakeology, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1. Maida 1 kg
2. fresh yeast 35 g (Optional)
3. Oil 120 ml
4. Salt 10 g
5. paneer whey 500 ml
6. baking powder 8 g
7. Sugar 5 g (Optional)
8. fat (Butter/ghee/margarine) 120 g
whey:
1. Boil amul gold well. squeeze a whole lemon into the boiled milk. this will help the milk to curdle and will turn the milk into paneer whey.

Directions:
Directions:
Combine maida, salt, oil, paneer whey, baking powder and fat
2. Kneed the dough for about 10 minutes to get a smooth
texture.
3. The consistency of the dough must be tight but not as much as that of Khari.
4. Measure 80 gms of dough on the weighing scale and roll the dough
out upto 6 inch diameter.
5. Preheat the oven at 2000 c for 20 minutes.
6. Grease the pan lightly and arrange the flattened dough on the pan.
7. Poke the flattened dough with fork so that the bread does
not rise too much.
8. Bake the dough at 2000 c for 20 minutes.

(No waterspray required in this process.)

Number Of Servings:
Number Of Servings:
5 -8 pc
Preparation Time:
Preparation Time:
50 min

 

 

 

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