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Lebanese Pizza Dough
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Manouche dough is the basic dough for all kinds of lebanese pizzas, like lahme beaagine,manoushe jebne....
500g plain flour
1 teaspoon salt
11/2 teaspoon dry yeast
11/4 cup warm water
1-2Tps olive Mazolla oil
Number of servings
Of which saturated
Sprinkle yeast over warm water, add a pinch of sugar, stir with a wooden spoon quickly then leave to activate (approx 5 min).
In a mixer with dough hook (or bowl) add flour and salt, mix to combine then when yeast has activated (top starts to foam) pour into the flour and mix on low speed adding 1 tablespoon of oil at a time until it forms into a ball.
Remove from bowl and kneed for 3-5 minutes, until the dough is soft and pliable.
Sprinkle flour in your bowl and place dough back in, cover with glad wrap and leave in a warm place for 30 minutes.
When doubled in size cut dough in half then half again and roll out to make your pizza( manoushe)base.
Place dough onto your oven tray before applying sauce and topping.
Whole wheat flour can be used instead of a combination of white "refined" flour; Even "fortified" white flour does not contain the macronutrients of the wheat's bran and germ especially Protein and Fiber
said on February 28, 2013
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