From Five Easy Pizzas - and Beer! Cooking Class with Chef Philippe Audax
In a large bowl, stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon of water if too dry. On a lightly floured surface, knead dough about 10 minutes, or until smooth and elastic. Alternatively, dough may be made in a stand mixer - in the bowl, make dough as described above and then use dough hook to knead about 5 minutes or until smooth and elastic.
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place for 1 1/2 hours or until dough doubles in bulk. Punch dough and divide into 4 equal pieces. Dough keeps - put each piece in a small, sealable plastic bag and remove as much air as possible when sealing. Will keep refrigerated overnight or frozen for 2 weeks. If freezing, thaw overnight before using.
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Serving Size: 1 crust (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 231 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 455.6mg | 16 % | |
Potassium 102mg | 3 % | |
Total Carbohydrate 48.1g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 46g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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