Pizza dough for brick oven temp 650
For the dough (makes 4 pizzas):
1.5 C warm water
1 packet active dry yeast
1.5 tsp honey
3.5 C AP flour plus as needed for dusting
1 T vital wheat gluten
1.5 tsp salt
1.5 T extra virgin olive oil
To make the dough, combine the water, yeast and honey and allow to bloom for about five minutes, or until slightly foamy. Meanwhile, in the bowl of a stand mixer, combine the flour, wheat gluten and salt. It is important that the wheat gluten is thoroughly cut into the flour – adding liquid straight to wheat gluten will result in a rubbery mass. Once the dry ingredients are mixed, add the water mixture along with the olive oil and knead with the dough hook attachment until the dough is smooth and proper gluten development has occurred, about 8 minutes.
Transfer the dough to an oiled bowl, cover with plastic wrap, and place in the refrigerator overnight to retard. The next day, about 3 hours before you’re ready to make pizza, take the dough out of the refrigerator, put in a warm spot, and allow the dough to rise until it is double its original size.
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Serving Size: 1 Serving (821g) | ||
Recipe Makes: Servings | ||
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Calories: 1778 | ||
Calories from Fat: 221 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1837.4mg | 63 % | |
Potassium 468.7mg | 12 % | |
Total Carbohydrate 336.2g | 99 % | |
Dietary Fiber 11.8g | 47 % | |
Sugars, other 324.5g | ||
Protein 44.9g | 64 % | |
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: 1778
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