Makes two 14-inch pizzas
Sift together dry ingredients in a very large stainless steel bowl. Add oil and water and use a spatula to scrape down the sides of the bowl as you mix until you have a ball of dough. Rub a teaspoon of oil (any kind, I just use vegetable oil) between your hands and then lightly knead the dough while it's still in the bowl, just until it comes together. Roll the dough around to grease the inside of the bowl. Cover with a damp towel and let rise for at least 4 hours in a warm place (this can be done overnight).
Use a large knife to cut the risen dough in half. Do not knead, just place each puffy half on a 14-inch pizza pan and use your palms to flatten it out. You do not need to grease the pans. Cover each pizza base with your choice of sauce and toppings and bake at 225C in the middle of the oven for ten minutes or until the crust is golden brown and crisp on the under side. Depending on your oven, you might want to turn the pizza halfway through the cooking time to ensure even cooking.
I have tried using active dry yeast which gave my pizzas a very yeasty smell and taste. It also made the dough sticky and hard to work with and I had to constantly add flour before kneading and then had to grease the pans before cooking.
I find that this recipe with instant yeast makes the dough so much easier to handle. It's elastic without being sticky and very little kneading required.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 254 | ||
Calories from Fat: 88 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 38mg | 1 % | |
Potassium 1322.1mg | 35 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 13.9g | 55 % | |
Sugars, other 11.4g | ||
Protein 25.3g | 36 % | |
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: 254
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