Thin crust pizza.
Mix and knead together all the ingredients to make a soft, smooth dough.
Cover the dough, and let rise for 45 minutes
Refrigerate for 4 hours (or up to 36 hours)
Divide the dough in half
Stretch each half into a 12" diameter thin crust.
Place the crusts on two separate parchment; cover and let the rise while you preheat over to 450.
Transfer the pizzas and parchment to hot over stone or place the pizzas and parchment on a pan, and place the pan on the middle rack of the over.
Bake the crusts for 6 minutes, then remove.
add toppings and cook an additional 8 minutes, more or less
made dough day before, and it dried out a little, suggest coating with oil.
Brushed crusts before cooking with garlic oil, added nice flavor!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 790 | ||
Calories from Fat: 21 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 60.6mg | 2 % | |
Potassium 393.1mg | 10 % | |
Total Carbohydrate 161.7g | 48 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 153.5g | ||
Protein 25.7g | 37 % | |
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: 790
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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