Try this Caputo GF Pizza Crust (00 Flour!) recipe, or contribute your own.
Suggest a better description1. Combine flour and salt in mixing bowl.
2. Separately, combine warm (105*) water and yeast. Dissolve yeast fully. Add oil to yeast mixture.
3. Add liquid ingredients to mixing bowl and mix dough for about 10 minutes until a smooth and slightly elastic (yet wet/sticky) dough forms.
4. Using a spatula coated in oil, remove the dough and transfer to a floured work surface.
5. Utilize oil to form into dough ball. Transfer to a bowl, cover with plastic and allow to rise 1.5-2 hrs.
6. Split into 4 equal sections and reform dough balls. Cover and allow to rise 1 additional hour.
7. Individually place doughs onto oiled parchment papers and press into desired thickness/circumference (personal sized pizzas).
8. Top lightly with sauce and desired toppings. No need to parbake crusts.
9. Bake in a 550* oven, or preferably: 550* grill with pizza stone. Preheat oven or grill well ahead of time with pizza stone.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 36 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.2mg | 0 % | |
Potassium 103.5mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 2.1g | ||
Protein 1.4g | 2 % | |
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: 51
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