Flaky, thin or thick crusts are easy with this basic dough recipe. It is easy to make, even by hand (no mixer), can be made several days ahead of time, and lasts for a whole week in the refrigerator .
Heat water to 80? F, add yeast and wait 5 minutes to be sure it is activated (foamed). Add the oil into the yeast water, and mix with a spoon or whisk. In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms. Allow dough ball to rest for 20 to 30 minutes in the bowl covered by a damp kitchen towel. Divide dough into four equal parts, and form into tight dough balls. Place the dough balls in individual containers each with a lid. Immediately place dough in the refrigerator and allow to slow proof for at least 12 hours. Dough can then be used for the next several days.
Each dough ball yields a 14 inch pizza.
Contains Semolina Flour
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Serving Size: 1 recipe (1461g) | ||
Recipe Makes: 4 | ||
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Calories: 3841 | ||
Calories from Fat: 257 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5270.3mg | 182 % | |
Potassium 1396.6mg | 37 % | |
Total Carbohydrate 764.1g | 225 % | |
Dietary Fiber 31.4g | 125 % | |
Sugars, other 732.7g | ||
Protein 112.1g | 160 % | |
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: 3841
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