Pizza Dough
1. Combine yeast and warm water; allow to sit 5 min until the mixture starts to bubble.
2. Add oil, sugar or honey and salt and stir. Continue to stir, adding 1 cup of lfour at a time until dough forms. You may need to add a bit more flour so dough isn't tacky. It should be smooth. Work with hands and make a ball and place in lightly oiled bowl.
3. Cover and let rise until double in volume.
4. Roll and pat dough into a lightly oiled pizza pan. Paint lightly with pureed tomato sauce and add desired toppings.
5. Bake in 450F oven for 15-20min until crust is done.
**Note: When making pizza dough the longer the dough rises, the better the results. The number of rises also affects the quality of the crust. Try 4 hours at room temperature then 20 hours in refridgerator for fermentation. DO NOT use rolling pin, only fingers pressing inside out to form crust size and shape.
**Note: When using a pizza stone, preheat oven to 500F or highest your oven will go. Place pizza stone on bottom of oven or lowest rack. Let it preheat. Then when placing pizza on pizza stone, do not open door until done, allows pizza dough to come up around toppings (25-30min).
Nutrition (makes 2 9" pizzas): 537cal, 8g fat, 99g carb, 15g protein
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 550 | ||
Calories from Fat: 46 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.1mg | 2 % | |
Sodium 43.5mg | 1 % | |
Potassium 446.5mg | 12 % | |
Total Carbohydrate 105.6g | 31 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 100.3g | ||
Protein 19.2g | 27 % | |
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: 550
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