Try this Light Wheat Pizza Dough recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, sprinkle the yeast over the warm water; stir to combine. Let stand for 5 minutes. With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with plastic wrap. Set the sponge aside in a warm, draft-free place for 10 minutes. Stir in the salt and olive oil. Add the remaining unbleached flour, 1/2 cup at a time until you have a soft, kneadable dough. Turn the dough out onto a lightly floured surface. Knead vigorously for 8 minutes, using sprinkles of flour to prevent sticking. You should have a soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl; turn to coat; cover. Set aside in a warm, draft-free spot until doubled in bulk, about 1 hour. Makes enough dough for one large pizza. [1001 HOME IDEAS; January 1991] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 | ||
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Calories: 306 | ||
Calories from Fat: 19 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 159.1mg | 4 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 58.3g | ||
Protein 9.1g | 13 % | |
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: 306
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