This is a 24 hour fridge retarded ferment to add additional depth to your crust. Yields 3 12" crusts
Combine all ingredients in a stand mixer with a dough hook and knead for 5-7 minutes
Take the dough out of the bowl and onto your work surface. Knead by hand for an extra minute to give it a smooth finish.
Shape into a ball, place in an oiled container, cover and leave to rest for 10 minutes.
Now stretch and fold the dough in half, turn it 90 degrees and repeat. Do this for a total of 4 folds.
Place the dough back in the container and again leave to rest for 10 minutes.
Stretch and fold the dough 2 more times.
Place the dough back in the container and once again leave to rest for 10 minutes.
Divide the dough into 4 equal parts and shape into balls.
place them in on a lightly oiled tray about 2 inches apart.
Lightly oil the tops of each ball and cover with plastic wrap
Place in fridge for 20-24 hours
Take the dough out of the fridge about 1 hour before use
Roll or hand toss into 12" crusts, top as desired and cook in an over on a pizza stone at 500F for 5-6 minutes
Yields 3 12" crusts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 448 | ||
Calories from Fat: 39 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 407.8mg | 14 % | |
Potassium 163.8mg | 4 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 82.2g | ||
Protein 14.9g | 21 % | |
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: 448
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