1. Stir together the flour, salt end instant yeast in a 4-quart bowl (or in the bowl of an
electric mixer).With a large metal spoon, stir in the oil and the cold water untilthe flour is
all absorbed (or mix on low speed with the paddle attachment), if you are mixing by
hand, repeatedly dip one of your hands or the metal spoon into cold water and use it,
much like a dough hook, to work the dough vigorously into a smooth mass while
rotating the bowl in a circular motion with the other hand. Reverse the circular motion a
few times to develop the gluten further. Do this for 5 to 7 minutes,or until the dough is
smooth end the ingredients are evenly distributed. Ifyou ere using an electricmixer,
switch to the dough hook and mixon mediumspeed for 5 to 7 minutes, or as long as it
takes to create a smooth, sticky dough. The dough should clear the sides of the bowl .
but stick to the bottom of the bowl. Ifthe dough is too wet and doesn't come off the
sides ofthe bowl, sprinkle in some more flour just until it clears the sides. If it clears the
bottom of the bowl,dribble ina tea- spoon or two of cold water. The finished dough will
be springy,elastic, and sticky,not justtacky, and register50 to 55F.
2 Sprinkle flour on the counter end transfer the dough to the counter Prepare a sheet
pen by lining it with baking parchment and mistingthe parchment with spray oil(or lightly
oilthe parchment) Using a metaldough scraper,cut the dough into 6 equal pieces (or
larger if you ore comfortable shaping large pizzas). You can dip the scraper into the
water between cuts to keep the dough from sticking to it Sprinkle flour over the dough.
Make sure your hands ore dry end then flour them. Lift each piece end gently round it
into e bell. Ifthe dough sticks to your hands, dip your hands into the flour again Transfer
the dough balls to the sheet pen. Mistthe dough generously with spray oil and slip the
pan into a food-grade plastic bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (526g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 31985.6mg||1103 %|
|Potassium 1286.6mg||34 %|
|Total Carbohydrate 118.6g||35 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 114.5g|
|Protein 33.5g||48 %|
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: 663
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