do 30 second mix in mixer of all ingredients with paddle, then 30 seconds at increased speed. Turn off and let rest 5 minutes. Mix on medium for 1 minute. Oil counter and turn dough out. Stretch and fold, cover with bowl, and wait 5 min. Repeat 3 times for 4 total stretch and folds, putting dough in oiled bowl after the 4th stretch. Place in fridge at least overnight or up to 3 days. Can freeze in 8 ounce balls instead of fridge.
Pull dough out 90 min prior to use and divide into 8 ounce portions. When time, flatten each ball slightly on floured surface by dimpling. Wait 1 min, then do initial stretch to 8 inches. Wait 1 min, then do final stretch of edges only. Transfer to floured peel or parchment paper and top and bake.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (8%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 2.1mg||1 %|
|Sodium 8.2mg||0 %|
|Potassium 185.5mg||5 %|
|Total Carbohydrate 97.7g||29 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 94g|
|Protein 17g||24 %|
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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: 509
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