In food processes process flour, sugar, and yeast. 2sec.
machine running add ice water until just combined no dry flour. 10 sec.
let stand 10min.
Add salt and EVOO Process until satin sticky ball that clears bowl sides. 30 to 60 Sec.
Remove to oiled counter and knead until smooth. 60 sec.
Shape into tight ball and store in oiled, sealed bowl in fridge 1 to 3 days
process all ingredients until smooth and store in fridge
adj. rack to highest position
With pizza stone installed heat oven to 500 deg 1 hr. before.
Devide Refrigerated dough in half
Shape into two smooth tight balls
Place on lightly oiled sheet 3 inches apart and cover with oiled plastic wrap for 1 hr.
coat one ball generously with flour and place on well floured counter
with finger tips flatten into 8 inch disc with a rim on outer edge
Stretch into 12 inch disc
transfer to well floured peel
Stretch another inch
Ladle 1/2 cup sauce and spread over dough leaving 1/4 inch from edge
Sprinkle 1/4 cup Parm
Spread Mozzarella on top of both
Slide on to stone and bake 10 to 12 min rotating half way through..
you want a slow rise. use the min of yeast, iced water and let rise in fridge . gets better in two days. better after 3
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 279 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 111mg||34 %|
|Sodium 2633.9mg||91 %|
|Potassium 186.7mg||5 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.2g|
|Protein 40.3g||58 %|
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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: 468
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