Mix the water and yeast together gently in a small bowl. The water should be as close to 110°F as possible, too low and it won't rise quickly and too high will kill the yeast.
As the yeast activates combine the dry ingredients into a large bowl. Mix the ingredients up as you wait for the yeast.
Once bubbles form on the surface of the yeast mixture mix the mixture and olive oil into the dry mixture.
Once it has a homogenous consistecy place a wet rag over the bowl and place it somewhere warm to rise.
Once it is twice the size as it was originally then place the dough onto a sheet dusted generously with corn meal. Knead the dough by flattening it, folding it, turning it 90°, folding it, turning it, and repeating thusly. Periodically test the dough for readiness by pressing your thumb into the dough, when it is ready to bake the dough will slowly rise again to fill the imprint.
Add toppings and sauce as preferred.
Bake for 20 minutes at 350 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 212.9mg||6 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 70.6g|
|Protein 10.9g||16 %|
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: 405
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!