1. Weigh out liquid ingredients and place in large mixing bowl. Weigh out dry ingredients and whisk together, separate from wet ingredients. (Note: if you don't have a mixing bowl, my instructor said you'll have to mix by hand. You'd still want to do wet and dry ingredients separate.)
2. Pour dry ingredients into the mixing bowl. If using a mixer, use a low speed and stop to scrape down the sides and bottom to evenly combine. Continue mixing until all ingredients are incorporated and a smooth dough ball is formed.
3. Remove the dough ball from the mixer and place in oil coated container with a lid or saran wrap. Place in refrigerator for at least 10 hours to allow for fermentation and flavor development; keep it in there no longer than 48 hours.
4. Remove dough and cut into four even pieces. (For larger pizzas, cut into two pieces.) Place dough on floured surface and cover with saran wrap for 1-3 hours.
5. Shape pizza and top.
I believe we baked these at 400 degrees F, but I can't remember exactly and my directions don't say. We also baked them straight on the wire in the oven. He used a wooden slider with corn meal dusted on it to slide the pizza into the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (706g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 38 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 41013.6mg||1414 %|
|Potassium 1658.5mg||44 %|
|Total Carbohydrate 173g||51 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 167g|
|Protein 46g||66 %|
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Calories per serving: 931
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