Tuscan pizza dough
Preparing this dough has the same procedure to that with fresh yeast
Dissolve the yeast inside a glass with the half of warm water and sugar and wait 3 minutes until there's a foam on the top
Pour the flour on a pastry board and make a well in the center of flour
Add in the center the dissolved yeast with its water, and then the oil and the salt
Begin to incorporate the flour to the ingredients in the center, adding the rest of warm water hand by hand
We must get a soft, smooth, and easy to work mixture
The amount of necessary water may vary from time to time
Make a ball and leave the dough to rise about 2 hours, covered with a cling film or a plastic bowl
after this time flour a worksurface and flatten the dough using your hands;
knock the air out of it using your fingertips
stretch it out as you go until it's as thin as possible, leaving a thicker ring of dough around the edges
slide on to an oiled baking tray, adding some olive oil while adjusting it over the tray
season with tomato puree (previously salted) and all the ingredients that you prefer.
pour oil on the top
Remember: put the mozzarella cheese (sliced or crumbled) just 5 minutes before turning off the oven, otherwise you risk to burn the cheese.
Bake to the max temperature for about 25 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (11796g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1999 | ||
Calories from Fat: 226 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2674mg | 92 % | |
Potassium 648.4mg | 17 % | |
Total Carbohydrate 381.6g | 112 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 368g | ||
Protein 51.6g | 74 % | |
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: 1999
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