Pizza Neapolitana
by tr03lf
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INGREDIENTS
- 950 g Mehl ; Type 00
- 500 ml Wasser ; lauwarm
- 30 g Salz
- 50 ml Olivenöl
- 1/2 Pack Trockenhefe
- 1 EL Honig
INSTRUCTIONS
Wasser in eine Schüssel gießen, Trockenhefe untermischen und Honig zur beschleunigten Aktivierung zugeben.
630g Mehl zugeben und mit einem Löffel gut verrühren. Zugedeckt 1h ruhen lassen.
Restliche 320g Mehl, Salz und Olivenöl hinzufügen. Teig mindestens 15min kneten. Mit Frischhaltefolie bedeckt 1h ruhen lassen.
4 Kugeln formen, auf dem mit Mehl bestäubten Backblech ablegen, ebenfalls mit Mehl bestäuben und mit Frischhaltefolie bedeckt für 6-8h oder über Nacht im (ausgeschalteten) Ofen ruhen lassen.
NOTES
tr03lf
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (245g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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