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Suggest a better descriptionMakes 16 4 inch size bases, 8 - 6 inch
Mix all ingredients together and knead well till it bounces back. Cover it and keep it an oiled bowl till it doubles.
Take the fermented dough and knock it by kneading to release the air bubbles.roll it and cut in to desired pizza base shapes . Tap the edges and keep them away in a warm place for second raise., may be 10-15 mts till its puffed up. Now prick it with fork and keep for another 5 to 10 mts and apply little butter on top and bottom.
bake for 5 to 10 mins at 200...pizza base is ready.
If u want thin crust then roll it thin along with some oat flakes
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Serving Size: 1 (75g) | ||
Recipe Makes: 1 | ||
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Calories: 413 | ||
Calories from Fat: 413 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 62 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 122mg | 38 % | |
Sodium 4979.6mg | 172 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.6g | ||
Protein 1g | 1 % | |
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: 413
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