Mix and knead together all the ingredients to make a soft, smooth dough.
Cover the dough, and let rise for 45 minutes
Refrigerate for 4 hours (or up to 36 hours)
Divide the dough in half
Stretch each half into a 12" diameter thin crust.
Place the crusts on two separate parchment; cover and let the rise while you preheat over to 450.
Transfer the pizzas and parchment to hot over stone or place the pizzas and parchment on a pan, and place the pan on the middle rack of the over.
Bake the crusts for 6 minutes, then remove.
add toppings and cook an additional 8 minutes, more or less
made dough day before, and it dried out a little, suggest coating with oil.
Brushed crusts before cooking with garlic oil, added nice flavor!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (281g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 21 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 60.6mg||2 %|
|Potassium 393.1mg||10 %|
|Total Carbohydrate 161.7g||48 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 153.5g|
|Protein 25.7g||37 %|
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: 790
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.