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My Pizza Dough

-- Metric --

5

grams

yeast

410

grams

flour, bread

12

grams

Salt

14

grams

olive oil

240

grams

water, lukewarm , or more, if necessary

1

Combine the dry ingredients in the bowl of a Food Processor. Start the processor and add the oil and water to the dry ingredients. If the dough hasn't formed into a ball in about 30 second add more water in SMALL increments, until it does. Do not over process. The result should be a slightly tacky dough

2

Place the dough on a flowered surface and kneed a few minutes until the dough is silky, then place in an oiled bowl and coat on all sides. Cover (top, damp towel, plastic wrap) and let rise untinl doubled in bulk. Form into pizza round(s)

3

Yields on large, or two small Pizzas.

4

Standard Measures

5

cups bread flour

6

tsp yeast

7

tsp salt

8

tbl olive oil

9

cup warm water or more, if necessary

Servings: 16

Yield:

Nutrition Facts

Serving size: 1/16 of a recipe (1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

101.26

Calories From Fat (11%)

11.49

% Daily Value

Total Fat 1.32g

2%

Saturated Fat 0.19g

<1%

Cholesterol 0mg

0%

Sodium 291.37mg

12%

Potassium 28.68mg

<1%

Total Carbohydrates 18.71g

6%

Fiber 0.7g

3%

Sugar 0.08g

 

Protein 3.2g

6%

Recipe Type: @Favorite

Tips

At this time the dough can be frozen in an oiled freezer bag for future use, or, for even greater convenience, formed into rounds and baked in a 400 oven for 10 minutes and saved as ready to bake Pizza Shells.