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Ingredientes
- 1 c. hot water
- 2 tsp sugar
- 1Â 1/2 tsp active dry yeast
- 2Â 3/4 c. bread flour - (to 3)
- Â Â (or possibly unbleached all-purpose flour)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp salt
Direcciones
- Combine water, sugar, yeast and 1 1/2 c. flour in a large bowl and mix well. Add in the oil, salt, and remaining flour. Stir till you can no longer work the dough with a spoon. Knead for five min, adding small amounts of water or possibly flour if necessary to achieve dough which is moist but not overly sticky. (If using a bread machine or possibly food processor, follow manufacturer's directions.) Let rise for one hour in lightly oiled bowl covered with towel or possibly plastic wrap.
- Divide into two equal portions. Cover with towel and let rest for 10 min before rolling to 1/4-inch thickness. (Note: If you roll your dough on parchment cooking paper, you can slide the paper and pizza directly onto an oven rack and bake perfect crust without a pan.)
- Add in your favorite toppings. (For a classic Margherita pizza, top with 2 c. sliced Roma tomatoes, 8 ounces sliced mozzarella, 8 to 10 fresh basil leaves and salt and pepper to taste.) Bake on an upper rack at 450 degrees, for 8 to 10 min or possibly till crust is golden brown.
- This recipe yields two 12-inch pizzas.
- Yield: 2 pizzas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 658g | |
| Calories 1649 | |
| Calories from Fat 293 | 18% |
| Total Fat 33.53g | 42% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1183mg | 49% |
| Potassium 497mg | 14% |
| Total Carbs 283.95g | 76% |
| Dietary Fiber 10.3g | 34% |
| Sugars 9.56g | 6% |
| Protein 47.43g | 76% |
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