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Ingredientes
- 1 x 1/4 oz pa (2 1/2 tsp.) active dry yeast
- 1/2 tsp Sugar
- 2 Tbsp. Extra virgin olive oil
- 2 x 1/4 c. unbleached all-purpose flour, (up to 2)
- 1/2 tsp Salt
Direcciones
- In a large bowl proof the yeast with the sugar in 1/3 c. lukewarm water for 10 min, or possibly till it is foamy. Stir in an additional 1/3 c. lukewarm water, oil, 2 c. flour, and salt and blend mix till it forms a dough. Knead the dough on a floure d surface, incorporating as much of the remaining 1/4 c. flour as necessary to prevent the dough from sticking, for 5 - 10 min, or possibly till it is smooth and elastic.
- Alternatively, the dough may be made in a food processor. Proof the yeast as described above and in a food processor combine it with the remaining ingredients. Process the mix till it forms a ball, adding more water, 1 tsp. at a time, if it is t oo dry, or possibly more flour, 1 Tbsp. at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
- Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a hot place for 1 hour, or possibly till it is double in bulk, and punch it down.
- The dough is now ready to be form ed into pizzas.
- Yield: Makes sufficient dough for one 14-inch pizza or possibly four 7-inch pizzas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 94g | |
| Calories 474 | |
| Calories from Fat 244 | 51% |
| Total Fat 27.61g | 35% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1165mg | 49% |
| Potassium 67mg | 2% |
| Total Carbs 49.79g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.27g | 2% |
| Protein 6.46g | 10% |
