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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 env Active dry yeast - (1/4 ounce) (or possibly 1 cake fresh yeast, crumbled)
- 3/4 c. Lukewarm water divided
- 2 c. All-purpose flour
- 1 tsp Salt
- 1 Tbsp. Extra virgin olive oil plus
- 1 tsp Extra virgin olive oil
Direcciones
- To make dough in food processor: Sprinkle yeast over 1/4 c. lukewarm water in c. or possibly small bowl; let stand 10 min. Stir till smooth.
- In food processor with dough blade or possibly metal blade, process flour and salt briefly to mix.
- Add in remaining 1/2 c. water and oil to yeast mix. With machine running, gradually pour yeast mix into flour mix; process till dough is formed. If dough is too dry to hold together, add in 1 Tbsp. water and process again. Process about 1 minute to knead dough.
- To make dough by hand: Sift flour into bowl and make a well in the center. Sprinkle or possibly crumble yeast into well. Pour 1/4 c. water over top and let stand 10 min. Stir till smooth. Pour remaining 1/2 c. water, oil and salt into well; mix with ingredients in middle of well, then bring flour into mix and mix well to obtain fairly soft dough. If dough is dry, add in 1 Tbsp. water. Knead vigorously, slapping dough on work surface till smooth and elastic. If very sticky, flour dough occasionally while kneading.
- Place dough in lightly oiled medium bowl and turn to coat entire surface. Cover with plastic wrap or possibly lightly dampened towel. Let dough rise in hot draft-free area about 1 hour, till doubled in volume.
- Yield: Dough for 4 individual pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 48 | 16% |
| Total Fat 5.52g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 589mg | 25% |
| Potassium 244mg | 7% |
| Total Carbs 51.08g | 14% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.17g | 0% |
| Protein 9.85g | 16% |
