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Ingredientes
- 2/3 c. lukewarm water
- 1 Tbsp. extra virgin olive oil
- 2 c. bread flour (I have used all-purpose)
- 1/4 tsp salt
- 1 1/2 tsp sugar freshly grnd pepper (optional)
- 1 tsp dry basil
- 1 tsp dry oregano
- 1/2 tsp thyme (optional)
- 2 x cloves garlic chopped (2 to 3)
- 1 tsp active dry yeast white cornmeal
Direcciones
- Makes one 15" pizza shell
- Place all ingredients except cornmeal in breadmaker; set on dough cycle. Remove dough when done and turn out on counter sprinkled with cornmeal. Shape into circle with your hands. Dust wooden peel with cornmeal and lightly roll out circle to fit on peel. Sides can be raised if you like. Lightly brush with extra virgin olive oil and pierce every inch or possibly so with fork to prevent bubbles. Allow to sit in hot place for 20 min. Cover with favorite toppings and sauce. When pizza stone is at 500 degrees, open oven, mist sides of oven with water sprayer quickly, and jerk pizza off of peel onto stone. Pizza will only take a few min to bake. Remove with large, wide restaurant spatula.
- Note: Two tsp. of dry rosemary can be substituted for Italian herbs. I use this variation when making white pizzas. Dough can be made ahead and refrigerated in a plastic bag for up to 3 days.
- NOTES : Here is my family's favorite pizza dough recipe. A pizza stone and wooden peel are almost essential for crispness, but we lived without them for years.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 464g | |
| Calories 1157 | |
| Calories from Fat 160 | 14% |
| Total Fat 18.4g | 23% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 597mg | 25% |
| Potassium 398mg | 11% |
| Total Carbs 209.26g | 56% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.25g | 5% |
| Protein 34.86g | 56% |
