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Ingredientes
- 1 env active dry yeast
- 1 1/2 c. Lukewarm water
- 3 1/4 c. Unbleached flour (approx.)
- 1/2 c. Whole wheat flour
- 1/3 c. Cornmeal, preferably stone grnd
- 1 1/2 tsp Salt
- 2 Tbsp. Extra virgin olive oil
Direcciones
- In a large bowl, sprinkle the yeast over the hot water; stir to combine.
- Let stand for 5 min.
- With a wooden spoon, beat in 1 1/2 c. of the unbleached flour, the whole wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with plastic wrap. Set the sponge aside in a hot, draft-free place for 10 min.
- Stir in the salt and extra virgin olive oil. Add in the remaining unbleached flour, 1/2 c. at a time till you have a soft, kneadable dough.
- Turn the dough out onto a lightly floured surface. Knead vigorously for 8 min, using sprinkles of flour to prevent sticking. You should have a soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl; turn to coat; cover. Set aside in a hot, draft-free spot till doubled in bulk, about 1 hour.
- Makes sufficient dough for one large pizza.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 370 | |
| Calories from Fat 51 | 14% |
| Total Fat 5.78g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 589mg | 25% |
| Potassium 245mg | 7% |
| Total Carbs 68.17g | 18% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.37g | 0% |
| Protein 11.27g | 18% |
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