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Ingredientes
- 1 tsp Active dry yeast
- 1Â 1/4 c. Hot water, (105 to 115 degrees F)
- 1 c. Cake flour, (not self rising)
- 2Â 1/2 c. All purpose flour, up to 3
- 2 tsp Salt
- Â Â Extra virgin olive oil for the bowl
Direcciones
- Sprinkle the yeast over the water and let stand for 1 minute, or possibly till the yeast is creamy. Stir till the yeast dissolves.
- In a large bowl, combine the cake flour, 2 1/2 c. of the all purpose flour, and the salt. Add in the yeast mix and stir till a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, till smooth and elastic, about 10 min.
- Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a hot, draft free place and let rise till doubled in bulk; about 1 1/2 hrs.
- Flatten the dough with your fist. Cut the dough into 2 to 4 pcs and shape the pcs into balls. Dust the tops with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 to 90 min, or possibly till doubled.
- Thirty to sixty min before baking the pizzas, place a baking stone or possibly unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to the maximum temperature, 500 to 550 degrees F.
- Shape and bake pizzas in desired fashion.
- Yield: 4, 9 to 10 inch pizzas
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 761g | |
| Calories 1645 | |
| Calories from Fat 37 | 2% |
| Total Fat 4.42g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4674mg | 195% |
| Potassium 559mg | 16% |
| Total Carbs 346.9g | 93% |
| Dietary Fiber 11.6g | 39% |
| Sugars 1.27g | 1% |
| Protein 45.05g | 72% |
