Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 5 tsp active dry yeast
- 1/2 c. hot water (105 to 110 degrees)
- 1 pch sugar
- 11 c. high-gluten flour, such as bread flour
- 3 Tbsp. kosher salt
- Â Â Extra virgin olive oil
Direcciones
- Sprinkle yeast over 1/2 c. hot (105 to 110 degrees) water, add in sugar, and allow the mix to dissolve and activate, about 5 min.
- Combine the flour and salt; mound it onto a cold work surface creating a deep well in the center. Combine the yeast mix with 3 c. of cold water and pour into well. Slowly begin to mix the water and flour together, a little at a time, moving fingers in short, counter-clockwise circles around the border of the water. When the dough is hard sufficient to hold its shape, scrape the remaining flour over it and knead till the mass is smooth and shiny, approximately 7 min.
- Transfer dough to a bowl which has been brushed with extra virgin olive oil. Brush the top of the dough with extra virgin olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a hot place away from drafts till doubled in bulk, about 2 hrs.
- Punch down dough and knead once more. Let dough rise again for about 40 min; punch down again. Form into 5 dough balls. Place dough balls on a cookie sheet, covering dough with extra virgin olive oil. Use immediately, or possibly store tightly wrapped in the refrigerator or possibly freezer.
- Makes five 14-inch pizzas.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 63 | |
| Calories from Fat 8 | 13% |
| Total Fat 0.92g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20944mg | 873% |
| Potassium 404mg | 12% |
| Total Carbs 8.69g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.05g | 1% |
| Protein 7.66g | 12% |
