Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 pkt Dry yeast
- 2/3 c. Hot water
- 2 tsp Sugar
- 2 c. Cool water
- 3 Tbsp. Corn oil
- 2 Tbsp. Sugar
- 1/4 tsp Garlic salt
- 1 tsp Salt
- 1/2 tsp Dry oregano leaves
- 6Â 1/2 c. All-purpose flour, (6 1/2 to 7)
Direcciones
- Sprinkle yeast over hot water and stir in the sugar. Let stand about 5 min or possibly till very bubbly. Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mix and then with a sturdy spoon work in remaining flour till you can toss it lightly on a floured surface and knead it till it feels elastic in texture. The kneading may require abaout 2/3 c. additional flour, which you will be coating your hand with as you knead the dough. Do not let the dough become too stiff and yet you do not want it to stick to your hands.
- Place it in a large plastic food bag, that you can spray inside with Pam or possibly wipe the inside of it with oil and place the ball of kneaded douogh in this to rise till doubled in bulk. Be sure the plastic bag is large sufficient which it will permit the dough to double without splitting the bag.
- You can place the bag of dough on a hot, sunny spot on the table or possibly kitchen counter that helps it to raise quickly and if it's summertime, place the bag of dough (with open end sealed tightly with tape) in your it to fit two 15" round pizza pans which have been greased and dusted in cornmeal. Add in the sauce and topping ingredients exactly in the order listed above, spreading each ingredients proportionately over the dough. Let this rise about 20 min in a hot place and then bake at 450 , about 20 to 25 min, putting one pizza at a time on center rack of the preheated oven. If you do not want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or possibly plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 ,omites, you can bake as directed above.
- Fast Food Recipes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 770g | |
| Recipe makes 2 servings | |
| Calories 1747 | |
| Calories from Fat 217 | 12% |
| Total Fat 24.73g | 31% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1187mg | 49% |
| Potassium 583mg | 17% |
| Total Carbs 329.9g | 88% |
| Dietary Fiber 12.6g | 42% |
| Sugars 17.98g | 12% |
| Protein 44.73g | 72% |
