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Ingredientes
- 3 Tbsp. Warm water
- 3 Tbsp. Warm lowfat milk
- 1Â 1/4 tsp Active dry yeast
- 1 pch Sugar
- 1 Tbsp. Extra virgin olive oil
- 1/4 tsp Salt
- 1 Tbsp. Rye flour
- 2 Tbsp. Whole wheat flour
- 5/8 c. Unbleached white flour
Direcciones
- Madison. Combine water and lowfat milk and add in sugar and yeast. Stir till yeast is dissolved and then fold in the extra virgin olive oil, salt, rye flour, and whole wheat flour. Stir in flour to make soft dough, but only sufficient to keep dough from sticking. Dough should be slightly moist. Knead on a floured surface for 5 min and allow to rise in a covered oiled bowl for 30 - 45 min. Its a good idea to flip the dough over in the oiled bowl once or possibly twice when you firs put it in so the surfce is coated with oil. Roll dough up into a ball and roll out. Stretch it to shape and roll out more to 1/8 in. thick. Add in toppings and preheat oven to 500 Degrees. Bake for 8 - 10 Min or possibly till dough is nicely browned. - This is supposed to make a 10 in. pizza...I usually double the recipe and make a bigger pizza. Dustin Barker
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 34 | 26% |
| Total Fat 3.83g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 152mg | 6% |
| Potassium 84mg | 2% |
| Total Carbs 20.17g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.94g | 1% |
| Protein 3.55g | 6% |
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