Pizza Dough

Pizza Dough

Health Rating
Prep Cook Ready in Servings
2 h 2 h 2
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Ingredients


1 3/4 cup All-purpose white flour
2 tbsp Cornmeal (yellow) (for dusting)
1 tsp Granulated sugar (ground into caster sugar, avoid grinding into powder)
3 tbsp Olive oil
1/2 tsp Salt
3/4 cup Water (lukewarm)
2 tsp Yeast, active dry

Instructions


Put the sugar and yeast in a small bowl and stir in 90 mL of water. Leave in a draught-free spot to activate. If the yeast does not bubble and foam in 5 minutes, discard it and start again.

Mix the flour and salt in a bowl or in a food processor fitted with a plastic blade. Add the olive oil, remaining water and the yeast mixture. Mix until the dough loosely clumps together.

Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour or a few drops of warm water, if necessary, until you have a soft dough that is not sticky but it dry to the touch.

Rub the inside of a large bowl with olive oil. Roll a shallow cross on the top of the ball with a sharp knife. Leave dough in the bowl, cover with a tea towel or put in a plastic bag and leave in a draught-free spot for 1-1.5 hours until it has doubled in size (or leave in the refrigerator for 8 hours to rise slowly).

Punch down the dough to its original size, then divide in half.
At this stage, dough can be stored in the fridge for up to 4 hours, or frozen. Bring it back to room temperature before continuing.

Makes two 12 inch pizza bases. Working with one portion at a time, push the dough out to make a thick circle Use the heels of your hands and work from the centre of the circle outwards, to flatten dough into a 30 cm (12 inch) circle with a slightly raised rim. (You can also use a rolling pin). The pizza dough is ready to use, as instructed in the recipe.

Cook on a lightly oiled tray, dusted with cornmeal. Be sure to put in the oven as quickly as possible.

Nutrition Facts

Per Portion

Calories 648  
Calories from fat 200  
Calories from saturated fat 27.8  
Total Fat 22.2  g
Saturated Fat 3.1  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.8  g
Monounsaturated Fat 15.3  g
Cholesterol 0  mg
Sodium 601  mg
Potassium 185  mg
Total Carbohydrate 98  g
Dietary Fiber 5.2  g
Sugars 2.2  g
Protein 14.2  g

Dietary servings

Per Portion


Grain 6.2

Energy sources


Pygal 60% 463.139217053 223.070145847 31% 292.360734588 190.592998978 9% 356.140713988 110.555953608 60% 31% 9% Carbohydrates Fat Protein
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