Best Pizza Dough
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Breads, Italian, Pizza | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Flour |
| 1/2 | c | Water |
| 1 | t | Yeast |
| 1 1/2 | c | Warm water |
| 1 | t | Yeast |
| ds | Salt |
INSTRUCTIONS
For starter: Combine room temp water, flour and yeast. Let stand at room temp overnight. For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough. Let rise 1 1/2 to 2 hours. Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar. Use as starter. Press rest of dough into pan and add toppings. Cook on stones in 500 degree oven. Takes about 10 min. Source:Ciao Italia, PBS, June 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.9mg
Potassium: 37mg
Carbohydrates: 12.7g
Fiber: <1g
Sugar: <1g
Protein: 2.4g