Pasta Per Pizza (Pizza Dough)
Yield
2 pizzasPrep
70 minCook
0 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
yeast, active dry
dried |
|
| 1 ½ | cups |
water
warm |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | teaspoons |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
yeast, active dry
dried |
|
| 355 | ml |
water
warm |
|
| 3E+1 | ml |
olive oil
|
|
| 7.5 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
Directions
Stir the yeast into the water in a large bowl and let proof for 10 minutes.
Stir in the olive oil.
Whisk in the salt and add flour a cup at a time.
Knead until soft and velvety, about 10 minutes.
Cover and let rise until doubled.
Punch dough down and divide it in half.
Roll halves into balls and let them rise under moist cloths for 20 to 30 minutes.
