Pizza a la Spago
Yield
1 batchPrep
30 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¾ | cup |
water
warm |
|
| 1 | tablespoon |
honey
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 5 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 177 | ml |
water
warm |
|
| 15 | ml |
honey
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 75 | ml |
olive oil
|
|
Directions
Dissolve the yeast in the water along with the honey.
Stir in 1 cup of the flour, the salt, and 3 tablespoon of the olive oil with spoon.
Mix well.
Add a second cup of flour and continue mixing until the dough forms a sticky mass and comes away from the sides of the bowl.
Flour the work surface and your hands and turn the dough out.
Continue kneading in the remaining flour until the dough is smooth and elastic.
Put the dough in a oiled bowl and seal the bowl tightly.
Let the dough rise in a warm place for 30 to 45 minutes, or until it has nearly doubled.
Punch down the dough, knead it briefly, and divide it into 4 parts.
Refrigerate for 15 minutes before using.
