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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all the ingredients in the pan according to the manufacturer's instructions. Program for the "Dough" or "Pizza Dough" cycle and press "Start". The dough ball will be soft. | 2. When the machine beeps at the end of the cycle, press "Stop" and unplug the machine. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to res for 30 minutes until the dough has increased about 20 percent in size. | 3. Rool out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/3	1/3		0.0	0.0	0.0	0.0
extra virgin olive oil	1/4	cup		-	-	-	-
purpose flour	3 1/2	cups	unbleached	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
bread machine yeast	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.