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My "Best Ever" Breadmaker Pizza Dough

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2383
Energy (kCal)330.593
Carbohydrates (g)20.9073
Total fats (g)27.5475
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. MEASURE all ingredients except cornmeal into bread pan in order listed; Select dough setting. | 2. REMOVE dough to lightly floured surface and cover with plastic wrap; Let rise in a warm place for 30 minutes. | 3. SPRINKLE cornmeal on large 16 inch pizza pan or on a pizza stone and press dough into pizza shape; Cover with a towel and let rise for another 30 minutes. | 4. SPREAD with desired sauce, seasonings and toppings. | 5. BAKE at 425F for 20-30 minutes; I like to partially bake the pizza on a pan for about 8 minutes and then transfer it to a hot pizza stone sprinkled with the cornmeal for the remainder of the cooking time. | 6. I find by baking it initially on the pan it is easier to transfer to a pizza stone thus maintaining its large size. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt 2 teaspoons - - - -
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    purpose flour 4 cups - - - -
    pizza seasoning italian 1 tablespoon - - - -
    fast rise yeast 4 teaspoons - - - -
    cornmeal 2 tablespoons 55.205 11.7257 1.2383 0.5475

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



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