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Cold-Raised Whole Wheat Pizza Dough

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.3218
Energy (kCal)396.66
Carbohydrates (g)65.9982
Total fats (g)11.304
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine flours, yeast and salt. Mix well. | 2. Combine water and oil. Add to flour-mixture, stir to blend. | 3. Knead dough on a flour-coated counter, adding more flour as needed. (or water if it seems too dry). | 4. When dough is "soft", shape in to a ball and roll in flour. Transfer to a big bowl and cover. | 5. Let stand in refrigerator overnight. | 6. Next day knead dough 1 min., then let it rest for 10-30 minutes. Roll out and place on a flour-coated baking sheet. | 7. (I usually pre-bake the dough for 8-10 minutes at 400F). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat flour 3/4 cup 306.0 64.773 11.889000000000001 2.25
    purpose flour 3/4 cup - - - -
    yeast 1 teaspoon powdered 11.1 1.2252 1.4328 0.054000000000000006
    salt 3/4 teaspoon - - - -
    cold water 2/3 cup 0.0 0.0 0.0 0.0
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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