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Dominick's Basic Pizza Dough

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)113.196
Carbohydrates (g)18.3632
Total fats (g)4.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well. | 2. Add flour and begin kneading immediately, using a mixing machine or by hand (I use my Kitchenaid with the dough hook). | 3. Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this. | 4. After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature. | 5. Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust--I like it chilled only briefly). | 6. Your dough is now ready to be used in your favorite way. | 7. I roll mine out very thin and bake at the highest temperature the oven will allow. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gluten flour 2 cups - - - -
    salt 1/2 teaspoon - - - -
    sugar 4 teaspoons 73.416 18.3632 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    active yeast 1 teaspoon - - - -
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5

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



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