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Slow-Rise Pizza Crust (King Arthur Flour Co.)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.9023
Energy (kCal)1001.28
Carbohydrates (g)153.2578
Total fats (g)29.2459
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together all dough ingredients and knead on a lightly-floured surface until smooth and soft. Do not over-knead; dough should hold together but look rough on surface. | 2. Allow to rise in a warm place, covered, for 45 minutes. | 3. Refrigerate dough for 4-36 hours, to allow dough to slowly rise and develop flavor. | 4. Shape into a 12-14 inch circle, brush with olive oil (if desired), and bake on a pizza stone or greased pizza pan at 400* F for about 10 minutes, or until just beginning to turn golden. | 5. Top and bake as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 3/4 3/4 - - - -
    semolina 1 1/4 cups 751.5 152.0326 26.4695 2.1919
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    salt 1 1/2 1/2 - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    water 1 1/4 - 1 1/3 cups 0.0 0.0 0.0 0.0
    dough enhancer optional 2 tablespoons - - - -
    olive oil 238.68 0.0 0.0 27.0

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



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