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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir the yeast into the warm water to dissolve. | 2. Add the flour. | 3. Stir the remaining ingredients into the flour mixture. | 4. Knead with dough hook or by hand until smooth and elastic (approx 5 minutes). | 5. Place dough in a lightly greased bowl and cover. | 6. Allow to rise in a warm place for 30 minutes. | 7. Punch down the dough and divide into portions. | 8. On a lightly floured surface, roll the dough into very thin rounds and top as desired. | 9. Bake at 400°F until crisp and golden brown, approx 8-12 minutes. | 10. NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days. Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	tablespoon		-	-	-	-
water	2	fluid		-	-	-	-
bread flour	14	ounces		1432.7834	287.8664	47.5478	6.5884
water	6	fluid		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	1	fluid		-	-	-	-
honey	1	tablespoon		-	-	-	-

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