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Harry's Italian Style Pizza Base (Dough)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)226.5431
Energy (kCal)18068.0582
Carbohydrates (g)4056.424
Total fats (g)100.7565
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour and salt in a very large bowl. | 2. Add sugar and salt to warm water in a separate bowl. (Leave to grow a head, about 15 minutes.). | 3. Make a well in flour mixture. Pour in oil then yeast water. | 4. Mix gently by hand until combined. Should be a sticky texture. Slowly add extra warm water by the spoonful if not sticky. | 5. Leave dough to rise, about 40 minutes in a warm place until it has doubled in size. | 6. Punch mixture to reduce size and turn dough over. Leave to rise again, about 40 minutes or until dough has doubled in size. | 7. Pour dough onto chopping board, gently knead to combine, then divide into 3 equal portions (about 450g each.). | 8. Dough can be rolled out for pizza using extra flour to prevent sticking or frozen in portion sizes for later. | 9. NOTE: Dough freezes well however it changes flavor and takes on a slight sour dough taste. My family actually prefers the taste of frozen dough over freshly made however both are delicious. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain flour 1 kg 889.4927 0.0 197.8871 4.9971
    salt 20 - - - -
    sugar 20 16119.6 4031.92 0.0 0.0
    yeast 20 222.0 24.504 28.656 1.08
    water 600 ml 0.0 0.0 0.0 0.0
    oil canola 100 ml 836.9655 0.0 0.0 94.6794

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



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