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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve yeast in 1/4 cup water, let stand for about 5 minutes. | 2. Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough. | 3. On a board, place remaining flour, make a well in center and add the dough to the well. | 4. Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board. | 5. Cover dough and let rise in a warm place for about 45 minutes. | 6. Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled. | 7. Place the dough on a floured board and pound it lightly to deflate it. | 8. Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan). | 9. Add sliced tomatoes and toppings as desired, bake in preheated 400° oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3 1/2	cups	sifted unbleached	1275.96	93.8448	111.1614	60.711000000000006
salt	1/4	teaspoon		-	-	-	-
yeast	1	envelope		-	-	-	-
water	1 1/4	1/4		0.0	0.0	0.0	0.0

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