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Best crispy crust pizza ever

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.6147
Energy (kCal)406.812
Carbohydrates (g)49.2552
Total fats (g)18.5204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put first three ingredients in a bowl. | 2. My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast. | 3. Let stand for 10 minutes. | 4. Mix the rest of the ingredients in with the foamy yeast mixture. | 5. I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too. | 6. Cover the bowl and stand somewhere warm for an hour to rise. | 7. Divide dough in half and roll flat. | 8. I usually add a small handfull of flour when I do this or the dough tends to be sticky. | 9. Spray your pizza pans with Pam and toss on the dough. | 10. Spread half a can of pizza sauce on each crust, then add your toppings. | 11. My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza). | 12. Bake both pizza's at 350 F for about half an hour. | 13. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 tablespoon 33.3 3.6756 4.2984 0.162
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    hot water 1 cup 0.0 0.0 0.0 0.0
    roti flour 3 cups - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt 1 pinch - - - -
    oregano 1/4 cup 31.8 8.2704 1.08 0.5136
    pizza sauce 1 can 204.018 32.7184 8.2363 4.3448
    mushroom cheese grater sliced - - - -
    sun tomato sun-dried - - - -
    artichoke heart - - - -
    turkey pepperoni - - - -
    mozzarella cheese grated - - - -

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



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