Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
3)
Scale
Convert
For Working
Toppings
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories250kcal12%
-
Fat10g0%
-
Saturated Fat4g0%
-
Carbohydrates30g1%
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Fiber1g0%
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Sugar1g0%
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Protein10g0%
-
Cholesterol20mg1%
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Sodium600mg30%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine!
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.
Fresh yeast –I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.
3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)
4. Water temp– if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5.Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza!
6.Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.
If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise.Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C/86°F (no hotter, will kill yeast). Do not put in direct sunlight.
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast with the sugar in the warm water (no need to let it foam, use all the water). Mix the flour and salt in a bowl, make well. Pour in yeast mixture and oil. Proceed with recipe as written.
Fresh yeast –I have not made this with fresh yeast, but using the standard conversion, you will need 15.5g / 0.55 ounces of fresh yeast. Crumble into warm water with sugar and follow above directions for active dry yeast.
3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)
4. Water temp– if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5.Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza!
6.Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.
If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise.Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C/86°F (no hotter, will kill yeast). Do not put in direct sunlight.
Imported & edited by @peachey