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Recipe
Weir Dough for Pizza Recipe
| Prep time: 30 Minutes |
Italian
|
| Cook time: 120 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 107mg | 3% |
| Total Carbs 48.46g | 13% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.17g | 0% |
| Protein 7.22g | 12% |
Ingredients Convert Measures
- 1/4 cup plus 2 tablespoons lukewarm water (110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/2 to 3/4 cup lukewarm water
- 1/2 teaspoon salt
Directions
- To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70 to 75 degrees F. Let it rise for 2 hours or until it has doubled in size. Makes 2 10inch pizzas.
