Pizza dough
2 h 10 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.156 kg
Plain flour
0.156 kg
Water
0.156 l
Sunflower oil
0.025 l
Sourdough
0.016 kg
Table salt
3.125 g
Yeast
6.25 g
Goxo flour (W 170 - 200)
0.016 kg
Water
0.009 l
Elaboration
Kneading time: 13´
Dough temperature: 25 ºC
1st fermentation when dough is not divided
2nd fermentation in the piece of dough that’s divided rest:1h 30´
3rd fermentation when the two parts of the dough are joined back together: 15´
Cooking time:15´
Oven temperature: 250 ºC
METHOD
- Knead all ingredients together until you form a smooth and elastic dough.
- Divide the dough into pieces (as many as you desire).
- Form ball shapes,cover in flour and let them ferment inside a cupboard.
- Once fermented or before making the pizza, make the dough balls into the shape of a pizza base for the rest of the ingredients to be added right after.
- Bake the pizza.
Nutritional information (1 portion)
Energy
295.72
kcal
Carbohydrates
52.69
g
Proteins
6.73
g
Lipids
5.86
g
Fiber
2.59
g
Saturates
0.77
g
Monounsaturated fatty acids
1.44
g
Polyunsaturated fatty acids
3.35
g
Cholesterol
0.03
mg
Calcium
10.42
mg
Iron
0.82
mg
Zinc
0.56
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
34.12
ug
Salt (Sodium)
245.31
mg
Sugars
0.15
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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