2 h 10 min
Additional culinary preparation: Bakery
Type of dish: Pizzas
Cuisine type: Vegan cuisine
Allergens
Gluten
Gluten
Ingredients for 5 portions
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)
Fiber 2.42 g
Saturates 0.77 g
Monounsaturated fatty acids 1.45 g
Polyunsaturated fatty acids 3.36 g
Cholesterol 0.03 mg
Calcium 11.62 mg
Iron 0.97 mg
Zinc 0.64 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 53.46 ug
Salt (Sodium) 242.28 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.