Pizza dough
2 h 10 min

Allergens:
Ingredients for 5 portions
Calculate portions
Strong flour
0.15 kg
Plain flour
0.15 kg
Water
0.15 l
Sunflower oil
0.025 l
Sourdough
0.014 kg
Table salt
3.0 g
Yeast
12.0 g
Goxo flour (W 170 - 200)
0.056 kg
Water
0.028 l
Table salt
0.112 g
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
320.88
kcal
Carbohydrates
57.32
g
Proteins
7.82
g
Lipids
6.0
g
Fiber
3.1
g
Saturates
0.79
g
Monounsaturated fatty acids
1.45
g
Polyunsaturated fatty acids
3.39
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)
246.6
mg
Sugars
0.3
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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