Pizza dough
2 h 10 min

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.
Recipes
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Bread and pastries
- Meats
- Shellfish
- Pizzas, patty
- Dessert
- Legumes
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Birds
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed