Pizza doughTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:340 kcal
Proteins:16.5 g
Fats:1.5 g
Carbohydrate:63.2 g
Fibers:6.3 g
Sugar:2.5 g
Cholesterol:0 mg
Sodium:1339.1 mg
Calcium:298.3 mg
Energy:177 kcal
Proteins:8.6 g
Fats:0.8 g
Carbohydrate:32.9 g
Fibers:3.3 g
Sugar:1.3 g
Cholesterol:0 mg
Sodium:697.1 mg
Calcium:155.3 mg
SIMILAR RECIPES
Macaroni au Gratin with Zabaione
Fresh Tagliatelle
Royal Couscous with Meat
Fish Dumplings with Light Sesame Sauce
Manti - Turkish Meat Ravioli
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
255
g
white flour
55
g
brewers or compressed yeast
2
ml
salt
water, as needed
METHOD
- Crumble the yeast in a cup and dilute with several tablespoons of warm water (not hot, otherwise the yeast will die and lose its leavening power).
- Mix with about 55 g / 2 oz. flour, cover the cup with a cloth and keep it in a warm place so that it can rise.
- Pour the remaining flour on the pastry board, add a pinch of salt and knead with warm water (the dough should not be too soft).
- Add the fermented dough and continue to knead vigorously until it becomes elastic.
- Shape the dough into 6 even balls, then place them on a flat wooden board, lightly coated with flour. Cover with a cloth and keep it in a warm place until the dough swells to twice its former size.
- The dough is now ready to be punched down, made into disks of approximately 25 cm / 10 in. in diameter, and used for pizza with any topping you wish.
