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Recipe by Emporion
Pizza dough is the base of every good pizza. This recipe will allow you to prepare a perfect, light, and fragrant dough, with a slow rising time that will ensure a tasty and easily digestible pizza.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Sift the flour with the salt and arrange it in a well
Step 2 of 9: Put the yeast dissolved in lukewarm water in the center
Step 3 of 9: Knead and work quickly until you obtain a soft, smooth dough
Step 4 of 9: Work it again, stretching and lengthening it until it becomes elastic
Step 5 of 9: Shape it into a small loaf, cut a cross on top, place it in a bowl and cover it
Step 6 of 9: Let it rise in a warm place for about 3 hours
Step 7 of 9: When the dough has almost doubled in volume, flatten it with the palm of your hands and then roll it out with a rolling pin into a disc about half a centimeter thick
Step 8 of 9: Place it in a baking tray greased with oil or lined with baking paper and press it down to cover the base, leaving the edges thicker
Step 9 of 9: Distribute the ingredients, leaving two centimeters of dough free at the edge
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In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving73 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,085 kJ259 kcal | 1,486 kJ355 kcal |
| Fat | 6.7 g | 9.18 g |
| of which saturated fatty acids | 0.93 g | 1.27 g |
| Carbohydrates | 44.79 g | 61.35 g |
| of which sugars | 1.1 g | 1.5 g |
| Fibre | 1.58 g | 2.17 g |
| Protein | 7.24 g | 9.92 g |
| Salt | 0.49 g | 0.67 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
