Classic Pizza Dough (lighthouse)
- Number of Servings: 8
Ingredients
225 gram(s) Lighthouse Bread & Pizza Plain Flour 1 serving Dry yeast "Tandaco" 7grams (by ERCOLE@) 1 tsp MORTON Sea Salt, Fine Salt 160 mL Water, tap 2 1tsp Olive Oil
1. Place flour and salt into a food processor or mixing bowl.
2. Dossolve yeast in a little lukewarm water then stir in remaining water.
3.Make a well in the centre of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides.
4. Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1 - 2 tablespoons of extra flour.
5. Place dough in a clean bowl, cover with a damp cloth, and leave to rise in a warm place until doubled in volume.
6. Roll out dough on a lightly floured surface.
7. Add desired toppings and bake at 220C (200C fan forced) for 15-20 minutes or until golden brown.
Serving Size: Makes 2 pizza doughs, serving 8
Number of Servings: 8
Recipe submitted by SparkPeople user ROSA75.
2. Dossolve yeast in a little lukewarm water then stir in remaining water.
3.Make a well in the centre of flour mixture, place the dissolved yeast mixture and oil into the well and gradually work the flour in from the sides.
4. Remove dough from bowl and knead by hand until smooth and elastic. If dough is too sticky, add 1 - 2 tablespoons of extra flour.
5. Place dough in a clean bowl, cover with a damp cloth, and leave to rise in a warm place until doubled in volume.
6. Roll out dough on a lightly floured surface.
7. Add desired toppings and bake at 220C (200C fan forced) for 15-20 minutes or until golden brown.
Serving Size: Makes 2 pizza doughs, serving 8
Number of Servings: 8
Recipe submitted by SparkPeople user ROSA75.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 282.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.0 g
- Protein: 3.7 g