Maltese Pizza Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 124.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 305.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.4 g
- Protein: 3.2 g
View full nutritional breakdown of Maltese Pizza Crust calories by ingredient
Introduction
A basic pizza crust I learned to make in the Mediterranean. A basic pizza crust I learned to make in the Mediterranean.Number of Servings: 8
Ingredients
-
1/2 cup warm water
1-1/2 tbsp olive oil
2-1/4 tsp yeast (2.5 oz. packet)
1 tbsp sugar
1 tsp salt
1-1/2 cup flour
Directions
In large bowl, stir yeast into warm water.
Add sugar and stir briefly, then let sit till bubbly (about 5 minutes); stir in olive oil.
Add salt and flour (for a smoother dough, beat in the first 1/2 cup flour with a mixer).
Knead on floured surface till smooth and elastic dough forms, adding additional flour as needed (usually takes 7 to 10 minutes).
Return dough to bowl and coat lightly with a little more olive oil.
In a warm, draft-free place let dough rise until doubled in size (usually takes 45 minutes to an hour).
Punch dough down and roll out for 1 large thin crust pizza or two smaller thick crust pizzas.
Prebake the dough at 400 degrees F for 5 minutes before topping.
This is a very basic bread dough recipe with many applications. If you wish, you can make a loaf of bread out of the dough by placing it in a greased loaf pan after punching down; let it rise again for about 45 minutes and bake at 375 degrees for about 40 minutes till golden brown (or till it sounds hollow when tapped).
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Add sugar and stir briefly, then let sit till bubbly (about 5 minutes); stir in olive oil.
Add salt and flour (for a smoother dough, beat in the first 1/2 cup flour with a mixer).
Knead on floured surface till smooth and elastic dough forms, adding additional flour as needed (usually takes 7 to 10 minutes).
Return dough to bowl and coat lightly with a little more olive oil.
In a warm, draft-free place let dough rise until doubled in size (usually takes 45 minutes to an hour).
Punch dough down and roll out for 1 large thin crust pizza or two smaller thick crust pizzas.
Prebake the dough at 400 degrees F for 5 minutes before topping.
This is a very basic bread dough recipe with many applications. If you wish, you can make a loaf of bread out of the dough by placing it in a greased loaf pan after punching down; let it rise again for about 45 minutes and bake at 375 degrees for about 40 minutes till golden brown (or till it sounds hollow when tapped).
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
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