Joanne Weir's Pizza Dough
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 283.8
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 9.1 g
- Protein: 10.0 g
View full nutritional breakdown of Joanne Weir's Pizza Dough calories by ingredient
Introduction
The recipe yields two 10-11 inch pizzas.Weir uses all-purpose flour in her receipe.
Since I had run out, I used King Arthur's White Whole Wheat Flour. I used .5 cup extra flour while kneading.
The dough rested for 2 hours and cooked evenly.
Original recipe can be found here: http://www.joanneweir.com/recipes/index.ht
ml# The recipe yields two 10-11 inch pizzas.
Weir uses all-purpose flour in her receipe.
Since I had run out, I used King Arthur's White Whole Wheat Flour. I used .5 cup extra flour while kneading.
The dough rested for 2 hours and cooked evenly.
Original recipe can be found here: http://www.joanneweir.com/recipes/index.ht
ml#
Number of Servings: 4
Ingredients
-
1/4 cup plus 2 tablespoons lukewarm water (110ºF)
2 teaspoons active dry yeast
2 cups all-purpose flour
1/2 cup lukewarm water (110ºF)
1/2 teaspoon salt
Makes 2 10 to 11-inch pizzas
Directions
To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70º to 75ºF. Let it rise for 2 hours or until it has doubled in size.
Number of Servings: 4
Recipe submitted by SparkPeople user CHIKAPATEL.
Member Ratings For This Recipe
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