Easy to make dough for homemade pizza, garlic knots and calzones. Original recipe is from "Artisan Pizza and Flatbread in Five Minutes a Day".
In a largish container mix ingredients together with a wooden spoon. Stir until all dry ingredients are incorporated. Let rise for 2 hrs. Dough can be used right away or can be refrigerated for up to 2 weeks.
To make a pizza (full dough above makes 4 pizzas):
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal(or use parchment paper). Top with sauce (I like minced garlic and olive oil) and toppings. Bake for about 8-10 minutes.
To make calzones (full dough above makes 8 calzones):
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out a 4-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your fillings.
Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal. Add fillings to half the circle (I like ricotta cheese, a spoon of pesto, pepperonis, onions, black olives and a generous amount of mozzarella cheese). Fold calzone in half, seal the edge and cut vent holes in the top. Bake for about 16-22 minutes.
To make garlic knots:
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you mix the garlic butter topping.
Mix 5 Tablespoons butter, 4 cloves garlic, 1/4 cup parsley and 1 tsp salt.
Roll out the dough ball into 1/8-inch-thick rectangle. Coat half the rectangle with the garlic butter mix above. Fold the rectangle over to cover the butter mix. With a sharp knife, slice the dough into strips about 1 inch wide. These may be sticky along the edges so they may need to be dusted with flour. Tie the dough in a knot and tuck the loose ends underneath. Place knots on a baking sheet with a lip (to contain any of the melted butter). Paint the top of the knots with olive oil (you can also sprinkle a bit of kosher salt or parmesan cheese on top). Bake at 500-550 for 10-12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pizza (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 446 | ||
Calories from Fat: 41 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2147.7mg | 74 % | |
Potassium 208.8mg | 5 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 83g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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