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Рецепт Almost No Knead Pizza Dough for Untra Thin Crust

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I've been reading books lately on pizza, searching for a thin crust recipe. While Chicago- style is great, I also like pizza with very few toppings and a cracker-like Neopolitan crust. After trying several recipes, I saw one the Pioneer Woman demonstrated on tv which is perfect. I'm sure all the kneading and other stuff people do to make something "authentic" pays off, but if a great dough can be mixed, proofed and rolled out with a rolling pin, I'm all for it.

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Cost per recipe $1.10 view details

Инструкции

  1. Mix yeast with water and oil.
  2. Stir in flour and salt.
  3. Combine well and use hands to lightly knead the dough 3-4 times.
  4. Roll into a tight ball, plaqce in bowl, pour on tbs. oil, cover.
  5. Let rise until doubled, about an hour.
  6. Press ball into a disk and roll to desired thickness.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 419g
Calories 489  
Calories from Fat 479 98%
Total Fat 54.18g 68%
Saturated Fat 7.48g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2343mg 98%
Potassium 81mg 2%
Total Carbs 1.53g 0%
Dietary Fiber 0.8g 3%
Sugars 0.0g 0%
Protein 1.53g 2%
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Комментарии

  • judee
    12 октября 2013
    I've never made my own pizza. This looks easy enough and I would probably love the thinner crust.
    • ShaleeDP
      11 октября 2013
      Cool. I like making my own dough too when time permits. This looks promising to me/
      • Ol'Chicago
        09 октября 2013
        This is nearly identical to the dough I made in the family’s Chicago pizzeria except I started with 50 lbs of flour and proofed twice

        Thank You Myra
        1 reply
        • myra byanka
          11 октября 2013
          Hi,

          Pioneer Woman didn't say where she got the recipe, only it wasn't hers.

          Didn't proofing twice give the dough a more bread-like consistency?

          Myra
        • MT C
          09 октября 2013
          Looks quick and easy. Most of all it looks great. I'll be adding about a table spoon of diced garlic which has been lightly browned for a really great flavor. I've been doing that lately to my sourdough versions and everyone loves it.

          MT C
          2 replies
          • myra byanka
            11 октября 2013
            How have you been?

            Myra
            1 reply
            • MT C
              11 октября 2013
              I am back in Montana now and have had a bit of a time catching up on health issues. Better now, but still more to go. I am looking forward to getting going again on here. Picked up a few recipes in the Philippines and some in Kuwait. Most I'd like to try again here to make sure they work more than 6 feet above sea level, then I'll post some.

              I see you have been busy posting away with just about everything you've made in your career. I've used a few and am looking forward to trying more of your excellent recipes.

              MT C

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