| 1⅔ cups | Wheat flour, white, pastry flour | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ cup | Olive Oil | |
| 0.35 oz | Yeast, wet, fresh, leavening agent | |
| ⅓ cup ¼ tsp | Tap Water | |
| 12.24 oz | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- Serving size:12.20 oz (calculated)Notes: dough sufficient for a baking tray of thin-crust pizza
- Temperature: 392 °F
- In a bowl, mix together the flour and salt, then add the olive oil.
- In a small bowl, dissolve the yeast in the warm water.
- Stir the mix into the flour until it starts to come together.
- Knead until you get a smooth dough that does not stick to your hands anymore, about two minutes or so.
- Cover with a damp towel and let rest in a warm place for an hour. The dough should at least double in volume.
- Quickly knead the dough, then roll it out on a sheet of parchment. For a thin crust, the recipe is sufficient for a whole baking tray (11 3/4 in by 15 in or 30cm by 38 cm).
- Optionally pre-bake the base for 10 minutes or until it starts to bubble up and brown lightly.
- Then cover with tomato sauce, grated cheese and your favorite toppings.
- Finish baking until the cheese has melted and is golden-brown, about 10 minutes.
- Calorie count1159 kcal
- % of calories by macros
Fat 44.0 % 510 kcal 56 g Net Carbs 46.9 % 543 kcal 134 g Dietary Fiber 1.6 % 18 kcal 8.7 g Protein 7.6 % 88 kcal 21.7 g - Approx. WW SmartPoints™35.2
- Cholesterol 0 mg
- Sodium 1189 mg
- Fat 56 g
- Saturated Fat 7.7 g
- Trans Fat 0 g
- Carbohydrates 142.8 g
- Dietary Fiber 8.7 g
- Total Sugars 0.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 21.7 g
- Calcium 41.7 mg
- Iron 3.4 mg
- Magnesium 63.8 mg
- Potassium 416.8 mg
- Zinc 2.9 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 0 mcg
- Folic Acid 20 mcg