Directions:
- Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
- Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor.(I used the mixer with paddle attachment) Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball.
- Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil.
- Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.
- Roll out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.).
- Bake with selected toppings at 425F for 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.52 Kcal (965 kJ) | ||
| Calories from fat | 70.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Sodium | 294.53mg | 12% | |
| Potassium | 89.78mg | 2% | |
| Total Carbs | 34.02g | 11% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 6.06g | 12% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 273.84 Kcal (1147 kJ) | ||
| Calories from fat | 83.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.26g | 12% | |
|---|---|---|---|
| Sodium | 349.87mg | 12% | |
| Potassium | 106.64mg | 2% | |
| Total Carbs | 40.41g | 11% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 3g | 10% | |
| Protein | 7.19g | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 12.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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