Directions:
- Place the tepid water in a mixing bowl.
- Dissolve the yeast and salt in the water.
- Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
- Beat together for 5 to 10 minutes to form a sticky batter.
- Knead in the remaining flour until you have a smooth dough.
- Place on a clean counter and cover with the bowl.
- Allow to rise until double in bulk (about 1 hour).
- Punch the dough down and divide into 3 equal parts.
- To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
- Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
- This dough recipe makes enough for three 14 inch pizzas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.23 Kcal (1793 kJ) | ||
| Calories from fat | 43.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Sodium | 295.39mg | 12% | |
| Potassium | 130.62mg | 3% | |
| Total Carbs | 83.06g | 28% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 10.77g | 22% | |
| Iron | 5.3mg | 29% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 377.5 Kcal (1581 kJ) | ||
| Calories from fat | 38.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Sodium | 260.39mg | 12% | |
| Potassium | 115.14mg | 3% | |
| Total Carbs | 73.22g | 28% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 3.16g | 14% | |
| Protein | 9.49g | 22% | |
| Iron | 4.7mg | 29% | |
| Calcium | 14mg | 2% | |
* 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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