Directions:
- Preheat oven to 450.
- Dissolve yeast in warm water. Set aside in warm place to proof while mixing other ingredients.
- Combine dry ingredients in large mixing bowl and mix well.
- Using a wooden spoon, make a well in the center of flour mixture and add oil and yeast.
- Stir until soft dough forms, then turn out onto lightly floured surface and knead until dough becomes a smooth ball, about 5 minutes.
- Cover dough with a warm towel and allow to rise briefly-about 5-10 minutes, until it's a bit springy.
- Cut dough in half and roll each half into shape you need. (I roll these into two 14 crusts).
- Sprinkle baking sheets with corn meal and place crusts on sheets.
- Bake 5 minutes to set. You can then stick the crusts in the fridge or freezer to use later, or add toppings and bake immediately, 12-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.92 Kcal (2709 kJ) | ||
| Calories from fat | 57.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 10% | |
|---|---|---|---|
| Sodium | 1950.56mg | 81% | |
| Potassium | 330.34mg | 7% | |
| Total Carbs | 126.11g | 42% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 17.34g | 35% | |
| Iron | 4mg | 22% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 216.53 Kcal (907 kJ) | ||
| Calories from fat | 19.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 10% | |
|---|---|---|---|
| Sodium | 652.87mg | 81% | |
| Potassium | 110.57mg | 7% | |
| Total Carbs | 42.21g | 42% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 1.69g | 20% | |
| Protein | 5.8g | 35% | |
| Iron | 1.3mg | 22% | |
| Calcium | 14.1mg | 4% | |
* 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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