Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
58
High
Nutrition per serving
Calories396.5 kcal (20%)
Total Fat4.3 g (6%)
Carbs76.9 g (30%)
Sugars0.3 g (0%)
Protein10.4 g (21%)
Sodium971 mg (49%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Weigh your ingredients and the temperature of your water. Ensure both cups are 60 degrees F.
Step 2
Place 1.5 g of yeast in bowl of mixer. Pour in 355 grams of 60 degree F water. Whisk to mix.
Step 3
Add 605 g of flour to the water and yeast then mix with dough hook attachment for 4 minutes.
Step 4
After 4 minutes, keep the mixer on low speed and add 15g of salt. Then add the 20g of extra water. Mix for two more minutes.
Step 5
After two minutes, add 20g of EVOO. Mix for 4 more minutes.
Step 6
Remove from bowl and cover with saran wrap and rest your dough for 20 minutes. After 20 minutes dough should pass the window pane test.
Step 7
Divide the dough into three 12 ounce portions. Ball the dough by pulling both sides into each other. Ensure the seam is closed so the dough rises without creating a weak spot.
Step 8
Transfer the dough to a lightly oiled container, cover tightly and place in the fridge for 3 days.
Notes
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