Samsung Food
Log in
Use App
Log in
Tokyo Neapolitan Pizza Dough
Leave a note
Kevin Wang
By Kevin Wang

Tokyo Neapolitan Pizza Dough

Seirinkan's alleged pizza dough recipe
Updated at: Wed, 07 Feb 2024 04:23:56 GMT

Nutrition balance score

Unbalanced
Glycemic Index
75
High
Glycemic Load
86
High

Nutrition per serving

Calories547.1 kcal (27%)
Total Fat1.5 g (2%)
Carbs114.6 g (44%)
Sugars0.4 g (0%)
Protein15.6 g (31%)
Sodium1456.7 mg (73%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add all ingredients into a food processor, pulse several times, then mix for about 1-2 minutes until a smooth ball of dough is formed
Step 2
Portion out into 250 gram dough balls and roll into even balls
Step 3
Please in a sealed, floured container, and let ferment for 48 hours in the refrigerator
Step 4
Before cooking, take dough out and allow to proof at room temperature for 1-2 hours

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!