4 Serves
115 Mins
In a large bowl, combine the pizza dough ingredients and knead until smooth, then allow it to proof for 90 minutes until doubled in size.
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ItalianVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
605 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
494 mg / 1,250 mgPotassium
254 mg / 4,700 mgSodium
1098 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Transfer the proofed dough to a greased baking sheet and use your fingers to gently stretch it to the desired thickness, creating signature dimples across the surface.
Evenly spread the pizza sauce over the dough and sprinkle with shredded mozzarella cheese.
Bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden brown and the cheese is bubbly.
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Turkish
Italian