4 Serves
20 Mins
13 g
94 g
15 g
In a large mixing bowl, whisk together the all-purpose flour, yeast, and salt until well combined.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
29 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
629 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
In a separate bowl, combine the water and olive oil.
Pour the liquid mixture into the dry ingredients and mix by hand or using a stand mixer until a shaggy dough forms. If the dough is excessively sticky, gradually add more flour until it becomes manageable.
Transfer the dough to a clear container and place it in a warm, draft-free area to rise.
Every hour, check the dough. If it has risen significantly, use damp hands to gently fold the dough over itself by pulling from the bottom and pressing it onto the top to build strength.
Yeast
Salt
Water
Olive Oil
Vitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
29 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
164 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37
g95
g27
g
Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g