4 Serves
111 Mins
Mix flour, yeast, water, oil, and salt; knead until smooth and elastic.
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Vitamin K
21 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
186 µg / 400 µgCalcium
137 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Cover the dough and let it rise until doubled, then roll it thickly.
Press the dough into an oiled deep baking pan, leaving a raised rim.
Fill with cheese and toppings, then spoon tomato sauce over the top.
Bake at 245°C until the crust is browned and the filling is bubbling; rest before slicing.
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