2 Serves
80 Mins
35 g
81 g
27 g
In a large bowl, combine the sourdough starter, water, and flour to form the pizza dough, kneading until smooth.
Ingredients, vitamins, and health benefits
Sourdough Starter
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Vitamin K
35 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
325 µg / 400 µgCalcium
547 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
650 mg / 1,250 mgPotassium
776 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
15 g / 28 gSugar
25 g / 50 gSaturated Fat
12 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Allow the dough to proof in a warm place until doubled in size, then use a rolling pin on a floured cutting board to roll it out to your desired thickness.
Spread an even layer of tomato sauce over the rolled dough, then sprinkle with mozzarella cheese and your choice of toppings.
Transfer the pizza to a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Water
Flour
Pizza Dough
Tomato Sauce
Mozzarella
Toppings (e.g., minced meat, onions, peppers)
Vitamin A
336 µg / 900 µgVitamin C
45 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
325 µg / 400 µgCalcium
547 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
135 mg / 420 mgPhosphorus
650 mg / 1,250 mgPotassium
776 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
25 g / 50 gSaturated Fat
12 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
17
g8
g18
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
93 µg / 55 µgAlcohol
0 g