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Ingredients
US|METRIC
4 SERVINGS
- 500 grams all purpose flour (17 ½ ounces or about 3 ¾ cups)
- 2 grams active dry yeast (can do 1 gram or ¼ teaspoon if you have time for a longer ferment)
- 16 grams table salt (fine, you need more if you use course or kosher salt)
- 350 grams water
- 1 can Italian plum tomatoes (crushed, OR a 2 cans of well-drained whole plum tomatoes that you mash up well.)
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 garlic clove (finely minced/pressed, optional)
- fresh oregano (optional)
- basil (optional)
- 1/2 tsp. sugar (and teaspoon of red wine vinegar to "intensify" the sweetness and acidity, optional)
- 350 grams mozzarella (should be sufficient for 4 pizzas)
- basil chiffonade (Fresh)
- freshly grated Parmesan (or Pecorino Romano, optional)
- extra-virgin olive oil (optional)
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium2520mg105% |
| Potassium270mg8% |
| Protein35g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate100g33% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium60% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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