Sarah Wilson: "I did the quick version (6-8 hours) yesterday. Th…" Read More
14Ingredients
90Minutes
310Calories

Ingredients
US|METRIC

  • 3 cups flour (all-purpose, bread flour works too)
  • 1/2 teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above)
  • 1 1/2 teaspoons kosher salt (or sea)
  • 1 1/4 cups water (plus an additional tablespoon or two if needed, updated)
  • 2 pizza doughs (12-inch round or 9×13 rectangular)
  • 28 ounces whole peeled tomatoes
  • 1 clove garlic (minced)
  • 1/2 teaspoon kosher salt (or sea)
  • red pepper flakes (to taste)
  • 1 pinch sugar (if desired)
  • 8 ounces mozzarella (aged, sold in plastic, not water, use more if you like your pizza with extra cheese)
  • 1/4 cup grated parmesan romano cheese (finely)
  • 2 glugs olive oil
  • 3 leaves fresh basil (torn or sliced)

NutritionView more

310Calories
Sodium35% DV830mg
Fat17% DV11g
Protein25% DV13g
Carbs13% DV38g
Fiber8% DV2g
Calories310Calories from Fat100
% DAILY VALUE
Total Fat11g17%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium830mg35%
Potassium130mg4%
Protein13g25%
Calories from Fat100
% DAILY VALUE
Total Carbohydrate38g13%
Dietary Fiber2g8%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

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Reviewer Profile Image
Sarah Wilson 1 Apr 2016
I did the quick version (6-8 hours) yesterday. The best pizza dough I've ever made! Easy to stretch/roll out for thin crust, excellent taste and it had a wonderful crispy crust. I'm definitely trying the long version next as the author says the longer version is even better.