Neapolitan Style Low Calorie Pizza скачать в хорошем качестве

Neapolitan Style Low Calorie Pizza

457 kCal for Pizza dough. 219 kCalToppings & 16 kCal in Oil 4 Person recepie: Step 1, Poolish: 320g Water 8g dry yeast 320g Flour (00 Tipo) 8g honey Step 2, 16-24h later ad: 32g Water 16g salt 192g flour 1 Person recepie: Step 1, Poolish: 80g Water 2g dry yeast 80g Flour (00 Tipo) 2g honey Step 2, 16-24h later ad: 8g Water 4g salt 48g flour Tomato sauce: 400g passerade tomater 100g tomatoe pure 1,25g onion powder 1,25g garlic powder 0,5g oregano. Toppings: 50g cheese (21% fat) (151 kCal) 40g Prosciutto Cotto ½ Muschroom For the poolish: Mix together the ingredients, leave on the counter for 1h. Then place in the fridge for 16-24 hours. Roughly 2h before you want your dinner you ad the ingredients in step 2. Kneed for 10 min, let it rest covered for 15 min. Form the dough ball, place covered for around 2h. Form dough to pizza, ad pizza sauce. I find 50g cheese is enough for this size. Ad topping, here I usually go for ham and mushrooms. With the cheese (graded mozzarella) and topping i used the total calorie content becomes 691 kCal.