Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- toppings
- 1 1/4 cup thick tomato sauce
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 7 oz mozzarella cheese
- 2 tbsp parmesan cheese
- freshly grated
- 2 tbsp olive oil
- dough
- 1/2 pack active dry yeast
- 2/3 cup warm water
- 1 pinch surgar
- 2 cup all purpose flour
- 1/2 tsp salt
- 1 tbsp olive oil
- directions
- =
Directions
To make the dough, put the yeast in a cup with 2 t. of the warm water, and a pinch of surgar. Leave in a warm place for 10 minutes until frothy. Sift the flour with the salt into a large bowl. Make a depression in the centre of the flour and pour in the yeast liquid, the remaining lukewarm water, and the olive oil. Beat with a wooden spoon until it all clings together, adding a drop more water if required, then turn out on to a floured surface and knead for 5 minutes. Put the dough back in a clean bowl, lightly oiled, and cover it with cling film (saran wrap). Stand the bowl in a warm place for 1 - 2 hours until the dough has roughly doubled in volume. (meanwhile, make the tomato sauce). When the dough has risen sufficiently, knock it back (punch it down), and turn out on to a floured board. Knead again briefly for about 2 to 3 minutes, and divide it into 2 pieces. Roll each piece out fairly thinly. Pick up each one and pull it gently between the hands to make a large thin round, roughly 10 inches across. Lay the 2 circles of dough on oiled backing sheets and cover each one with 2/3 cup of thick tomato sauce, spreading it evenly almost up to the edge. Sprinkle over each one ½ teaspoon of dried oregano and ¼ teaspoon of dried thyme or, better still, wild thyme. Grate the mozza coarsley and scatter half over each pizza. Sprinkle the grated parm cheese on top and pour a thin trickle of olive oil, about 1 tbsp, over each. Bake them for about 12 minutes in a hot oven ~ 425°Farenheit or until the edges of the dough are browned and the centre lightly colored.