Recipes
Feel free to double the recipe because the dough balls freeze very well! After being frozen on a baking sheet, keep the balls in sealable bags.
For a thin crust:
10 ": 150 grams (about 5 balls)
16 ": 220 grams (about 4 balls)
For a thick crust:
10 ": 190 grams (about 5 balls)
16 ": 270 grams (about 3 balls)
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comment
Robert A.
I have been curious to try this dough but in the directions you mention 'baking powder' while none is listed in the ingredients. You also omit to mention the yeast in the directions so there seems to be an error somewhere but where is it? It would also be nice if there was a bit more information on this type of pizza dough regarding the difference between this and a regular type of crust. Thanks!
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