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Kelly’s Notes
- The water needs to warm enough to kickstart the yeast, however it must be below 120°F, which is the temperature at which the yeast will begin to die off.
- My favorite place to proof dough is in my dryer! Let the dryer run for 5 minutes then turn it off and place your covered bowl of dough inside and shut the door. The dryer is the ideal warm, dark and humid environment that lets the yeast thrive.
- Do not flour your work surface, as you want the tackiness of the dough touching the surface to allow you to roll smooth balls.
- Get creative with toppings by swapping the salt for everything seasoning!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 213kcal,
Carbohydrates: 37g,
Protein: 5g,
Fat: 5g,
Saturated Fat: 3g,
Trans Fat: 1g,
Cholesterol: 26mg,
Sodium: 2225mg,
Potassium: 54mg,
Fiber: 1g,
Sugar: 1g,
Vitamin A: 138IU,
Calcium: 17mg,
Iron: 2mg
