The recipe Williams Pizza Crust

Made From Scratch Recipes

Williams Pizza Crust recipe is a Italian Dinner meal that takes 5 minutes to make. If you enjoy Italian for Dinner, you will like Williams Pizza Crust!

Williams Pizza Crust

Williams Pizza Crust Recipe
Williams Pizza Crust

This is for 6 Thin pizza Crust! You can also make this and divide the dough in half and you will have a thicker crust. Put you add the calories back in!

What Course Is Williams Pizza Crust?

Williams Pizza Crust is for Dinner.


How Long Does Williams Pizza Crust Recipe Take To Prepare?

Williams Pizza Crust takes 15 minutes to prepare.


How Long Does Williams Pizza Crust Recipe Take To Cook?

Williams Pizza Crust takes 5 minutes to cook.


How Many Servings Does Williams Pizza Crust Recipe Make?

Williams Pizza Crust makes 6 servings.


What Are The Ingredients For Williams Pizza Crust Recipe?

The ingredients for Williams Pizza Crust are:

1 1/4 cup Water
1/4 cup unsweetened Applesauce
1 tsp salt
3 1/2 cup bread flour
2 TBLS yeast

Place all ingredients in Kitchen Aid Mixer and Kneed for 10minutes. Then put in greased bowl to raise for 30minutes with towel over it.
Take your ball and cut into 6 balls to make 6 thin pizza crust!
I weigh them out to about 150grams per ball.


How Do I Make Williams Pizza Crust?

Here is how you make Williams Pizza Crust:

Bake @350 for 5 minutes. Then top with your favorite pizza toppings and bake until your cheese is melted!Number of Servings: 6Recipe submitted by SparkPeople user W4CREW.


What's The Nutritional Info For Williams Pizza Crust?

The nutritional information for Williams Pizza Crust is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.0 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.9 g

What Type Of Cuisine Is Williams Pizza Crust?

Williams Pizza Crust is Italian cuisine.


What Dietary Needs Does Williams Pizza Crust Meet?

The dietary needs meet for Williams Pizza Crust is Low Fat


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