Valentino'S Pizza Crust

1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.

2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

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Nutrient	Quantity
Total fats	40.5 g
Carbohydrates	12.5975 g
Energy	406.782 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3082 g
Water	236.9551 g
Calcium, Ca	24.231 mg
Fatty acids, total saturated 22:0	0.0522 g
Riboflavin	0.0024 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.126 g
Sodium, Na	5.676 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5083 g
Total lipid (fat)	40.5 g
Manganese, Mn	0.0005 mg
Fatty acids, total saturated 16:0	4.5724 g
Sucrose	12.5748 g
Choline, total	0.1215 mg
Sugars, total	12.5748 g
Fatty acids, total saturated 18:0	0.791 g
Selenium, Se	0.0756 g
Ash	0.1672 g
Fatty acids, total saturated 18:1 undifferentiated	28.8639 g
Copper, Cu	0.0175 mg
Betaine	0.0405 mg
Iron, Fe	0.2331 mg
Carbohydrate, by difference	12.5975 g
Tocopherol, gamma	0.3361 mg
Fatty acids, total saturated 18:2 undifferentiated	3.9536 g
Zinc, Zn	0.0013 mg
Fatty acids, total polyunsaturated	4.2618 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Vitamin K (phylloquinone)	24.381 g
Fatty acids, total saturated	5.5922 g
Fatty acids, total monounsaturated	29.5492 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	5.8118 mg
Magnesium, Mg	4.74 mg
Potassium, K	0.657 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Water	1 cup	0	0	0
active yeast	2.25 teaspoons	0	0	0
white sugar	1 tablespoon	48.762	12.5975	0
purpose flour	2.5 cups	0	0	0