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    You are in: Home / Recipes / Mallorca Coca Dough Recipe
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    Mallorca Coca Dough

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    TxGriffLover's Note:

    The traditional coca (pizza) dough of Mallorca is made with lard and is incredibly rich-delicious but hardly what the doctor ordered. This is a modernized recipe, using olive oil and a touch of beer. Makes enough dough for one 17 x 11-inch pizza. Adapted from the cookbook "The New Spanish Table".

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    Units: US | Metric


    1. 1
      Place the beer, olive oil, egg, salt and 2/3 cup water in a large bowl and whisk to mix. Add 2 3/4 cups of the flour, 1/2 cup at a time, mixing well after each addition. Knead the dough briefly in the bowl to incorporate all the stray flour.
    2. 2
      Turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes, kneading in enough of the remaining 1/2 cup flour for the dough not to stick to your hands. (If the dough sticks after all the remaining flour has been incorporated, oil your hands and continue kneading.).
    3. 3
      The dough will be pliable and slightly oily. Shape the dough into a ball, place it in a well-oiled bowl, cover it with plastic wrap, and let stand while you prepare the coca filling.

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    Nutritional Facts for Mallorca Coca Dough

    Serving Size: 1 (593 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2313.4
    Calories from Fat 1047
    Total Fat 116.3 g
    Saturated Fat 16.9 g
    Cholesterol 211.5 mg
    Sodium 4733.1 mg
    Total Carbohydrate 265.5 g
    Dietary Fiber 9.2 g
    Sugars 1.3 g
    Protein 42.1 g

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