Easy Pizza Dough

adapted from WW New Complete Cookbook

 

Servings - 12 ( 2- 12" pizza crusts cut into 6 pcs)   Serving size - 1/12th of recipe   Points plus per svg - 3 points +*

Calories - 102,   Total Fat - 1g,   Carb.- 20g   Protein - 3g,   Fiber -1g


3/4 cup warm water ( about 100 - 105 degrees F)

1 tsp. active dry yeast

1/2 tsp sugar

2 tsp olive oil

2 1/2 cups all purpose flour*

1/4 tsp salt

 

1.  In a 2 cup glass measure, combine the warm water, yeast and sugar.  ( the water should feel luke warm to touch, but not hot)  Set aside and allow yeast to get happy.  ( about 5 min)   Add the oil and mix.


2.  In food processor, with dough blade in position if you have it, combine the flour and the salt.  Pulse a couple of times to combine.  With food processor running, pour a stream of the water mixture through the shoot into the flour, until the dough comes together. (It should be soft but formed into a ball.  If its not formed add more water, if its too sticky, add more flour, until you get the right consistency.  Flour will absorb different amounts of water depending on the amount of humidity in the air.)   Continue to run food processor for about 3 minutes to "knead" dough.  If you aren't using a dough blade, remove dough and knead by hand until smooth and elastic.  


3.  Put dough in bowl sprayed with oil or cooking spray and cover.  Allow to rise for until about doubled.  About an hour or so.  ( again, will depend on the temperature of your home)


4.  Once dough has risen to about doubled it original size, punch down and divide into two equal pieces.  ( I weigh mine to get them as even as possible).  Allow dough to "rest" , covered, for about 10 minutes before forming into pizza crust...this allows the dough to be stretched a little easier.  This recipe makes TWO 12" pizza crusts.  ( you can freeze one half  for up to 6 months, defrost in refrigerator, or refrigerate it for up to 1 day in a ziplock bag)  

 

*You could make this dough with whole wheat white flour for one less point+ per serving.  I didn't have any, so I just used all purpose flour. 


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