I made an awesome pizza the other day and just have to share with you. The crust is Weight Watchers and super simple. Am I the only one who didn't know you could freeze pizza dough?!?! I was going to halve this recipe so if would make just one pie. But there is a note in my recipe book that says you can freeze it! Just put it in a floured freezer bag and you are good to go. To thaw just stick in the fridge overnight, or on the counter for and hour 1/2.
Basic Pizza Dough
(Makes 2 12-inch pizza crusts)
1 1/2 cups warm water
1package active dry yeast
1 T olive oil
4 1/4 cups AP flour
1 1/2 t salt
1. Combine water and sugar. Sprinkle in yeast and let stand until foamy, about 5 min.
2. In food processor, combine flour and salt. While machine running, scrape yeast mixture through the feed tube; pulse until dough forms a ball. If necessary, turn dough onto a lightly floured surface and knead briefly until smooth and elastic.
3. Spray large bowl with nonstick spray; put dough in bowl. Cover with plastic wrap and let dough rise in a warm spot until it doubles in size. About 1 hour.
4. Punch down the dough, then cut in half.
This was my first time making the dough in a food processor. Genius! It was super easy!
So obviously after punching the dough...which has always been my favorite part of pizza dough...roll out, or if you are a pro hand toss.
For my pizza I drizzled the dough with olive oil, then sprinkled with Garlic Garlic and Seasoned Salt. Then topped with our garden tomatos and the left over mozzarella from our tomato mozz salad the other night. Then drizzled more oil on top, salt and pepper and shredded parm and into the oven it went at 500 F for about 12 minutes.
Calorie count for dough...
Per serving; 1/12th of the dough
No Sat or Trans Fat