WW: Pizza Dough (3 points)
Yield: 16 servings
3 POINTS per serving
Posted By: DSredTX Mon, 9 Feb 2004, at 4:55 p.m

2 pkgs. yeast
2 teaspoons sugar
4 cups flour - or more if needed
1 teaspoon salt
1/4 cup olive oil - extra virgin, if available
1 1/2 cups warm water

Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100º and 110ºF. Mix well. Wait about 5 minutes for the yeast and sugar to activate.

In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.

Place a handful of flour on a pastry board or mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour. Knead the dough for 8- 10 minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more flour. One method to knead, is lean on the dough with the palm of your hand. Press the dough to the mixing surface. Fold the dough and repeat.

Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes longer.

Dough is now ready. Cut the dough in half. Dust a rolling pin with flour and roll out on a floured pastry board until the dough is the desired shape. Keep using flour, so the dough won't stick.

Dust a cookie sheet with corn meal. (Oil will work ok, but the dough will be greasy.) Use a spatula and slide the dough onto the cookie sheet. If you have a peel, assemble pizza on a peel dusted with corn meal. Then use the peel to place the pizza on the pre-heated pizza stone.

The more you make dough the easier it will become. Don't get discouraged if it seems difficult the first time.

NOTES: (Makes 2 pizzas or calzones) (Or 4 thin Neapolitan style pizzas!)

Nutritional Information: Per serving: 148 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 135mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates