Thin-Crust Pizza Dough

By RJamoralin

Per serving: 143 cal., 2 g total fat (0 sat. fat), 0 mg chol., 74 mg sodium, 26 g carb., 1 g fiber, 4 g pro. Exchanges: 1.5 starch. Carb choices: 2.

Ingredients

• 1 package active dry yeast (2 1/2 teaspoons)
• 1 teaspoon sugar
• 3/4 cup warm water (100 F to 105 F)
• 1 tablespoon olive oil
• 2 cups bread flour

Details

Servings 8
Preparation time 25mins
Cooking time 36mins

Preparation

Step 1

1. In a large bowl, combine yeast, sugar, 1/4 teaspoon salt, the water, olive oil, and flour with a wooden spoon. If needed, use wet hands to quickly work in any remaining flour (do not knead the dough). Cover the bowl with a towel and let stand at room temperature 40 to 50 minutes or until almost double in size. Transfer to the refrigerator and chill, covered with the towel, 2 to 24 hours.

2. Turn out dough onto a well-floured surface. Shape into a ball. Cover and let stand 20 minutes. Roll out dough to a 12- to 14-inch circle or a 12x8-inch rectangle.

3. Transfer dough to a large cookie sheet or pizza pan coated with nonstick cooking spray. Top as desired. Bake in a 475 F oven 11 to 14 minutes or until toppings are heated through and/or cheese is melted and crust starts to brown.