Best Pizza Dough
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Starter | |||
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
water
|
|
| 1 | teaspoon |
yeast, active dry
|
|
| Dough | |||
| 1 ½ | cups |
water
warm |
|
| 1 | teaspoon |
yeast, active dry
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Starter | |||
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
water
|
|
| 5 | ml |
yeast, active dry
|
|
| Dough | |||
| 355 | ml |
water
warm |
|
| 5 | ml |
yeast, active dry
|
|
| 1 | dash |
salt
|
*
|
Directions
For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough.
Let rise 1½ to 2 hours.
Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter. Press rest of dough into pan and add toppings.
Cook on stones in 500 degree oven. Takes about 10 min.
