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WW Pizza Dough Recipe?

post #1 of 4
Thread Starter 
Any one have a good recipe for WW pizza dough? I want to make some but I don't have any recipes. I am thinking about winging it, but thought it would be best to start with a recipe.

I just pulled another awesome loaf of bread out of the oven, so I feel overly confident about by bread making skills. Seems like a little water and yeast with a bit of salt and then ww flour until in it in a nice ball would work?

I was thinking:
3/4c water and some yeast
1 tsp of salt
2-3 cups of flour or so

Suggestions?
post #2 of 4
Thread Starter 
Well, I made it for lunch today and it is wonderful! We have a baking stone that is just the right size and made the crust extra yummy.

Here's what I did:

almost 1c water
1 pack yeast
2 1/2 cups flour
1+ tsp of sea salt

post #3 of 4
I'm like you in that I don't really measure anything, but your proportions sound about right. However, I do add olive oil and sometimes dried herbs. This is the only dough that I like to make in the mixer because it is wetter and stickier than bread dough.
If you want a truly excellent flavored dough, try letting it rise in the refrigerator overnight. I think you can do this with active dry yeast, but I'm not sure because I always use instant yeast.
Saundra
post #4 of 4
Here's my crust recipe:

Pizza Crust
This whole wheat crust taste delicious without oil or sweeteners. Plan to make this crust at least two hours before you need to use it.

1 teaspoon dry yeast
1/2 cup warm water
2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried, crushed rosemary
3/4 cups warm water

Sprinkle yeast in 1/2 cup warm water. Let sit 5-10 minutes until foamy. In large mixing bowl, mix flour, salt, and herbs. Add yeast mixture and stir. Knead in remaining water a little at a time until the dough holds together but is not gooey. With wet hands on a wet surface, continue to knead dough for 10 minutes. Dough will stretch without breaking when ready. Form dough into a ball and place in bowl and cover with a plate or damp towel. Let sit in warm place for 1 hour until doubled in size. Push down dough and form a ball. Roll out on floured board.
Note: This crust may be refrigerated or frozen. Push down dough and gently form into a ball. Place dough in plastic bag or airtight container. When ready to use, place dough in bowl and cover with plate or plastic wrap. Thaw in refrigerator or at room temperature until soft.

Makes 1 large pizza.
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