This is my favorite Pizza crust recipe. Long time "no see", Rupertsmom
Jane
* Exported from MasterCook *
Crusty Pizza Dough (Whole Wheat) -- 3 WW points
Recipe By
onna Rathmell German -- The Bread Machine Cookbook -- Page 158
Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups warm water
2 tablespoons olive oil
3/4 teaspoon salt
2 cups All Purpose Flour -- or bread flour
2 cups whole wheat flour -- I use "white" wh. wheat
2 teaspoons yeast
Place ingredients in your bread machine in the order suggested by the manufacturer.
Set for "dough" cycle.
When cycle is finished, roll dough out into rectangles or circles, depending on the pan to be used. Place on pan and turn excess under, forming a crust on the side.
(I roll and stretch mine into 2 large circles and then use a corn meal coated pizza peel to transfer directly onto a pre-heated pizza stone in a 500°F oven after toppings are added.)
Brush very lightly with olive oil. (I add a clove of crushed garlic to my olive oil before using.)
(For a thicker, chewy crust, cover and let rise about 30 minutes.)
Top with pizza sauce, cheese and other desired toppings.
Bake in a pre-heated 500°F oven for 5 to 10 minutes, or until crust is brown and cheese is melted.
(I pre-heat oven to 500°F for at least 20 mins. I then turn the temperature down to 450°F right after I put the pizza in and bake for about 12 minutes)
Description:
"Bread Machine Pizza Dough"
S(Freezer-Friendly Mailing List):
"by JaneStarr on 10/19/99"
Copyright:
"1991 -- Bristol Publishing Enterprises, Inc. ISBN 1-558687-025-4"
Yield:
"2 14-in pizzas"
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Per Serving (excluding unknown items): 166 Calories; 3g Fat (15.2% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 136mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat.
NOTES : This is my favorite "healthy" Tried 'N True pizza dough recipe. I usually use bread flour and King Arthur "White" Whole Wheat flour. I add a couple of teaspoons of Vital Wheat Gluten to the recipe, if I have it on hand; it makes the dough stretchier. This dough is very easy to roll out (probably because of its lower gluten content). I highly recommend this bread machine cookbook! I got it for $4.69 at Sam's club in around 1997.
This dough can be frozen, but I don't usually bother since it would take longer to thaw than to just make up a fresh batch. To save yourself a bit of time, you could mix up a bag of the dry ingredients (except for the yeast) and then just measure out the wet ingredients when you want to make up a batch.
--JaneStarr
Nutr. Assoc. : 0 0 0 0 0 0
Pizza Crust pts?
it has no nutritional info. It is the kind that you just add water to, and makes about a 10" crust. Any one have any idea how many pts it would be?
) But not biggy I'm still well within my points tonight. I'd be happy to email that recipe to you. Just pm me your email addy and I'll zip it right to you. The recipe I have makes 2 good size crusts at 10 pts. apiece. I don't usually add a ton of fattening toppings, so I can get away with a 15 pt pizza. And if I'm starved, that's a REALLY GOOD THING!! 
There are days when I just have to graze and that's a good recipe to make when I feel that I can't be satisfied. It seems that after this meal I always am satisfied and don't eat afterward.
