Email to Filus1217      

5* Thin Crust Pizza Dough

Source of Recipe

.
5* Thin Crust Pizza Dough

Taste of Home August/September 2011
18 reviews rate this recipe 5 Stars!
Prep: 10 min.+ standing
Yield: 2 pounds (enough for 4 pizzas).

My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. —Theresa Rohde, Scottville, Michigan

Ingredients:
• 3-1/2 cups bread flour
• 1 cup whole wheat flour
• 5 teaspoons quick-rise yeast
• 1 teaspoon salt
• 1 teaspoon honey
• 1-1/2 to 1-2/3 cups warm water (120° to 130°)

Directions:
1. Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.

2. Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use.


Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.


To make pizza: Preheat oven to 450°. Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

1 ounce uncooked dough equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 89 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.