| 1 | Here"s a thin pizza dough i"ve been making forever (even before i became fat-free) with no oil. |
| 2 | Note: i use a pizza stone or fire bricks that i purchased from a masonry supply house after i broke my pizza stone. |
| 3 | Leftover slices always crisp up nicely in the toaster oven the next day for lunch. |
| 4 | Sprinkle yeast over the water and stir gently until dissolved. |
| 5 | Should be a smooth and beige-colored mixture. |
| 6 | If not, throw it out and start again - check the expiration date on the yeast package. |
| 7 | Put in a warm spot for about 5 minutes (i set it in the microwave). |
| 8 | Put 3 cups of the flour and all the salt in a mixing bowl, stir together. |
| 9 | Make a well in the center of the flour and pour in the yeast mixture. |
| 10 | Stir from the middle, mixing in flour from the sides just until a soft dough forms. |
| 11 | Turn dough out onto floured surface. |
| 12 | Dust your hands with flour and knead gently. |
| 13 | Gradually add the remaining ?cup of flour until dough is no longer sticky or tacky - about 5 minutes. |
| 14 | As you knead, scrape up bits of dough that stick to the work surface with a metal dough scraper. |
| 15 | Knead 10-15 minutes until dough is smooth, elastic, and shiny. |
| 16 | Knead only until smooth and springy. |
| 17 | (overdoing it makes a tough crust). |
| 18 | Shape dough into a ball and put in clean bowl (note: don"t use a cold bowl ~ rinse out with warm water and wipe dry). |
| 19 | Cover bowl tightly with plastic wrap and put in draft-free warm place (75-85 °F). |
| 20 | It will double in size after about an hour - takes 1-?hours at lower temperatures. |
| 21 | Press the air bubbles out of the dough (don"t "punch" it - be gentle). |
| 22 | Gently shape into a round ball. |
| 23 | Let rest for 10 minutes. |
| 24 | I cover it with the inverted mixing bowl so that it doesn"t dry out. |
| 25 | Roll or stretch out into pizza shape, cover with favorite toppings and bake at a high temperature. |
| 26 | If i am going to use especially moist toppings, i precook the crust for 5-10 minutes. |
| 27 | Makes a 15-16 inch pizza. |
| 28 | Or divide dough into two equal pieces for two 12-inch round flat pizzas. |
| 29 | Or divide into 18 equal-size portions for 3-inch appetizer sized pizzas. |
| 30 | Use within 2 hours. |
| 31 | Or press out air bubbles again, shape into round ball, put in bowl covered with plastic wrap, and set in refrigerator. |
| 32 | Refrigerate up to 24 hours. |
| 33 | Let it come to room temperature before using. |
| 34 | Will freeze nicely - wrap tightly in plastic and freeze up to 4 months. |
| 35 | Before using, thaw in refrigerator 1-2 days or a few hours at room temperature |
