Weight Watchers basic pizza dough

This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 1/2 hours. Unlike other bread, dough, pizza dough needs to only rise once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like, you can let the dough rise in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch bread dough when it's at room temperature.  
Makes 12  servings (2 (12 inch) pizza crusts)

     1 1/2 cups warm (105-115 F) water
     1 teaspoon sugar
     1 package active dry yeast
     1 tablespoon olive oil
     4 1/2 cups all-purpose flour
     1 1/2 teaspoons salt

1.     In a 2-cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil.
2.     In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
3.     Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
4.     Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe.

Per serving: (1/12 of dough): 174 cal, 2g Fat, 0g Sat Fat, 0g Trans fat, 0mg Chol, 292 mg Sod, 34g Carb, 1g Fib, 5g Prot, 7mg Calc.
POINTS value: 3

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Amber's Pizza how may I help you?