Crispy Pizza Crust
3/4 cup warm water (105°F to 115°F)
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.
rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch
round. Transfer to baking sheet. Top as you wish with low fat cheese and sauces
Bake pizza until crust is brown, about 15 minutes.
Per Serving: 118 Calories; 2g Fat (15.4% calories from fat); trace Saturated Fat; 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.
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