I’ve been eating a lot more healthy for about the past 2 months now and one of the things that I’ve basically eliminated from my diet is pizza. It’s a bummer because Shane and I both love pizza so we’ve missed it quite a bit. So, today we treated ourselves to some homemade pizza. We figured at least that way we could control what we put in it and on it. We made a pizza dough recipe from my Weight Watchers cookbook and had great success with it!! I loved this dough. Unlike any other pizza dough I’ve made, this one rolled out easily. It baked up nice and crispy even without a pizza stone and was a really fun dinner.
Another thing that’s nice about making the pizza at home is that Shane and I can both have the toppings we like. When it comes to pizza, I want mushrooms and onions but Shane would never think about touching those. He doesn’t want anything but meat on his pizza (and boy, does he love pepperoni). So we were able to compromise tonight. As you’ll see in the pictures, our toppings are like those roommates who draw a line down the center of the room and forbid the other to cross. This recipe makes 2 crusts so we’ve got another one sitting in the freezer waiting for us!!
Basic Pizza Dough
from Weight Watchers New Complete Cookbook, by Weight Watchers
1 1/2 cups warm water (105 – 115 F) water
1 teaspoon sugar
1 package active dry yeast
1 tablespoon olive oil
4 1/4 cups all-purpose flour
1 1/2 teaspoons salt
In a 2-cup measuring cup, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
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.
Spray a large bowl with nonstick spray; put the dough into 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.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or use.
Makes 2 12-inch pizza crusts.