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 For more great
Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index.
Also check out my
Nutritional Chart
for fat grams,
fiber grams, and calories for all your favorite foods.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine, About
yeast in bread making,
Sourdough
Starter,
Quick Breads.
Check out all of Linda's great
Pizza Recipes and
Bread Recipes
for your bread making.
Thin
Crust Garlic-Herb Pizza Dough
3/4 cup warm water (110 degrees F.)
1 tablespoon extra-virgin
olive
oil
1/4 teaspoon salt
2 cloves
garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 cups bread
flour
2 teaspoons instant active dry
yeast
Add all the ingredients in the bread pan of bread machine.
Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees
for 30 minutes. Prepare your favorite toppings.
When the bread machine has completed the dough cycle,
remove the dough from the pan to a lightly oiled surface. Knead the dough several times
and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored
until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray
and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2
months. If refrigerated or frozen prior to use, allow the portions to come to room
temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the
dough on the prepared peel. Brush the dough with some olive oil and layer your
ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the
top is bubbly.
Makes 1 large pizza or 16 servings.
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 Pizza Stone:
A baking stone
should be placed on the lowest oven shelf and preheated with the oven. Once
pre-heated, the stone evenly transfers intense heat to the food being
cooked, ensuring a particularly crisply baked base.
As to if it might crack, this I do not know, as I have never had it
happen. I always place the cold pizza stone in a cold oven. I then turn on
the oven to 400 degrees F. to preheat oven and stone. Once the stone is hot,
I do not remove it from the oven. I place the pizza on the hot stone in the
oven.
Baker's or
Pizza Peel:
Also known as a pizza shovel. It is a long-handled, wide wooden or
metal spatula-like implement that slides quickly and easily under the pizza,
keeping hands safely out of the fiery oven. It is used for moving pizzas to and
from an oven.
Sprinkle cornmeal all
over the surface of a baker's or pizza peel before using.
Pizza Tips:
-
A helpful hint is to put a piece of parchment paper on the peel instead of using cornmeal. I place the rolled-out pizza dough on the parchment paper and then add the toppings. The parchment goes into the oven with the pizza. This makes it easier to slide the pizza off the peel and onto the baking stone.
-
If you don't
have a peel, an upside-down cookie sheet will do if you use
parchment paper. Just slide the pizza onto the stone with the
paper.
-
Does pizza have to be a circle? - You can make them triangular, square, diamond, or anything else
you can imagine. Just change the shape of your pan to the shape of a crust
that fits your imagination.
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Thin
Crust Pizza Dough - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
olive
oil |
1
tablespoon |
14 |
120 |
4 |
|
garlic
cloves |
2 |
0 |
10 |
.7 |
|
flour,
bread |
2 cups |
2.4 |
976 |
20 |
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Recipe
Totals |
|
16.4 |
1106 |
24.7 |
Recipe makes 1
large pizza or 16 servings.
Each Serving = 1 fat gram, 69 calories, 1.5 WW
points |
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