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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,
and
Quick Breads.
Check out all of Linda's great
Pizza and Pizza Dough 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.
 Unglazed
Terra Cotta Tiles:
I, personally use these tiles all the time in
my oven. You must make sure that they are "unglazed" tiles only. They are
very cheap to buy (You can find them at any hardware/home store. I buy them
at my local Home Depot). I even leave them in my oven when
using the self-cleaning cycle. I bought enough to line the bottom shelf of
my oven. Most of the time, I just leave them in the oven all the time
as these tiles don’t effect the oven’s performance and are
great to help stabilize the heat when cooking or baking. - Linda
Stradley
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Hints from Shelley Booth of Phoeniz,
AZ: For bread and pizza baking I use
inexpensive unglazed terra cotta tiles. From experience as a potter I know
that terra cotta is food safe when unglazed and not for storing
liquid. Terra cotta in general is fired at a lower temperature when not
glazed and has not vitrified, thus it is porous, which makes it ideal to use
as plant pots but not for liquid storage.
I preheat the oven for one hour,
tiles on lower rack, where it stays unless something bulky is baked. Dust
the tiles with cornmeal and slide the pizza skin or bread and bake until
done. I often pre-bake the pizza skin to a point where the skin is done and
just starting to brown. Cool and then add whatever desired and baked again
until brown and cheese bubbly.
Another thought, when baking
anything I will put the container on the preheated tiles. The
concept behind this that ovens, especially electric cycle on and off
in order to maintain the set cooking temperature without
spiking. This result in a variable oven temperature and when baking
bread this could effect the end product. The tiles store heat and
thus help maintain a consistent temperature. A gas oven, which I
use, does the same cycling but not as often and maintains the temp
profile better.
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Baker's or
Pizza Peel:
Sprinkle cornmeal all
over the surface of a baker's or pizza peel before using.
Pizza Tips:
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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.
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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.
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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.
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. |
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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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