Low Fat Pizza Crust

1 cup water
2 1/4 teaspoon of quick yeast (1 packet)
1 Tablespoon Sugar
1 tsp Salt
1 Tablespoon Olive Oil
2 1/2 to 3 cups of unbleached flour
Pam cooking spray.

Place lukewarm water to bowl and add yeast and sugar. Stir till dissolve. You will know that the water was not too warm if the yeasts mixture start to become bubbly as the yeast breaks down the sugar (proofing the yeast). Add Olive Oil and salt. Mix in 2 cups of flour and mix till dough gathers. Add additional flour as needed while kneading. Dough will start out sticky but should become smooth an elastic. Spray dough with cooking spray, return to the bowl, cover and place in warm place to rise 45 min to hour. Dust pizza stone with corn meal or whole grain mix to prevent dough from stiicking. Divide down in half and roll on pizza stones. Let rest will chopping toppings. Recipe will make 2, 16 inch pizzas or if preferred 2 12 inch thicker crust pizzas.

Whole wheat version of the crust can be made my substituting 1 cup of course ground whole wheat for 1 cup of unbleach flour. 1/4 cup of whole grain mix for 1/4 all purpose flour. If you do this you are very unlikely to need to the whole 3 cups in order to get the dough to a smooth and elastic state.

Bake at 400F. Baking time will vary depending on number of toppings and type of pizza pan/pizza stone you use.

Number of Servings: 16

Recipe submitted by SparkPeople user WILLDO01.