Tuesday, March 1, 2011


Pizza Crust
2 1/2 to 3 cups flour
(in my fitness class, we mixed 1/2 cup whole wheat flour
with 2 cups all purpose flour to start with)
1 package active dry yeast
1 teaspoon salt
1 cup water (115 to 120 degrees)
2 tablespoons olive oil

In a large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and olive oil. Beat at low speed of your electric mixer for 1/2 minute, (Use your dough hooks if you have some) scraping the bowl. Beat three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Cover and let rest 10 minutes.

Roll dough into a circle and transfer to your greased pizza pan.
Pre-bake your "naked" crust at 425 degrees for 10 to 12 minutes or until lightly browned.

Spread Pizza Sauce over hot crust. Sprinkle meat, vegetables, herbs and shredded cheese on top. Bake 8 to 10 minutes more or until bubbly and golden brown.

(Have you looked at the label on the pepperoni package? Regular pepperonis have 13 g. fat/serving...turkey pepperoni, pictured here, has 4 g. fat/ serving. Try it...you'll like it.)



  1. How did the mix of whole wheat work out? I'm looking for a good WW crust recipe for pizza with little luck?

  2. Yum!! Turkey pepperoni or whatever.it's PIZZA!! :-)

  3. Your blog is interesting, has left a great impression.
    Best wishes

  4. I have got to try this recipe,I have been baking my own bread. Soon I will be trying sourdough.I am following your blog,you are welcome to follow mine as well. Blessings jane

  5. Greetings!
    It's been a while since I've visited you and look what I have been missing! Delicious and beautiful pics of that pizza! Thanks for posting the dough recipe too! Yummy! Have a great day!