Showing You How To Give Up Sodium Without Giving Up Your Life
Basic Pizza Dough
Pizza doesn't have to have as bad a reputation as it does. The main nutritional problems stem from the fat in the cheese, sausage and other meats and the sodium in the crust, sauce, meat and cheese. You can eliminate most of that sodium by making your own crust (and sausage if you want that) and being careful about the sauce and the amount of cheese you put on it. This makes a basic pizza crust similar to that found on most commercial pizzas.
2 t Active dry yeast
Place ingredients in bread machine in order specified by manufacturer and process on dough cycle. Turn out the dough onto a floured board. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.) Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas. Bake at 400 degrees until lightly browned around the edges. Top as desired and return to oven until cheese is melted and crust browned, about 15 minutes total.
Yield: 16 Servings
Sodium Category: SodiumFree