"Lo-Cal" Pizza And Bread Dough
A versatile, low-calorie pizza and bread dough perfect for homemade pizzas or bread, offering a light and flexible base suitable for various toppings and flavors.
Ingredients
Instructions
- In a bowl, measure 3 cups of flour, dry yeast, salt, and sugar.
- Mix well to combine.
- Slowly add 2 cups of warm water and stir until incorporated.
- Add another cup of flour and mix well.
- Turn out the dough onto a floured counter.
- Gradually add the remaining flour until the dough is workable.
- Knead the dough for 5 minutes until smooth and elastic.
- Divide the dough to make three 12-inch pizzas or one pizza and a loaf of bread.
Tips & Substitutions
For a lighter dough, consider using whole wheat flour or a blend of all-purpose and whole wheat. If you want a sweeter dough, adjust the sugar to your taste, but keep in mind that too much sugar can affect yeast activity. Ensure your water is warm, not hot, to prevent killing the yeast. You can also incorporate herbs or spices from an Herb And Garlic Blend for added flavor.
Serving Suggestions
This dough is versatile; you can make three 12-inch pizzas or use half for a pizza and the other half for a loaf of bread. Serve the pizzas with a side of Cool & Colorful Salad for a refreshing contrast. Consider pairing your pizza with a hearty Italian Pepper Steak for a complete meal that satisfies both meat lovers and vegetarians.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dough wrapped tightly in plastic wrap, then in a freezer bag for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then bring to room temperature before using.
Nutrition & Diet Analysis (per serving)
Each serving of "Lo-Cal" Pizza And Bread Dough contains roughly 98 calories, with 7g protein, 18g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2596mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast at a 1:1 ratio. The main difference is that instant yeast doesn't need to be activated in warm water beforehand. Simply mix it directly with the dry ingredients and proceed with the recipe as usual.
How do I know when the dough has risen enough?
The dough should double in size, which usually takes about 1 to 2 hours in a warm environment. A good test is to gently press your finger into the dough; if the indentation remains, it’s ready. If it springs back quickly, let it rise a bit longer.
Can I make this pizza dough ahead of time?
Absolutely! You can prepare the dough up to 24 hours in advance. After kneading, let it rise until doubled, then punch it down and refrigerate it. This method also enhances the flavor. Just remember to bring it back to room temperature before rolling it out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).