Pizza Dough

Some deliciousness is happening at our house. Jayme is all about pizza these days, and I don’t mind at all. I love it too. I use the bread machine to do the work of kneading and proofing. My part: Roll, prebake for a few minutes, add toppings, and finish a few more minutes in the oven. Yum. I recently bought a pizza stone, and I like the crisp outside and soft inside result.

This pizza crust was an effort to improve the Two-ingredient dough popular among WW participants. I saw all kinds of posts singing its praises, but it sort of fell flat when I tried it. There is something to be said about the simplicity of mixing two ingredients together and baking without proofing. It does make it quick and easy. My hat is off to you if you can make it work. I didn’t have very good luck, so I made some changes, and the seven-ingredient dough was born. Lol!

For us WW folks out there, we need to remember is that ¼ cup of flour has three points. If you add other zero-point ingredients to it to create a dough, still three points per ¼ cup or serving. A teaspoon of yeast adds zero points but gives a much better end product. I think it needed it for a better rise but also flavor. This recipe, when divided into six servings, will be 5 points per serving for the crust.

So here is the recipe I used today. I have a few tweaks for next time, but it produced a nice pizza crust for our lunch. I added a brush of olive oil, some fat-free mozzarella, sautéed mushrooms, and onions for something pretty tasty.

Pizza Dough

Makes 2 10-inch pies


  • 1/3 cup water
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon active dry yeast


Place ingredients in order in the bread machine—select dough setting and process.

I usually make two 10-inch pies. I like to prebake in a 450 degree F. oven for five minutes. I then add toppings and return to the oven for about five more minutes or so until edges are browned and cheese is melty.




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