Frank's Recipes! Low Fat Master Rustic Pizza Dough

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Low Fat Master Rustic Pizza Dough

Starter (sponge):
1 cup warm water
1 1/2 teaspoons dry yeast, preferably instant or bread machine
1 1/4 cups unbleached all-purpose flour

Dough:
Sponge starter (see below)
1/2 cup warm water
2 tablespoons honey
1 1/2 teaspoons salt
2 tablespoons olive oil
2 tablespoons durum or semolina flour, optional
3 cups unbleached bread flour

For starter (make 1-4 hours ahead):
In a medium bowl, stir the yeast into the warm water. Let stand to allow the yeast to dissolve a couple of minutes. Stir in the flour to make a thick, pudding-like mixture. Cover loosely with plastic wrap and let stand 1-4 hours or until bubbly and spongy. (If you're using your bread machine, prepare this mixture in the bread pan. A few revolutions of the kneading blade will mix the starter. Then, turn off the machine and put down the lid.)

For dough:
Stir down the starter to deflate. Add the water, honey, salt, oil, durum or semolina flour, and most of the bread flour (retain some to add as required).

Stir until the mixture must be worked by hand or with a dough hook. Knead to make a soft dough, about 5-7 minutes, adding in flour if required for a soft, elastic dough that is just slightly sticky. (You can also do this on the dough cycle of the bread machine.)

Place the dough in a well-greased bowl and place the bowl in a large plastic bag or cover with plastic wrap. Let rise until puffy, about 30-45 minutes.

Makes 3 to 4 nine-inch round pizzas or flatbreads, serving 6.

NOTE:
Honey helps with browning and flavor in this lean dough. For a wheatier dough, you can use part white whole-wheat flour. Pizza dough is a snap made in a bread machine set on dough mode. Serve plain, with olive oil and balsamic vinegar or Spicy Dipping Sauce or as a pizza dough.

367 calories (14% from fat), 6 grams fat (1 gram sat. fat), 68 grams carbohydrate, 10 grams protein, 594 mg sodium, 0 mg cholesterol, 14 mg calcium, 2 grams fiber