Yield:
4 Servings
Prep Time:
12 Hours (Overnight Proof)`
Cook Time:
12 – 18 Minutes
Category
Lunch + Dinner
Calories:
172
Carbs:
35.9
Fat:
0
Fiber:
0
Protein:
7
WW Points:
ingredients
2 cups all-purpose flour, sifted
½ cup nonfat Greek yogurt
½ to 1 teaspoon kosher salt
1 teaspoon yeast
½ to ¾ cup lukewarm water
1 teaspoon Italian seasoning (optional PFJ addition)
directions
Step 1: Activate the Yeast
In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy.
Step 2: Mix the Dough
In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed.
Step 3: Proof the Dough
Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight.
Step 4: Prep to Bake
When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions.
Step 5: Bake
Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color.
Jenn's Notes: This dough 1 point per ounce, and this recipe makes 20 ounces of dough.
Points and calories are for 4 ounces of dough