Thin Pizza Crust	Printer Friendly version
1 package yeast 1 cup water, luke warm, 105-115 F 3 cups flour, all purpose 1 teaspoon salt 1 1/2 tablespoons olive oil
Dissolve yeast in water. Combine 2 1/2 cups flour and the salt. Stir in yeast mixture. Knead dough about 10 minutes, working in up to 1/2 cup more flour so thatthe dough is still soft but no longer sticky. If dough seems dry, add 1/2 to 1 tablespoon olive oil. Put in an oiled bowl, cover with plastic wrap and let rise until doubled in size, 45 to 60 minutes. Punch down and let stand 10 minutes before shaping.
Preparation Time: 10 minutes Servings: 8

Per Serving Nutritional Analysis
Per Serving (excluding unknown items): 196 Calories; 3g Fat (14.2% calories from fat); 5g Protein; 36g Carbohydrate; 29 Dietary Fiber; Omg Cholesterol; 269mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	196 14.2% 75.1% 10.8% 3g trace 2g trace 0mg 36g 2g 5g 269mg 68mg 10mg 2mg trace trace trace 0RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	trace 0mcg .4mg .3mg 33mcg 3mg 0mg 0 0.0% 2 1/2 0 0 0 0 1/2 0