DOMINO’S CRUNCHY THIN CRUST PIZZA DOUGH

Olive oil spray

1⁄3 cup warm water (105°–115°F)

1 teaspoon active dry yeast

1 teaspoon sugar

¾ cup + 4 tablespoons unbleached flour + additional for work surface

¼ cup bread flour

½ teaspoon salt

LIGHTLY mist a large bowl with oil spray. Set aside.

In a small bowl, combine the water, yeast, and sugar. Stir until the yeast is dissolved. Set aside.

In the bowl of a food processor fitted with a dough blade or in a mixing bowl, combine ¾ cup unbleached flour, the bread flour, and salt. Pulse several times or stir with a wooden spoon to mix. When the yeast mixture starts to bubble, add it to the bowl. Process or stir for about 1 minute, or until a sticky ball forms. If the mixture is too sticky, add up to 4 tablespoons unbleached flour, 1 tablespoon at a time. Process or stir until a smooth ball forms. Turn onto a lightly floured work surface. Knead by hand several times, until the dough is smooth and elastic. Place the dough in the reserved bowl. Lightly mist the dough with oil spray. Cover the bowl tightly with plastic wrap. Set aside in a warm place. Allow it to rise for about 1 hour, or until doubled in size.

MAKES DOUGH FOR 1 THIN CRUST CHEESE PIZZA

Each serving: 134 calories, 4 g protein, 28 g carbohydrates, <1 g fat, trace sat. fat, 1 g fiber