Eileen, I think the TJ's whole wheat dough is not good either. Too gummy. But $3.99 is pretty expensive. I make Lou's recipe, but have no idea how many points it is. It does have oil in it. I need to start a few batches right now.

Nancy

Correct me, if I am wrong, but pizza dough is not a high fat at all. The recipe I used, 1 oz piece will have 1 g of fat and no sat fat at all. Pizza as high fat food comes from the topping, not the crust.

I don't even bother with the oil sometimes.

If you want low fat pizza dough just leave the oil out. Like Colleen, I don't always add the oil to the dough. And even when I do it is just a couple of tablespoons per 6 to 8 cups of flour which isn't much per slice of pizza.

Ann

I rarely put oil in my pizza dough.
There are about 90 grams of carbs in a cup of white flour which will make one 12 to 14 inch pizza....which will cut into 8 pieces which yields about 12 grams per piece.
You can sub 1/2 of that flour for King Arthur white whole wheat and make it still healthier.
Make the crust with 1/2 cup warm water 1 teaspoon of yeast, 1/2 tsp salt and enough flour to make a stiff dough...which will ba about a cup.
If you want to add flavor, add 1/4 tsp garlic powder and 1/2 tsp dried crumbled oregano.
And remember the thinner you roll the dough the less carbs per piece.
Linda C

Pizza dough is really good made with half whole wheat flour. BTW, a local pizza place (Abbot's Pizza) advertises that they use bagel dough for their extremely thin crust.

If you are extremely interested in pizza, try visiting the pizza making forum. I've gotten a lot of good tips there.

Lars

We often make our pizza crust with the Montana Prairie Gold hard white wheat that we mill. I don't add any oil except to lightly coat it to raise it and/or handle it, and to put on the pan if I use one. Usually I just grab the Pam for those purposes.

eileen, my understanding of the "points" system on weight watchers is that if you reduce the oil and increase the fiber, you get less points.

I'd try starting with maybe some of King Arthur's White Whole Wheat flour and reduced oil and see how it comes out. If it's good, you could easily figure the total calories, divide by servings and come up with per serving calories and fiber, which you could then use to calculate the "points". My secretary had one of those little slide rule things that you put in calories and fiber and came up with "points".

Annie

I follow the same information rhome410 gave and I add 2 T. flaxmeal, which can be considered a fat replacer, and also increases the fiber along with the whole wheat flour. Occasionally I'll add coarsely ground whole grain mixtures (similar to 7-grain cooked cereal blends) towards the end of kneading. That adds fiber and an interesting nubby crunch and texture to the crust.

-Grainlady

I do the cracked multigrain, too, Grainlady! :-) I'm usually a little disappointed when I leave it out.

Hey rhome410 - Nice to find a wholegrain "kindred spirit" (to steal a phrase from Anne of Green Gables). I mill my own coarsely ground mixtures (occasionally add some freshly-milled flakes as well). We like the "tooth" of the chopped grains in the pizza crust and in breads, too. If hubby sees me making pizza dough, he likes to add coarsely cracked peppercorns. That's as "gourmet" as he gets. ;-)

-Grainlady

I made Lou's again lastnight.

Here's the recipe.

Lou's Pizza Dough

1 c warm water
2 1/2 t yeast
2 T sugar (I just added in an iced tea spoon worth, so you could avoid..but I find when using wheat flour it needs a little sugar or sweetener. I some times squirt in a bit of honey or Agave.)
1/4 c oil (I added in one small glug.)
1/2 t salt
3 1/2 c flour
1/2 c whole wheat
~I use 2 cups white and 1 c whole wheat, I've never used 4 cups of flour.
Also when using wheat, it seems to help to have the dough a bit wetter..whole wheat absorbs more liquid and needs it to not be so "rough".

I pour the water, yeast and sweetener into a bowl big enough to mix the whole batch. Let set for a bit to bloom the yeast. 6 or 7 minutes later I stir it well, pour in some oil and leave it again for a few minutes while I grate cheese or brown sausage. Then I add in 3 cups of flour 2 white, 1 WWheat and a big pinch of sea salt. Stir until it starts coming together with a fork..Then go in with my hand and start "working" into a ball. Form it into a ball and let sit on the counter, dust with flour if you want to avoid sticking. Let the dough rest a few minutes while again working on the sauce or toppings.. (the dough should be sticky) with some flour on the bench and some sprinkled over the ball of dough, start working the dough out into a circle or rectangle. Sprinkle the baking stone with corn meal and then move the dough over to the pan and stretch to your size. I tend to like the dough a bit thinner, so I usually make two 10-12" pizza's with one batch of dough..However the guys like fluffy deep dish pizza. So last night I used one batch of dough for each 15" pizza. Form the pizza dough to the size and shape you want, par bake at 450 until it starts to just turn golden on the top edges..Pull out, sauce, top and bake in the oven to melt the cheese and finish baking the crust.

Lastnights pizza was deemed the best so far by my 16 yr old.
I went back to using Lou's dough, used one batch per pizza and made my own sauce and didn't go super gloppy on the cheese.

Thanks to all..I'll be trying Lou's at somepoint but i'll have to downsacle the oil. I found one at Cooking light magazine which when "point found" its 1 point per slice ....I'll make 1 batch of that and do a taste run before making quantity. PUBLIXMAN: I knew he was using his bagel dough!! ANN: You are correct about the "points system" we find the fiber,calories and fat on a slide scale and that shows you the point value of the food item. The FIBER scale only goes from 1-4 grams so even if you have 9grams of fiber its still only scaled as 4 (this is how I was taught by my original WW Guru) Funny how Genes work my mother could eat a 1lb Hershey bar every day and never gain a pound!!! UGH!!! KATHLEEEN: Hope you got my email and the Bagel Store address and thanks for the link to Western Bagels!

Eileen, you don't even have to add the oil. The original recipe calls for 1/4 c which I didn't notice anything different in taste or texture when I used that versus about a Tablespoon.
And as some have said above...don't use the oil at all.
The key with using whole wheat is a bit more liquid and a little sweetener (whatever kind you choose to use).