Easy low-sodium Pizza Dough
This uses 1/4 tsp of sodium, which is equivalent to 500 mg of sodium. Here it is spread out to four pizzas, so each dough portion should be about 125 mg.
The dough is very easy to make. It needs to sit out overnight in order to rise, so it's best to make it before going to bed.
Low-sodium cooking is all about preparation
★★★★★ 1 vote5
1/4 cwhole wheat flour
3 call purpose flour
1/4 tspactive dry rapid-rise yeast
1/4 tspwhite sugar
2 Tbspolive oil
1 1/2 cwarm (100 f degree) water
·all-purpose flour for dusting
How to Make Easy low-sodium Pizza Dough
- Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil and warm water together in a large mixing bowl with a spatula until formed into a sticky ball of dough, about 3 - 4 minutes.
- The dough will have doubled in the bowl. Transfer the dough to a lightly flour-dusted surface and shape into a large square. Using a chef's knife, quarter this and reserve the individual portions for freezer storage.