WHOLE WHEAT PIZZA DOUGH
South Beach Diet Recipe (Phase 2)

To make ahead:
The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

1 3/4 cup whole-wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 to 2/3 cup hot water (120-130F)
2 teaspoons olive oil

Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix.

Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.