‚ÄčSalt Free 4 Life

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 225 
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 1 mg 0 %
Potassium 0 mg 0 %
Total Carbohydrate 47 g 16 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 6 g 13 %
Vitamin A  0 %
Vitamin C  0 %
Calcium  0 %
Iron  12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Pizza Dough

(Very Low Sodium)

This recipe makes 2 large Pizza's.  The crust is tender on the inside and crispy on the outside and resembles pies made in Naples, Italy.  This Neapolitan pizza will knock your socks off.  It's a perfect low sodium pizza crust.   It's better than any pizza you can buy in a pizza shop... I love this crust and make many different pizza's with it.  My favorite is a Brier Hill Pizza or a Margherita pizza.  The sky is the limit when it comes to this crust... and most importantly, it's easy to make.



8 cup, All-purpose Flour
1 tablespoon, Sugars, granulated
3.75 cup (8 fl oz), Water - Municipal
1 tbsp(s), Instant Yeast (Quick Rise)


Add Warm water (about 100 degrees) to a large kitchen aid mixing bowl.  If the water is about 100 degrees, it will allow the dough to rise in about 2 hours.  You can use colder water, however the rise time will be longer.  

Add yeast and sugar to the water.   You do not need to worry if they dissolve or not.  This is the beauty of this crust.  

Measure the flour using the scoop and level method of measuring.  I dip the measuring cup into the bag of flour and out it comes like a mountain of flour.  I get a butter knife and level off the extra back into the bag of flour.  

I use my paddle mixing attachment to combine flour and other ingredients.  It is not necessary to kneed this dough.  The goal is to just get the dough evenly mixed.  You should not see any dry flour in your mixture.  This is a wet sticky dough.  The dough will be loose and stick to the sides of the mixing bowl.  You can do the same thing by hand or with a spoon, it just takes a lot more energy.  This process is quick and easy. 

Grease your hands and transfer the dough into a large

non-airtight bowl.  I use the largest tupperware bowl and lightly rest the lid on the top of it.  I place the dough in a warm area and let it rise.  

In approximately 2 hours, you will see that the dough has a flat top and is filling the bowl, this indicates the dough is done rising.  Put the dough in the refrigerator to store.  Working with cold dough is much easier.  Let it sit in the refrigerator for at least an hour or 2 before making the crust.  Do not ever punch this dough down.  The goal is to keep all the gas in the dough.  This makes it a tender and crispy crust.  

Once the dough is ready, divide into 2 equal parts.  Each should weight about 2 lbs.  Roll it out on a floured surface or place it in a well greased pizza pan and use your hand to spread it out to make a beautiful pizza crust.  If necessary you can flour your hands when spreading it out in the pan.  Use a fork to poke holes in the bottom of the crust.  I make a lot of holes all along the entire bottom of the crust.  

If you want to keep this dough in the refrigerator it will collapse and never rise again.  This is normal.  It will still make a great pizza.  The dough will store in the refrigerator for about 10 days.  You can also freeze this dough.  It will say good for 2 to 3 weeks in the freezer.  When ready to use, place the dough in the refrigerator to thaw out overnight.