This Weight Watchers Quick and Easy Dough Recipe is hands down the BEST dough recipe! It’s simple to make and requires just a few basic ingredients-without the stickiness!

Makes 17 ( 1.0 oz) servings 

What makes this Quick and Easy Dough not sticky?

Let’s be honest…the two ingredient Dough-that consists of self rising flour and Greek yogurt- be super messy, sticky, wet-which makes it super challenging to work with! I knew I needed to switch things up after having so many people ask for tips and tricks on how to not get the dough from sticking to everything!

And here it is:

This Quick and Easy Dough recipe eliminates the stickiness of the popular two ingredient dough!  Instead of using self rising flour-I use bread flour which makes for the BEST pizza crust- along with yeast, a bit of sugar, water and salt!  Just a few basic ingredients really makes all the difference! Replacing the Greek yogurt with just water and yeast-eliminates the stickiness!

What ingredients do I need to make this Quick and Easy Dough?

• Bread or all-purpose flour-I use Pillsbury Best Bread Flour. I’ve discovered using bread flour creates the best texture! Like a crispier pizza crust! If you can’t find bread flour- then feel free to substitute the bread flour for all purpose flour. Just keep in mind the bread, pizza crust, bagels, ect. won’t be as crispy. They will be on the soft side. Now, you can find bread flour at most grocery stores next to the self-rising flour and/or all purpose flour. You can also find a two-pack HERE on Amazon. If you are gluten-free, you can substitute the bread flour for Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix. You can find that HERE on Amazon.
• Active dry yeast- helps makes the dough rise. If you are using a packet-just measure out 1 and 1/2 tsp of it from the packet or you can double this recipe and use the entire packet! 
• White granulated sugar-the amount that is used is so very small is it doesn’t impact the points- the sugar helps actives the yeast
• Warm water– you’ll want to not have the water too hot or too cold. I recommend using a food thermometer to ensure the temperature is between (110-115°F). There’s a fine line when it comes to the temperature of the water-if the water is too hot it will kill the active yeast. If the water is too cold it will not active the yeast. 
• Salt-for flavor

 

 How are the personal points figured for this Quick and Easy Dough?

The recipe consists of 2 cups or approx. 9-ounces of flour and 1 cup or 8 ounces of water. 1 and 1/4 tsp of yeast, 1/2 tsp sugar, and 1/2 tsp salt. That means the recipe makes roughly 17 ounces. The only ingredient that carries points is the Pillsbury bread flour. This particular brand of bread flour is 24 smartpoints for 2 cups. When entered into the WW recipe builder-it comes out to 1 personal-point per ounce if you make  17  (1.0 oz.) servings.

I recommend using a food scale to measure the amount of dough you use per serving. Click HERE to check out the food scale I love and recommend.

That means this recipe will make roughly four (4.5 – 5.0 ounces) servings.   

What can I make with this Quick and Easy Dough?

• Pizza Crust– Sprinkle a little extra flour on the tabletop or whatever surface you plan on using to knead the dough.  Spread the dough out on a parchment-lined cookie sheet to roll dough . I spray my pastry roller with non stick cooking, to keep the dough from sticking until it’s about 1/4″ thick, cover with zero point marinara, and add a dash of pepper flakes (it’s life changing), cheese, and the toppings of your choice. I love to add 1 tsp of grated Parmesan cheese on top to give it a bit more flavor. Cook in oven at  425 degrees for 10 to 12 minutes, or until the crust has puffed up and is lightly golden and all of the cheese has melted. Bake for 8-10 minutes or until the bagels turn golden brown.
• Bagels-Preheat oven to 425 degrees. Divide the dough into six, 3-ounces dough balls. Cover the dough balls with a clean dry towel and allow them to rest for 20 minutes. Line baking sheet with parchment paper sprayed lightly with non-stick cooking spray. To shape the bagels, use your thumb to poke a hold in a ball of bagel dough and gently stretch evenly until the hole is 1 1/2 inches in diameter. Or you can simply roll the dough into an 8-inch rope and wrap the dough around the palm and back of your hand, overlapping the ends by several inches. Press the overlapping ends together and gently press and seal the ends together. Place each of the shaped bagels 2 inches apart on the baking sheet, cover with a clean towel and allow to rest for 10 minutes. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top. Let the bagels sit there for 45 seconds, and then flip them over to boil for 45 seconds. Remove bagels from water. Using a basting brush the tops of the bagels with egg wash (egg beaten with 1 tsp water) and sprinkle on your favorite toppings. Bake for 15-18 minutes or until the bagels turn golden brown.
• Calzones- Preheat oven to 425 degrees and line a large sheet pan with parchment paper. Divide pizza dough into 4 equal parts and roll each dough ball into a 1/4 inch thick circle. On half of each dough circle, add equal parts of my zero point marinara sauce. Make sure to leave a little room around the edges so you can crimp the calzone shut. Sprinkle with shredded cheese and toppings. Then fold the other half of the dough over the toppings and crimp the edges. Cut three air vents into the top of the calzone and place it on to the prepared baking sheet.  Brush with egg wash (egg beaten with 1 tsp water).  Bake for 15-18 minutes or until the dough is fully cooked and the calzone is golden brown.
• Cinnamon Rolls-Preheat oven to 400 degrees. Roll dough into a 14x 8 rectangle out on a parchment-lined baking sheet, until it’s about 1/4″ thick. Brush melted butter on dough & sprinkle cinnamon & sugar sweetener and 1 Tbsp brown sugar sweetener on top of buttered dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish. Let them rise by tightly covering the rolls with plastic wrap and allow to rise in a warm spot, for 60-90 minutes. After the rolls have doubled in size, preheat the oven to 375 degrees. Bake for 25-28 minutes until lightly browned.  Let them cool for 5 minutes before adding icing. To make icing: mix 2 Tbsp swerve confectioners sugar, 2 tsp hot water together and a dash of vanilla or caramel extract and mix until blended. Drizzle icing over the top of cinnamon rolls.
• Dinner Rolls- Preheat oven to 375 degrees. Divide dough into 12 equal pieces; shape into balls. Spray a 8-inch round pan with non stick cooking spray. Cover with a clean dry towel; let rise in warm spot until doubled in size. Bake for 20 minutes or until golden brown. Remove from pan; brush with melted light butter, if desired. 
• Pretzels-Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray. Set aside. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Bake for 12-15 minutes or until golden brown.
• Garlic Knots– click HERE for my Easy Garlic Knot recipe 
• Breadsticks-Preheat the oven to 400 degrees. Roll the dough into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a dry towel; let them rise in a warm spot until almost doubled, about 45 minutes. Spread the breadsticks with 1 1/2 tablespoons of the light butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with 1 tsp garlic powder and 1/2 tsp oregano. Brush the warm breadsticks with a remaining 1 Tbsp melted light butter and sprinkle with the seasoned salt.
• Pot Pie Crust-Roll out dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute the edges.
• Pigs in a Blanket- Preheat oven to 350 degrees. Roll up one small section around a hotdog, little smokies, or sausages. Place each blanket-wrapped pig on a parchment-lined baking sheet with the seam side down so it doesn’t unroll while baking. Bake for 10-15 minutes or until the dough is golden and puffed.
• Mini Bread Loaves- Preheat oven 350 degrees. Let the dough rise in the bowl until doubled, covered with a clean towel. Once the dough has risen, shape the dough into a loaves and place them in a mini loaf pans that have been sprayed with a non stick cooking spray. Let it double in size in the loaf pans. Bake for 30-35 minutes or until golden brown.
• Baguette– Preheat oven to 450 degrees. Form the dough into a ball, place it in a bowl that has been sprayed with non stick cooking spray and cover with a dishcloth, so it doesn’t dry out. Let rise in warm spot until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into a baguette by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep. Cover with a clean dry towel; let rise in warm spot until doubled in size. Bake for 20 minutes or until golden brown.

 How do I store leftovers?
Wrap each serving of dough with plastic wrap. Store the dough the fridge for up to 2 weeks in the fridge. When you are ready to use the dough, remove it from the fridge, unwrap the dough and place it on your floured cover counter. 

You can freeze the dough. Once you’ve mixed it all together. Shape into servings, wrap in plastic wrap, and place in a freezer bag and freeze for up to 3 months.

How do I make this Quick and Easy Dough not sticky?

In a medium bowl, dissolve the yeast and sugar in the warm water (110 degrees) . Let stand until frothy, about 5-8 minutes.
If your yeast doesn’t not froth-it means it’s not fresh or that the water was either too cold or too hot. 

To the same bowl with the yeast, stir in the flour, and salt.

Stir dough with a mixing spoon 

until dough forms into a ball.

Let the dough ball rest for in the bowl for at least 5 minutes. 

Turn the dough out onto a lightly floured surface.

Knead dough with floured hands until a nice smooth ball is formed. 

Using a sharp knife divide the dough into 4 equal pieces with each section weighing roughly between 4.5-5.0 oz. 

Prepare the dough for what you will be making and let it rest for 5-8 minutes before putting it into the oven.

Store leftover dough in an air-tight container or plastic ziplock bag in the refrigerator for up to 2 weeks.

Bake at 400 degrees for 15-20 minutes.

 

Ingredients:

• 2 cups or (258 grams or 9 oz.) bread flour or all-purpose flour – I use Pillsbury Best Bread Flour 
• 1 and 1/2 tsp active dry yeast
• 1/2 tsp white granulated sugar
• 3/4 cup to 1 cup warm water (110-115°F)
• 1/2 tsp salt

Directions:

• In a medium bowl, dissolve the yeast and sugar in the 3/4 cup warm water. Let stand until frothy, about 5-10 minutes. 
• To the same bowl with the yeast, stir in the flour, and salt. Stir dough with a mixing spoon ( if the dough is too dry add up to an additional 1/4 cup) until dough forms into a ball.
• Let the dough ball rest for in the bowl for at least 5 minutes. 
• Turn the dough out onto a lightly floured surface. Knead dough for a few minutes with floured hands until a nice smooth ball is formed. 
• Using a sharp knife divide the dough into 4 equal pieces with each piece weighing roughly between 4.5-5.0 oz.
• Prepare the dough for what you will be making and let it rest for 5-8 minutes before putting it into the oven. Bake at 400 degrees for 15-20 minutes.

Makes 17 ( 1.0 oz) servings (point values includes dough only)

7 Points® for 5 ounces

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

 

Author Notes:

• Store leftover dough in an air-tight container or plastic ziplock bag in the refrigerator for up to 2 weeks.
• You can also freeze the dough. Once you’ve mixed it all together. Shape into servings-wrap in plastic wrap and place in a freezer bag and freeze for up to 3 months.
• Point value includes dough only-4.5- 5.0 oz. of dough will make a personal 6-inch pizza.
• If your dough is sticky you may have not measured the exact amount of flour or added a bit too much water. If your yeast did not froth, it means the yeast wasn’t fresh, or you used too cold or too of water. This is key to ensure your dough rises and isn’t sticky, as well.