Easy way to make less calorie quality Pizza at home
Delicious pizza is not just one thing.
- Chicago, it’s a buttery deep-dish casserole with the sauce above the cheese.
- California, it’s a sweet bread with lots of toppings.
- New York, it’s thin and simple.
- New Haven, it’s thin and simple and a little charred.
So, first you have to decide what’s delicious for you. Then you have to decide whether to make pizza today to eat today, or to make pizza dough today to make pizza in 2-3 days.
The most important part of this pizza is the crust. The recipe is very simple
Ingredients: Whole-wheat refrigerated crust, flour, cornmeal, garlic, part-skim mozzarella, Parmesan, prosciutto, tomatoes, basil, crushed red pepper, creamy cheese
For topping :
- Onion sliced 1 medium
- Button mushrooms sliced 10-12
- Green capsicum cut into thick strips 1 medium
- Low fat Mozzarella cheese grated 1/2 cup
- Olive oil 1 teaspoon
- Dry oregano 1/4 teaspoon
- 5 cups bread flour (or other high-protein flour)
- 2 cups water, room temperature or a little warm
- 1/4 teaspoon yeast
- salt and sugar to taste
Combine the water and flour in a bowl, and mix briefly. Turn out onto a floured board and knead only a few minutes, until mostly smooth and mixed together. You do not have to knead it too much. Form into a ball, put back in the bowl, and coat the outside of the dough ball with olive oil. Cover the bowl with plastic wrap, put it in the refrigerator, and let it rise for 3 days. Before using, let it warm up to room temperature.
The sauce is also simple. Puree some tomatoes, add the things you like–salt, sugar, basil, plenty of olive oil. I don’t use oregano, but I do add a couple secret ingredients to make the sauce my own.
People get all bent out of shape about buffalo mozzerella or some other special cheese. The cheese is less important than the sauce or the crust.
Don’t put on too many toppings. You’ll make a soggy mess.
Bake the pizza on a pizza stone, at as high a temperature as you can. Most home ovens only go to 550 degrees Fahrenheit. Preheat the oven for at least an hour with the pizza stone inside, to get the stone hot.
Don’t worry about special flour, special cheese, or any of that stuff. What you need is practice!