I love pizza. If I had to pick a food to live on for the
rest of my life it would be pizza. What can’t you put on top of all that
cheesy, bready goodness? Nothing! And
yet, it is my nemesis. Typically pizza is so calorie laden and full of processed
meats as to make any nutritional value negligible. The first time Brian and I
made a pizza together, I swear, the toppings were 2 inches thick. Not a fan, I
come from the school of thought that (contrary to the AT&T commercial) less
is more, especially when it comes to pizza.
I did manage to get B to pare down the amount of toppings. Yet, when I once put our recipe into the Weight Watchers recipe builder I found
that one slice from a 12 inch pizza, cut into 6 slices was 21 points.
Yikes! Somehow I had to create a pizza that satisfied the palate without
filling the calorie bank. My initial experiments were my version of a pizza margherita. Using a flour tortilla as the base, my toppings were slices of tomato and basil leaves from the garden and thin slices of fresh mozzarella. This was my go to lunch once the tomatoes in my garden were ripe. But Brian was not a fan. No meat!
The resort at which we stayed in Cuba served up a nice ultra
thin crust pizza for lunch. We had them
three of four times and both agreed we had to try recreating them at home. My sister had been making ultra thin crust
pizza for some time so I asked how she did it. She explained that she used Buddy
Valastro’s (the Cake Boss) dough recipe and divided it into six portions. She rolls
the dough so thin you can see through it, each portion makes about a 12” pizza.
I found the dough recipe online, cut it in half, used all purpose
flour instead of unbleached and now have a new Friday night favourite. Done right, I am able to get 3 pizzas from half the recipe.
What is not used can be frozen. I also use a partially skimmed milk mozzarella
so now we have a pizza with less calories eaten with less guilt. Another recent discovery I made was pizza sauce in a squeezable bottle. I usually get the Compliments brand from Sobeys and get 3 – 4 pizzas covered with a bottle. If we have a good tomato crop, I will make my own sauce and freeze it in portions for one pizza.
For the very best results of a nice crispy crust, you need a
pizza stone and peel. I’ve had both for years now and love them. Just make
sure you’ve got the peel well floured or covered in corn meal before placing
the dough and building the pizza so it slides off onto the stone easily.
For toppings, your imagination is the limit. Our standards are
Brothers pepperoni, lots of mushrooms, green pepper, thinly sliced onion and a
few bacon bits. If I’m making pizza just for myself, some of my favourite
toppings are thinly sliced tomatoes, ham & pineapple (do not scoff), switch
out regular pizza sauce for BBQ sauce and top with chicken, cheese & veg.
Sometimes I’ve used feta or blue cheese instead of mozzarella.Pizza Dough
- 1/2 teaspoon active dry yeast
- ½ tsp sugar
- 1 ½ cups
all-purpose flour
- About ½ cup lukewarm water
- ½ teaspoon salt
- 1 tablespoon olive oil
Makes 2 – 3 Ultra thin crust pizzas
Preparation
Put the yeast in stand mixer bowl.
Warm 1/4 cup water (Approx 110° F) and pour it over the yeast, add
sugar. Stir and let proof for 10 minutes.
Add the flour, remaining water, salt and olive
oil to the yeast mixture in the stand mixer fitted with the paddle attachment. Paddle
on low speed until the mixture comes together. Switch to the dough hook
attachment and continue on medium-low speed until the dough comes
together in a ball, another 3-4 minutes. Check the dough: If it’s too dry, mix
in a bit more water. If too sticky, add more flour. Continue with dough hook another 3 minutes.
Flour work surface. Knead dough
until smooth and elastic. Form the dough into a ball. Lightly grease a bowl
with olive oil, set the ball of dough in the bottom of the bowl and lightly coat
with oil, cover the bowl loosely with plastic wrap or a damp kitchen
towel. Let rise by about half its size, 30-45 minutes. (If the house is too
cold I sometimes turn the heat on in the oven til it warms a bit then turn it
off and put the dough in the oven to rise.)Clean and re-flour your work surface and transfer the dough to the surface. Cut the dough into thirds (or desired portions), and form into tight balls to press out the excess air. Let rest 10 -15 minutes.
Preheat oven to 450° F with pizza stone in oven.
For ultra thin crust roll the dough as
thinly as you like into a 10 - 12 inch circle. Placed rolled pizza crust onto well floured pizza peel with one
edge slightly over the end of the peel. Add desired pizza toppings. When oven has heated, carefully remove pizza
stone and slide pizza from peel onto the stone.
Return stone to oven. Bake pizza for 10 minutes or until cheese is melted and crust is browned and crispy.
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