Friday night "Pizza Night" started before the pandemic and has created a positive "comfort" amidst all that has changed over the last year. It's funny because on our new YouTube channel (https://www.youtube.com/channel/UCaF1wRA8FXIF-3O1CE5RfyQ/videos) Christopher says, "We have been doing movie night since I was 3 or 4," and although we haven't been going quite that long, it shows how much of a tradition this has become for our family! Below is our pizza recipe! Feel free to print this off and enjoy! If you want to make your pizza with Christopher and I, click the above link! I also provide helpful tips to making the dough, flours to use, how to get non-fat mozzarella cheese melting, and fat considerations if making pizza is a new adventure for your family! Use all your favorite pizza toppings on this dough!
What I enjoy is that we can each adjust our pizzas to our own liking, and most importantly we can keep Christopher's pizza extra low-fat using Non-Fat Mozzarella Cheese. When Christopher was younger his buddies loved making pizza at our house! Hope this will provide your family as much fun as it has for ours!
· 3/4 cup warm water
· 7grams sachet dried yeast
· 1/2 teaspoon salt
· 1/2 teaspoon sugar
· 1 1/4 cups white flour (1.5 LCT)
· 1 1/4 cups whole wheat flour (3.75 LCT)
1. Warm water to approximately 100°F- 110°F.
2. Add yeast, salt, and sugar to water. Stir and cover with plastic. Set mixture in a warm place until foamy (approximately 5-10mins)
3. Sift flour into a large mixing bowl.
4. Stir in yeast mixture and mix to form a dough ball. (Depending on the moisture in the air you may need a little more warm water if the dough feels too dry or a smidge more flour if the dough feels too wet.)
5. Knead on a lightly floured surface for 10 minutes, or until dough is smooth and elastic.
6. Separate into four balls for personal size pizzas or two balls for large pizzas. Let sit 10 minutes lightly covered.
7. Roll each ball out with a rolling pin to an 8inch diameter circle, adding flour to rolling pin and pizza dough when it begins to stick. Flip dough often, as you are rolling.
8. Place the rolled out pizza dough on a stone pan or a cookie sheet lined with parchment paper.
9. Roll and pinch outer edges of dough to make crust.
10. To make pizza just add pizza sauce and desired toppings and bake at 400°F for approximately 10-15 minutes on stone pan or 375°F on parchment paper on a regular cookie sheet for 15 minutes.
*You do not cook the pizza dough before you add toppings!
*Look for fat free pizza
sauce (or we use Trader Joe’s fat-free spaghetti sauce) and non-fat cheese for
toppings. Hormel carries a very low-fat Ham we enjoy putting on top!
*Pampered chef stones are fun to use and create crunchier crusts without burning!
*I also really enjoy substituting the above flours with bread flour! It makes dough more substantial!
*For a nice variation, use the pizza dough recipe to create a Stromboli! Roll out the dough as you normally would for pizza. Then put fat-free ricotta, broccoli, ham and fat-free mozzarella cheese all on half of the dough. Lift up the dough side that is still empty and cover the dough with all of the toppings. Press down the edges of the dough with your fingers and with a fork to create a seal. Poke holes at the top of the Stromboli to allow steam out when it is cooked. Place in oven at 400°F for 10 minutes. Put spaghetti sauce in small bowl for dipping.
*If you use this recipe to make two large pizzas each crust has 2.6g LCT total.