If you have read the first segment of “The Journey” page on my blog you would know that I’m watching what I’m eating and trying to find meals that are just not delicious but also healthier. I love pizza! Let me repeat, I LOVE PIZZA!!! I could eat it pretty much every meal of any given day. Like most of us who doesn’t like it, right? So in my quest to eating healthy I still fit in a cheat meal or two here and there and this week was no different. I wanted pizza!
I thought well I will make it myself instead of ordering take out and since I’m watching my sodium thought I would venture to the high end grocery store Whole Foods to pick up a fresh made dough ball, get a pre-made sauce and not have my usual meat pizza to cut down on the salt but to no prevail. I found their fresh made doughball has 400mg of sodium per slice!! YIKES! if you were to eat the whole pizza the crust alone would be 3200mg before adding in the sauce. Then there is the sauce. The least amount of sodium I could find was 350mg per 1/4 Cup then add cheese and veggies and BOOM, a heart attach waiting to happen!!!
So I decided to make my own dough and sauce that would cut the sodium to about 70mg a slice for the dough and 75mg per 1/2 cup of sauce. That’s a huge different and I didn’t loose any flavor. If you aren’t watching sodium (but you should be) than add more if you like but try this recipe first then make adjustments.
What you will need:
3 C “OO” flour (I use double O flour but use all purpose if you like) Gluten free suggestion below
1 TBSP Garlic Mix (no salt added)
1/2 tsp kosher salt
1/2 TBSP Italian seasoning (no salt added)
1 C warm water (100 to 110 degrees) Note: don’t go over 110 it will kill the yeast
2 1/4 tsp dry active yeast
1/2 tsp granulated sugar
Add the yeast and sugar to the warm water and let plum for about 5 minutes. The sugar will activate the yeast and it will start to form a foam on the top.
In a Stand Mixer using a dough hook attachment place 2 C flour, salt, garlic, Italian herbs and mix on low until mix through then pour in the yeast mixture and turn mixer to 3 speed and slowly add in the remaining cup of flour until combined into a ball.
Pull dough off dough hook and place on a clean surface dusted with flour and add a little more flour to the top.
Knead the dough a little but not too much and form into a round ball then place into a large oiled mixing bowl and cover with a dry towel or plastic wrap.
Let the dough rest in a warm dry area ( I placed the bowl in a cold oven) and let rest for at least an hour up to 3 hours. The dough will double in size. This recipe makes 2 – 12 inch crusts.
Preheat oven to 475° or 500° if your oven will do so. Place a pizza sheet (I prefer the one with holes in it) for a crispy/chewy crust).
Place the dough on a clean surface dusted with flour and divide into 2 balls setting one aside. Roll the dough using a rolling pin or hand toss if you are so talented! Move the rolled dough to a pizza wheel/board or parchment paper for easy transfer to the pizza pan once it’s hot.
Once pan is hot remove from oven and spray with cooking spray and move the crust to the pan. Top with your favorite toppings such as my pizza sauce recipe, cheese and veggies like the picture below and bake the pizza for approximately 10 to 15 minutes until crust is to your liking. let cool for 2 minutes cut and enjoy with a nice side salad! Enjoy!