National Cheese Pizza Day
Happy National Cheese Pizza Day!
IT IS TIME! Today is the day. It’s okay, you can have some pizza. You deserve it!
Here is a recipe you’ll love, Thin Crust Cheese Pizza.
Why thin crust? Well, too much dough can raise your insulin levels in your body. Eating less dough can result in eating less carbohydrates and less calories.
So, go ahead, don’t be shy, try it out. It’s delicious and you won’t regret it!
Thin Crust Cheese Pizza
- 3 1/3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 tsp kosher salt
- 1 3/8 cups warm water
- 1 tbsp olive oil
- Cornmeal for dusting
- 4 oz mozzarella cheese
- 4 oz shredded mozzarella cheese
- ¼ tsp garlic powder
- 1 tsp dried oregano (or Italian seasoning)
- 1/3 cup homemade pizza sauce or store-bought (or more, depending on how much you like it)
- 15 oz crushed tomatoes
- 1 garlic clove (pressed or cut)
- 1 tbsp extra virgin olive oil
- ½ tbsp fine sea salt (or kosher salt)
- ½ tsp dried oregano
Direction for Pizza Sauce:
- In a blender or food processor, place all ingredients.
- Blend until combined and well blended.
Refrigerate for 3 hours or store for 1 to 2 weeks.
Direction for Preparation:
- In a bowl or stand mixer, add flour, salt, and yeast. Stir to mix. Add water and olive oil, mix until a raggy dough forms. Turn the dough out to a surface that is floured.
- Knead the
dough into a ball by pressing it with your palm base and then reforming it.
Knead until the dough feels fluffy for 7-8 minutes, and has a smooth, stretchy
surface. If the dough is very sticky, at kneading, apply a small amount of
• Alternatively: If using a stand mixer and start the mixer at medium-low speed, then allow the mixer to knead for eight minutes.
- When kneading is complete, divide dough into 4 equal parts. By folding the dough under itself, gently form each half into a boule (ball form) using floured hands. To keep it moist, put each boule on a floured surface and dab the dough with a bit of olive oil. Cover all boules with a damp towel and expand for about 45 minutes to 1 hour until doubled in size.
- The dough
is ready for immediate use. For best flavor, move the dough to separate sealed
containers, big enough for dough to double in size again, and store in the
refrigerator over night or 2-3 days.
• During the day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel and allow it to reach room temperature, 30 to 45 minutes before stretching.
- Preheat oven to 475°F.
- Only roll out the dough when the oven is preheated. Place it on a slightly floured surface and press it gently into a ring, adding a pinch of flour if it is too sticky. Then roll the dough out into a circle, using only enough flour on each side to prevent it from getting stuck.
- On a pizza pan, dust with cornmeal (gives crust extra flavor and crisp). Top with sauce, spreading evenly. Add mozzarella cheese across the dough and top with shredded mozzarella cheese. Sprinkle evenly with dried oregano.
- Bake 5 to 7 minutes or until the cheese is melted.
- Cut and serve!