Pizza - No Knead, low calorie, all natural

by gonzo_don

An all-natural, relatively low calorie, pizza recipe using Jim Lahey's no-knead pizza dough

INGREDIENTS

400 grams AP flour
100 grams White Whole Wheat Flour
1 gram yeast
350 grams water
3 tablespoons thick tomato sauce
3 1/2 ounces Whole milk mozzarella
6 slices Turkey Pepperoni
16 grams Fine Sea Salt

Servings

INSTRUCTIONS

For the dough (this dough recipe makes 4 pizzas):

Put the flours, yeast, and salt into an easily covered bowl or container. Mix the dry ingredients to combine.

Add 350 grams of water and mix with your fingers or a dough hook until the dry ingredients all come together--don't leave any loose flour--make sure it's all stuck together.

Cover and set aside at room temperature for 18 to 24 hours.

When it's pizza time, pre-heat the oven to it's highest setting with a pizza stone on the middle rack OR use a quality countertop pizza maker such as the NewWave Multi Pizza Maker. One of those rotating ones for frozen pizza will not work.

Flour a surface well, flour your hands, and tip out the dough. Fold it over onto itself envelope-style, flip it over, and massage it into a non-sticky ball using enough flour to ensure it's not sticky. With a dough knife, divide into 4 equal pieces. Each of these pieces makes one pizza. You can use them immediately or refrigerate them, covered with plastic wrap or in a glass/plastic covered bowl for up to 5 days.

Take the piece you're about to use, roll it in flour, shape it into a ball, and then spread it out into a 6 or 7 inch circle with your fingertips. Keeping it well-floured, pick it up and start stretching it along the edges. Be gentle, but don't be afraid of it. As the circle grows, you can use your two hands under it and "knuckle" it into a larger circle. Something between 10" and 12" is what you're looking for.

Put the circle of dough on a pizza peel covered with cornmeal OR parchment paper. Parchment will make it infinitely easier.

For the sauce:

Any good, thick pasta sauce, jarred or homemade will work, but the easiest sauce for this pizza is:

Put a fine sieve over a bowl and pour in a 28 oz. can of crushed San Marzano or Roma tomatoes. If you can't find imported San Marzano, Tuttorosso makes a good product that's Roma tomatoes and basil. Let the tomatoes drain for an hour, add a tablespoon of sugar, and stir. This is enough sauce for 8 pizzas.

With a large spoon, spread 2 to 3 tablespoons of sauce over the top of the pizza.

Add 6 slices of turkey pepperoni.

Tear the 3-1/2 ounces of mozzarella into small pieces and spread over the pizza.

If using cornmeal, slide the pizza onto the pizza stone with jerking movements so it doesn't stick.

If using parchment, grab a corner of the parchment and slide the pie onto the pizza stone.

If using a countertop pizza oven, follow the manufacturer's instructions.

Check the pizza at 5 minutes for doneness and turn half a turn if necessary (probably won't be).

Usually, 7 minutes in a 550F oven will give you what you're looking for. You can also turn on the broiler element to give the top a little more browning.

Optional--if using parchment, pull it out after 4 minutes so the crust will be in direct contact with the stone. That tends to wick away moisture from the crust a bit more than the parchment.

The calorie count on this pizza is 730 for the entire pie and with a big side salad, this pizza will serve two.

You can add pre-cooked sliced mushrooms, peppers, onions, etc. for a negligible calorie increase.

NOTES

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Pizza - No Knead, low calorie, all natural

400 grams AP flour 
100 grams White Whole Wheat Flour 
1 gram yeast 
350 grams water 
3 tablespoons thick tomato sauce 
3 1/2 ounces Whole milk mozzarella 
6 slices Turkey Pepperoni 
16 grams Fine Sea Salt

For the dough (this dough recipe makes 4 pizzas):
Put the flours, yeast, and salt into an easily covered bowl or container. Mix the dry ingredients to combine.
Add 350 grams of water and mix with your fingers or a dough hook until the dry ingredients all come together--don't leave any loose flour--make sure it's all stuck together.
Cover and set aside at room temperature for 18 to 24 hours.

Flour a surface well, flour your hands, and tip out the dough. Fold it over onto itself envelope-style, flip it over, and massage it into a non-sticky ball using enough flour to ensure it's not sticky.  With a dough knife, divide into 4 equal pieces. Each of these pieces makes one pizza. You can use them immediately or refrigerate them, covered with plastic wrap or in a glass/plastic covered bowl for up to 5 days.

For the sauce:
Any good, thick pasta sauce, jarred or homemade will work, but the easiest sauce for this pizza is:
Put a fine sieve over a bowl and pour in a 28 oz. can of crushed San Marzano or Roma tomatoes. If you can't find imported San Marzano, Tuttorosso makes a good product that's Roma tomatoes and basil.  Let the tomatoes drain for an hour, add a tablespoon of sugar, and stir.  This is enough sauce for 8 pizzas.

With a large spoon, spread 2 to 3 tablespoons of sauce over the top of the pizza.
Add 6 slices of turkey pepperoni.
Tear the 3-1/2 ounces of mozzarella into small pieces and spread over the pizza.

If using cornmeal, slide the pizza onto the pizza stone with jerking movements so it doesn't stick.
If using parchment, grab a corner of the parchment and slide the pie onto the pizza stone.
If using a countertop pizza oven, follow the manufacturer's instructions.

Check the pizza at 5 minutes for doneness and turn half a turn if necessary (probably won't be).
Usually, 7 minutes in a 550F oven will give you what you're looking for. You can also turn on the broiler element to give the top a little more browning.

Optional--if using parchment, pull it out after 4 minutes so the crust will be in direct contact with the stone. That tends to wick away moisture from the crust a bit more than the parchment.

The calorie count on this pizza is 730 for the entire pie and with a big side salad, this pizza will serve two.
You can add pre-cooked sliced mushrooms, peppers, onions, etc. for a negligible calorie increase.

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 1 Servings

Calories: 299
Calories from Fat: 200 (67%)

Amt Per Serving		% DV

	Total Fat 22.2g	30 %
	Saturated Fat 13.1g	65 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 0.8g
Cholesterol 78.4mg		24 %
Sodium 636.4mg		22 %
Potassium 81.4mg		2 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.3g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 299

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