If you want a medium thick crust, a 9 ounce (255 gram) ball is a good choice. If you like a thicker crust, a 280 gram dough ball (10 ounces) is a good choice. For a thin crispy crust, stick with the 255 gram ball and stretch it larger than 12 inches.
You can do this by taking the dough weight and dividing this by the surface area of the pizza pan. For this example, we will assume that you are using 10 ounces of dough. 10 divided by 113.04 = 0.0884642 so this tells us that we must use 0.0884642 ounces per square inch for a 12″ pizza recipe.
How many grams of dough do you need for one pizza?
With a kitchen scale weigh dough out to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for a large 16 inch pizza. Form dough into neatly shaped dough balls and place gently in plastic bin with cornflour. Allow dough to ferment for 1 hour or double in size.
How many grams is a 10 inch pizza?
10″ is about 70% of 14 inches, so multiplying 453 grams by 70% = 317 grams.
How much dough do I need for a 12 inch pizza Reddit?
Ooni’s classic recipe states 160g for a 12′ pie.
How much does a 12 pizza weigh?
An average 12-inch pizza weighs around two pounds. Since most ingredients used in pizza are light, ounces are the typical unit used for measurement.
How much dough is needed for a 10 pizza?
As an example, if we want to make a 10-inch pizza in addition to the 12-inch pizza, the correct dough weight for the 10-inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (7-ounces).
How much does a 12 inch pizza dough ball weight?
If you want a medium thick crust, a 9 ounce (255 gram) ball is a good choice. If you like a thicker crust, a 280 gram dough ball (10 ounces) is a good choice. For a thin crispy crust, stick with the 255 gram ball and stretch it larger than 12 inches.
How much dough do I need for a 12 inch thin crust pizza?
Let’s say you were making a thin crust pizza, and you found that 10 ounces of dough gave you the 12-inch pizza you were looking for. Here’s the math; 10 ounces divided by 113.04 = 0.0884642 ounce of dough per square inch of pan surface area.
How big is a 12 inch pizza?
They consist of small, medium, large and extra-large. A 12-inch pizza belongs to the medium size. So, how big is a 12 inch pizza? The area of a 12-inch pizza is 113.04 square inches.
How much dough do I need for a 13 inch pizza?
I use a thickness coefficient of 3.8. All this means is that for every 1 square inch of pizza there will be 3.8 grams of dough. So if your pan is 13 inches by 8 inches, 13×8= 104 square inches of pizza multiplied by the thickness coeffecient of 3.8, 104×3. 8 = 395 grams of dough.
How much dough do I need for a 12 inch Neapolitan pizza?
250g dough balls make 11-12 inch Neapolitan pizzas.
How much dough do I need for 14 pizza?
All we need to do now is to multiply the surface area of the 14-inch pizza by the dough density number (0.0973106) to find the dough scaling weight for the 14-inch pizza — 153.86 x 0.0973106 = 14.972208 ounces of dough. Round that off to 15 ounces of dough needed to make the 14-inch pizza crust.
How much dough do I need for a 8 inch pizza?
Yield: Yields four balls of dough for four individual 8-inch pizzas; 1-3/4 pounds total.
How many grams is a pizza?
|Capricciosa Pizza||1 slice ( 74 g)||192 cal|
|Cheese Pizza||1 slice ( 63 g)||168 cal|
|Chicken Pizza||1 slice ( 132 g)||309 cal|
|Deep Dish Pizza||1 slice ( 118 g)||313 cal|
How many grams does a pizza weigh?
If we take a Margherita pizza, the overall dish weighs about 300 grams (excluding the plate), while a Marinara without mozzarella can be as much as 100 grams lighter. If the pizzaiolo is generous, a four seasons pizza can weigh as much as 400 grams!
What do I do if my pizza dough rises too much?
If you see that your dough has risen too much, you should try knocking it back down, reshaping it, and allowing it to proof again. If it’s just risen too much on the first rise, there’s not much of a problem. All you have to do is shape and proof it as normal. This should allow the dough to rise again properly.
How many ounces is a 7 inch pizza dough ball?
For your 7 – inch pan, you may want to start with a dough ball weight of 10.95 ounces. How many pizzas does 2 pounds of dough make? This dough yields about a pound of dough, enough for two (10-inch pizzas ).
How much does a 6 inch pizza weigh?
With a kitchen scale weigh dough out to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for a large 16 inch pizza. You might be interested: FAQ: What Ingredients Are In A Pizza?
How many slices in a 12 inch pizza?
How many slices are in a 12 pizza? Small pizzas average between 8 and 10 inches in diameter and will yield about six slices. Medium pizzas run 12 inches in diameter and will give you about eight slices. Large pizzas are 14 inches in diameter and will offer approximately 10 slices.
How much should a 16 inch pizza dough weigh?
Measure out the dough with a kitchen scale to 150 grams for a 6 inch pizza, 250 grams for a 10 inch pizza, and 450 grams for an 18 inch pizza (for a big 16 inch pizza).
How much dough do I need for a 15 inch pizza?
The number 075 is a nice objective to aim towards. In order to make a 15-inch pizza, you will need 13.5 ounces of dough.
How much dough do I need for 14 Pizza?
To calculate the dough scaling weight for a 14-inch pizza, all we have to do is multiply the surface area of the pizza by the dough density value (0.0973106). The result will be: 153.861 square inches divided by 0.0973106 equals 14.972208 ounces of dough. Calculate 15 ounces of dough required to construct the 14-inch pizza crust by multiplying the weight of the ingredients by 2.
How many ounces of dough do I need for a 10 inch pizza?
In the case of making a 10 – inch pizza in addition to a 12-inch pizza, the right dough weight for the 10 – inch would be calculated as 3.14 X 25 = 78.5 (square inches) X 0.08849 (ounces per square inch) = 6.946 (ounces per square inch) (7- ounces).
How much dough do I need for a 12 inch Neapolitan pizza?
For a 12 inch pizza, I use 240 to 250 calories.
How many slices are in a large pizza?
In terms of size, large pizzas are 14 inches in diameter and will provide around 10 pieces each pie. Extra-large pizzas have a diameter of 16 to 18 inches and may be cut into at least 12 pieces per pizza.
How many pizzas does 2 pounds of dough make?
This recipe makes around a pound of dough, which is plenty for two people (10-inch pizzas).
How much dough do you need for one pizza?
Most pizza gurus will advise you that you must experiment to determine the appropriate weight for your pizza, but a decent starting point would be to use one ounce of dough for every square inch of your pizza pan or baking sheet. You should adjust the dough weight until you are satisfied with the final product, but you must return to the calculator to confirm your calculations.
How many carbs are in a 16 inch pizza?
One 16-inch slice of pizza cheese includes 44 grams of carbohydrates, 35 grams of protein, 11 grams of fat, and 380 calories.
How many grams of dough do I need for a 12 inch pizza?
If you want a medium-thick crust, a 9-ounce (255-gram) ball is a suitable choice for baking. If you like a thicker crust, a 280 gram dough ball (10 ounces) is a decent size to start with. Stick with the 255 gram ball and make it larger than 12 inches in diameter if you want a thin crispy crust.
How much dough do I need for an 18 inch pizza?
Test different dough weights to see which one produces the pizza you desire. In order to have a suitable beginning point, use one ounce of dough per inch of diameter for any size up to and including sixteen inches. Make adjustments to the dough weight until you are pleased with the final result.
How many grams is a Neapolitan pizza?
The dough balls for ″ Pizza Napoletana ″ must be between 180 and 250 g in weight, depending on their size. The second part of the dough rising is as follows: when the individual dough balls have been created, they are placed in ″rising boxes″ for a second rising that lasts between 4 and 6 hours, depending on the recipe.
What is the size of a personal pizza?
In order to qualify as a personal pizza, it must provide an acceptable portion for one person’s lunch. Even though there is no standard size for individual-sized pizzas, Tom Lehmann, director of the American Institute of Baking in Manhattan, Kansas, notes that they often range between 6 and 8 inches in diameter.
How much dough do I need for a 7 inch pizza?
It is possible that you may wish to start with a dough ball weight of 10.95 ounces for your 7-inch pan.
How much pepperoni is in a large pizza?
The point is that I’ve ordered large pizzas from a variety of restaurants over the years, and while the cut size has remained consistent (8 slices for a 14-inch pizza), the amount of pepperoni per slice has varied from as few as one per slice to as many as six per slice, even when the pizza was delivered by a single chain.
Party pizza Friday just got alot healthier with this skinny pizza dough!
Today, the WW program underwent a revision that allows each participant to pick their own ″free″ items based on their responses to the program’s evaluation.Considering that every plan is unique, I’ve included the WW recipe link here in the hopes that you will be able to click on it and add it to your daily tracker, so that the dish will be calculated at the appropriate points for your specific plan.
CLICK HERE TO ADD SKINNY PIZZA DOUGH TO YOUR TRACKER. This recipe is for 1 ounce of dough, so just toggle up to five servings, for example, if you use five ounces of dough for your pizza.
UPDATE!Wow, thank you so much to everyone who has tried out my thin pizza crust recipe.Originally published in December 2017, this recipe was born out of my inability to get the two-ingredient dough to come together without getting yogurt all over my hands or having to add an absurd amount of more flour, which effectively undermined the point!Because to the addition of yeast and water, the game has completely changed.It has the consistency of conventional pizza dough.I raved about this dish on social media for months – I cook pizza once or twice a week, so multiply that by 10 months and you get a sense of how long it took for others to try it out.
- In October of 2018, I believe I saw the first post of someone creating it, and it has been produced thousands of times since then – which makes me quite pleased!
I thought I’d answer some of the most common questions I get – so here goes!
DO I NEED A BAKING STEEL?
In no way, shape, or form.Get a good jelly roll pan at Bed Bath & Beyond (and use that 20% off coupon!) and find one that is sturdy and can handle 450 degrees.That way, you won’t have to pre-heat the pan like I do with my baking steel and you’ll get a crispier crust because the pizza will literally start cooking as soon as you place it on the cookie sheet.PIZZA SHOULD BE MADE ON PARCHMENT PAPER, NO MATTER WHAT YOU COOK IT ON — It is so much easier to construct a pizza on parchment paper, then to transport the pizza into and out of an oven.I tried baking on a standard baking sheet for 15 minutes at 425 degrees for the first time.The baking sheet was preheated in the oven for 20 minutes before I placed my pizza on the hot baking sheet.
- I was rewarded with a crunchy crust.
- It has been reported that at least 100 people have reported that their baking sheets can be warmed to 500 degrees, but start with 425 degrees and experiment to determine what works best for your baking sheet and oven.
- If it’s not crispy at 425 degrees, raise the temperature by 25 degrees at a time until it is.
WHAT TYPE OF YEAST SHOULD I USE?
There are two forms of yeast: regular active dry yeast and instant yeast (which can also be referred to as fast-rising, rapid-rise, quick rise, or even bread machine yeast, depending on the brand you choose).Regular active dry yeast is the most common type of yeast used in baking.They are interchangeable; the sole advantage of using instant yeast is that your dough will rise more quickly, which is excellent for those evenings when you get home from work and think to yourself, ″fuck, I wanted pizza tonight!″ I’ve already used this dough 30 minutes after it was made, and it’s fantastic.
I LIVE ALONE, CAN I HALVE THE RECIPE?
You could, but you’d have to cook the entire recipe!It keeps in the fridge for up to 7 days and, in fact, gets better the longer it is kept in the refrigerator.During the 7th day, you’ll notice that the dough is a little moist and smells, but in the greatest manner imaginable – imagine sourdough bread stinks.You should dump it if you find any brown spots on the dough – or if it’s slimy.It’s time to start over with a fresh batch!
WHAT TEMPERATURE SHOULD I COOK MY PIZZA?
Here’s how I approach things.IN ORDER TO MAKE A THIN CRUST: If you are using a conventional cookie sheet, bake it at 425 degrees for 12 – 15 minutes for a thin crust.If you have a nice jelly roll pan, bake it for 9-11 minutes at 450 degrees Fahrenheit.If you have a baking steel, bake at 500 degrees for 7-9 minutes, or until the meat is the desired doneness — I prefer mine on the well-done side, but that is a personal preference.PAN OR DEEP DISH PIZZA: Reduce the temperature to 425 degrees Fahrenheit and increase the baking time to 20 minutes for pan pizza and 30 minutes for deep dish pizza.A cast iron skillet with an 8-inch diameter is used to prepare my pan pizza.
- In an 8- or 10-inch cake pan, I bake my deep dish pizza until done.
- Because of the additional baking time required for deep dish pizza, you will need to order the ingredients in a different sequence.
- I bake the cake on a cake pan that has been brushed with oil (you can check out my detailed post here) You must first place the dough in the pan, then layer on the cheese, top with any other ingredients you are using (sausage, mushrooms, etc.), and finally cover with the sauce, working your way around the pan.
- It is important to place the sauce as far away from the bottom of the dough as possible in order to keep the dough crisp rather than mushy.
- With this thin pizza dough, party pizza Friday has just gotten a whole lot more exciting.
- It appears like everyone at Weight Watchers is preparing the two-ingredient ″dough.″ It was via Jane (the mucho mother on Instagram) who discovered it through Jen (jen weightwatchers on Instagram) that I discovered the recipe, and people are using it to make anything from bread sticks to bagels and, of course, pizza dough.
- Simply combine equal parts plain Greek yogurt (nonfat) and self-rising flour in a mixing bowl until well combined and smooth.
- People have also reported identical results when using ordinary old all-purpose flour instead of the special blend.
- After that, I decided to take it a step further and use yeast since I believe it improves the texture.
The notion of my no-rise pizza dough has been well-established among blog readers over the years, and this recipe follows in that tradition, though I did allow my dough to rise for 30 minutes on Friday night while I checked the mail, changed into comfortable clothing, and so on.I bake my pizza on a baking stone, but you may use parchment paper if you like to bake your pizza on a cookie sheet.This will make it much simpler to transfer your pizza into and out of the oven when you use parchment paper.I dock the dough, which means I poke a fork into it, in order to prevent large dough bubbles from forming on the surface of the pizza.
I made a marinara sauce with zero points and cooked mushrooms.Add two ounces of Trader Joe’s light mozzarella cheese and two cups of baby spinach and you’re done (2 points).I baked it for 14 minutes on a baking sheet lined with baking steel.The bottom crust was amazing, and the light mozzarella turned into a cheesy mess.
This pizza is 7 smart points since one-quarter of the dough recipe is 5 points, and my toppings were all free except for the cheese, giving it 7 smart points and quite full.
- 2 cups self-rising flour (optional)
- 1/2 cup plain Greek yogurt (nonfat)
- 1 teaspoon active dry yeast
- A half teaspoon of salt
- A half to a third cup of water
- Combine the flour, salt, and yeast in a large mixing basin. Place the yogurt in the bowl and stir until it begins to blend. Using approximately 1/2 cup water, begin mixing until it comes together, then adding a tablespoon at a time until it comes together completely
- Placing the dough in the microwave and covering it with a towel or plastic wrap will let it to slowly rise throughout the day.
- Refrigerate your food at the end of the day.
- Preheat the oven to 500 degrees Fahrenheit on the day before baking.
- Individual pizzas require 5 ounces of dough, although the dough is worth one point per ounce on all diet programs.
- Preparation: Roll out dough, sprinkle with chosen toppings, then bake for 8-11 minutes or until desired doneness is achieved
If you are uncomfortable with the idea of leaving the dough in the microwave due of the yogurt, you can allow the dough to slowly rise in the refrigerator for 24 hours. If you don’t have a baking steel, you may drop the temperature of the oven to 450 degrees and bake the pizza on a jelly roll pan, but be sure to prepare the pan for at least 30 minutes before baking.
22 servings per recipe Serving Size: 1 oz.Amount Per Serving: Calories in a serving: 44 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol: 0 milligrams 186 milligrams of sodium 9 g of carbohydrates 0g of dietary fiber 0 g of sugar 2 g of protein Good morning, my friends – have a wonderful day!Also, prepare the pizza dough!You’ll be grateful to me afterwards.
Pizza Dough – The Best Pizza Crust (VIDEO)
This is, without a doubt, the greatest pizza dough ever!It produces a New York-style pizza crust that is thin in the middle but has nicely puffed borders on the outer edges of the crust.This crust will become a favorite of yours since it is crisp, chewy, and really gratifying.If you make this crust, you will never want to eat a store-bought one again.In addition, your pizza will become well-known!It is possible that this content contains affiliate links.
- Please review my disclosure policy.
Why We Love This Pizza Dough:
This is a make-ahead pizza dough recipe that only gets better with age, and it stores exceptionally well in the refrigerator for up to a week.Furthermore, our classic red pizza sauce and creamy white pizza sauce also store very well in the refrigerator, allowing you to make a pizza whenever the mood strikes.Throwing a pizza party becomes much less stressful when you use an overnight crust, and your guests will be quite impressed with your pizza-making abilities.
The1 Secret to the Best Pizza Dough:
Because most pizza dough recipes use the same components (flour, salt, water, and yeast), it is the baking method that makes all the difference in the final product.While this pizza dough truly tastes like it came straight from a high-end pizzeria, it is important to note that most New York pizza doughs are fermented for at least 24 hours before being baked.The world’s top pizza chefs understand that the key to creating a fantastic dough is to allow it to rest and rise for an extended period of time.As a result of this procedure, the dough becomes much simpler to work with and develops the desired texture, rise, and bubbles around the borders.
The2 Secret to the Perfect Crust:
Don’t overdo it with the yeast! Many of the fast pizza dough recipes available on the market include much too much yeast, resulting in a doughy crust and a rising core of the pizza while it is baking. It is impossible to obtain that thin crisp crust in the center of the pie if you use too much yeast. The Takeaway: Reduce the amount of yeast used and allow the dough to rest.
How to Make Pizza Dough Video Tutorial:
Once you have seen the video lesson on how to make pizza dough, you will be an expert in no time. For your convenience, we’ve included a brief overview of the procedure:
- Combine the water, salt, and honey in a large mixing bowl. Sprinkle with yeast and let sit for 5 minutes before stirring
- Toss the flour with the water mixture and whisk to blend with a spatula, then knead the dough by hand for 2 minutes. Refrigerate for 4-5 hours at room temperature after covering with plastic wrap.
- Using a floured surface, transfer the dough and split it in two. Each piece of dough should be folded eight times (rotating book fold) before forming a ball. Remove from the oven and place in a covered container in the refrigerator overnight or for up to 7 days. Your dough has been completed
Why Fold the Pizza Dough?
With that book fold, you’ll be folding the dough balls eight times and flipping the dough between each fold. This will make the gluten threads stronger and will also assist to trap carbon dioxide produced by the yeast, which will aid to build those beautiful bubbles in the dough.
How to Form and Bake Pizza Crust:
- With that book fold, you’ll be folding the dough balls eight times and flipping the dough between each fold. This will make the gluten threads stronger and will also assist to trap carbon dioxide produced by the yeast, which will aid to build those lovely bubbles in the dough.
Tools for Making Pizza:
- The correct equipment will help you prepare the pizza dough, which will make the procedure much simpler. Transferring your pizza from a pizza peel to a heated pizza stone can also give you the appearance of being a pizza ninja. Pizza Peels (having a set of two makes the procedure go more smoothly)
- Scraper with a flexible blade — to scrape the dough out of bowls and divide the dough in two
- A round pizza stone is used in the oven to make pizza on
- it is round in shape.
- Pizza Cutter — the quickest and most convenient method to slice a pizza
- Instant Read Thermometer – for checking the temperature of the water
What is the Best Flour for Pizza Dough?
It is not necessary to use special flours in order to achieve a beautiful crust.We made pizza with organic all-purpose flour that we purchased online.If you just have bread flour on hand, it will work just as well, and it will result in a slightly chewier crust than regular flour.You can use equal amounts of bread flour and all-purpose flour in place of the all-purpose flour.Note: We haven’t attempted producing a gluten-free version or using any other type of flour, but do let me know if you do so.
Can I Freeze Pizza Dough?
Yes! It’s simple to freeze this dough, and after it’s thawed, it tastes just as fantastic as it did when it was first created. See our tutorial on How to Freeze Pizza Dough for more information.
What to Serve with Pizza:
- Once you have mastered the art of cooking pizza, you will want to host a pizza party for your friends. Pizza and these simple side dishes go together like peanut butter and jelly. Ranch dressing made from avocados because everyone enjoys a good dipping sauce
- Salads such as Caesar Salad (a fresh green salad with a light homemade dressing), Avocado Corn Salad (which is both vivid and filling), and Cobb Salad (which is both gorgeous and tasty).
- In the Instant Pot, simmer corn on the cob until it is the juiciest it has ever been.
Pizza Dough Recipe – The Best Pizza Crust!
Preparation time: ten minutes Preparation time: 1 day Time allotted: 1 day and 10 minutes This is, without a doubt, the greatest pizza dough ever!It produces a New York-style pizza crust that is thin in the middle but has nicely puffed borders on the outer edges of the crust.You’ll like biting on the crust since it’s crunchy, chewy, and really filling.Natasha of NatashasKitchen.com is a food blogger.Easy/Moderate level of skill Making it will cost you between $2 and $3.Pizza crust, pizza dough are all terms used to refer to the same thing.
- American and Italian cuisines are available.
- Main Course: This is the course you are looking for.
- Calories in a serving: 193 8 persons can be served (makes 2, 10-12 inch crusts)
How to Make Pizza Dough:
- Pour the ingredients into a small mixing dish and whisk well. Sprinkle the top with 1/2 teaspoon yeast and set aside for 5 minutes before stirring.
- In a large mixing bowl, measure 3 1/3 cups flour and form a well in the center of the basin. Mix with a hard spatula until the dough begins to come together after pouring in the yeast mixture in the middle. 2 minutes of manual kneading (dough will be sticky). Place a plastic cover over the bowl and let it to rise at room temperature for 4-5 hours, or until it has doubled in size.
- Transfer the dough to a floured surface, spin it to coat it gently in flour so that it does not become sticky, and then split it in two as before. Eight times through, fold each piece of dough in half, gently bringing the edges over the center as if sealing a book, flipping the dough each time, and repeating the process for a total of eight folds. Form each piece of dough into a ball in your hands and place it in a lightly oiled bowl, seam-side-down. Cover and refrigerate overnight (18 hours) or for up to 1 week.
How to Form a Pizza Crust:
- PREP: Remove the dough from the refrigerator one hour before use to let it to relax and come to room temperature. Preheat the oven to its highest setting before creating the pizza dough to ensure that the pizza may be roasted immediately. Preheat the oven to 550 degrees Fahrenheit with a pizza stone or an inverted baking sheet in the center of the oven. Along with that, gently flour a pizza peel and prepare the toppings.
- When the dough is approximately room temperature and the oven is preheated, transfer 1 piece of dough to a floured surface and turn to gently coat in flour. Repeat with other pieces of dough. With your fingertips, gently press the middle of the dough. DO NOT burst any of the bubbles that are present.
- By lifting and rolling the dough over both knuckles, you will be able to work your way outward as you rotate the dough along your knuckles, resulting in a thicker crust at the edge. Continue to knead the dough until it forms a 10- to 12-inch pizza crust. Because it will shrink slightly, make it a bit larger than you think you will need. Place the dough on a pizza peel that has been lightly dusted. A little shake will ensure that the pizza goes over the peel without becoming stuck.
- Spread selected pizza sauce and toppings on top of the crust. To ensure that the pizza glides easily onto the pizza peel (you don’t want it to stick when being transferred to the oven), give it another jolt. Slide the pie onto the hot pizza stone and bake for 8-10 minutes at 550 degrees Fahrenheit, or until the crust is golden brown and some of the bigger bubbles on the crust are gently burnt to guarantee a crisp crust.
*A high-quality flour should be used.We used organic all-purpose flour for this recipe.Nutritional Values Recipe for Pizza Dough – The Best Pizza Crust Ever!The amount of calories in one serving is 193 calories from fat, which is 9 percent of the daily recommended intake.* Fatty acids 1g2 percent Saturated fatty acids 1g6 percent Sodium 439 mg19 percent Potassium 56 mg2 percent Carbohydrates 41g14 percent Fiber 1g4 percent Sugar 1g1 percent Protein 5g10 percent Calcium 8mg iron 1 %, 2 %, 11 % * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter!
- Use the hashtag #theirnatashaskitchen.
Hello and welcome to my kitchen!Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you.Thank you for taking the time to visit!We are overjoyed that you have arrived.Continue reading more posts by Natasha.
How Many Calories Are in 1 Slice of Cheese Pizza?
The quantity of calories in a slice of cheese pizza varies depending on the brand, but it is usually about 200 calories.Photograph courtesy of Nadinlargo/iStock/Getty Images There is no disputing the fact that cheese pizza is delectable.The calories in a slice of pizza, on the other hand, aren’t quite as appetizing to contemplate as they could be.As a result, even with only cheese toppings, the majority of pizza nutrition statistics are anything from nutritionally sound.
The quantity of calories in a slice of cheese pizza varies depending on the brand, but it’s usually about 200 calories on average..iStock/Getty Images image courtesy of Nadinlargo The fact is that cheese pizza is really tasty.However, when you think about how many calories are in a slice of pizza, it’s not quite as appealing.As a result, even with only cheese toppings, the majority of pizza nutrition facts are anything from healthful.
Cheese Pizza Calories by Slice
It would be unfair to you, the reader, if I stated that the number of calories in a piece of pizza is the same across the board for all varieties.Therefore, please bear with us while we analyze not one, not two, but five prominent pizza brands in order to determine the number of calories contained in a slice of cheese pizza.Let’s start with the pizza chain Domino’s.In accordance with the brand’s calorie counter, one slice of a medium hand-tossed cheese pizza (eighth of the pie) has 200 calories, 25 grams of carbs, 8 grams of fat, 3.5 grams of saturated fat, 9 grams of protein, and 20 milligrams of cholesterol per serving.One-quarter of a pie made with thin crust has 290 calories, 25 grams of carbs, 15 grams of fat, 7 grams of saturated fat, 12 grams of protein, and 35 milligrams of cholesterol, according to the Nutrition Facts.According to the nutritional information provided by Pizza Hut, one slice from a medium hand-tossed cheese pizza (eighth of the pie) includes 220 calories, 26 grams of carbs, 8 grams of fat, 4 grams of saturated fat, 10 grams of protein, and 25 milligrams of cholesterol per serving.
- With a Thin ‘N Crispy crust, a single eighth of the pie will include 190 calories, 22 grams of carbs, 8 grams of fat (including 4 grams of saturated fat), 9 grams of protein, and 25 milligrams of cholesterol, according to the USDA.
- There’s also Papa John’s Pizza.
- An eighth of a medium slice of original crust cheese pizza has 210 calories, 27 grams of carbs, 7 grams of fat (of which 3 grams are saturated fat), 8 grams of protein, and 20 milligrams of cholesterol (per serving).
- One-eighth of a large 14-inch pizza contains 215 calories, 20 grams of carbohydrate, 10.5 grams of fat, 4.5 grams of saturated fat, 8 grams of protein, and 25 milligrams of cholesterol, according to the calculator.
- Their thin crust is only available in that size because that is the only size their thin crust is available in.
- No, it isn’t delivery; it is Digiorno, instead.
- Moreover, while a slice of four cheese pizza with a rising crust (one-sixth of the pie) may appear to be a healthier alternative, it has 290 calories, 36 grams of carbs, 10 grams of fat, 4.5 grams of saturated fat, 14 grams of protein, and 25 milligrams of cholesterol.
- A standard thin crust pizza has 290 calories, 30 grams of carbs, 12 grams of fat, 7 grams of saturated fat, 15 grams of protein, and 30 milligrams of cholesterol for a fifth of the pizza, according to the Nutrition Facts label.
- Finally, but certainly not least, let us consider Red Baron.
380 calories, 40 grams of carbs, 17 grams of fat (9 grams of saturated fat), 16 grams of protein, and 45 milligrams of cholesterol are included in one-fourth of a traditional crust four cheese pizza.If you choose for a thin and crispy crust instead, one-third of the pizza includes 350 calories, 38 grams of carbs, 16 grams of fat, 9 grams of saturated fat, 13 grams of protein, and 25 milligrams of cholesterol per third of the pizza.
Pizza Nutrition Facts
In order to comprehend the nutritional value of pizza, it is necessary to evaluate the daily required doses of each component found in the dish.According to the 2015-2020 Dietary Guidelines for Americans, female people should consume between 1,600 and 2,000 calories per day, and male adults should consume between 2,000 and 3,000 calories per day, according to the same guidelines.Carbohydrates should account for 45 to 65 percent of total calories consumed, lipids should account for 20 to 35 percent, and proteins should account for the remaining 10 to 35 percent.Furthermore, in order to maintain optimal health, the recommendations indicate that persons aged 19 and older consume no more than 130 grams of carbs per day on an average.In addition, given that the majority of people consume many slices of pizza in one sitting, it’s easy for those carbs (and calories) to build up quickly and significantly.Then there’s the cholesterol issue to consider.
- While there is no specific cholesterol limit in the current Dietary Guidelines for Americans, the authors recommend that people consume no more than 300 mg of cholesterol each day.
- When you consider that a single slice of cheese pizza contains between 25 and 45 milligrams of cholesterol, this is another nutrient that adds up quickly — not to mention one of the most concerning, given that high cholesterol foods are associated with obesity, heart disease and other health problems, according to MedLinePlus In the case of saturated fat, the same applies.
- The National Institutes of Health recommends that saturated fats account for no more than 7 percent of your daily calories, which translates into around 16 to 22 grams of fat per day.
- This is due to the fact that diets high in saturated fats are associated with an increased risk of heart disease and weight gain.
- Even ordinary cheese slices, no matter how much you may enjoy them, can be detrimental to your health if ingested on a daily basis.
- However, try to preserve this delicious meal for rare occasions only, and seek for methods to make your own version at home using healthier and more fresh ingredients.
The Best Homemade Pizza Dough Recipe
I have a homemade pizza dough recipe that I use all the time.This recipe has been tried and tested week after week and consistently produces the tastiest homemade pizza.Rather than ordering takeout, my family prefers homemade pizza today.PIN IT FOR LATER REFERENCE!We are a pizza-obsessed household.And I looked and searched and searched for the ultimate pizza dough recipe for years and years and years.
- I must have tried dozens, if not hundreds, of times.
- And while some of them were delicious, none of them were *the* dish that would cause me to abandon all other recipes I had tried.
- Also in 2011, I attempted the pizza dough recipe from Artisan Pizza and Flatbread in Five Minutes a Day, which turned out to be rather good.
- And I was very certain that I had finally discovered *that* recipe.
- If you haven’t tried that dish yet, I strongly advise you to do so since it truly does rate among the finest of the best in the world.
- The trouble with that dough, however, is that it tastes best after it has been allowed to ″age″ in the refrigerator for a period of time.
- And, while I am a stickler for following a menu plan, I seldom follow the order of the meals on my menu plan, instead cooking whatever sounds the greatest on any given day rather than the meal that was scheduled for the day in question.
- And if I had an unlimited amount of refrigerator space, I’d have some of the dough on hand at all times, but that isn’t the case at all.
- Because of this, even though I enjoyed the food in question, I realized I wanted something that could be prepared the same day.
It would just be more convenient for my family.That’s when I decided to experiment with a dish from Budget Gourmet Mom (unfortunately, her blog is no longer online).It was the nicest pizza dough I’d ever had the pleasure of working with.I prepared it a number of times and declared it to be my new favorite recipe.
I have, however, mastered the procedure of preparing the tastiest pizza you will ever have at home over the previous couple of years, and I am confident that you will agree.This is not something I say lightly.I’m not exaggerating when I say that I’ve prepared this dish dozens and dozens of times throughout the years.
The Secret to the Best Homemade Pizza Dough
The trick is in the amount of flour you use to make the dough.This is when I get a bit out of the box, because the ingredients are all quite standard.But there is one thing that I have mentioned about bread baking for years: I believe that many times people fail and wind up with dry, thick bread because they use too much flour.As a result, when I thought of the pizza dough recipe from Artisan Bread in Five Minutes a Day, I remembered how moist the dough was and how I never questioned it because I always measured the ingredients by weight and simply believed the results.The amount of flour used in this recipe, as well as the quality of the dough, are the primary differences between it and other recipes.My one guideline is that less is more.
- To guide you through the process, I’ve provided step-by-step images below.
- However, the most essential thing to remember is that you should stop adding flour after the dough becomes no longer sticky.
- In this recipe, sticky indicates that you are following the instructions correctly.
- (See, I warned you that this would be different.) This is in direct opposition to virtually every other pizza dough recipe available.) When you roll out the dough, don’t be concerned about it adhering to the counter top.
- After it has risen, it will not be nearly as sticky, and you will need to use a little more flour to shape and roll it.
- It is possible that the first or second time you attempt this dish will be difficult.
- It’s one of those recipes that may require a little bit of practice to get right the first time.
- But believe me when I say that it’s definitely worth it for the perfect handmade pizza.
Tips for Making Homemade Pizza Dough
- I realize I’ve already gone on for much too long, but here are a few of extra pointers: This recipe yields three 1-pound dough balls. Despite the fact that it’s a lot, I normally make three pizzas (we’ll eat two of them and reserve the third for leftovers). Most recipes ask for a 1 pound ball of dough, but in all honesty, we want our pizza to be a little thinner than the average recipe calls for. In such case, I either halved the recipe and made three pizzas, or I will double the recipe and create four pizzas. It is simple to cut in half, therefore please feel free to use this method. Additionally, not every mixer has the capacity to produce this amount of dough. Use your common sense
- I normally prepare my dough a number of hours before I need it and then simply chill it until I am ready to use it. Even though it’s easier to roll out when it’s not too cold, it’s still effective when it’s right out of the fridge. When preparing the pizza, I recommend making it within 24 hours since the dough will continue to rise even after being refrigerated
- when baking the pizza, I always recommend using a pizza stone. They are quite affordable, yet they make a significant effect. I got mine for $20 at Bed Bath and Beyond years ago and have probably used it over 100 times since then, and it is still in excellent condition. I usually pre-heat the oven for at least 30 minutes before baking anything. My pizza is also baked on parchment paper since 1) my husband does not like the cornmeal crust and 2) I am a disaster when it comes to moving the pizza from the pizza peel to the baking stone (see below). If you aren’t following a recipe, parchment paper works great for me
- to bake the pizza, if you aren’t following a recipe, I’ll crank my oven up to the highest setting it will go and bake each pizza for approximately 10 minutes
How to make Homemade Pizza Dough
Whew! That was a lot of information. Please see below for the detailed recipe instructions — I hope you like it as much as we do!
- Begin by adding warm water, yeast, and a pinch of sugar in a mixing bowl. After a few minutes, the mixture should begin to froth up. If it doesn’t, trash it and start again from the beginning. It’s possible that your water is too warm, or that your yeast is bad. Pour in the vegetable oil after the mixture is foamy.
- Combine the salt and the flour in a mixing bowl, then gradually add the flour to the mixer, 1/2 cup at a time
- It will still appear to be somewhat moist and sticky even after you have included the flour. Even if it will not come away from the sides of the mixer on its own, you should be able to scrape it down with a spatula once or twice. It’s possible that you’ll need to add a little extra flour depending on your environment, but don’t go overboard
- most pizza dough recipes will state that the dough should be tacky but not sticky
- this one does not. It should continue to adhere to your fingertips
- Preparation: Grease a big mixing basin. I normally just pour a little vegetable oil or olive oil into the bottom of the mixing bowl and scrape the dough out into it. When it is time to remove the dough from the mixing bowl, you will need a spatula. Next, using oiled hands, flip the dough over to coat the exterior of the dough with oil. Cover the dough with a towel or greased plastic wrap and allow it to rise until it has doubled in size, about 30 minutes. In most cases, this takes around an hour, depending on how warm the home is to begin with. On many occasions, I’ll simply turn the oven light on and place the bowl in the oven, which usually results in a decent temperature for rising.
- On a clean work area, sprinkle some flour. To turn the dough out onto a floured surface, lightly punch it down with your fingers.
- Using greased hands, begin to draw the dough up and around, bringing the ends together, and shaping a neat ball on one side of the work surface.
- Turn the ball over so that the top is now smooth
- 3 equal sections of the ball should be divided. You can weigh them to make sure they’re all the same weight, but I nearly always eyeball it
Voila!Your pizza dough is ready to go into the oven.You can add a little extra flour if the dough is still a touch sticky when you’re ready to roll it out.Instead of rolling the dough, I like to stretch it using my hands, which prevents the dough from clinging to my hands as much as possible.At this stage, though, you’ll be surprised at how non-sticky the dough has become.Make a pizza with your favorite toppings and bake it in the oven with the dough!
How to Bake Your Pizza
This dough may be used as a very basic pizza dough, which means that it can be used with any pizza recipe that you choose.(I’ve listed a few of my favorites in the section below!) If you’re using another recipe, you may just follow the directions included with that recipe.However, if you just want to bake a basic pizza that you can top with your favorite toppings, here is how you would go about it.
- Preheat the oven to the highest temperature that your oven is capable of. The temperature will generally be between 450oF and 500oF at this point. If your oven is not clean, it may smoke if you heat it all the way up to 500 degrees Fahrenheit, thus you may need to lower the temperature to 450 degrees Fahrenheit. If you’re using a pizza stone, I recommend preheating the oven for at least 30 minutes before starting. If you aren’t, simply heating it until it reaches the required temperature will do the trick.
- As soon as the oven is preheated, take one of the pizza dough balls and stretch or roll it out to the desired thickness. I go as large as my pizza stone, which is around 14-16 inches in diameter. Just as I mentioned above, I prefer to use parchment paper for this recipe because it makes transferring the dough to the oven so much easier.
- Decorate the dough with the toppings of your choice.
- Insert a pizza stone into the bottom of the oven and bake until the dough is golden brown and the cheese has melted. In my experience, this takes about 10 minutes, but keep an eye on it because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all affect how long it takes
- Remove the baking sheet from the oven and cut it into pieces
**Please keep in mind that some people like to bake the crust without toppings for a few minutes first, then take the pizza from the oven and top it before returning it to the oven. If you like a crust that is exceptionally crispy, this is the method you should use.
Frequently Asked Questions
Is it necessary to have a mixer in order to prepare this pizza dough?No!Many individuals have created this dish using nothing more than a bowl and a spoon.It will require a little effort on your part, but it is completely achievable.I wouldn’t recommend using a hand mixer; if you don’t have access to a stand mixer, simply combine the ingredients by hand.Is it possible to substitute olive oil with vegetable oil?
- I like vegetable oil since it has a fairly neutral flavor, but you may substitute olive oil for the vegetable oil if you want.
- Is it possible to freeze any leftover dough?
- This dough is excellent for freezing.
- For convenience, I like to freeze it in separate balls and then remove them one at a time to use.
- I just placed it in the refrigerator to thaw.
- Do you happen to know what the weight measurements for this recipe are?
- Although I prefer to use weight measurements for this recipe, there is one reason why I don’t recommend it: external circumstances can always change how much flour you’ll need.
After making this recipe several times, I’ve discovered that the amount of flour I use is never the same.The amount of flour I use varies from time to time; sometimes I use the whole 6 cups, and other times I use as little as half a cup.I believe that selecting fabrics based on texture produces the greatest outcomes.However, I had a nice reader called Steve who wrote me after figuring out the weight equivalents.
I am grateful to Steve for his assistance.As a result, I’ll mention his weights in this section: 590 g water at 85 degrees Celsius sugar (50 g) 9 g yeast (approximately 3 tablespoons) (not really necessary to convert this is it is a small number) a total of 54 g of vegetable oil 12 g of table salt 720 g of all-purpose flour Is the dough need to be kneaded?No, I don’t!I simply stir it till it is well combined.
I haven’t observed a difference between kneading it for a longer period of time and simply mixing it.Is it a dangerously high temperature for parchment paper?On this one, I believe that common sense should always be used, and that you should always keep an eye on your pizza.
Although the parchment paper that I use does not have a temperature warning on it, it does darken somewhat throughout the baking process.In the event that I was going to be baking this for more than 10-15 minutes, I would forego using the parchment paper at such a high temperature.
You’ve got the dough – here are some of my favorite pizza recipes
White Pizza with Chicken (Recipe) Pizza with Bacon and Ranch Dressing Pizza with Teriyaki Chicken Pizza with Buffalo Chicken Pizza with BBQ Chicken and Antipasto Pizza
Tools Used to Make this Homemade Pizza Dough
I use a bench scraper to cut the dough and to clear the flour off the counter top before baking it. It’s fantastic! When baking your pizza, I strongly advise you to use a pizza stone. It makes a significant impact in the ultimate outcome of the pizza!
In order to cut the dough and clear flour off the counter, I employ a bench scraper. Wow, that’s fantastic. When baking your pizza, I highly recommend using a pizza stone. When it comes to the end product, it makes a huge difference!
- 2 a half cup warm water, 1/4 cup sugar, three teaspoons quick yeast, a quarter cup vegetable oil, six cups all-purpose flour, two teaspoons salt
- In the bowl of a stand mixer fitted with the paddle attachment, combine the water, sugar, and yeast. Allow the mixture to remain for a few minutes, or until it becomes frothy, before using. Pour in the vegetable oil
- in a separate dish, whisk together the flour and the salt until smooth. In a 1/2 cup at a time, add the flour to the yeast mixture, mixing thoroughly after each addition. With a spatula, scrape the edges of the basin to loosen the dough, which will still be fairly sticky. Continue adding flour until the dough can be pulled away from the sides of the bowl. Depending on your preference, you may require slightly more or less flour, but the important thing to remember is that the dough will still be sticky and will adhere to your fingers when you attempt to tear it apart.
- Grease a large mixing basin, and then scrape the dough into the prepared mixing bowl. Turn the dough to ensure that it is well-coated with oil. Allowing the dough to rise at room temperature until it has doubled in size, about 1 hour, will yield the best results
- Turn the dough out onto a work surface that has been lightly dusted with flour. Continue to pull the dough around until it reaches the bottom, stretching it to form a smooth ball. Separate the dough into three equal pieces. Approximately 1 pound of dough will be used to make each ball.
- Roll out the dough and use it in your favorite pizza recipe right away, or chill it until you’re ready to use it. It may be kept in the refrigerator for many hours or even overnight, but the dough will continue to rise even in the refrigerator, so I try to use it within 24 hours.
- Preheat a pizza stone in the oven at the highest temperature it will reach for at least 30 minutes before baking. (I normally cook at a temperature between 475 and 500 degrees Fahrenheit.)
- Prepare your pizza by adding your favorite toppings and baking it for 8-10 minutes, or until the crust is brown.
*This recipe yields three 1-pound dough balls.Despite the fact that it’s a lot, I normally make three pizzas (we’ll eat two of them and reserve the third for leftovers).Most recipes ask for a 1 pound ball of dough, but in all honesty, we want our pizza to be a little thinner than the average recipe calls for.In such case, I either halved the recipe and made three pizzas, or I will double the recipe and create four pizzas.It is simple to cut the recipe in half, so please do so.Additionally, not every mixer has the capacity to produce this amount of dough.
- Make use of your common sense.
- * I normally make my dough a number of hours before I need it and then simply store it in the refrigerator until I need it..
- Even though it’s easier to roll out when it’s not too cold, it’s still effective when it’s right out of the fridge.
- I do recommend preparing it within 24 hours, though, because the dough will continue to rise even if it is stored in the refrigerator overnight.
- When it comes to baking your pizza, I usually recommend utilizing a pizza stone as a baking surface.
- They are quite affordable, yet they make a significant effect.
- I got mine for $20 at Bed Bath and Beyond years ago and have probably used it over 100 times since then, and it is still in excellent condition.
- I always pre-heat the oven for at least 30 minutes, with the stone inside and the temperature set to a high setting.
- Additionally, I use parchment paper while baking my pizza for two reasons: 1) my husband dislikes the cornmeal on the bottom of the pizza and 2) I’m bad at moving my pizza from the pizza peel to the baking stone.
For me, parchment paper is the best option.Budget Gourmet Mom’s dough recipe was used to create this version.The nutritional information is supplied as a best-guess estimate only.The numbers might vary depending on the brands and goods used.
Any nutritional information should only be used as a broad guideline, not as a substitute for professional advice.Toppings are not included in the nutritional calculations.
- 1 slice has 138 calories, 3 grams of sugar, 194 milligrams of sodium, 2 grams of fat, 0 grams of saturated fat, 3 grams of unsaturated fat, and 0 grams of trans fat
- 25 grams of carbohydrates, 1 gram of fiber, 3 grams of protein
- and 0 milligrams of cholesterol.
Pizza dough recipe, pizza crust recipe are some of the terms used to describe this dish.
Vegan Cauliflower Pizza Crust
What is the connection between cauliflower and pizza?Apparently, a great deal.Cauliflower pizza crust is becoming increasingly popular among the cool kids, and I want to be a part of the club as well.Furthermore, for individuals who are experimenting with low-grain diets, this is an excellent choice!To prepare this meal, you will need nine essential ingredients.It’s also completely free of gluten, grains, and oils, as well as being vegan!
- Let’s go ahead and do it.
How to Make Cauliflower Pizza Crust
Starting with cauliflower rice, which is softly cooked and then drained and pressed dry…really dry!, the dish comes together quickly. This is the foundation of our ″dough″ basis! Herbs and spices are added next, followed by vegan parmesan cheese for taste and a flax egg for binding. The dough is then formed into a crust and cooked until it is golden brown.
Following the preparation of the crust, the following step is to select the sauce and toppings for your pizza.It is possible to use both cooked and raw garnishes in your dish.I prefer to use vegan pesto, marinara sauce, or puréed tomatoes as a sauce for my pasta.It is also possible to use store-bought pizza sauce.However, I recommend that you use only a small amount of the sauce since too much of it might make the crust soggy.Vegetables such as bell peppers, mushrooms, and onions that have been sautéed or are fresh are excellent garnishes for this dish.
- Extra-salty foods such as olives and marinated artichoke hearts are excellent choices.
- Not to mention, my vegan macaroni and cheese is an absolute must!
- To make vegetables more sturdy, it’s better to sauté them beforehand before adding them to the pizza; otherwise, they’ll still be crunchy by the time the dough begins to crisp up on the bottom.
- Garnishes like as fresh basil, red pepper flake, and vegan parmesan cheese are best served towards the conclusion of the cooking process.
- Please also my Butternut Squash Veggie Pizza, Favorite Vegan Pizza, and Mini Portobello Pizzas for ideas on how to top your pizza with extra ingredients.
How to Freeze Cauliflower Pizza Crust
It is recommended that you create a bigger batch of cauliflower pizza crust and freeze it for quick low carb pizza evenings because cauliflower pizza dough is more time consuming and labor involved than other crusts (such as our Easy GF Vegan Pizza Crust).In order to freeze cauliflower pizza crust, bake the crust according to the package directions, allow it to cool fully, and then place the crusts in a covered container between sheets of parchment paper to freeze.Place sauce and toppings in a frozen crust and reheat until hot, about 5 minutes before serving (approximately 10 minutes).I hope you enjoy this crust as much as I do!It’s savory, cheesy, crisp on the outside, and tender in the center.It’s also customizable and quite yummy!
- This would make an excellent gluten- and grain-free pizza crust for a family gathering.
What to Serve with Pizza
While this dish would work nicely with a variety of sides, I recommend my Garlicky Kale Salad with Crispy Chickpeas, Pesto Sun-Dried Tomato & Vegan Ricotta Salad, Pea Pesto Pasta Salad, and Sun-Dried Tomato Basil Arancini!Remember to check out my other essentials, such as my Easy Vegan Pesto and 1-Pot Marinara Sauce, for more ideas.Please let us know if you attempt this recipe!Don’t forget to leave a comment, rate it, and tagging a photominimalistbaker on Instagram!Friends, raise a glass to you!Preparation time is 25 minutes.
- Preparation time: 1 hour and 5 minutes 1 hour and 30 minutes is the total time.
- There are four servings in this recipe (large slices) Course Food for Entrees Gluten-Free, grain-free, Italian-inspired, and Vegan Entrees Friendly to the Freezer a period of one month Is it going to last?
- When it’s fresh, it’s the best.
- 1 medium-large head of cauliflower, ″riced″ (results in 6 cups cauliflower rice*)
- 1 12 tablespoons flaxseed meal (for making flax eggs)
- 1 medium-large head of cauliflower, ″riced″ (results in 6 cups cauliflower rice*)
- A quarter teaspoon of sea salt
- 3 tablespoons vegan parmesan cheese (or nutritional yeast if you are avoiding nuts)
- 1 teaspoon dried oregano (or use fresh*)
- 1 teaspoon dried basil (or use fresh*)
- 1 teaspoon dried oregano (or use fresh*)
- 3 cloves garlic (minced / or use garlic powder*)
- 1 heaping tablespoon cornstarch (or arrowroot starch / helps to bind the dough)
- 1 tablespoon cornmeal (or gluten-free flour / to prevent the dough from sticking to the parchment paper)
- 1 heaping tablespoon water (or arrowroot starch / to help bind the dough)
- 1 heaping tablespoon butter (or arrowroot starch / to help bind the dough)
- 1 heaping tablespoon cornmeal (or gluten-free flour
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- To create the cauliflower rice, shred the cauliflower using a box grater or the grating blade (not the ″S″ blade) on a food processor (follow link above for photo tutorial). Remove from the heat and bring a big saucepan of water to a boil. After that, add the riced cauliflower. Cook for 5 minutes to soften the vegetables. After that, drain the cauliflower through a fine mesh strainer (make sure it’s fine mesh otherwise the cauliflower would leak through the pores). Allow for 5 minutes of cooling time.
- While this is going on, you may start preparing the pizza sauce or sautéing any tougher veggies (such as onion and bell pepper) that you want to use as toppings. Otherwise, they take far too much time in the oven to brown once the crust is finished, which increases the risk of burning. Remove from consideration
- Using a clean dish towel, wring off as much of the extra liquid as possible from the cauliflower rice.
- If you want to be thorough with this step, be sure to ring it out until no more water comes out. Keep it aside while you create the flax egg in a large mixing basin by combining the flaxseed meal and water, then allowing it to rest for 5 minutes. Then add the cauliflower rice, sea salt, vegan parmesan cheese, oregano, basil, garlic, and cornstarch, and stir well with a mixing spoon or your hands until everything is well-coordinated. It should be possible to produce a loose ″dough.″ If necessary, add more vegan parmesan or nutritional yeast for a cheese flavor, more salt for saltiness, or additional fresh herbs/garlic for a more powerful flavor if desired.
- Preparation: Line a baking sheet or pizza stone/pan with parchment paper and set aside. Sprinkle a little amount of cornmeal or gluten-free flour on top of the pizza to assist prevent it from adhering to the cutting board during slicing
- Then carefully spread the dough in a circle or square (depending on the form of the pan / see photo) using your hands, making the crust somewhat less than 1/2 inch thick on the inside and a little thicker on the outside (see photo).
- Preheat the oven to 350°F and bake for 45 minutes. Then carefully remove the pan from the oven and flip the crust over. Remove the crust from the bottom layer of parchment paper using a spatula, and then place another piece of parchment paper on top of the crust to finish the job. After that, take both pieces of parchment and carefully flip them over. Place the crust back in the baking pan
- bake for another 15 minutes.
- Continue baking for an additional 10-12 minutes, or until the sides of the cake are golden brown and the middle is largely firm to the touch
- remove from the oven.
- Removing the dish from the oven and adding desired garnishes (cooked or fresh). I advocate using a gentle hand with the sauce because too much might make the crust mushy if used exces