How To Make the Best Pizza

Is it just us, or is pizza pretty much always the right answer? Well, now you don’t have to feel guilty about how often you’d like to eat pizza. We are walking you through a healthy version of your favorite meal! 

The main thing we are doing to make this homemade pizza better for you is cutting out extra ingredients! We are stripping down the recipe and equipping you with the tools to make guilt free pizza for you and your family. We’re thinning out the crust and going light on the toppings – who says pizza must leave you feeling tired and way too full? This is the best pizza recipe that we suggest you try tonight!  

Let’s Talk Flour 

Before we get too far, we want to talk about flour so we understand why we use it and when. Have you ever stood in the flour aisle and felt completely overwhelmed? You’re not the only one! Take a look at this simple guide to understand the difference between different kinds of flour.  

You may be thinking, how different can these really be? The answer is, very. The cool thing about flour is its diverse varieties and functions! While bread flour may be great for dense recipes, you won’t achieve a flaky pie crust like you would with pastry flour. Cake flour adds a moist fluffy texture to whatever you’re baking so that wouldn’t be the best choice for pizza crust. For this recipe, all-purpose is the way to go. 

What’s the Difference Between All-Purpose Flour, Whole Wheat Flour, Pastry Flour, Cake Flour, and Bread Flour?

All-Purpose Flour  

All-purpose flour has a semi high protein percentage. True to its name, all-purpose flour is good for all sorts of items, biscuits, bread, pizza dough and so much more! Because the protein of this flour is in the middle to high range on the scale, it helps give structure to whatever you bake without losing that softness we know and love.  

Whole Wheat Flour  

The first difference you will notice in whole wheat flour is its color, this is because it still contains a lot of the elements of the wheat in it. Whole wheat flours contain a higher oil content than that of other flours. Whole wheat flour adds good fiber to whatever you are making, and your baked items will often come out denser. If dense isn’t what you’re looking for, whole wheat flour can be mixed with all purpose to help balance out the texture.  

Pastry Flour

Pastry flour, as opposed to bread flour, is very fine grain resulting in a lower protein content. As its name states, pastry flour is perfect for making those flaky delicious pastries and pie crusts. Avoid using pastry flour for anything that requires more structure.  

Cake Flour 

Cake flour has a very fine grain texture. The biggest difference between cake flour and all-purpose is that cake flour has a significantly lower protein content. Cake flour will give a softer, more delicate texture to whatever you are making.  Cake flour is used for more than just cakes, it can be used to make all kinds of baked goods such as muffins, cupcakes, biscuits and scones and even cookies!  

Bread Flour 

Bread flour has a higher protein content which helps give your bread a better strength and structure. This is good for creating that delicious crust and chewy center to your favorite breads.  

Topping time 

By now you may be thinking to yourself, how are we going to have a tasty pizza that is also healthy? It is indeed possible! By cutting back on the amount of cheese we use and loading it with fresh veggies you will barely notice the difference!  

When looking for pizza sauce, you can make your own or purchase. We just recommend you know what is in the sauce before purchasing.  

We suggest paying attention to what is fresh in your area. If certain vegetables are out of season, pay attention to that and go for the veggies that are at their peak for the season!  

Tea Anyone? 

Top off any pizza night with a refreshing glass of Salada Green Tea Soda! We have the perfect substitute for those sugary soft drinks. A refreshing soda for green tea lovers that is simple to make! Fill your glass with this fruit filled blast of refreshment!  

Did you make this recipe? Share the love with your friends! Be sure to take a pic and share it on Instagram using the hashtag #SaladaRecipes

*This recipe contains gluten

INGREDIENTS 

Dough 

• 3 ½ cups all-purpose flour (438 g)
• 2 tsp instant yeast (6.2 g)
• 1 ¼ + 3 tbsp cups water (345 g)
• 1 tbsp olive oil (13.3 g)
• 1tsp kosher salt (6 g)
  

Toppings 

• 1 can tomato sauce 
• ¼ cup grated parmesan cheese(25 g)
• ½ red and yellow bell pepper, sliced  
• ¼ red onion 
• ¼ cup cherry tomatoes 
• ¼ cup baby arugula  
• salt, pepper and oregano for taste 
• olive oil 
• cornmeal for dusting 

DIRECTIONS 

1. Begin by preparing the dough. In a bowl or mixer, combine flour, yeast and salt and combine. Once dry ingredients are mixed, add water and olive oil until dough is formed.

2. Bring dough to a floured surface and knead for approximately 8 minutes until dough is fluffy and soft. 

3. Separate dough into 4 balls and dab with olive oil. Cover the dough balls and let them rise for up to 1 hour.

4. Preheat the oven to 500°F and place pizza stone or large baking sheet in the oven. (This will make for a perfectly cooked crust)

5. On a floured surface, roll out dough into a circle 11 inches in diameter. 

6. Top pizza to your liking with sauce, cheese and sliced veggies and seasoning. (Hold off on the arugula until after the pizza is cooked)

7. Once the oven is preheated, dust your pizza stone or baking sheet with corn meal and transfer pizza carefully. 

8. Bake pizza until cheese and toppings are nicely browned – approximately 5- 7 minutes.

9. Add arugula to the top and drizzle pizza with olive oil

10. Buon Appetito!