Healthy Pizza Is Not an Oxymoron!

“Healthy” and “Pizza” don’t usually go together. Grease-drenched paper plates, dripping wax paper, or oily deep dish pans plainly demonstrate why pizza is normally thought of as a food to stay away from if you are looking to maintain a healthy lifestyle, lose weight, or keep pounds away. The carbohydrates, calories, cholesterol, and saturated fat content on a standard pepperoni pizza certainly justify this common view.

But there is such a thing as healthy pizza. Even fast-food pizza outlets now serve healthy, low-calorie pizzas. Gourmet pizzas, too, are often much less oily, and vegan pizzas cut out the cholesterol and bring down the calorie count substantially, especially when no cheese is used (as with the authentic Neapolitan Marinara pizza).

As far as health is concerned, pizza, after all, does have the once traditional “four main food groups”: meat, dairy, vegetables, and breads. Healthy pizza, however, will have these ingredients in the right proportion, and also of high quality (organic, fresh, etc.).

Whether you are making pizza at home, buying frozen pizza, or eating out, there are principles for healthy pizza that you should keep in mind.

Calorie-count, cholesterol and saturated fat content: Where available, you should check the nutritional information about the pizza you are eating for calories, saturated fat, and cholesterol. One large slice of Hand-Tossed pepperoni pizza from Domino’s, for example, has 340 calories, 14g of fat, 5g of saturated fat, 16 mg of cholesterol, 660 mg of sodium, and 42g of carbohydrates. Vegan pizza, on the other hand, has on average 155 calories, 4g of fat, 0g of saturated fat, 0g of cholesterol, 251g of sodium, and 28g of carbohydrates. (As a rule, all vegan food has zero cholesterol, as it is purely plant-based and all plant-based food has no cholesterol.)

(An extreme example can be seen in 8oz, or two slices of Domino’s Deep Dish Pepperoni Pizza, which has 780 calories, 37g of fat, 15g of saturated fat, and 1,940mg of sodium.) As a general guideline, a serving of tasty, healthy pizza (2 small to medium slices) should be 200 calories or less. Indeed, some scrumptious vegan pizzas have a less than 100 calories per serving.

Toppings: Perhaps the greatest factor in the calorie count of pizza is whether you will have cheese or not. A cheeseless pizza is almost by definition a healthy pizza. Each ounce of mozzarella, for instance, contains 80 calories, 5-6 grams of fat, and 25mg of cholesterol. No-cheese pizzas may seem strange in North America, but in fact the original Italian pizza, the Marinara was made without cheese, just crushed tomato sauce, garlic, oregano, and a thin crust, baked in a wood-burning oven. If you go to an authentic Italian pizzeria, you can order one to try for yourself. (Using high-quality ingredients makes all the difference in these pizzas.) Many pizza experts consider this their favourite pizza, and the European Union has officially recognised the Marinara pizza as a European Traditional Food Product (TFP).

Low-fat mozzarella or vegan cheese substitutes can be used if preferred. However, these are not usually available at restaurants, unless the restaurant is a vegan one. Moreover, the calorie and fat count of these substitutes is not much different from ordinary mozzarella. The main difference with the vegan cheese is the absence of cholesterol.

Finally, using your imagination with veggies not only makes your healthy pizza more interesting (e.g. spicy Thai-curried broccoli, or briny Kalamata olives to substitute for anchovies), but also increases its fibre content as well.

Healthy Pizza Crusts: Whole wheat pizza crusts are available from many fast-food pizza outlets. Using whole wheat pizza crusts alone increases the fibre content of your pizza by about 50%. In addition, there are many interesting variations which are gluten-free, have no refined carbohydrates, and incredibly fibre-rich. These are not usually found in restaurants (except for specialty health-food and vegan ones), but can be made fairly easily at home. Some vegan cookbooks, for instance, have very interesting pizza crusts made from seeds, legumes, and vegetables. These make for super-healthy pizzas, particularly suited for athletic types.

So, although the run-of-the-mill fast-food pizza is almost a definite no-no for health conscious individuals, healthy pizza can definitely form a mouth-watering part of a good diet plan. For more information click Ristorante Pavarotti

More article : A Pizza Lovers Dream – Making Pizza Crust “Crispy”

A Pizza Lovers Dream – Making Pizza Crust “Crispy”

From time to time the one thing that home pizza makers want to accomplish when baking pizza is a nice crispy, crunchy pizza crust.

It’s quite difficult for a pizza lover to resist the crispy texture of flavorful pizza crust layered with a blend of savory toppings.

A common question asked by newbies and veteran home pizza makers alike, is simply this, “How can I make my pizza crust crispy”? Today is your lucky day because I’m going to give you a couple of ways to achieve crispier pizza crust.

One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.

Generally, typical conventional ovens do not compare, in terms of temperature generation with commercial ovens found in professional pizza parlors. Don’t worry pizza lovers, there’s still hope for home pizza makers.

Due to the “temperature factor”, there are a number of things you must consider when preparing your pizza dough and baking your pizza pies at home, especially if you want a pie that’s delightfully crispy, crunchy and irresistible.

The first consideration is water content when mixing the pizza dough. If you use olive oil as a fundamental ingredient for your pizza dough, consider using slightly less olive oil and replace this with a little more warm water. Adding a little more water to your mix of pizza dough will contribute to a crispier and flaky crust.

In addition, it’s a good idea to roll your dough to a “paper thin” thickness. You can do this by “rolling out” your pizza dough directly onto the pizza peel. Of course before doing this, sprinkle cornmeal on the pizza peel to insure an easy transfer to the baking surface you plan to use.

Next, you’ll want to use one of two techniques for baking your pizza to make sure your completed pizza boasts that delicious crispy pizza crust that we all crave. You’ll want to choose a suitable “baking platform” or “baking surface”.

Try one of the two techniques below for baking your pizza pies:

1- Use a “pizza stone”

or

2 – Use a “pizza screen”

If you decide to use a pizza stone, make sure you give the stone plenty of time to heat before transferring the pizza from the pizza peel to the stone. You’ll want to follow the instructions provided with the pizza stone very accurately.

The transfer from pizza peel to pizza stone will be much easier if you lightly cover your pizza peel with cornmeal. This makes the transfer process from pizza peel to pizza stone a breeze.

When using a pizza stone, the goal is to have the ingredients of the pizza complete the cooking process about the same time the crust “completely” browns. Depending on your specific oven, temperatures, 425 to 450 should suffice. Of course you’ll have to experiment with cooking times for your specific oven.

Be careful not to remove the pizza to early, as this is a common mistake. Allow plenty of time for the crust to brown, without burning the cheese. If need be, CAREFULLY take a peak underneath the pie to check your crust if you like. Remember, ovens are extremely hot!

The second way to achieve a nice crispy crust is to use a pizza screen. Though this can be a bit messy, this baking platform produces wonderful crispy pizza crust. The porous nature of a pizza screen allows heat to pass through the screen directly to the bottom of the pizza.

This helps with the moisture absorption process. Direct heat helps reduce the moisture content within the pizza dough and adds to the crispy nature and texture of pizza crust. Mmmm…I’m getting hungry just thinking about it…

Pizza screens are fairly cheap, and that’s great because they get a bit “clogged” with toasted cheese and ingredients after several uses. Clean them thoroughly after each use to extend the life of your screen. Besides, you’ll forget about the mess when you slide that first slice of crispy pizza into your mouth, I promise. Find out more info click Ristorante Pavarotti

Read more article : Keys to Great Homemade Pizza

Keys to Great Homemade Pizza

A pizza would be the sum of its components; specifically, the pizza crust, the pizza toppings along with the sausage sauce. Make every one as fantastic as it is possible to make it and you will be certain of turning out the best home made pizza potential. Test the next secrets if you make your home pizza.

Pizza Crust Secrets

Bake your pizza crust individually : It might be best in the event that you’re able to bake your pizza crust initially until you put in on the sauce and toppings. There is a really good reason for doing so. If you bake the great deal at the exact same time, you might get a pizza which has overcooked toppings, burnt cheese along with an undercooked, level crust. Obviously, you shouldn’t bake your crust completely the very first time so you won’t wind up with a pizza which has a burnt crust following your final baking stage.

Mixing pizza bread components: Begin with placing in a bowl one-tenth of those warm water given on your home made pizza recipe. Add yeast slowly to the water, stir and allow it to stand for a couple of minutes. Meanwhile, in another bowl, place the remaining warm water, then stir in the salt and sugar (if your recipe requires these ingredients) along with another dry ingredients except the flour, add the yeast and water mix, stir the whole lot then instantly add the remaining ingredients.

Kneading the pizza mix: Kneading will allow air blend with your pizza dough blend. You ought to knead the pizza dough just till it reaches the proper consistency: that the dough does not stick into the container and also individual parts could be extended without breaking. Over-kneading is going to end in brittle pizza dough. While kneading the dough, use flour to stop the mixture from sticking to your hands and the bowl, but use as little flour as you can.

Let your pizza dough rise before utilizing it After pruning your pizza dough, you have to give it time to grow to your preferred depth. Normally, the more the fermentation period you permit your pizza, the greater the flavor of the pizza crust. But take care to not use a lot of yeast if you will allow the dough rise for hours (state you ready the dough in the morning and let it relax for the remainder of the day in preparation for baking daily end).

If speed is of the nature: If you will need the pizza dough as swiftly as possible, it is possible to allow it to grow faster by adding more yeast to the mix or by raising the temperature of the dough. To do the latter, then you can heat your oven for a couple of minutes, turn it off, then cool off the oven a little by leaving the oven door shut for a couple seconds, set the dough in a covered bowl, then set the bowl in the oven and shut the door. Allow the mix remain in the hot oven for a minimum of 30 minutes, then take it out, then gently press the dough down then replicate the”rising” workout for another 30 minutes. Another technique which you could apply to get a quicker fermentation time is to use warm water. The higher the water temperature, the quicker yeast act will be. Only a note of warning, but the pizza dough that has been permitted to ferment longer with minimal quantity of yeast normally results to a better-tasting pizza crust so that it’s best that you simply mix and knead your dough hours before you need it.

Frozen homemade pizza dough preparation: If you’ve prepared pizza dough the night before and left it in the fridge for following day’s baking, take it out in the afternoon and let it grow for at least a few hours before using it. Again, the the yeast used, the more the climbing period required.

To earn a thin pizza crust: If you’re aiming for a thin crust pizza, then you are going to want to utilize less dough per pan. You might also simply stretch your pizza dough over the pan. Doing so will naturally lower the crust depth.

To receive a thick pizza crust: For a thicker crust, then you have to use a pizza pan using a bigger circumference, utilize more pizza dough a pan or stretch the dough out less. The outcome would be raised crust depth.

To receive a crispy pizza crust: For a crispy pizza crust, then it’d be best in the event that you lower the total amount of water. Drier pizza bread usually signifies a crispier pizza crust. Stiffer pizza bread also signifies crispier crust therefore that it would be far better use flour with higher gluten content if you’d like a loaf.

For a soft and gooey crust: To find a soft and chewy crust, then you want to add more water into your own dough mixture or use less flour. More moist pizza dough means milder pizza crust. To attain better results, use flour with low content material. You can make fermented pizza dough by utilizing fermented bread

If your home is in a high-altitude place: Be conscious of the impact of high altitude on pizza dough. A higher elevation means less air pressure so that the dough will grow faster, and it means a quicker speed of evaporation so that the dough will dry faster. Therefore, if you’re in a high-altitude place, it’s usually a good idea to use more water and not as much yeast on your pizza dough mix than you would usually use if you’re in a low-altitude place.

Pizza Toppings

Simply speaking, the pizza toppings you need to use are based on the kind of pizza you would like. New mozzarella cheese is essential if you would like to generate a New York pizza. New York style pizza is generally minimalist; this is to saythey utilize as several toppings as you can. On the flip side, a Chicago deep dish pizza is generally filled with toppings: pepperoni, beef sausage, pork sausage, ground beef, bacon, ham, etc.. You’ll also notice bell peppers, celery, mushrooms, and various sorts of cheese onto a normal Chicago pizza. Tomatoes, cheese, anchovies, garlic, and herbs such as basil and lavender, on the other hand, are typical of Italian pizza. California pizza, on the other hand, is characterized by seasonal vegetable toppings, fruit toppings, chicken pizza toppings, grilled salmon toppings, along with other odd toppings.

For good market: Use pizza toppings which you already have available. Bacon, ham and sausages left from breakfast, for example, will make fantastic toppings. Innovate based on what components you might have. Obviously, cooked toppings will need significantly less time in the oven so make sure you take this into consideration when baking your pizza.

Fresh toppings: It is suggested that you use fresh ingredients to your own pizza toppings. Use fresh mozzarella cheese, if at all possible.

Finger crush herbs: To release the taste of dried herbs, so it’s ideal to finger them until you put them to a own pizza.

Drain and dry toppings: To avoid obtaining a soggy pizza, particularly if you’re using plenty of moist and canned ingredients, then you should empty your toppings of extra moisture until you organize them in your own pizza base.

Pizza Sauce

Your pizza sauce will offer your pizza its own distinctive flavor. At the net, you will discover a great deal of simple pizza sauce recipes to follow. You may even try making your own signature sausage sauce.

Easy pizza sauce recipe: There should be canned, pre-mixed pizza noodles offered in the regional grocery store. On the flip side, you may use skillet as your sausage sauce. Another simple alternative is to sauté some onions and garlic in extra virgin olive oil, then add tomato sauce (chunky tomato sauce is either nice or tomato paste/puree diluted with some water), add salt (and crushed pepper if chosen ), allow the sauce simmer then add ginger and oregano. You may even add a spoonful vinegar if you want. It is also possible to add some cooked ground meat into your own sauce if you would like.

Thicker sauce is better: Use thick pizza sauce on your pizza. Too watery pizza sauce usually means that a soggy pizza. If you’re using canned pizza sauce, then assess the depth. If too thin, allow the sauce simmer prior to using it on your pizza. Find out more info click ristorantepavarotti.com

More Article : Create Pizza Shop Style Pizza At Home

Create Pizza Shop Style Pizza At Home

Many of you know just how much I really like to cook, so the nickname The Cookin Momma. I cook just about anything but I believe my favorites are pizza and soup. Who does not like pizza, correct? I discovered years ago how to create my bread that FINALLY tastes like it came in the pizza store. Yes, I learned how to make pizza store style pizza in the home. There are two key tricks; it needs to be high gluten free flour and you need to allow the dough ferment at least 2 days. I not only likely to talk about the ideal pizza dough recipe, but I’m going to discuss some cooking methods also. And you may make use of these methods even in the event that you buy your dough.

The Dough

If you would like to create your own bread (that I highly recommend) then here is the recipe. Otherwise, that is OK too; the cooking techniques below will still function. You may knead the dough by hand, use a good mixer such as a kitchen aide, or perhaps use a bread machine. I enjoy simple, therefore I use the bread machine since it’s a dough cycle. I plop it in 1 and there 1/2 hours afterwards, it beeps and I’m ready to go. This will create enough dough for 2 12-inch pizzas.

1/4 – 1/2-teaspoon dry yeast

1-cup H20

1-teaspoon sugar

1-teaspoon salt

1-teaspoon oil

3 to 3 1/2 cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The quantity of flour will change in your humidity level. The dough ought to be stiff and nice. Cut the dough into half, form into two balls and put each in a bowl that’s been lightly coated with olive oil. Loosely cover every bowl with a few plastic wrap. (I really use a brand new plastic shower cap). Cover in the fridge and let it remain there anywhere from 2 – 10 days. After two weeks, the dough is ready to use. Suggestion: When you are prepared to utilize the dough, allow it to sit a fantastic hour or so to find room temperature until you roll it out. It’s possible to roll it out beforehand and pay with a fabric until you are prepared to use it. I do this so I do not need to roll up and wash while my guests are still here. (I also get all of my toppings prepared beforehand also ).

Cooking Methods
Cooking It On The Grill With A Pizza Stone
I use my own grill for pizza and everything is no exception. The secret to getting a fine, crispy crust is high heat (500 degrees) and also a great pizza stone. If you are cooking it on the grill, then the pizza rock must be 1/2 inch or thinner. I am not a pizza master and I will use my hands, but I love to use a rolling pin since it permits me to roll out the dough evenly. While I use my hands, I always wind up extending a little in areas. I roll out my dough to a pizza peel which has corn meal sprinkled onto it. Do not roll it out too slim – you will get use to how much after a few attempts. After I roll it out, I move into a pizza display. The reason why I do so is because I never had fortune slipping off it peel in spite of all the corn meal. Plus that corn meal creates a mess of your toaster or grill. If you are using dough which you bought, then you can skip the measures before placing your dough around the pizza display. You need to heat your barbecue together with all the pizza stone inside so that it gets nice and sexy. As soon as you’ve constructed your pizza (instructions below), you will want to put the display on the hot rock and shut the lid. Based upon the depth of your pizza, then you would like to cook it 3-4 minutes then twist the pizza 90 degrees, close the lid and cook it another 3-4 minutes. If your barbecue and rock are sexy enough, then your pizza ought to have a wonderful crunchy bottom and ought to remain stiff after you reduce it. If it sags, it will still taste great, but maybe not be that crispy style pizza.

Cooking It On The Grill Without A Pizza Stone

If you do not have a rock, that is OK too. You wish to keep your eye on the heat with this one because each grill differs and your own dough will be right over the flames. Roll out your dough by hand as described previously. Gently brush the dough with olive oil and set the down oil, right in your grill. Keep it there till it warms upward about 3-4 minutes approximately. At the mean time petroleum on the upper region of the dough. When the underside has crunched up, reverse the dough (fresh oil side , crunchy side up) and put your toppings on top. Close the lid and allow the pizza cook about another 3 minutes.

Cooking It In Your Oven
To the dough, you would like to follow the steps in the initial method I clarified up to putting your dough onto the monitor. You have to get an oven which goes around 500 degrees. Ensure that your oven rack is in the center of you oven. Put the pizza stone right on that center rack. Turn your oven and pre-heat to 500 levels. I normally wait a couple of minutes after the oven reaches that temperature to ensure that the rock has the time to also achieve 500 levels.

Assembling Your Pizza
I bet you did not know there’s a particular sequence to placing pizza collectively, did you? I use to set the cheese last and it constantly burnt. I discovered the true approach to coating. Bear in mind, what cook the fastest go on the floor. Following is a fundamental layering, sauce, mushrooms, cheese, onions, meat. Orolive milk, oil, roasted tomatoes, garlic. Notice how that goes? The heaver things keep the milder things from burning. If you are using meat like hamburger, meatballs, sausages, poultry, I advise that you pre-cook them somewhat so they are cooked completely whenever the pizza is completed. Additionally, be certain to have all of your toppings cut upward; pre-cooked and prepared to go when you are ready to build your pizza. Do not try putting the sauce then trimming the your own dough will become soggy. Prepare everything beforehand.

Toppings

I love to have fun with all the toppings. The year I eventually got the dough straight, my husband asked for supper every evening. I said “aren’t you sick of pizza?” He explained,”no because you make it totally different every night.” Another nice thing is that you are able to control the kind and volume of toppings you wear, thus restraining your calorie and fat consumption.

Really become creative with your own toppings. I use all sorts of cheese rather than lots of it. You would be amazed how great it tastes. OK, here are some of our favourite toppings,

Base Layer

Olive oil, pizza sauce, pesto, mustard/ketchup, (I make a cheeseburger pizza), sour cream (because of the buffalo pizza or rich baked curry )

Next Layer (Cheese)

6 Italian cheese mix, Parmesan, shredded cheddar (buffalo pizza and baked potato pizza), American,
mozzarella cheese (for the cheeseburger pizza), feta, blue cheese

Next Layer (veggies)

Roasted garlic, fresh herbs, berries, mushrooms, onions, peppers, roasted peppers, sun dried tomatoes, broccoli, chopped potatoes

Closing Top Layer (your heaviest things that need the maximum cooking time – remember to pre-cook your beef )

Chicken, shrimp, clams, turkey bacon, turkey sausage, ground turkey hamburger, turkey pepperoni. The list can go on, but you get the idea. When you are making yourself, the thoughts are endless.

Tips: If you’re trying to find that gooey extending cheesethen sprinkle shredded mozzarella in your own pizza the past 3 minutes of cooking time. And let your pizza break a little before trimming.

So there you have it! I hope you like. It feels like it is time consuming, but it truly isn’t and it’s so well worth it. If you are creating your own bread, make a couple batches at the same time. As I said that the dough lasts around ten days. Enjoy! Find out more info click Ristorante Pavarotti

More Article :

The Best Places for Saturday Brunch

A number of weeks back, I had the satisfaction of traveling to NYC for brunch. Although this tiny city in rural NY may appear random, it’s in fact household name.

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