PIZZA ALLA NAPOLETANA CON GRANI ANTICHI siciliani

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: commercial yeast

Whole wheat starter adds fiber; commercial yeast is more accessible.

Prepare the sourdough starter by feeding it 4-6 hours before use.

In a large bowl, combine all-purpose flour, water, and sourdough starter until a shaggy dough forms.

Add salt, olive oil, and sugar to the dough, mixing until incorporated.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise for 4-6 hours, or until doubled in size.

Preheat the oven to 475°F (245°C) with a pizza stone inside if available.

Prepare the sauce by blending canned tomatoes, garlic, oregano, salt, and black pepper until smooth.

Roll out the dough into a rectangle and transfer to a greased baking sheet.

Spread the tomato sauce evenly over the dough, leaving a small border.

Sprinkle mozzarella cheese, followed by parmesan cheese, over the sauce.

Add sliced red onion and crushed red pepper for extra flavor.

Bake the pizza for 20-25 minutes, or until the crust is golden brown and cheese is bubbly.

Remove from the oven and let cool for a few minutes before garnishing with fresh basil.

Slice and serve hot.

Cooking Techniques

Spice Level:

Allergens