THIN & CRISPY EAST COAST BAR PIZZA

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in calories, while salami offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive alternative.

Add ingredients to stand mixer with dough hook and mix on medium for 2-3 minutes or until a loose ball forms.

Increase speed to high and continue to mix for an additional 5 minutes until dough looks smooth and is clearing the bowl.

Divide dough into 4 even pieces (225g each) and shape into balls.

Place each ball into an oiled container and cover. Allow to sit at room temperature for 30 minutes. Refrigerate for 24+ hours.

Remove dough ball(s) from fridge and bring to room temperature for about 90 minutes.

Flip tempered dough ball onto a floured work surface and roll out into about a 10” round.

Dock dough with a fork to create many tiny holes on the surface of the crust.

Place rolled out dough into an oiled 12” pizza pan and spread out smoothly into the pan, pressing perimeter of crust up the sides of the pan a bit.

Add a few spoonfuls of sauce on top of the dough and spread from edge to edge.

Top with a couple of handfuls of the cheese blend and any other desired toppings.

Dust the top with grated parmesan and a sprinkle of flakey salt.

Place in a 550F oven on top of a preheated pizza steel/stone to bake for 6 minutes.

When cheese is melted, transfer the pizza from the pan directly onto the pizza steel and continue to bake for 3-5 more minutes to crisp the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens