Bake Like a Pizza Pro At Home With Brooklyn Pizzaiola Miriam Weiskind | Chefs at Home | Food & Wine

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has fewer calories while still melting well.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor without dairy.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: homemade dough

Whole wheat dough adds fiber, while homemade can save costs.

Pour flour into a bowl and measure it on a scale.

Open a packet of active dry yeast and add it to the flour, incorporating it well.

Use the castle and moat method to create a well in the flour and slowly stir in water, watching for bubbles to indicate yeast activation.

Cover the bowl with a towel and let the dough relax for about 20 minutes.

Prepare the pizza sauce by blending whole peeled tomatoes with an immersion blender, adding a little water if needed for consistency, and sprinkling in dried oregano.

After 20 minutes, uncover the dough and sprinkle fine grain sea salt on top, then knead the dough until the salt is incorporated.

Add extra virgin olive oil to the dough and gently work it in, using a little flour to help absorb the oil.

Rest the dough for 2 minutes, then sprinkle flour on the surface and flip the dough over onto the flour.

Gently fold and push down the dough, rotating it as you knead until it becomes smooth and elastic.

Cover the dough with a towel and let it rest for a few minutes before the final knead.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens