Oven-Baked Thin Crust Pizza Recipe with Zoë François

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated parmesan

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more affordable and has a longer shelf life.

In a large bucket, combine double O flour, granulated yeast, sugar, salt, and water.

Stir the mixture with a Danish dough whisk until it is gloppy and well combined.

Cover the bucket with a lid, leaving it slightly ajar, and let the dough rise for two hours.

After rising, divide the dough into balls and dust with flour.

Cover the dough balls with olive oil and place them in the refrigerator to rest.

Prepare the pizza by dimpling the dough on the counter to prevent air bubbles.

Stretch the dough out, using a rolling pin if preferred.

Sprinkle cornmeal on a pizza peel to prevent sticking.

Transfer the stretched dough onto the pizza peel, ensuring it can move freely.

Add a light amount of pizza sauce and cheese in large chunks, followed by pepperoni as toppings.

Preheat the pizza stone in the oven before placing the pizza on it.

Bake the pizza for about eight minutes, checking for doneness and adjusting as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens