I thought that being a new member, I may contribute a little something to the forum. I made pizza tonight for myself, my girlfriend (Creeech) and her family; and after totalling up the calories and nutritional information I thought it might be nice to share it with everyone. There will be 2 pizzas here: a plain cheese pizza and a white pizza (a slight variation of the cheese pizza). The cheese pizza has a little over 100 calories a slice and the white pizza has a little over 150 calories a slice. The recipe for the dough will make 6 pizzas.
Preparation ~3 hours (dough must rise)
Cook time ~20-25 minutes
You will need:
12" Pizza Pan
Dough (will be used for both pizzas):
4 1/2 cups... Gold Medal Whole Weat Flour (this flour is pre-sifted)
1 tsp........... Instant Dry Yeast
1 3/4 cups... Water (colder is better)
1/4 cup....... Light Olive Oil (and a little extra to put on the dough while it rises)
2 1/2 tsp..... Kosher Salt (has a milder flavor than table salt and is more natural. If you need to use regular table salt, use half.)
Combine dry ingredients in a bowl or pot large enough to fit double the ingredients and mix by hand. Slowly add in water and olive oil and knead until the dough reaches a smooth, slightly sticky consistency. The wheat flour is heartier than white flour so it won't be as sticky as the same dough with white flour. When the dough reaches this consistency, cut into 6 equal pieces, drizzle a small amount of olive oil over them and place a hot dampened towel over the entire top of the bowl and let sit at room temperature for 1 1/2 to 3 hours (if you plan on saving some of the dough, refrigerate any unused portion after this step).
Ingredients (for one pizza):
4 oz............. Mozzarella (fresh is better)
1 portion....... Dough (see above)
Sauce (will make all 6 pizzas):
12 oz........... Tomato Paste
12 oz........... Water
2 tsp............ Basil, fine
2 tsp............ Kosher salt
1 tsp............ Ground Black Pepper
1 tbsp........... Light Olive Oil
Empty tomato paste into a bowl. Fill both cans with water and add to tomato paste. Add the rest of the ingredients and stir until smooth. Any unused portion can be refrigerated.
Preheat oven to 450*F. Lightly spread flour over pizza pan and stretch dough over the pan. Add sauce to within 1/2" of the end of the crust and top with 4 oz. mozzarella. Bake on bottom rack until the cheese is melted and slightly browned and the crust is crispy. Slice into 8 equal slices.
VARIATION FOR WHITE PIZZA:
Instead of using the sauce, crush 2 cloves of garlic and submerse in 1 tbsp olive oil with 1/2 tsp of basil. Lightly spoon this over the crust instead of the tomato sauce. Use the same 4oz. of mozzarella, but place about 7 tbsp of ricotta cheese on top of the mozzarella. Bake on bottom rack until the mozzarella is melted and the crust looks crispy. You'll also see a slight golden brown color to the ricotta when it's completely cooked.
If you use The Daily Plate on Livestrong, I've already uploaded the pizzas to the list with complete calorie and nutritional information:
(Copy and paste, not enough posts to provide links
The portions are listed as 1 whole pizza so just put your servings as the number of slices you ate/8. Ex: You ate 3 slices, so put servings at 3/8.