![]() If health is your main concern, but you still want pizza, your best option is a thin-crust veggie pizza. In fact, you could have a thin-crust pizza with a ton of toppings and a thick-crust pizza with just a little bit of cheese and some veggies, and the thick-crust pizza would be healthier and lower in calories. It doesn’t really matter how thin your crust is if you slather your pizza with thick layers of melted cheese, sugary tomato sauce, pepperoni slices, sausage, and bacon (all of which are extremely delicious, mind you). Your pizza’s toppings are more often than not the determining factor of whether or not your pizza is unhealthy. This is only the case when comparing thin- and thick-crust pizzas that have identical toppings, sauces, and cheeses. If you want to rejoice and celebrate by popping a thin-crust pizza in the oven right now, we completely understand. Thin crust pizza also has less salt, less sodium, and less saturated fat. Technically speaking, thin-crust pizza is healthier than thick-crust pizza ! The thinner a pizza crust is, the fewer calories and carbohydrates it contains. However, is this actually the case? Do you have to completely swear off pizza if you’re trying to lose weight, or is thin-crust pizza an effective alternative to “ regular crust ” pizza? Let’s take a look, shall we? Thin Crust Pizza is Technically Healthier This just seems to be the general consensus). Based on a poll we conducted, people tend to believe that thin-crust pizza is healthier than thick-crust pizza (we didn’t actually conduct a poll. It is an unfortunate truth, but honesty is one of Dogtown Pizza’s core values. It’s certainly not the healthiest food on the planet. However, pizza is by no means a superfood. We have yet to meet a human being that doesn’t love pizza. ![]() Feeling down? Eat some pizza! Whether thin-crust frozen pizza is your favorite or you love enormous deep-dish Chicago-style pizza, a slice of pizza is sure to put a smile on your face and remind you that the earth truly is a magical place. This will prevent the crust from becoming soggy.Pizza is one of life’s greatest pleasures. Let the pizza cool very briefly as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Remove the pizza from the oven and place the pan on a heatproof surface. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. ![]() If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. At this point the dough should reach the edges of the pan if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time.īake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). ![]() The dough may start to resist and shrink back that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. ![]() Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. Heavy, dark cast iron will give you a superb crust but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. It'll rise slowly as it chills, developing flavor this long rise will also add flexibility to your schedule.Ībout 3 hours before you want to serve your pizza, prepare your pan. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Wait 5 minutes and repeat then another 5 minutes, and do a fourth and final fold. Re-cover the bowl, and after 5 minutes do another fold. ![]()
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