Making a delicious personal pizza at home doesn’t have to mean sacrificing your calorie goals. This guide will show you how to create a restaurant-style pizza and then adapt it into a lower-calorie version without compromising on flavor or satisfaction. We’ll explore the techniques behind a classic New York-style pizza and then identify strategic substitutions to reduce calories while maintaining a similar volume and delicious taste.
A traditional New York-style pizza dough uses a 60% hydration level, incorporating sugar and olive oil. The dough is mixed and kneaded until it passes the windowpane test, indicating proper gluten development. After a day of fermentation in the refrigerator, the dough is divided, brought to room temperature, and then stretched into individual pizza crusts.
A simple tomato sauce made with San Marzano tomatoes, salt, and red pepper flakes forms the base of the pizza. Classic toppings include shredded low-moisture mozzarella and cooked Italian sausage. A flavorful garlic butter, made with melted butter, oregano, and garlic powder, adds a finishing touch to the crust.
The stretched dough is placed on a pizza peel, covered with sauce, mozzarella, and sausage, and then baked in a hot oven, ideally around 900 degrees Fahrenheit, for approximately 90 seconds. The final touch is the addition of pickled chili peppers and a brush of garlic butter on the crust.
New York style pizza with sausage and peppers
Now, let’s explore how to make a lower-calorie version. First, we’ll adjust the dough. Instead of the 60% hydration, we’ll use an 80% hydration dough. This means slightly less flour and more water. We’ll also omit the sugar and olive oil. This change significantly reduces calories without affecting the size of the pizza. The higher hydration results in a lighter, crispier crust with larger air bubbles. While the flavor profile will differ slightly without the sugar, it’s still a delicious and satisfying crust.
High hydration pizza dough
Next, we’ll swap the Italian sausage for homemade chicken sausage. This substitution drastically cuts calories and fat while increasing protein. While the chicken sausage won’t have the same rich, oily mouthfeel, chicken thighs provide enough fat for flavor and satisfaction.
Finally, we’ll skip the garlic butter on the crust. This simple change further reduces calories. While the garlic butter adds a delicious richness, it’s an easy way to cut calories without significantly impacting the overall pizza experience.
For the lower-calorie version, start by proofing the yeast in warm water with a bit of flour. Combine bread flour and salt in a mixing bowl. Add the proofed yeast mixture and mix thoroughly until a cohesive dough forms. Let it rest, then knead until smooth. Perform the windowpane test to ensure proper gluten development. Place the dough in an oiled container, refrigerate for at least a day, and then divide into portions.
Preparing pizza dough ingredients
While the dough rests, prepare the toppings. Make a simple sauce with San Marzano tomatoes, salt, and red pepper flakes. For the chicken sausage, partially freeze chicken thighs before grinding them with spices like garlic powder, rosemary, and red pepper flakes. Cook the sausage, shred the mozzarella, and slice the pickled chili peppers.
Grinding chicken for homemade sausage
Stretch the dough, top with sauce, mozzarella, and chicken sausage. Quickly slide the pizza into the hot oven and bake. Add pickled peppers after baking. This lower-calorie version provides a substantial reduction in calories and fat without sacrificing flavor or enjoyment.
Lower calorie pizza with chicken sausage
Both the restaurant-style and lower-calorie versions offer a satisfying and delicious pizza experience. The key is understanding how different ingredients and techniques contribute to the final product and making informed choices to suit your preferences and dietary goals.
