Pizza is an Italian dish, and it is round, but what other properties do we know? Italian, Neapolitan, American, square or round, Pizza marketing counts something like 60 milliards of Euro every year. Therefore, I would like to give some outline of Pizza. We know that agriculture started about two thousand years ago, from there people started to cook grains on hot stones. However, at that time, there was no mozzarella and no tomato yet. Before we go to Egypt and find out how they discovered and used Yeast, we could go back to Rome Empyre where, after mixing different grains, the first focaccia “bread” was born. In fact, “pizza” meant “pressed” from the urban Neapolitan language. We are still far away from the round Italian Pizza we eat today in terms of food.
In conclusion, the Pizza how we understand it today was born in Naples’s beautiful town in Southern Italy and got the Unesco world heritage status. When Tomato arrived in Europe, we had the first Pizza and pasta with Tomato sauce only three hundred years ago. Before that, people used only Rock Salt, Garli versions and Herbs. American companies today produced Pizza with their recipe. In Asia, they enjoy their performance topped with crocodile meat. To summarize, it took two thousand years for the Pizza to arrive at our tables and satisfy palates worldwide. In other words, we live in Globalisation, and it isn’t easy to relate to Pizza as traditional Round Italian Food.
Today’s Objective was to create two different pizzas
- Original homemade Pizza.
- Pizza without Yeast.
Goals. To show that the Pizza without Yeast is easier and faster to prepare (we do not need to wait for the dough proving). Besides that, it can be used for people who suffer from intolerance to Yeast, and it is easier to digest.
Our Pizza
Today, I would like to give the “HNMind” recipe I used last week for clients in a treatment centre where I have been invited.
The target was to make Pizza for nine people suitable for everyone, in other words, a healthy homemade pizza. After double check what topics they like, we decided to use:
- 1.0 kg of Plain Flour
- 625g of Mozzarella
- 600g of Passata Sauce
- 4 sliced of Cured Ham
- 4 Sliced of Smoked Bacon
- 200g of Button Mushrooms
- 1 Cup of olive oil
- 25g of Ready Yeast
- 700 ml of water
We mixed in a bowl Flour, Yeast, Salt and gradually added 700g of water. We worked the dough until it was nice and elastic. After that, we left the pizza dough rest for 3 hours. Some pizza dough can take up to 72 hours before we can roll it. We prepared the mushrooms and bacon during that time, and we blitzed up the Tomato Sauce with one bunch of basil. When the Pizza was ready, we rolled it on a baking tray and topped it with the ingredients. We bake it for 15-20 minutes at 180 degrees. We served, and we enjoyed it.
Tips to make it healthier:
Use cheese with less fat or Free From.
Put more vegetables instead of meat.
Grilled the ingredients instead of frying them
Alternate the base with a gluten-free base.
Our Free Yeast Pizza
The target was to make free yeast pizza along with the normal one.
- 1.0 kg of Plain Flour
- 625g of Mozzarella
- 600g of Passata Sauce
- 4 sliced of Cured Ham
- 4 Sliced of Smoked Bacon
- 200g of Button Mushrooms
- 1 Cup of olive oil
- 48g of baking powder
- 20g of sugar
- 700 ml of water
The same as we did for the first pizza base, we mixed in a bowl of Flour, Baking Powder, Sugar, Salt and gradually added 700g of water. We worked the dough until it was nice and elastic. At the same time, we prepared the mushrooms and bacon, and we blitzed up the tomato sauce with one bunch of basil. When the Pizza was ready, we rolled it on a baking tray and topped it with the ingredients. We bake it for 15-20 minutes at 180 degrees. In other words, we prepared two batches of the same Pizza but one without Yeast. We served, and we enjoyed it.
Tips to make it healthier:
Use cheese with less fat or Free From.
Put more vegetables instead of meat.
Grilled the ingredients instead of frying them
Alternate the base with a gluten-free base.
Nutritional label Yeast Pizza
Check the recipe’s nutritional label.
NutrientValue per 100gValue per portion (178 g)DRI percentageinfo_outline
Energy 227 kcal 405 kcal 20 %
Protein 9 g 16 g 32 %
Carbohydrate 28 g 51 g 20 %
Sugars 0 g 0 g 1 %
Fat 9 g 17 g 24 %
Fatty acids, total saturated 4 g 7 g 36 %
Fiber 1 g 3 g 10 %
Sodium 166 mg 295 mg 12 %
The nutritional label of Pizza without Yeast
NutrientValue per 100gValue per portion (181 g)DRI percentageinfo_outline
Energy 228 kcal 412 kcal 21 %
Protein 9 g 16 g 32 %
Carbohydrate 29 g 53 g 20 %
Sugars 1 g 2 g 2 %
Fat 9 g 17 g 24 %
Fatty acids, total saturated 4 g 7 g 36 %
Fiber 1 g 3 g 10 %
Sodium 359 mg 649 mg 27 %
We mixed in a bowl Flour, Yeast, Salt and gradually added 700g of water. We worked the dough until it was nice and elastic. After that, we left the pizza dough rest for 3 hours. Some pizza dough can take up to 72 hours before we can roll it. During that time, we prepared the mushrooms and bacon, and we blitzed up the Tomato Sauce with one bunch of basil. When the Pizza was ready, we rolled it on a baking tray and topped it with the ingredients. We bake it for 15-20 minutes at 180 degrees. We served, and we enjoyed it. In the same way, we prepared one without Yeast. Surprisingly, the flavour did not change, and the Pizza came beautifully in the same way.
Tips to make it healthier:
Use cheese with less fat or Free From.
Put more vegetables instead of meat.
Grilled the ingredients instead of frying them
Alternate the base with a gluten-free base.
In conclusion, we have been in Treatment Centre, and we made a pizza from scratch using fresh local ingredients. We did have not traditional round Italian pizza, but it was still amazing. We saw tips on making it healthier and discussed the nutritional value. For example, this Pizza has got lots of good fats and protein from cheese and meat.
Plenty of minerals, vitamins and antioxidants in tomatoes. It means better cholesterol calcium and helps the blood system. Also, the crust provides energy for the body. Therefore this is the food we love to eat.
