This recipe has Calories as 50.9% and Fat (total lipid) as 62.7% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 20.9% of RDA
• Calories: 50.9% of RDA
• Carbs: 49.5% of RDA
• Fat (total lipid): 62.7% of RDA
• Fiber: 22.3% of RDA
• Fructose: 7.8% of RDA
• Protein: 27.8% of RDA
• Sodium: 37.9% of RDA
• Sugar: 19.1% of RDA
• Vitamin A (IU): 20.1% of RDA
• Vitamin B6: 7.0% of RDA
• Vitamin C: 15.8% of RDA
• Iron: 1.2% of RDA
• Magnesium: 18.0% of RDA
• Manganese: 29.9% of RDA
• Niacin: 81.0% of RDA
• Potassium: 16.1% of RDA
• Zinc: 18.8% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps in dependent recipe "Homemade Pizza Dough" to make your dough. This is best done one or two days prior to making your pizza.
Follow the steps in dependent recipe "Homemade Pizza Sauce" to make your sauce. You'll never buy pizza sauce from a jar/can again once you make this yourself.
MAKING A PIZZA
Preheat your oven to it's highest temperature (mine is 500 degrees F).
If you have a pizza stone, that's great, use it, and let the oven heat it up for at least an hour prior to trying to cook on it. If you don't, you can use the back of a metal cookie sheet instead. This has the advantage that it doesn't take as long to heat up.
Begin by taking one of the dough balls out of a bowl. Flip it over so the smooth top becomes the bottom (and likewise).
Shape the dough first by creating the cornice, which is the thickish part around the outside. I recommend lightly flouring your hands for this part, as the dough can be sticky.
If you need to work on a large cutting board, first make sure it's liberally coated in either flour or, if you'd prefer, corn meal (corn meal will give your crust an interesting flavor dimension).
You'll know pretty quickly if you need to work on a cutting board, as the dough can be difficult to form "in the air", like you see classical pizza makers do.
Once the dough edge has been formed, stretch out the middle of the dough to make a pizza shape. The dough will be surprisingly pliant, and it's okay to really stretch it out.
Put the dough on the cutting board (which you've obviously liberally coated with flour or similar). Make sure you give the board a good shake every 30 seconds ... what you want to see is the dough sliding relative to the board, to ensure it's not sticking to the board.
IMO this is the trickiest part of the whole operation. You have to keep giving the board a shimmy shake, early and often, and keep the dough from sticking. You can add more flour to the exposed parts of the board and shift the dough around the board to coat the bottom.
Add your sauce. Less is more here .. start with a thin layer and see how that goes, then add more on your 2nd pizza if desired.
Add a thin layer of parmesan.
Add a layer of evenly distributed mozzarella. Less is also more here .. add less than you think you might need and then adjust on you 2nd pizza if necessary.
Walk your cutting board over to the oven, open the door, stick the board almost entirely into the oven, hold it ~2 inches above the stone. Then tilt the board and give it a shimmy-sham shake and watch the dough slide off of the board and onto your pizza stone.
Give yourself a pat on the back (the hard work is over).
Bake for approx 8 minutes. I look at two things during baking: (1) the color of the cheese .. when it starts to get brown, you're getting close. (2) the color of the dough around the outside .. you'll want to see some browning of this to know it's starting to crisp up.
When it's done cooking, remove and rest for two minutes. I use a large spatula to do this, other people use a large pair of tongs.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
I think it's worth looking at the bottom of the crust once your pizza has cooled a little. It should be, overall, darkened in color. If it's not, you're most likely (a) not giving your pizza stone sufficient time to heat up or (b) not giving your pizza stone sufficient time to re-heat between pizzas.
This recipe has the following nutrient totals:
Protein 31.2 g
Carbohydrates 136 g
Iron 0.25 mg
Fiber 6.24 g
Calcium 210 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.