Use this interactive tool to build the ultimate skinny pizza.
What's round and cheesy and never misses a party? A certain friend may come to mind, but let's talk about pizza. It's quick. It's tasty. It's been one of your greatest pleasures since you were three.
Use the information below, and your relationship will be a long and satisfying one. What's in yours?
One slice of…
PointsPlus™ values
"Regular" cheese and medium crust: your typical pizza-parlor slice
7
Thin crust cheese pizza: crisper and thinner than regular slices
5
Thick crust cheese pizza: doughy and chewier than regular slices, but not as thick as deep-dish pizza
7-11
Sicilian: thick-crust cheese pizza cut into squares
5-7
Deep dish: served in hot pans, with the thickest crust of all, with one meat topping, 1 small slice
7-10
What 6-7 PointsPlus values will get you at some major pizza chains:
Domino's: 1 slice of classic cheese pizza (1/8 of a12-inch pie)
Little Caesars: 1 slice of thin crust pepperoni pizza (1/8 of a 12-inch pie)
Papa John's: 1 slice of thin-crust white pizza (1/8 of a large pie)
Pizza Hut: 1 slice of Veggie Lover's Pizza Thin 'n' Crispy (1/8 of a medium pie)
Mazzio's Italian Eatery: 1 slice of chicken-club thin-crust pizza (1/8 of a medium pie)
Pass on the white pizza White all-cheese pizza slices aren't healthier; you're giving up the tomato sauce, which packs the antioxidant lycopene which may lower risk of certain types of cancers, and often adding more cheese, which packs on more calories. The garlic oil, which many pizza chains brush on, ups the calories. A typical 8-inch white slice at a chain like Sbarros packs 570 calories, 23 grams of fat and 15 PointsPlus values.
Practice piling on Go for colorful toppings of fresh vegetables such as green, red or yellow peppers, broccoli, tomato slices — even if you're already putting pepperoni or sausage on the pie. "They'll improve the nutritional profile of the pizza and add volume to fill you up," says Andrea Giancoli, RD, a dietician in Los Angeles. But remember, some pizza restaurants sauté their vegetable toppings in oil. Make sure to ask and add any extra PointsPlus values for the oil, if necessary.
Toss the crust The crust-leavers of the world have the right idea. "Most regular pizza crusts are made of enriched white flour," says Bethany Thayer, RD, a dietician in Detroit and spokesperson for the American Dietetic Association. That's just basic white bread. If your local pizzeria offers a whole-grain crust, it's a better choice.
About the writer Brian Hickey is the managing editor of the Philadelphia City Paper and has written for Details, Men's Health and Philadelphia Magazine.
You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.
The true beginner's pizza. The recipe was widely believed to have been perfected in 1889 by Raffaele Esposito for the visit of Queen Margherita, using the three tricolore ingredients of the Italian flag – tomatoes, basil and mozzarella.
In general, the sauce should go on first, then the cheese, then the toppings. This way, the cheese and toppings enjoy the direct heat of the oven, which lets the toppings cook thoroughly while remaining crispy, while the cheese melts, browns, and bubbles.
If you are using a high quality plant based cheese, it always works out best to be on after whatever sauce you are using and before the remainder of the ingredients. If you are using a soft, wet cheese like ricotta, on last is best. So, determine what sort of pizza you are making and go from there.
Margherita: This classic pizza originates from Naples, Italy and is made with tomatoes, mozzarella cheese, fresh basil, and olive oil. It is the most popular pizza in Italy and is considered the national dish of the country.
We typically never offer more than 5 toppings on our pizza, why? We've found that more than 5 toppings will lead to the pizza cooking incorrectly. The bottom will still cook in the same amount of time, but the top will take much longer, leading to a high likelihood that the bottom will burn.
1. 10 by Diego Vitagliano Pizzeria – Naples, Italy. Still holding the number one position for the last couple of years, it's no surprise that the best pizza on the planet hails from Naples. After all, it is the birthplace of the world's favourite dish.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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