I think I could eat pizza just about every day of my life. Bad? Maybe if I was eating Chicago-style deep dish, but a pizzalad everyday? That wouldn’t be so bad.

My favorite thing about this pizza is how thin and crispy the crust is! The three days of proofing allows the dough to relax. Yes, even dough likes to chill out. Then when you roll it, it doesn’t snap back to its original size, you can get it super thin.

This has quickly become my go to recipe for pizza dough. It’s so easy to make and after it rises, if you don’t plan on using it for a while, wrap it up and toss it in the freezer for use at a much later date. I like to keep lots stored in the freezer for quick, tasty dinners! The freezer has the same effect on the dough as proofing does. I wish I knew more of the science behind it, but then again, as long as it tastes good, I’m pretty happy.

When it comes to toppings, you can really edit that to your tastebuds, but these simple fresh ingredients are easy to come across and really quite delicious. I have a few other combinations that I plan on trying out later this summer. Hopefully on a grill too!

For now, enjoy this SKINNY pizza with a glass of red wine and the fabulous summer weather!

Pizzalad

Serves: 2 • Prep Time: 25 minutes, plus proof time • Cook Time: 10 minutes
Nutrition per Serving Cal: 398.6 • Fat: 9.1g • Carb: 63.3g • Protein: 16g • Fiber: 3.4g • Sugar: 3.9g

Ingredients
Crust (makes 2 pizzas)

• 3/4 cup warm water, about 110 degrees
• 2 1/4 cups all-purpose flour
• 1 Tbsp dry active yeast
• 2 tsp sugar
• 1 tsp coarse kosher salt

Toppings (for 1 pizza)

• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 – 1/4 tsp crushed red pepper flakes
• 1 cup fresh tomatoes, sliced thin
• 2 oz. fresh part-skim mozzarella, torn or sliced
• 1 1/2 cups arugula
• 1 Tbsp pine nuts
• 1/4 tsp olive oil
• S & P, sprinkle

Method

• Combine and knead for 2-4 minutes. Let rise for 2 hours with a towel over the top. Cut into two equal balls and wrap in plastic and let proof for 3 days.
• Remove one ball from refrigerator and let sit on the counter for an hour.
• Dust flour on your work surface and roll dough to 1/8″ thickness, careful to not let it stick to the work surface.
• Meanwhile, place a pizza stone in the oven and preheat to 500 degrees and prepare ingredients.
• Dock or poke holes with a fork all over the crust to help keep large bubbles from forming.
• Dust a pizza peel with cornmeal and lay crust on top.
• Top with dried herbs and spices, then fresh tomatoes and mozzarella.
• With a jerk of the wrist, slide the pizza onto the hot stone and bake for 8-10 minutes. Remove from oven and top with arugula and a drizzle of olive oil and a sprinkle of salt and pepper.