This skinny deep pan new york style pizza is going to be a family favourite!
Let’s start with saying that I love pizza. Well maybe love it’s not enough, it doesn’t really express what I deeply feel. Let’s say I would eat pizza every day, for breakfast, lunch and dinner. Sometimes pizza can be seen as unhealthy but I have found a way to make a thin crust pizza that is very light. I found it difficult to make a deep pan pizza that would taste good and still be quite light. I wanted a deep pan pizza that would be soft all the way through but still have a crusty bottom and crunchy crust. I have been doing a few experiments lately with this kind of dough and at first I was a bit disheartened because I couldn’t make a soft bread dough, many recipes tell you to use a lot of oil, butter, or even worst, lard. You will never guess what the key ingredient is for my deep pan dough (at first I couldn’t believe it myself): fat free Greek Yoghurt!
Ladies and gentlmen, YES! Fat free Greek yoghurt in a pizza dough! You have to try to believe how good this is! I made few adjustments to my usual thin crust dough, I added the yoghurt, take out some water and yeast, doubled the raising time… and here it is! I’m so proud of this discovery. I actually don’t know if I am the first person to put yogurt in pizza dough, I had the idea from few asian recipes I read and I realised some of them use yogurt to make different kind of pastrys and I thought: why not?
I have used fat free Greek yoghurt before in baking and the result was not far from any kind of butter or oil. Well I’m happy to say that it worked in pizza as well. At first I was scared the pizza was going to have the consistency of a brioche but absolutely not. The pizza is still soft but crusty at the bottom, just the way I like it! The dough itself is also very easy to make and for the topping you can use absolutely anything. I stuck to the classic margherita but I can’t wait to try many other different toppings and post it here of course! This recipe is for a 12 inch deep pan pizza but everything depends of how deep pan you want it.
- 200gr Flour
- 1 tsp Sugar
- 1 tsp Salt
- 3 ½ tbsp Fat free Greek Yoghurt
- 10gr Fresh Yeast
- ½ cup Lukewarm Water
- 3 tbsp Tomato Passata
- 50gr Light Mozzarella
- 1 tbsp Dried Oregano
- 1 tsp Grated Parmesan Cheese
- Salt to taste
- Melt the fresh yeast in ½ cup of lukewarm water and leave a couple of minutes.
- In a bowl, mix flour, sugar, salt and yoghurt. Add the water with the melted yeast and start mixing.
- Transfer on a clean surface covered in white flour and start to knead the dough for a few minutes untill it formes a ball. (you may need a little bit of white flour if the dough is too sticky, as different kinds of flour absorb more or less water).
- Transfer the dough into a clean bowl brushed with a little olive oil (this is really useful for the dough not to stick to the bowl), cover with cling film and leave to raise in a warm place for 2 hours.
- After the dough has doubled in size, transfer into a non stick tray (use a little bit of olive oil on the tray for the dough not to stick) use your fingers and your hands to spread the dough untill the dough reaches the borders (if you see that the dough stick to your fingers, put few drops of oil on your hands). Cover the tray with cling film and leave to raise for ½ hour.
- Preheat the oven at 200 degrees celsius.
- Put your toppings on your pizza: first the tomato passata, than the oregano, the salt, the mozzarella and the parmesan.
- Cook at 200 degrees for 10 minutes, then reduce the heat to 180 degrees and cook for 5-8 minutes more (this depends on the thickness of your pizza).
- Serve hot and enjoy! ☺
- 1 serving is 1 slice, so for 1 pizza you have 6 servings.