Fructose Free Classic New York Style Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- 2 ¾ cups bread flour, plus more for dusting
- 1 tsp fine salt
- 1 tbsp olive oil, plus more for the bowl
For the sauce
- 1 can (14 oz) whole peeled tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
- 1 clove garlic, finely grated
- ½ tsp dried oregano
- ½ tsp fine salt
- ¼ tsp crushed red pepper flakes
For the topping
- 8 oz low-moisture mozzarella, shredded
- 1 tbsp olive oil
For serving
- fresh basil leaves (optional)
- grated parmesan cheese (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked.
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