since last time i posted that marinara without any mozzarella and not everyone was into it, this time i wanted to try a proper margherita, adding just a bit of cheese but keeping calories super low. and i nailed it.
ingredients:
dough ball 220g total at 85% hydration (118g flour, add just salt and yeast). super airy and light.
toppings:
blended datterino tomatoes (80g, naturally sweet so no sugar/oil needed)
60g ultra-light mozzarella (that 150kcal/100g kind, torn small so it melts everywhere), one basil leaf.
48h cold ferment, then baked neapolitan-style on a gas oven (i used a Cozze Classic 13").
soft pillowy inside, crispy edges… looks loaded but it's super light 😛
i pushed dough hydration to 85%, and it was honestly tough. i'm not a professional and i struggled a lot to work the dough, you definitely need a stand mixer or you're screwed
ends up under 550 kcal total. hope you like this 🙂
by FlowPsychological269