Lower calorie personal pizza with chicken sausage

The 80% hydration dough is 88 grams of flour to 71 grams of water per 160 gram piece, and with no sugar or oil it is 22.7% lower in calories for the same volume; the crumb is lighter with bigger bubbles and a slightly crisper crust, and less rise because the yeast has no sugar to feed on.

Combine the warm water, instant yeast and a spoonful of flour and wait for bubbles or foam; no foam means dead yeast.

Put the bread flour and salt in a large mixing bowl, pour in the yeast mixture and mix vigorously by hand about two minutes until no dry flour remains and a cohesive mass forms.

Cover with plastic wrap and rest 15 minutes.

Fold the dough over onto itself repeatedly and knead with the fingertips a couple of minutes until smoother and less sticky.

Cut off a piece and stretch it thin to check for a see-through gluten window before it tears, which shows the flour is hydrated enough.

Put a couple of drops of olive oil in a container, drop the dough in and ferment in the fridge at least one day, up to three.

Next day, divide into four roughly 160 gram portions, form loose balls and rest them on a baking sheet one hour before cooking.

Blitz the can of San Marzano tomatoes with a generous pinch of salt and red pepper flakes until completely smooth.

Cut the chicken thighs into chunks, spread on a plate and freeze 15 minutes to help the grinding.

Blitz the part frozen chicken in the food processor with 1.5% salt by weight, garlic powder, rosemary and red pepper flakes to a rough grind, then fry it on a cast iron and set aside.

Shred the low moisture mozzarella and slice the pickled chili peppers.

Spread 10 to 15 grams of flour on the counter and work a portion into a thin disc 10 to 12 inches wide.

Move it to the peel and top with sauce, mozzarella and sausage, quickly and not too heavily or it will stick to the peel.

Slide it into the oven and cook about 90 seconds, then top with the pickled peppers.

Variation: brush the garlic butter on this crust too; it is only about 50 calories and the bigger savings come from the leaner protein and the higher hydration dough.