Frequently Asked Questions (FAQs)
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can use active dry yeast instead of instant yeast. However, you’ll need to activate the yeast in warm water with a pinch of sugar before adding it to the dough.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Simply wrap the dough tightly in plastic wrap and store it in the refrigerator. When ready to use, let the dough come to room temperature before rolling it out and assembling the pizza.
Q: Can I freeze the pizza dough?
A: Yes, you can freeze the pizza dough for future use. After kneading the dough, divide it into individual portions, wrap each portion tightly in plastic wrap, and place them in a freezer bag. When ready to use, thaw the dough overnight in the refrigerator before rolling it out and assembling the pizza.
Q: Can I make a vegetarian version of this pizza?
A: Absolutely! Simply omit the meat toppings and load up your pizza with plenty of vegetables for a delicious vegetarian option.
Keto Version and Low Carb Version
Keto Version:
To make a keto-friendly version of this pizza, you can use almond flour or coconut flour instead of all-purpose flour for the dough. You can also use low-carb marinara sauce and top the pizza