| John Schnatter, the founder of Papa John's Pizza, | | | | is easy and quick to make at home. You probably |
| stated that pizza is healthy if you don't eat too much. | | | | already have the ingredients in the pantry. However, if |
| He advised that people only eat 1 to 2 slices, otherwise | | | | you are feeling a little lazy, your best bet is buying |
| it is too much. He advises against eating 5 or 6 slices. | | | | some wheat pitas. The pre-made pizza crusts have |
| John Schnatter knows his pizza! He began making | | | | about 800 mg of sodium per serving. One wheat pita |
| pizza when he was 15...and is still making pizza today. | | | | has about 300 mg of sodium. |
| He began his business in 1984 after graduating from | | | | The second decision is the sauce. Will you use your |
| college with a degree in business administration. What | | | | favorite spaghetti sauce, tomato sauce, pizza sauce |
| started off as a business located in the back of his | | | | or just slice some tomato on it? Regular pre-made |
| father's bar, has grown into the "Better Ingredients, | | | | pizza, spaghetti and tomato sauces all have sodium |
| Better Pizza, Papa John's" of today. | | | | content of about 300mg per 1/4 cup. Salt free tomato |
| According to Forbes magazine, Papa John's pizza is | | | | sauce usually has a sodium content of less than 20mg |
| the only big chain using "real Italian fresh-packed | | | | per 1/4 cup. |
| sauce". The other big chains use "re-manufactured | | | | To keep the sodium content down even further it is |
| sauce from concentrate". Forbes state "that sauce is | | | | best to stay away from processed meats, such as |
| the cornerstone to John's motto: "Better ingredients. | | | | pepperoni and bacon. However, I realize that many |
| Better pizza." | | | | people don't consider pizza pizza without the |
| An article in People magazine states that "Schnatter | | | | pepperoni. |
| insists his success stems from using only purified | | | | How to Make a Pizza Crust |
| water, fresh spring wheat, fresh-packed tomatoes and | | | | I have a recipe that I was given to me by a friend's |
| the lowest-fat mozzarella available." Schnatter also | | | | Mom in New Jersey. It is quick, easy and I let the |
| began rating his pizza. He sold the ones he rated 9 or | | | | dough rest while I prepare the other ingredients. |
| 10, and threw out the 7's and below. His idea was if he | | | | Ingredients: |
| only sold perfect pizza, he would sell more. | | | | * 2 1/2 to 3 cups of flour |
| How Healthy is Pizza? | | | | * 1/2 tsp salt |
| Let's get back to the question of how healthy pizza | | | | * 1 package dry active yeast |
| actually is. I looked up Papa John's nutritional | | | | * 1 cup warm water |
| information. | | | | * 2 tbsp olive oil |
| One slice of a large cheese pizza has: | | | | Combine 1 1/2 cups of the flour, the salt and the yeast |
| * 300 Calories (600 per 2) (1800 per 6) | | | | in a large mixing bowl. Add the water and the oil. The |
| * 39 grams of carbs (78 per 2) (234 per 6) | | | | water needs to be pretty warm, almost hot. Mix with a |
| * 3.5 grams of saturated fat (7 per 2) (21 per 6) | | | | fork until it forms a sticky dough. Add 1 cup of the |
| * 750 mg of sodium | | | | remaining flour into the bowl, 1/2 cup at a time. Knead |
| One slice of Hawaiian BBQ Chicken has: | | | | the flour into the dough, adding more if needed to |
| * 340 Calories (680 per 2) (2040 per 6) | | | | make a firm, smooth dough. Cover the bowl with |
| * 46 grams of carbs (92 per 2) (276 per 6) | | | | some plastic wrap and let the dough rest for at least |
| * 3.5 grams of fat (7 per 2) (21 per 6) | | | | 10 minutes at room temperature. If you want to make |
| * 960 mg of sodium (1920 per 2) (5760 per 6) | | | | the dough ahead of time you can cover the bowl and |
| That is all fine and good, but what does it mean? I | | | | put it in the refrigerator for up to 24 hours. Give the |
| looked up the FDA's dietary guidelines and found these | | | | dough at least 10 minutes to come up to room |
| key points: | | | | temperature after taking it out of the refrigerator. |
| * Calories | | | | Make the Pizza |
| * Females between the ages of 31 to 50 should | | | | Collect the ingredients to put on top of your dough. |
| consume 1800 calories daily (600 per meal if eating 3 | | | | Shred the cheese and cut vegetables and meats into |
| meals daily) | | | | bite size pieces. Use what ever you like, be creative. |
| * Males between the ages of 31 to 50 should | | | | Remember, if you use sauce, it does not just have to |
| consume 2000 calories daily (667 per meal if eating 3 | | | | be tomato based. The sauce can be BBQ, Alfredo or |
| meals daily) | | | | salsa, to name a few...it all depends on what you want |
| * Carbs | | | | it to taste like. |
| * Consume 271 grams daily (About 90 per meal) | | | | I use a 10 X 15 X 1 inch jelly roll pan to make my pizza. |
| * Fats | | | | Make sure you have the oven preheating to 400 |
| * Total fat should not excel 65 grams (About 22 per | | | | degrees F so it heats up while you assemble your |
| meal) * Saturated fats should not excel 17 grams | | | | pizza. Flour your hands well and pat the dough into the |
| (About 6 per meal) | | | | pan evenly, pushing it up the sides. |
| * Sodium | | | | Spread your sauce on evenly. I never use a lot of |
| * Consume less than 2300mg of sodium daily (About | | | | sauce, usually there are areas of my dough that look |
| 767 per meal) | | | | more wet than red. |
| Looks as if John Schnatter knows what he is talking | | | | Cover the sauce with cheese, put on your desired |
| about. If you limit yourself to 1 to 2 pieces of pizza you | | | | toppings and sprinkle a little more cheese over the |
| are within most of the FDA's guidelines. Sodium is a | | | | toppings. |
| concern, especially if you are middle aged or older, | | | | Place the pan in the middle of the preheated oven. |
| have high blood pressure or are of African American | | | | Bake for 20-25 minutes. If you used a lot of toppings it |
| descent. | | | | may need more time. Make sure the cheese has |
| Make Pizza at Home to Lower Sodium Content | | | | melted in the middle. |
| The first thing to decide is are you going to make the | | | | Take your pizza out of the oven when it is done. Let it |
| crust from scratch or buy a premade shell. Pizza crust | | | | sit for 5 or 10 minutes, cut and enjoy. |