Pizza dough!

On Youtube look up, Poolish, a Pre-Fermentation Method <-- most amazing pizza crust ever. It's very basic, flour, yeast, a little salt. The secret ingredient is time and treating the dough like a beautiful baby. I talk to my dough, seems to help. The result is an amazing pizza dough. Light, fluffy, smooth as silk texture, that amazing yeast-smell.

I put a little high quality olive oil on the outside of the crust with garlic and pretzel salt. Tomato sauce on the inside, quality cheese and local organic pepperoni and the result brings tears to my eyes (cause' I really get into cooking, lol)

Sure it's low calorie. ;-P (j/k ... but because it's real food a single slice is very filling.) When I'm having guests or its a special occasion I'll make up this crust because of the superior flavor.

I don't have a pizza oven or anything, which I think would modestly improve the finished product, although - it's pretty darn good pizza. It makes it worth the calorie hit. It's better than any of the pizzerias nearby.

https://www.foodnetwork.com/recipes/food-network-kitchen/two-ingredient-pizza-dough-3542644

You can brush the edges with light butter and sprinkle garlic and/ or Parmesan cheese on it, it’s good.

singer201 wrote: »

If you want to keep pizza crust as low carb as possible, consider a chicken crust. I've used a recipe similar to this one. https://www.ketoconnect.net/no-carb-pizza/ It's tasty, crisp enough to pick up, and easy. I used Costco/Kirkland canned white meat chicken. For an easy bread-type portion controlled pizza crust, I've also used Stonefire mini naan (the hand-sized ones). Two naans with toppings is an acceptable portion for me, with no tempting leftovers.

I am absolutely going to try this. It sounds wonderful. I don't do keto, but the idea of having a potentially lower calorie pizza crust made of protein 'n fat instead of mostly empty carbs sounds very appealing.

Jiffy crust on a 14” pizza pan. 140/serving, box makes 5 servings. I used liquid whey leftover from yogurt making instead of water. Yeast based, five minute rise, not bad at all, especially for the calories. (It’s a fraction of the calories of my scratch pizza dough, even halving the recipe.)

Thumbs up from the husband.

Only thing I’d do different is prebake longer than 2-3 minutes suggested on the box til lightly browned before adding toppings.

Def a do-over!!!

azuki84 wrote: »

cwolfman13 wrote: »

Personally I'm just fine with a couple of slices and a salad...I have no idea how some people can eat a whole pie.

you must have a tiny stomach! I'm 5'4''- I just ordered this large supreme for me!!!

I would be stuffed and I hate that feeling. Pizza is also typically an evening meal in my family and I've eaten plenty throughout the day. My wife and I typically eat around 8PM and we're in bed by 9:30 or thereabouts, so there's no way I'm stuffing an entire pizza into my stomach and hour before I go to bed.

I will also be 48 in a couple of months and definitely can't eat the way I ate when I was I was young and hungry regardless of how much I ate.

I came back to say I made the canned chicken pizza crust, and it IS life changing. Totally delicious and worked super well. I doubled the recipe but just used one duck egg, and it made a large rectangular pizza on a stoneware pan. Didn't stick, came up easily. The crust held together, tasted delicious & savory, and I am absolutely going to make it again. It was 285 cal for 1/8 of the pizza. I put mini pepperonis on it since I knew my husband and kids would appreciate it, but honestly they added a lot of extra calories and fat and wasn't worth it for me (I am meh on pepperoni) so next time I'll just top it with sauce, cheese and veggies. Super filling too.