Calories in Pizzaria Foods

put 400

put 400

...if you only had 6 bites.

If it had bread in it, cheese in it and meat in it, it was probably more like 1200.

Never put anything in your mouth unless you know what it is

If your out for the day prepare your meals the day before.

It's choices like that which will prevent you from reaching your goal.

There are plenty of people that prepare their meals in advance. When you do that you never stress over what your eating, you just know.

Also that food item can be prepared so many ways "finding an equlivelent" is not remotely accurate. In the big picture it won't mean a whole lot, but if it's common practice.....

Alrighty folks. Thank you so much for commenting and/or sending me PM's about homemade pizza. I think its good to have if you understand your macro nutrient totals. I don't if you eat the same amount as I do, you might lose weight, gain weight or maintain - who knows. But in terms of "diet" food if you will, I tend to make my favorite foods fit into my macro nutrient totals. Pizza being one of them.

The whole process of preheating, prepping and cooking should take NO MORE than 25 mins.

Preheat oven to 450 BEFORE you start your dough-stretching-pizza-saucing-topping-process. Believe me, you will be much faster than the time it takes the oven to preheat. Use the heat-from-bottom and not "convection." heat from bottom gives you a crispier crust. Convection back makes the dough bread-like and rises too much. So I prefer heat-from-bottom.

16ozs of White/Wheat pizza dough from Safeway - the WHOLE dough ball is 200grams of carbs. So depending on your carb allowance for any given day, I could technically two pizzas per day just to maintain weight (400 grams of carbs/day), but in doing this I will not hit my fiber goals for the day, so I cannot eat like this everyday.

Dried Spices - I use oregano and "Italian Seasonings" <

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yes, there's a seasoning called, "Italian Seasonings."

Spin, stretch dough. YouTube this. My first pizza didn't look right, so YouTube'ing how to stretch dough is a must. I don't spin it in the air, I could, but it's unnecessary. I only do this as a flare for the kids and that's it. It makes a mess really AND if you drop it, you have one of two choices (1) use another dough ball and throw away the dropped one or (2) hopefully your floors are clean enough for you to just pick up and use.

Once spun out to your desired diameter and thickness, place on a pizza screen. It's cheap. I bought 12 of them for $41 on eBay. Here's the link: http://www.ebay.com/itm/NEW-PIZZA-SCREEN-16-CASE-12-SCREENS-/280790502933?_trksid=p5197.m185&amp;_trkparms=algo=SIC.NPJS&itu=I%2BUA&otn=12&pmod=280791911912&po=LVI&ps=63&clkid=5175026335666839256

^^^I have the 18" ones. I only found the 16" link on eBay. They also go up to 20" and as little as 12". You could make it on a cookie tray or on foil, but I've found out that it's not going to be as crispy and "restaurant like" OR I've done this too which is buy 1 unglazed corey tile from Home Depot for about $2.35. It's basically the same thing as a pizza stone. But if you buy a pizza stone at a store it's going to run you $30-$50. I spent $2.35 on 1 18"x18" corey tile which worked great but getting the pizza on there and off the corey stone requires a pizza peel, which in my opinion get's kinda cumbersome to use on a consistent basis.

I have no idea what you would do with 12 screens though. You can't buy one because one costs you about $8 already. So might as well buy 12 and split the costs with friends and family. I ended up keeping 4 for myself and sharing the rest.

Anyways, PAM Spray the pizza screen and place your stretched dough on it.

Sauce it. Word to the wise, more sauce is not beneficial here, it will leak through and cause a mess in the oven (I know from experience).

Put the toppings on now BEFORE THE CHEESE. Trust me on this. I sprinkle the dried spices and meat toppings before I put the cheese on top. Reason being this, if you use grilled chicken that's already been grilled, it's going to dry out substantially if you put it on top of the cheese. Putting dry leaner cuts of meat is better under the cheese (again trust me on this). But in today's example, I made a bacon pizza (I know bacon...), but I put it under the cheese anyways.

Cheese it. I use a fat-free mozarella cheese.

Bake in oven until desired crispiness. Usually 13-15 minutes.

It should slide off the pizza screen on to your cutting board. Gawk, awe, salivate, take pictures, and then cut it up and serve it up.

ALL The toppings are adjusted to hit your macronutrient totals. For example, My usual pizza PER HALF Pizza will be about 113c/13f/55p. Today's is slightly higher in fat because I'm using bacon instead of grilled chicken breast, and hence, the macros today are 113c/33f/55p. I usually need about 100grams of carbs and about 50-55grams of protein in one sitting, but that's me though. Adjust yours accordingly....

Here are the progress photos of the pizza...




























ENJOY EVERYONE!!!!!!!!!!!!!!!!!!!!!!:bigsmile: