Pizza Experiment #7--Recipe
Or, it could be 8 or 9. This is the best one so far. No extended bolus needed! Suggestions for improvements & comments most welcome. Sorry about the bad photos below, but I wanted to show that it's a bendable thin crust. A new camera is needed & lessons on photographing food.
Notes:
Specialty ingredients ordered from www.netrition.com
Dough made from non-wheat flour ingredients don't rise as much & takes longer to rise. More yeast is needed, hence the two packages of yeast. I'm going to try calzones using 3 packages of yeast.
I use marinara sauce for more flavor.
Going heavy on the sauce will make the crust soggy
Use real whole milk mozzarella for topping, not what's sold as shredded "pizza cheese."
A combo of freshly grated parmesan & Romano cheese on top of the mozzarella is good. Avoid parmesan in a shaker can.
Right before adding the sauce, brush the top of the pizza with olive oil. This prevents the sauce from absorbing into the crust & making it soggy.
Sprinkle dried oregano & granulated garlic on top of the sauce before adding cheese..
After cooking, drizzle a little high quality olive oil on top. Don't drizzle olive oil if you use meat toppings.
I use a perforated non-stick pizza pan.
Crust--12'.
27 net carbs (lots of fiber) & 78 grams protein for entire crust.
2 pkgs active dry yeast (check date for freshness)
1/2 cup warm water (around 110 degrees F)
1 tsp sugar (to feed the yeast)
1/4 cup almond flour
1/4 cup coconut flour
1/2 cup vital wheat gluten
1 heaping TBS oat fiber
1/8 cup resistant corn starch
1/8 cup wheat protein isolate 5000 (WPI 5000)
1/4 tsp salt
4 TBS extra virgin olive oil
Add sugar to warm water & sprinkle yeast on top. Let sit a few minutes & then stir to dissolve yeast. Let sit about 5 minutes.
In a large heavy bowl, whisk together dry ingredients. Stir in 3 TBS olive oil. Add yeast & mix well with a wooden spoon. Add more warm water 1 TBS at a time if the mixture is too dry. Form into a ball using your hands.
Put dough on a cutting board & knead for a few minutes. It won't be as elastic as dough made from wheat flour. Clean the mixing bowl & add 1 TBS olive oil. Rub the oil around the sides of the bowl. Add dough & turn over to coat with oil. Place a damp tea towel on top of the bowl (not touching the dough) & let rise in a very warm draft-free space for 1-1.5 hours. You can use a pre-warmed oven (no more than 90 degrees) & leave the oven light on. It will smell quite yeasty. It won't double like wheat flour dough, but it will rise & feel somewhat soft.
Remove tea towel, turn dough over in the bowl, cover top of bowl tightly with plastic wrap & with a plate that fits over the top of the bowl. You don't want it to dry out. Refrigerate overnight or 24 hours. You can use the dough right away, but refrigerating improves texture.
Place oven rack at the lowest setting. Preheat oven as high as it will go. 550 F is the highest on my gas stove.
Put the dough in the middle of pizza pan. Working from the center using your hands, push the dough until it covers the pan. Try to get an even thickness of about 1/4". Brush with olive oil, then sauce, oregano & garlic & top with shredded mozzarella & then with grated parmesan & Romano & any other toppings. I'm a pizza purist & use only cheese.
Bake at 550 F for 5-7 minutes. It cooks fast, so keep an eye on it.
I've also cooked this on a gas grill. Was better on the grill for some reason. Preheat grill to 550-600 F with two small bricks spaced apart the diameter of the pizza pan. Place pizza pan on top of the bricks so the edges are resting on the bricks. The bottom of the crust will burn if placed directly on the hot grill. Bake with lid closed about 5 minutes.
Enjoy!
Notes:
Specialty ingredients ordered from www.netrition.com
Dough made from non-wheat flour ingredients don't rise as much & takes longer to rise. More yeast is needed, hence the two packages of yeast. I'm going to try calzones using 3 packages of yeast.
I use marinara sauce for more flavor.
Going heavy on the sauce will make the crust soggy
Use real whole milk mozzarella for topping, not what's sold as shredded "pizza cheese."
A combo of freshly grated parmesan & Romano cheese on top of the mozzarella is good. Avoid parmesan in a shaker can.
Right before adding the sauce, brush the top of the pizza with olive oil. This prevents the sauce from absorbing into the crust & making it soggy.
Sprinkle dried oregano & granulated garlic on top of the sauce before adding cheese..
After cooking, drizzle a little high quality olive oil on top. Don't drizzle olive oil if you use meat toppings.
I use a perforated non-stick pizza pan.
Crust--12'.
27 net carbs (lots of fiber) & 78 grams protein for entire crust.
2 pkgs active dry yeast (check date for freshness)
1/2 cup warm water (around 110 degrees F)
1 tsp sugar (to feed the yeast)
1/4 cup almond flour
1/4 cup coconut flour
1/2 cup vital wheat gluten
1 heaping TBS oat fiber
1/8 cup resistant corn starch
1/8 cup wheat protein isolate 5000 (WPI 5000)
1/4 tsp salt
4 TBS extra virgin olive oil
Add sugar to warm water & sprinkle yeast on top. Let sit a few minutes & then stir to dissolve yeast. Let sit about 5 minutes.
In a large heavy bowl, whisk together dry ingredients. Stir in 3 TBS olive oil. Add yeast & mix well with a wooden spoon. Add more warm water 1 TBS at a time if the mixture is too dry. Form into a ball using your hands.
Put dough on a cutting board & knead for a few minutes. It won't be as elastic as dough made from wheat flour. Clean the mixing bowl & add 1 TBS olive oil. Rub the oil around the sides of the bowl. Add dough & turn over to coat with oil. Place a damp tea towel on top of the bowl (not touching the dough) & let rise in a very warm draft-free space for 1-1.5 hours. You can use a pre-warmed oven (no more than 90 degrees) & leave the oven light on. It will smell quite yeasty. It won't double like wheat flour dough, but it will rise & feel somewhat soft.
Remove tea towel, turn dough over in the bowl, cover top of bowl tightly with plastic wrap & with a plate that fits over the top of the bowl. You don't want it to dry out. Refrigerate overnight or 24 hours. You can use the dough right away, but refrigerating improves texture.
Place oven rack at the lowest setting. Preheat oven as high as it will go. 550 F is the highest on my gas stove.
Put the dough in the middle of pizza pan. Working from the center using your hands, push the dough until it covers the pan. Try to get an even thickness of about 1/4". Brush with olive oil, then sauce, oregano & garlic & top with shredded mozzarella & then with grated parmesan & Romano & any other toppings. I'm a pizza purist & use only cheese.
Bake at 550 F for 5-7 minutes. It cooks fast, so keep an eye on it.
I've also cooked this on a gas grill. Was better on the grill for some reason. Preheat grill to 550-600 F with two small bricks spaced apart the diameter of the pizza pan. Place pizza pan on top of the bricks so the edges are resting on the bricks. The bottom of the crust will burn if placed directly on the hot grill. Bake with lid closed about 5 minutes.
Enjoy!
Replies to This Discussion
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Permalink Reply by acidrock23 on
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WOT but "Pizza Experiment" is a great band name!
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Permalink Reply by Gerri on -
Great band name! A friend said I have Barbie feet because of very high arches like a Barbie doll. Always thought Barbie Feet would be a good name for a band.
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Permalink Reply by LaGuitariste on -
LOL
Well, I think Gerri's Pizza Experiment is a great name for a restaurant.
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Permalink Reply by FatCatAnna on -
Yeah - Gerri - when are you opening up your own pizzaria???
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Permalink Reply by FatCatAnna on
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Yum - and like the carb count for the WHOLE pizza! The lowest carb pizza I've ever made I think is about 15 grams - but that was with a zucchini base - which isn't everyone's choice of a pizza base. Will see if I can find some of the ingredients at my local En Vrac (bulk food store) here in Montreal and give it a whirl!
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Permalink Reply by Gerri on
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My pizzeria will have signs saying No Food Police Allowed, All Welcome to Test & Shoot Up, Customers With BG Under 70/3.9 Served First.
I've made zucchini crust pizza, flaxseed crust & crust made from eggs, cream cheese & mozzarellla. They were good & lower carb than this one, but sometimes a person needs something closer to real pizza. Carbs are for the crust, toppings extra. If you don't go wild with tomato sauce, it won't be much more.
Next experiments are garlic knots & soft pretzels.
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Permalink Reply by palomino985 on -
LOL @ Food Police and Shooting Up.
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Permalink Reply by Tom T on -
Wow, you should be working in one of those food labs! I bet the coconut flour would go well with a Hawaiian pizza, though maybe not for true low carbers or vegetarians:)
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Permalink Reply by Gerri on
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I do feel like a mad scientist. Need to get a white lab coat & Bunsen burners. No coconut flavor using this small an amount, but more could make a Hawaiian pizza:)
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Permalink Reply by Tom T on
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That's good to know, I've never used coconut flour! I mainly stayed away because I though maybe it was too strong. I'll have to get some the next time I'm at whole foods.
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Permalink Reply by Gerri on
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Coconut flour is good used with other flours. It's so much lighter than other low carb substitutes. Coconut flour absorbs water like a sponge, so use more liquid.
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