The Home Made Pizza Thread

[z-bob]

It's very helpful! Thank you! So are you saying that you don't use any sugar in your dough? I've been using sugar, letting it sit at room temp for about 4 hours then holding it in the fridge for about 48hrs.

Diastatic malt is sugar, and enzymes to convert a little of the starch to sugar. (nothing wrong with that.) The sugar is what helps with browning.

You can make dough without any sugar at all. I'm not sure if baker's yeast can break down and digest some of the starch, or if all flour has a little malt in it.

 

[hotwatermusic]

So could you make diastatic malt by adding some enzyme to dme? Get everything from the lhbs... Some pies from last night. No ranch, next best thing. Garlic parm butter.

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[Dan_K]

I'm not sure if it would be welcomed here, but I've made a couple different low carb pizza crusts that have turned out pretty well. I haven't had real pizza in over 7 weeks, but the diet is working pretty well so far. They actually taste good too, but they are different looking and are certainly not "low calorie".

 

[z-bob]

So could you make diastatic malt by adding some enzyme to dme? Get everything from the lhbs... Some pies from last night. No ranch, next best thing. Garlic parm butter.

I think this will work: Just whiz some 2-row or 6-row malt to a flour with a coffee grinder or Vitamix. Maybe try half 2-row and half crystal malt.

 

[Temptd2]

I'm not sure if it would be welcomed here, but I've made a couple different low carb pizza crusts that have turned out pretty well. I haven't had real pizza in over 7 weeks, but the diet is working pretty well so far. They actually taste good too, but they are different looking and are certainly not "low calorie".

Being a devotee of low carb - I'd love to hear what you're making for crust!

My current fave is a cheese crust (cheese, eggs, a little raw wheat bran etc.) which is very good but would love something more akin to a "real" pizza crust.

 

[Yeastieboy]

When folks talk about adding sugar, my impression is they're talking about table sugar and not malt. Diastatic malt has some sugar in it but not nearly as much as adding table sugar to dough. Instead, it contains a collection of enzymes that help yeast grow by breaking down starch into additional sugars that then facilitate browning at lower temps (500-600F). Therefore, I use it more for aesthetics. Good dough can most certainly be made with no added sugars.

Note that non-diastatic malt is a substitute for sugar and does not contain the enzymes to enhance the breakdown of starch into sugar. I think this is more akin to brewer's DME. Don't confuse it with diastatic powder.

 

[Yeastieboy]

Some pies from last night. No ranch, next best thing. Garlic parm butter.

Nice looking crust. Salute!

 

[Staestc]

Being a devotee of low carb - I'd love to hear what you're making for crust!



My current fave is a cheese crust (cheese, eggs, a little raw wheat bran etc.) which is very good but would love something more akin to a "real" pizza crust.

I'm curious too. Please share what you are doing for low carb crust!

 

[Hanglow]

Cauliflower pizza bases are quite nice, as is making a socca base (chickpea flour) I don't know how low carb they are but I made them a few times as they are gluten free.

They'll never replace a proper base though

 

[Dan_K]

Being a devotee of low carb - I'd love to hear what you're making for crust!

My current fave is a cheese crust (cheese, eggs, a little raw wheat bran etc.) which is very good but would love something more akin to a "real" pizza crust.

I am doing the cheese crust thing right now as well. Here's the 2 recipes I've tried.
Fathead Pizza:
http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
Note: best to roll this out on parchment paper, bake on parchment paper, and flip it 2/3 of the way through cooking. Also makes great breadsticks, and rumor has it if you swap out the almond meal for blanched almond flour, you can top it with swerve/cinnamon for dessert breadsticks. (dip it in Cream cheese + swerve + vanilla)

Note: Almond meal is cheap and gives the crust a kind of "whole wheat" type texture. Blanched Almond meal is expensive but gives more of a white bread taste and texture.

This one is really interesting because it uses Pork Rinds as a binder. It tastes VERY good and the kids loved it:
http://www.food.com/recipe/low-carb-pork-rind-pizza-crust-282073

This post would be better with pics I know.

Cauliflower pizza bases are quite nice, as is making a socca base (chickpea flour) I don't know how low carb they are but I made them a few times as they are gluten free.

Socca is not really low carb. Cauliflower is a good option I've heard but I haven't tried it yet.

 

[Temptd2]

I am doing the cheese crust thing right now as well. Here's the 2 recipes I've tried.
Fathead Pizza:
http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
Note: best to roll this out on parchment paper, bake on parchment paper, and flip it 2/3 of the way through cooking. Also makes great breadsticks, and rumor has it if you swap out the almond meal for blanched almond flour, you can top it with swerve/cinnamon for dessert breadsticks. (dip it in Cream cheese + swerve + vanilla)

Note: Almond meal is cheap and gives the crust a kind of "whole wheat" type texture. Blanched Almond meal is expensive but gives more of a white bread taste and texture.

This one is really interesting because it uses Pork Rinds as a binder. It tastes VERY good and the kids loved it:
http://www.food.com/recipe/low-carb-pork-rind-pizza-crust-282073

This post would be better with pics I know.


Socca is not really low carb. Cauliflower is a good option I've heard but I haven't tried it yet.

Thanks for the links! I may try one or both. I've tried the cauliflower and was not impressed; also tried just using ground pork sausage, which works OK - but this is the one I prefer:

NancyElle's Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

My notes - I also add a couple tablespoons of raw wheat bran and a half teaspoon of yeast, just for the flavor. I foil-line and Pam-spray my 16" round pizza pan, spread the dough out evenly on it with my hands (keep spraying hands with the Pam to prevent sticking), bake at 450* 8 minutes, carefully flip it over with two wide spatulas and bake another 5 or 6 minutes til it's browning lightly. Then I remove it from the oven, crank the oven up to 500*, top the crust with whatever, and pop it back into the hot oven til the top is bubbly.

What I like about this crust is you can pick the slice up if you let the crust cool a bit before slicing and eating, and any cold leftovers are awesome!

I almost always have a bag or three of pork rinds around so may try that one first, next time we're in a pizza mood.

 

[hotwatermusic]

I'm not sure if it would be welcomed here, but I've made a couple different low carb pizza crusts that have turned out pretty well. I haven't had real pizza in over 7 weeks, but the diet is working pretty well so far. They actually taste good too, but they are different looking and are certainly not "low calorie".

Everything is welcomed here.
Except ranch.
And olives.
...think there's more I forget.
The state of California possibly.
Otherwise a very tolerant group. Cheers.

 

[Temptd2]

Everything is welcomed here.
Except ranch.
And olives.
...think there's more I forget.
The state of California possibly.
Otherwise a very tolerant group. Cheers.

LOL! Yes, let us NOT go there.... :cross:

 

[kev211]

*sniff* *sniff*. Smells like jealousy in here. Anyone else smell that?

 

[Staestc]

Smelled like ranch to me!

 

[Yeastieboy]

I only recall one Ranch-Hater and one Olive-Hater (who was banned but has now returned to HBT). Us pizza, beer, and wine folks should really try to get along. Different makes the world go round.

 

[hotwatermusic]

Think it's all in good fun. Plus sarcasm is hard to gauge in written form. I personally always have to tone down my d*headedness on here because no one will get my sense of humor if they don't know me. Other guys let it fly and sometimes they are the most interesting posters. Overall I think there is a lot of mutual respect and plenty of motivation. However if someone posts a catsup and velveeta pie I'm going off.

 

[Yeastieboy]

Catsup and Velveeta may definitely be a universal line which thou shalt not cross. That sounds terrible. At least until someone expresses a fondness for it on here. Then I'll leave them alone.

 

[kev211]

Are we allowed to go off on people who spell it catsup? Is this the kind of sarcasm you were referring to?

 

[Inkleg]

Plus everyone one knows only mustard goes with Velveeta.

 

[hotwatermusic]

Are we allowed to go off on people who spell it catsup? Is this the kind of sarcasm you were referring to?

I's learnt it one time and I pos-o-tively refuse to be learnt agin!
...and that's enough out of you too.

 

[applescrap]

Nice crust on those pizzas hotwatermusic. It's salsa and Velveeta with hamburger. Wait I think that's a dip

 

[Evets]

Plus everyone one knows only mustard goes with Velveeta.

I once made a pizza with a thin layer of yellow mustard as the sauce, mild white cheddar and topped with mortadella. It was actually pretty good but I only made it once. I probably posted it somewhere in this thread. It was a while ago now.

 

[icebob]

Thursday night is pizza night... went lil crazy tonght, pepperoni, sausage , salami,ground beef, bacon, onions, olives, mozzarella, parmesan, smoked colby/jack and more pepperoni....

 

[Inkleg]

@icebob , I liked your above post, but I'm not really liking you right now.
Hope you'll understand.

 

[Temptd2]

Thursday night is pizza night... went lil crazy tonght, pepperoni, sausage , salami,ground beef, bacon, onions, olives, mozzarella, parmesan, smoked colby/jack and more pepperoni....

Now that's my kind of pizza - everything but the kitchen sink! :rockin:

 

[Yeastieboy]

Thursday night is pizza night... went lil crazy tonght, pepperoni, sausage , salami,ground beef, bacon, onions, olives, mozzarella, parmesan, smoked colby/jack and more pepperoni....

Looks fantastic. Loving the Black Stone oven and getting really close to investing in one...

 

[xandersaml]

Catsup and Velveeta may definitely be a universal line which thou shalt not cross. That sounds terrible. At least until someone expresses a fondness for it on here. Then I'll leave them alone.

You guys forgot the SPAM to go along with the catsup and Velveeta

 

[Oldskewl]

Thursday night is pizza night... went lil crazy tonght, pepperoni, sausage , salami,ground beef, bacon, onions, olives, mozzarella, parmesan, smoked colby/jack and more pepperoni....

That is just DIRTY!

 

[Yeastieboy]

Shaved SPAM probably crisps up real nice. Put it on the Mandoline...