Here's that recipe y'all: www.ethanchlebowski.com/cooking-techniques-recipes/lower-calorie-and-higher-protein-pizza-dough This was video was a ton of fun to make and also being able to collab with Babish was insanely cool, thank you to everyone who continues to watch, we are just getting started! Also thanks again Warby Parker: Try 5 pairs of glasses at home for free at warbyparker.com/ethan.
I'd be interested to see you experiment mixing vital wheat gluten into some of these bases, it's high protein, low carb and brings a chewiness but it might also help you develop a gluten network when mixed with other flours e.g. soy
I love the idea for these videos. Would love to see other recipes which are typically unhealthy made into healthy high protein ones without losing the essence of what they are. Will for sure be making the pizza at some point!
Is there a typo for the NY style? it says 16g of protein, the same amount as the “pinsa”. 4:47 edit: is the Pinsa maybe heavier? Like would it be more grams per slice? Or is it that the 5% pinsa is using rice flour to bring down calories and soy to bring back the missing protein from the lack of wheat flour?
That's assuming your diet was healthy to begin with , I think for most this is a healthier addition to people's diets , the macros are really that good
honestly thought there would be coconut or almond flour variants in this video, I personally can't eat soy flour so these recipes are a no go for me :(
Your work is my favorite on TH-cam. ^^ seriously man, your work is the best. It's awesome to see you collab with others like Babish! ^^ looks like you had a lot of fun and that's what matters at the end of the day. ^^
Also, Gluten Free cooking can be an absolute nightmare. My mom and my sister both have celiac disease. If you decide to do videos about gluten free in the future, it will be a Lot, of experimentation and blends. :^
Alright hear me out on this one... So I could only get myself Soy Protein, which is (you guessed it) NOT the same as soy flour... After plenty of math, I managed to get ratios that match your recipe Ethan, but making up the difference in flour with 12% protein flour instead, while ensuring the total amount of % protein remains the same. Feel free to check me on this guys, but what I got is: 83.29% pizza flour (12% protein) 11.42% soy protein (100% protein) 5.29% rice flour This worked out perfectly for me!
I'd love to see more videos like this making healthy/healthier versions of traditionally unhealthy foods. So many healthy recipes are just...not that good. Like they're fine, but could be better.
I love seeing you come into your own and getting the love you deserve. Your content is so meticulously presented, and you are always coming up with novel content ideas. It’s awesome to see the cross-channel collaboration and the Kenji shout-out must feel ecstatic.
Would love to see this done with whole-wheat + vital wheat gluten + soy, see if you could get even healthy and let the vital wheat gluten sure up any missing gluten from the higher soy flour.
from my tests whole wheat is not that great for pizza. When you compare "normal" neapolitan dough (00 wheat flour, 65% hydration) to pinsa, you don't really compromise on flavor and the texture is similar, possibly even better. The only downside it's that it's slightly harder to work with and form. When I tried something like 50% 00 wheat, 35% whole wheat, 10% rice and 5% soy, the dough was significantly worse in terms of both flavor and texture. Still better than califlower pizza ofc, but I'm not sure if I would call it "the real thing anymore". I still have to try the 25% soy pinsa variant Ethan showed in this video to have comparison, but from what I tried it seems that whole wheat is not a great choice for pizza.
I'm pretty sure my binging the Babish culinary universe is what got the TH-cam algorithm to recommend you to me in the first place. Then, like a month later, you do a collaboration! Great videos, hopefully Babish sending people your way helps your subscriber count skyrocket! Your video quality deserves a ton of subscribers.
Question: I've started making homemade pizza with a greek yogurt crust. It'll sound crazy, but it's two ingredients - greek yogurt and self rising flour at a 1:1 ratio. I don't see much rise to it in sitting, but it puffs like pizza crust when I cook it. How viable would that be compared to your best option here in terms of calories and also taste?
I haven't tried it with pizza dough before, but I love making little Greek yogurt bread rolls. Just plain yogurt and flour. It's so convenient for using up the last of a tub that's still good but gone a bit sour. It's so tangy, it almost tastes like you managed to cheat at making sourdough.
works really well with pretzel dough too. Flexibile dieting lifestyle has a pretzel recipe thats essentially just self rising flour cut with greek yogurt and I've made it and it works and tastes really well.
Been following you for a while now and I'm super stoked for this collaboration. Can't wait to see where you go from here, both in your own videos and future team-ups!
Man, I'm so happy to see you starting to get the recognition you deserve. From shout outs on Kenji's channel to a collab with Babish, you deserve it all, I am excited for what the future holds for you.
Don't really comment on youtube videos but I'd just like to say that as a fairly broke college student who counts macros and works out, your cooking videos have been absolutely game changing. The ability to make food that tastes good with good macros was something I had been looking for since I had started caring about nutrition. Days of brown rice, broccoli, and chicken breast are long gone thanks to you partner.
I make the crust using egg whites, greek yogurt, coconut flour, white flour, stevia, garlic and baking powder for 250-300 calories and 20+ grams of protein. It tastes and feels just like regular pizza base if not better. For the general toppings, I usually use basic tomato or low-cal bolognese sauce and low-fat mozzarella cheese. If I do not put any extra toppings, the whole 10inch pizza has like under 400kcal. I often eat half and one huge bowl of lettuce or veggies as a snack, lol. It is literally so good that I never desire ordering it out anymore.
I once made something similar, but instead of soy flower I added some vital wheat gluten. Turned out great with 35g protein and about 550kcals. The extra gluten just made it a better I think
Incredible to see how far you’ve come in such a short time. Ive watched you since you first start posting videos and your success is so well deserved. Great job Ethan and keep it up!! 👏🏼👏🏼
Did you think about using Vital Wheat Gluten Flour instead of Soy Flour? Would be interesting to see the results as it has double the protein and less calories.
@@User9681e Some studies say it increases estrogen levels. Other studies say it does not. I say why take the risk when I have plenty of other food options.
@@chriswhinery925 It's massively overblown and has been debunked for years - despite the myth still being spread. Soy does contain 'phytoestrogen' but it doesn't have the same effect on a human body as you'd get from mammalian estrogen. As a point of interest, there's much more of that substance in cow's milk than there is in soy milk but you never hear of the same concerns for that.
Great to see how far you’ve come Ethan. I recently heard Adam Ragusea name drop you in a video, follow by Kenji. Now this! Your heavily researched, detailed approach with a nice practical, down to earth element sets you apart in my eyes. We’re spoiled to have such an array of great cooking presenters on TH-cam. Keep it up!
I can feel the excitement about this collab through the screen! So happy for you and the continued growth of your channel! Can’t wait to try the recipe.
I love how each cooking channel on TH-cam has a specialty. Babish: Extravagant, over the top recipes, mostly done to show off without usually expecting to be replicated in the home kitchen. Adam Ragusea: the complete opposite. Tailors his content to the home cook, teaching about tips and tricks he’s found to making cooking an enjoyable experience for everyone, as well as educating us on topics that the home cook could never have access to learning. You suck at cooking: comedy. He’s good at it. Ethan Cheblowski: health. Every time I watch his videos I learn how to make soothing so much better for myself than the garbage I can tend to stuff myself with.
From a Kenji shout out to a Babish Collab, you've really come into your own. You deserve everything you got bro, you have been grinding for a long time and it's bearing fruit.
...Brad Leone, Sohla, Claire, Cowboy Kent, Malcom (BBQ Done Right), Glenn (and Friends) and maybe throw in Uncle Roger to do commentary. I would totally watch that.
your healthier versions of some of my favourite foods have helped me have a healthy relationship with my diet and food and enjoy eating as well as cooking so much, i cook a lot of them regularly and I cant wait to try this recipe and any future recipes you will have to share!
Hi Ethan, I really enjoy your videos and I've learned lots by watching your channel. I have to contend that omitting carbs and only focusing on calories and protein is misleading for many people who are focusing on getting healthier. For people who have a hard time putting on weight then it makes sense to focus less on carbs, but for others, such as myself, carb count is the most important thing I have to consider when I cook if I'm trying to loose or maintain my weight. I've noticed that in several of your videos carbs are omitted as a consideration so I just wanted to highlight that many people cannot skip it as a consideration.
Congrats on the collab! I've been using your tinga and creamy buffalo sauces as condiments on a lot of my food, and it's been really good. Have you considered making a video covering more options for sauces/condiments? Maybe some homemade mustard, or low cal bbq sauce
It's awesome to see you doing big things. Discovered you on r/videos when you had about 2k subs. Your videos were high quality back then, and they've only gotten better! Keep it up!
I wish I could double sub. You're the example for us all that even today the algorithm can give you a chance and your content can can grow an audience. Thanks Ethan! Would love to see you pass the torch along and ft smaller TH-camrs to help up the ladder as well!
I missed seeing this on launch day, but now that I see this on both of your channels, it brings me great joy. Two of my fave cooking TH-cam peeps in one culinary universe? Fantastic.
Cool to see you with Babish! I'm surprised to not see you try vital wheat gluten - pure gluten and protein. I do it in all my doughs with whole wheat to compensate for the whole wheat and my doughs are SUPER high protein!
You can get up to 80%+ protein if you do seitan 50% + defatted soy flour 50% (cons : its hard to mix soy flour into seitan , but can be done gradually in batches) . I make baked chips with this ratio . But you can increase water content to make pizza crust . note : They are extremely filling ( 10 -12 chips will completely suppress your hunger for 3-4 hours )
Helping people eat healthier and still enjoy the food we all love? Our boy Ethan is crushing it! Congratulations on the Babish Collab! You've come a long way and with your work ethic you are going further still.
Ever thought about trying to create the lowest calorie and/or highest protein bread recipes that still tastes like bread and doesn’t taste like crap? This video is amazing dude.
It's crazy to see you and Babish collab! You guys are my biggest inspiration at the moment, y'all made me love my kitchen again!:') Loved the video! Mad love from the UK 🌸
You are one of the few "healthy" or "diet" or "anabolic" (et cetera buzz words for lower calories, higher protein food) chefs that is sophisticated enough to crossover into the more mainstream cooking channels (e.g. BWB, Joshua Weisman, ATK, etc.)
this recipe looks amazing! i wish i weren't allergic to soy protein. I've always finagled a pizza crust out of flour and greek yogurt that i don't feel AS bad about. it's kinda similar to naan which does make excellent pizza in a pinch
Apologies if you've already addressed/considered using wheat gluten since it seems like an obvious choice for more protein. I use it in my pizza dough mostly for better texture but obviously it also adds protein and doesn't change the taste as far as I can tell. My dough is 415g water, 4g yeast, 585g bread flour, 45g gluten, 18g salt, for 4 large portions of no knead overnight dough and I really like it. I bake it on a pizza steel in an oven. Seems like a good opportunity for the type of testing/experimentation you like to do.
You’ve come so far 🥲 I remember your banish-mini phase, and now you’re collaborating with the babish himself. Love to see it. Can’t wait for another year of growth.
I'm sure you've thought of this but one can also just buy wheat gluten, it's got a ton of protein too. It might be interesting to see where this additional variable gets you if you're interested in doing a ton more research which I doubt lol. Thanks for making this!
Feels like yesterday you were at 100k and I was saying you were gonna get big if you kept doing what you were doing. Can't believe you're closing in on a million.
I had to give this one a try and it does NOT disappoint! I ended up adding 20g extra bread flour because it was just way too sticky and wasn’t even close to clearing the sides of my stand mixer. Made some excellent pizza and garlic knots 👍🏻
Came over from the Babish episode specifically for this recipe, starting reining in my diet but pizza was a staple in my diet for most of my younger life, which means I crave it bad. Thanks for doing the hard work here in finding something that I can feel good about eating. Started browsing your other catalog and think I'm hooked.
Hey Ethan, is there an alternative to soy flour you’d recommend for the recipe without having to alter it? Hope this message catches you in good spirits, thank you for sharing your knowledge with us all
All I learned from this episode is that there is apparently a meat-based instead of bread-based pizza, and now I must Quest for this most obscure culinary mode. I shall return upon my triumph.
I just use more gluten in mine. Seitan, pure gluten. 1 part regular flour and 1 part seitan 2 parts water and 0.1 part oil in grams. You want to put in the oil first, it stops the super strong gluten building, then water and all that other bread stuff. I find all the gluten strength you need comes from shaping the pizza before baking. Try it :)
I developed a lower calorie dough that still stretches and taste amazing by using the leftover carrot pulp from juicing and garbonzo flour and of course unbleached all purpose flour :) throw it in a cast iron skillet and its delicious.
I started my TH-cam cooking journey with Babish and I’ve ended it with you (my favorite channel), so this is only fitting! Congrats on the success, just noticed you’re almost passed 750k!
if i ever start making my own dough...i will try this. But for the current time, i will stick to my low carb wrap/tortilla as a base because its just to convinient (and i bought them in a larger quantitiy) as always great video...almost 3/4 of a mil subs :)
I'll absolutely have to try this crust, using fat-free cheeses and turkey pepperoni would definitely boost the protein and make reaching macros a breeze.
If you want a high protein flour maybe using a gluten flour and mixing it with bread flour might be a good compromise as well. You're just upping the native protein source in the flour at that point, so it might work nicely
What I also like is using almond flour. I don't know exactly how it compares to soy flour, but the taste is somewhat like marzipan (at first weird but with enough salt it's pretty tasty). Maybe a good alternative if you don't like the soy flour taste.
If you want a high protein dough, that's not a meat crust (which are great BTW) I'd recommend a Keto "fathead" dough. It's mostly cheese. 3 cups shredded cheese of choice (usually part-skim mozz.) about 3 Tbsp cream cheese. Warm those together (microwave or double boiler) until combined, then add in 2/3 cup almond flour, 1/4 cup coconut flour and 3 eggs. Mix well and spread out on parchment lined pan/sheet, bake 400 degrees for about 20 min. Until slightly crispy. Then add topping and bake again for 10-15 minutes. Good stuff!
couldn't find soy flour directly, but I did find Bob's Red Mill Textured Vegetable Protein (TVP) which is soy flour. I ran it through a coffee grinder to make it more finely ground into flour.
Nice job Ethan! Got a quick question. You use wheat flour for gluten and taste, and soy flour for the protein-- what is the rice flour bringing to the party? It's such a small percentage-- unless it adds a lot of value, seems like you could skip it and simplify recipe. Thanks!
Here's that recipe y'all: www.ethanchlebowski.com/cooking-techniques-recipes/lower-calorie-and-higher-protein-pizza-dough
This was video was a ton of fun to make and also being able to collab with Babish was insanely cool, thank you to everyone who continues to watch, we are just getting started!
Also thanks again Warby Parker: Try 5 pairs of glasses at home for free at warbyparker.com/ethan.
I'd be interested to see you experiment mixing vital wheat gluten into some of these bases, it's high protein, low carb and brings a chewiness but it might also help you develop a gluten network when mixed with other flours e.g. soy
I love the idea for these videos. Would love to see other recipes which are typically unhealthy made into healthy high protein ones without losing the essence of what they are. Will for sure be making the pizza at some point!
thank you!
Yo ethan!
Please please please please please make more videos like this.
This is the need of the hour for me.
Is there a typo for the NY style? it says 16g of protein, the same amount as the “pinsa”. 4:47
edit: is the Pinsa maybe heavier? Like would it be more grams per slice? Or is it that the 5% pinsa is using rice flour to bring down calories and soy to bring back the missing protein from the lack of wheat flour?
Dude, this is gods work. Give this man a nobel prize. Everyday pizza that won’t screw your diet? Ethan, take on world peace next my guy
Who?
Couldn’t have said it better myself lol.
Yeah this is great stuff!! Imma have to try it, but this is really what all of this is all about!
That's assuming your diet was healthy to begin with , I think for most this is a healthier addition to people's diets , the macros are really that good
@@S_wali even unhealthy people could eat 2 of these per day and come in +500 calories under the daily recommended.
The collab we all have been waiting for!!!
I’m still waiting on the ordinary sausage collab
@@rileywebb4178 that collab would 100% be a 5 Mark Ruffalos
honestly thought there would be coconut or almond flour variants in this video, I personally can't eat soy flour so these recipes are a no go for me :(
@@sirnuggets9666
Can’t you just substitute then?
@@anti-ethniccleansing465 I'll have to do some experimenting myself to see what works best. I'll post an update when I do.
Collab with Babish? That's insane. Really shows how far you've come as a food youtuber
It truly is insane, it's been a crazy ride thanks to all of you who watch!
@@YourWifesBoyfriend how’s she toxic? I love her?
@@YourWifesBoyfriend tf
@@EthanChlebowski I only watch for your sexy mustache no homo
@@YourWifesBoyfriend It took me 30sec of looking at your profile to realize that your opinion is completely irrelevant
You've gained a lot of traction recently.
Your efforts have been payin off, man congrats, it's good to see.
I got so excited when I saw you in Babishs' video!!! I am glad you did a collab!! Great success.
Your work is my favorite on TH-cam. ^^ seriously man, your work is the best.
It's awesome to see you collab with others like Babish! ^^ looks like you had a lot of fun and that's what matters at the end of the day. ^^
Thank you! Yea we had a blast, it's always fun to get in person to cook and a bonus when it's someone who has inspired me for a long time!
Also, Gluten Free cooking can be an absolute nightmare. My mom and my sister both have celiac disease. If you decide to do videos about gluten free in the future, it will be a Lot, of experimentation and blends. :^
@@EthanChlebowski that's awesome man! I'm a tiny bit jealous, cooking with babish is a dream. One day... one day. XD
Alright hear me out on this one...
So I could only get myself Soy Protein, which is (you guessed it) NOT the same as soy flour... After plenty of math, I managed to get ratios that match your recipe Ethan, but making up the difference in flour with 12% protein flour instead, while ensuring the total amount of % protein remains the same.
Feel free to check me on this guys, but what I got is:
83.29% pizza flour (12% protein)
11.42% soy protein (100% protein)
5.29% rice flour
This worked out perfectly for me!
I am SO happy to see this. You've come so far in the last 12 months and we're all here for it!
I'd love to see more videos like this making healthy/healthier versions of traditionally unhealthy foods. So many healthy recipes are just...not that good. Like they're fine, but could be better.
I love seeing you come into your own and getting the love you deserve. Your content is so meticulously presented, and you are always coming up with novel content ideas. It’s awesome to see the cross-channel collaboration and the Kenji shout-out must feel ecstatic.
this guy went from sub 10k subs to 750k and being on binging with babish litterly in the span of a year. big respect and well deserved ethan
I love the suspenseful music that starts playing as soon as Babish begins weighing in on the pizza!
“I’ve been known to crush “half” a dominos pizza”
The most relatable thing I’ve heard on TH-cam. I’ve never met a person who eats one piece 🤣
And there's me crushing two halves :(
I can only ever eat three comfortably when I'm hungry. If I try to eat a fourth I'll give up a third of the way.
I've never met a person who only eats half either. All or nothing baby.
@@Dy_Lon67 same 🤣
Ya i ate 1 xl order by myself in one sitting. All or nothing! °^°
Would love to see this done with whole-wheat + vital wheat gluten + soy, see if you could get even healthy and let the vital wheat gluten sure up any missing gluten from the higher soy flour.
Bump. I'd imagine it would work but would it have Ethan's stamp of approval?
from my tests whole wheat is not that great for pizza. When you compare "normal" neapolitan dough (00 wheat flour, 65% hydration) to pinsa, you don't really compromise on flavor and the texture is similar, possibly even better. The only downside it's that it's slightly harder to work with and form.
When I tried something like 50% 00 wheat, 35% whole wheat, 10% rice and 5% soy, the dough was significantly worse in terms of both flavor and texture. Still better than califlower pizza ofc, but I'm not sure if I would call it "the real thing anymore". I still have to try the 25% soy pinsa variant Ethan showed in this video to have comparison, but from what I tried it seems that whole wheat is not a great choice for pizza.
@@mielsky17 okay what about vital wheat gluten then, it is very high in protein and gluten.
You totally deserve the recognition Ethan!
I'm pretty sure my binging the Babish culinary universe is what got the TH-cam algorithm to recommend you to me in the first place. Then, like a month later, you do a collaboration! Great videos, hopefully Babish sending people your way helps your subscriber count skyrocket! Your video quality deserves a ton of subscribers.
Question: I've started making homemade pizza with a greek yogurt crust. It'll sound crazy, but it's two ingredients - greek yogurt and self rising flour at a 1:1 ratio. I don't see much rise to it in sitting, but it puffs like pizza crust when I cook it. How viable would that be compared to your best option here in terms of calories and also taste?
Yes I have done this as well and it's the easiest thing in the world to do. 1 cup of each yields less than 600 calories for a whole 12" pizza.
I was going to comment the same
Elaborate please
I haven't tried it with pizza dough before, but I love making little Greek yogurt bread rolls. Just plain yogurt and flour. It's so convenient for using up the last of a tub that's still good but gone a bit sour. It's so tangy, it almost tastes like you managed to cheat at making sourdough.
works really well with pretzel dough too. Flexibile dieting lifestyle has a pretzel recipe thats essentially just self rising flour cut with greek yogurt and I've made it and it works and tastes really well.
Love it! Welcome to the big leagues, been following you for around a year and it's great to see the progress
I loved your collaborative video along side, Babish. It was absolutely amazing, man.
Been following you for a while now and I'm super stoked for this collaboration. Can't wait to see where you go from here, both in your own videos and future team-ups!
Man, I'm so happy to see you starting to get the recognition you deserve. From shout outs on Kenji's channel to a collab with Babish, you deserve it all, I am excited for what the future holds for you.
This is amazing Ethan! Very happy for you getting this opportunity, and super well-deserved! Cheers!
Don't really comment on youtube videos but I'd just like to say that as a fairly broke college student who counts macros and works out, your cooking videos have been absolutely game changing. The ability to make food that tastes good with good macros was something I had been looking for since I had started caring about nutrition. Days of brown rice, broccoli, and chicken breast are long gone thanks to you partner.
I make the crust using egg whites, greek yogurt, coconut flour, white flour, stevia, garlic and baking powder for 250-300 calories and 20+ grams of protein. It tastes and feels just like regular pizza base if not better. For the general toppings, I usually use basic tomato or low-cal bolognese sauce and low-fat mozzarella cheese. If I do not put any extra toppings, the whole 10inch pizza has like under 400kcal. I often eat half and one huge bowl of lettuce or veggies as a snack, lol. It is literally so good that I never desire ordering it out anymore.
I once made something similar, but instead of soy flower I added some vital wheat gluten. Turned out great with 35g protein and about 550kcals. The extra gluten just made it a better I think
Awesome work Ethan! You’re my favorite food TH-cam channel by far. Working with Babish too is the icing on the cake!
Incredible to see how far you’ve come in such a short time. Ive watched you since you first start posting videos and your success is so well deserved. Great job Ethan and keep it up!! 👏🏼👏🏼
Did you think about using Vital Wheat Gluten Flour instead of Soy Flour? Would be interesting to see the results as it has double the protein and less calories.
I'd be curious to see it too since I try to avoid as much soy as I can but would still love a higher protein pizza option.
@@chriswhinery925 what’s the issue with soy ?
@@User9681e Some studies say it increases estrogen levels. Other studies say it does not. I say why take the risk when I have plenty of other food options.
@@chriswhinery925 It's massively overblown and has been debunked for years - despite the myth still being spread. Soy does contain 'phytoestrogen' but it doesn't have the same effect on a human body as you'd get from mammalian estrogen. As a point of interest, there's much more of that substance in cow's milk than there is in soy milk but you never hear of the same concerns for that.
@@chriswhinery925
Great collab, porn-stache! Proud of you.
The look on Babish's face when you told him the calorie count - to me - says it all.
I will definitely be rotating this into my regular eatings
I just wish the way to do this wasnt by adding MORE SOY to your diet.
Great to see how far you’ve come Ethan. I recently heard Adam Ragusea name drop you in a video, follow by Kenji. Now this! Your heavily researched, detailed approach with a nice practical, down to earth element sets you apart in my eyes. We’re spoiled to have such an array of great cooking presenters on TH-cam. Keep it up!
Now this collab, this does bring a smile to my face
I can feel the excitement about this collab through the screen! So happy for you and the continued growth of your channel! Can’t wait to try the recipe.
I knew when you were still at
As someone who has been struggling finding healthier foods to consume during a cutting phase at the gym, your channel is a God send. Thank you, sir.
I love how each cooking channel on TH-cam has a specialty.
Babish: Extravagant, over the top recipes, mostly done to show off without usually expecting to be replicated in the home kitchen.
Adam Ragusea: the complete opposite. Tailors his content to the home cook, teaching about tips and tricks he’s found to making cooking an enjoyable experience for everyone, as well as educating us on topics that the home cook could never have access to learning.
You suck at cooking: comedy. He’s good at it.
Ethan Cheblowski: health. Every time I watch his videos I learn how to make soothing so much better for myself than the garbage I can tend to stuff myself with.
0:20 yooooo ethan looking S W O L E all these protein pizzas going straight to them biceps and triceps
From a Kenji shout out to a Babish Collab, you've really come into your own. You deserve everything you got bro, you have been grinding for a long time and it's bearing fruit.
I always wanted to see a Master TH-cam Chef Showdown on Netflix with all the TH-cam chefs, Kenji, Babish, Ethan, Josh Weissman, Guga, Tasty etc...
Tasty comprise many people.
Kenji was on Guy Fieri's show! He didn't win tho
Stephen Cusato as well from Not Another Cooking Show!
...Brad Leone, Sohla, Claire, Cowboy Kent, Malcom (BBQ Done Right), Glenn (and Friends) and maybe throw in Uncle Roger to do commentary. I would totally watch that.
And Chef John from Food wishes can be the judge!
your healthier versions of some of my favourite foods have helped me have a healthy relationship with my diet and food and enjoy eating as well as cooking so much, i cook a lot of them regularly and I cant wait to try this recipe and any future recipes you will have to share!
Hi Ethan, I really enjoy your videos and I've learned lots by watching your channel. I have to contend that omitting carbs and only focusing on calories and protein is misleading for many people who are focusing on getting healthier.
For people who have a hard time putting on weight then it makes sense to focus less on carbs, but for others, such as myself, carb count is the most important thing I have to consider when I cook if I'm trying to loose or maintain my weight. I've noticed that in several of your videos carbs are omitted as a consideration so I just wanted to highlight that many people cannot skip it as a consideration.
so nice of you to give smaller, up and coming content creators a platform
Congrats on the collab! I've been using your tinga and creamy buffalo sauces as condiments on a lot of my food, and it's been really good. Have you considered making a video covering more options for sauces/condiments? Maybe some homemade mustard, or low cal bbq sauce
It's awesome to see you doing big things. Discovered you on r/videos when you had about 2k subs. Your videos were high quality back then, and they've only gotten better! Keep it up!
I was looking forward to this colab and you guys did an awesome job!
These type of content is why I love your videos. Great job Ethan!
I wish I could double sub. You're the example for us all that even today the algorithm can give you a chance and your content can can grow an audience. Thanks Ethan! Would love to see you pass the torch along and ft smaller TH-camrs to help up the ladder as well!
I missed seeing this on launch day, but now that I see this on both of your channels, it brings me great joy. Two of my fave cooking TH-cam peeps in one culinary universe? Fantastic.
Wow, it’s incredible to see how far you’ve come. Congratulations!
Congrats on the collab! Great to see
Cool to see you with Babish!
I'm surprised to not see you try vital wheat gluten - pure gluten and protein. I do it in all my doughs with whole wheat to compensate for the whole wheat and my doughs are SUPER high protein!
My boy made it!!! I remember years ago watching babish rise the ranks of TH-cam and now here you are. Idk just happy for you and this Collab
Ethan is crushin it! Stoked for you dude. Definitely gonna try this dough out
I hope this collab puts a lotta eyes on you. You're actually the type of creator an aspiring home cook should watch for advice
your editing and information content is always at the top. appreciate your effort dude
You can get up to 80%+ protein if you do seitan 50% + defatted soy flour 50% (cons : its hard to mix soy flour into seitan , but can be done gradually in batches) . I make baked chips with this ratio . But you can increase water content to make pizza crust . note : They are extremely filling ( 10 -12 chips will completely suppress your hunger for 3-4 hours )
Helping people eat healthier and still enjoy the food we all love? Our boy Ethan is crushing it!
Congratulations on the Babish Collab!
You've come a long way and with your work ethic you are going further still.
First collab with BCU! Congrats, E! You've made it! :')
i really do love babish
he became a legend
and yet stays humble
Ever thought about trying to create the lowest calorie and/or highest protein bread recipes that still tastes like bread and doesn’t taste like crap? This video is amazing dude.
Two living cooking legends together. You got my thumbs up...again:)
It's crazy to see you and Babish collab! You guys are my biggest inspiration at the moment, y'all made me love my kitchen again!:') Loved the video! Mad love from the UK 🌸
You are one of the few "healthy" or "diet" or "anabolic" (et cetera buzz words for lower calories, higher protein food) chefs that is sophisticated enough to crossover into the more mainstream cooking channels (e.g. BWB, Joshua Weisman, ATK, etc.)
this is such a cool format! I found you recently from Kenji's shout out and love the content. Can feel Kenji's sciency influence in your cooking :)
this recipe looks amazing! i wish i weren't allergic to soy protein. I've always finagled a pizza crust out of flour and greek yogurt that i don't feel AS bad about. it's kinda similar to naan which does make excellent pizza in a pinch
Consider pea protein.
Apologies if you've already addressed/considered using wheat gluten since it seems like an obvious choice for more protein. I use it in my pizza dough mostly for better texture but obviously it also adds protein and doesn't change the taste as far as I can tell. My dough is 415g water, 4g yeast, 585g bread flour, 45g gluten, 18g salt, for 4 large portions of no knead overnight dough and I really like it. I bake it on a pizza steel in an oven. Seems like a good opportunity for the type of testing/experimentation you like to do.
You’ve come so far 🥲 I remember your banish-mini phase, and now you’re collaborating with the babish himself. Love to see it. Can’t wait for another year of growth.
Has anyone else tried to make this? My dough is incredibly sticky and was curious if anyone had a similar issue.
I'm sure you've thought of this but one can also just buy wheat gluten, it's got a ton of protein too. It might be interesting to see where this additional variable gets you if you're interested in doing a ton more research which I doubt lol. Thanks for making this!
The crossover we didn’t know we needed. But the one we deserved
Yo! Let's go my man! The collab we wanted! Congrats you seriously deserve it.
Feels like yesterday you were at 100k and I was saying you were gonna get big if you kept doing what you were doing. Can't believe you're closing in on a million.
I had to give this one a try and it does NOT disappoint! I ended up adding 20g extra bread flour because it was just way too sticky and wasn’t even close to clearing the sides of my stand mixer. Made some excellent pizza and garlic knots 👍🏻
I feel like you missed an oportunity by omitting the use of vital wheat gluten flour! High in protein and can fit in your metrics
and won't taste of soy!
It also helps with the gluten development and makes the kneading process much easier even though it’s a super wheat dough!
Came over from the Babish episode specifically for this recipe, starting reining in my diet but pizza was a staple in my diet for most of my younger life, which means I crave it bad. Thanks for doing the hard work here in finding something that I can feel good about eating. Started browsing your other catalog and think I'm hooked.
One of the best food channels, keep up the good work! I've been following you since early days, buddy. Cheers!
What a come up! Making moves with Babish! Happy for you Ethan!
Amazing!! Can’t wait to make this. Thanks Ethan!!!
Hey Ethan, is there an alternative to soy flour you’d recommend for the recipe without having to alter it? Hope this message catches you in good spirits, thank you for sharing your knowledge with us all
This collaboration makes me so happy
All I learned from this episode is that there is apparently a meat-based instead of bread-based pizza, and now I must Quest for this most obscure culinary mode.
I shall return upon my triumph.
This is an idea that was floating in my mind some time, thanks for making it real, it's good to know I was on to something.
As much as I love Babish, Kenji, etc, this is far and away the best channel on youtube for home cooks. It's not even close.
Wat a wholesome crossover for a successful healthy recipe. Thanks for experimenting and finding things like this for us!
I just use more gluten in mine. Seitan, pure gluten. 1 part regular flour and 1 part seitan 2 parts water and 0.1 part oil in grams. You want to put in the oil first, it stops the super strong gluten building, then water and all that other bread stuff. I find all the gluten strength you need comes from shaping the pizza before baking. Try it :)
So awesome you are able to collaborate with people on a caliber such as babish!
I developed a lower calorie dough that still stretches and taste amazing by using the leftover carrot pulp from juicing and garbonzo flour and of course unbleached all purpose flour :) throw it in a cast iron skillet and its delicious.
I started my TH-cam cooking journey with Babish and I’ve ended it with you (my favorite channel), so this is only fitting! Congrats on the success, just noticed you’re almost passed 750k!
Instantly liked your channel my man, good content good vibes, good presenting!
if i ever start making my own dough...i will try this.
But for the current time, i will stick to my low carb wrap/tortilla as a base because its just to convinient (and i bought them in a larger quantitiy)
as always great video...almost 3/4 of a mil subs :)
I'll absolutely have to try this crust, using fat-free cheeses and turkey pepperoni would definitely boost the protein and make reaching macros a breeze.
Saw babish’s post on Instagram in first period. Glad I have something to watch during lunch.
If you want a high protein flour maybe using a gluten flour and mixing it with bread flour might be a good compromise as well. You're just upping the native protein source in the flour at that point, so it might work nicely
What I also like is using almond flour. I don't know exactly how it compares to soy flour, but the taste is somewhat like marzipan (at first weird but with enough salt it's pretty tasty). Maybe a good alternative if you don't like the soy flour taste.
I’ve been waiting for this. Definitely going to try it out.
OMG. Nobel prize in chemistry. Been waiting for this for so long. Be blessed brother!
If you want a high protein dough, that's not a meat crust (which are great BTW) I'd recommend a Keto "fathead" dough. It's mostly cheese. 3 cups shredded cheese of choice (usually part-skim mozz.) about 3 Tbsp cream cheese. Warm those together (microwave or double boiler) until combined, then add in 2/3 cup almond flour, 1/4 cup coconut flour and 3 eggs. Mix well and spread out on parchment lined pan/sheet, bake 400 degrees for about 20 min. Until slightly crispy. Then add topping and bake again for 10-15 minutes. Good stuff!
couldn't find soy flour directly, but I did find Bob's Red Mill Textured Vegetable Protein (TVP) which is soy flour. I ran it through a coffee grinder to make it more finely ground into flour.
Nice job Ethan! Got a quick question. You use wheat flour for gluten and taste, and soy flour for the protein-- what is the rice flour bringing to the party? It's such a small percentage-- unless it adds a lot of value, seems like you could skip it and simplify recipe. Thanks!