Most neapolitan recipes use 0,5 g of yeast for a whole kilo of flour. 3gramms for 190g flour sounds like a massive overkill. If you ever feel bloated after eating pizza, that could be caused by the high amount of yeast. Many good pizza apps out there to calculate the right amount of ingredients, worth checking out. 😉 The editing of the video though is top notch 💪
I found your channel a few months ago when I bought my Ninja Creami. Since finding you, I have ordered your cook book and started to really focus on my nutrition. I have lost 28lbs in three months following your recipes and being conscientious about what I put into my mouth. Thank you! Next up: adding workouts to my routine.
Katie, congratulations on all the progress and weight loss! I am so happy to see you taking it one step at a time. Please update everyone in 6 months and let us know how the progress is going. These type of comments keep me going on long work days and confirm that all the hard work is worth it.
@@Exercise4CheatMeals Hi! I love your recipes and how you're making delicious foods available to dieting people. However there is one thing that's been bugging me about some of them and this recipe is one of them - Wheat protein (gluten) is really poorly absorbable by our bodies. If you refer to "Protein digestibility corrected amino acid score" (PDCAAS) you can see that gluten, and wheats in general, have a score of routhly 0.25, which means that if your gluten flour has 24g of protein in a 100g of produce, only around 1/4 (6g) of that will be actually digested as protein, the rest would be like eating carbs. So as you can see, unfortunately the amount of protein you're listing is not really close to what you're actually getting, sorry. I was bummed about it myself, as my fiance is vegetarian and i'm always looking for tasty meat and protein replacements. Gluten is very versatile and has great texture, but it's a poor protein substitute unfortunately. BTW, I'm no expert, so feel free to do your own research! But I did read about it some and was made aware of it in a video by Dr. Mike Israetel. EDIT: Here is the video i'm referring to - th-cam.com/video/MB7rIAArV2Q/w-d-xo.html Keep on the amazing work, and I hope that this information is new to you and informative!
@@logiwarrior6115 I feel exactly the same way! Love the recipes, but I feel like this issue of deceptive protein levels has been brought up multiple times in the past. It's not just isolated to this channel and hopefully it gets addressed in the future 🙏
As someone that used to make pizzas for a living, I can say this is indeed impressive! Very well done, congrats! 👏🏻 Just a few pointers to improve it even more (but keep in mind that I'm no master, just a former worker, so take everything with a pinch of salt 😂): • Instead of AP flour, which hasn't got the right amount of protein (and gluten, which is a protein), a good alternative is any strong white bread flour that has 12-14 g of protein per 100 g of flour. If you can get your hands on Italian flour, I'd say look for a W between 280 and 340, so mid to high strength. There are options at 260 W or 360 W, but I prefer to play it safe with the range I know, since different flours require different techniques. Also, a "0" flour is fine too. • If the room temperature is too high, you can convert any portion of water into ice cubes. • Instead of just having time-frames, it'd be better to couple that with volume and temperature: the dough, depending on hydration, I think should gain between 50% and 100% of the volume ("puntata"), before portioning it, at no more than 25° C. This process could take all the way from 40 minutes to several hours (it also depends how warm is the dough after it finished mixing and how much of it was made). • After portioning, the dough balls need to at least double ("apretto"). Again, they can stay out of the fridge, just not above 25° C. This process should take 4-8 hours at room temp. If you see your dough going flat and dotted, it has over-fermented. The fermentation process is what also gives the typical "leopard spots". • If you put the dough balls in a tray, spacing them out, no oil is needed. You will need some semolina/flour and a scraper to take them out, though. • Fine semolina or a mix between that and AP flour is ideal for spreading pizza. Normal flour tends to burn more, whilst semolina gives also a better crunch. • There are some glass "domes" which can increase the temperature of the baking (and lower the baking time), for house ovens. I've never tried myself, but it's in my bucket list! • A great science-based pizzaiolo is "Giovapizza" (compared to me, I'd be only good for frying chips 😂), which has courses/books on Fudemy. They also have an incredible flour, although I've never tried it myself. Again, I'm no master and your recipe is already impressive, so you can leave it as is! 💪🏻
He’s not using the real 00 flour that would make a authentic Neapolitan pizza what he’s using is USA 00 flour witch is different then caputo 00 flour that is actually imported from Italy
@ I am also USA based, so his pizza and the one I make will not be authentic flour wise. Availability is everything. It will, however, fit my macros, make my coach happy, and be a bomb dinner. Thanks for the extra info.
@@Amia1013You don't necessarily need an Italian pizza flour, although it would make things easier for you and more likely to have a better end product (not because it's Italian, just because it'd be a flour designed specifically for pizza). Just aim for a white 0 or 00 flour with 12-14 grams of protein per 100 g, if you can't find a cheap alternative. Usually, bread flours gravitate around those specs.
@optimusmike8680 This is like saying you can only make ny style pizza taste the same with ny water. If it is milled the same and the flour is high quality, I would bet the house that the taste is negligible, if no different at all, in a blind taste test.
@@Exercise4CheatMeals not really man, u can definitely think that, as is ur right to do so, but the reality is, the pizza will be different, especially in terms of how the gluten network is built, using a USA milled 00 flour u have a less strong flour then say the caputo 00 flour that Italians typically use especially if they use Manitoba flour witch is renown for it’s strength witch when mixed into a pizza makes a gluten structure that is very strong and will give u a very puffy crust that is very easy to digest on ur body, u would also notice some taste difference it may be slight but still noticeable because of how different the processes of milling 00 flour is here in the US vs Europe the yeast reacts differently with each milled flour differently
For those who don't know, toaster ovens are really good for making small pizzas because they can get hotter and the elements are really close to the food.
Beautiful video, man. I've been learning the way of the pizza, and even without expensive equipment, your pizzas look professional! I can tell you're passionate. Subbed 🔥
Wife and I were just saying we needed to grab a food sealer from Costco, definitely just going to get this set instead! Anything to support after all your recipes have done for me! Can't wait to give this pizza a shot!
Thank for all the R&D on this recipe!! I had been experimenting with Vito Iacopelli's recipe for a bit, but for better protein I moved on to some of your protein pizza recipes. This recipe is the intersection of everything I was looking for! Any recipe adjustment recommendations for a home oven that doesn't even get to 500? I am working with a Breville that only gets to 480 😭. I DO have a pizza steel though.
Brother it’s rare to actually find food recipes for high protein meal that don’t necessitate adding protein powder - I personally prefer more natural and fewer ingredients and it doesn’t get simpler than this hahah. Tried this and really enjoyed it and now you’ve got me investing into a pizza dough. Thanks 🙏. Would be interested to see other high protein and simpler gut friendly recipes. Need more of this style.
Yo, the hair is looking FULL! I've got a friend who would love this vid. I'll share with him! I might use the dough in this recipe to make a more NY-style pizza...
@@Exercise4CheatMeals I’m sure you already know this, but Ethan Chlebowski did an anabolic pizza (I think he shared it on Babish’s channel). You’ve previously referenced Adam Ragusea and Kenji as inspiration, and they both have great pizza tips when it comes to New York style. I look forward to seeing your take on it! By the way, I appreciate that you are making good food that can be diet friendly accessible for people with limited cooking skills without it being the low quality stuff I see on most “anabolic” recipes. As somebody who loves to cook, I’m a fan of the idea that good weeknight food doesn’t have to be hard, and a little skill and know-how can really elevate your cooking game. I first saw your content earlier on in your channel, and I’m just now revisiting your content and I think you’ve got some great stuff.
Here's a tip, the bottom of the oven is the primary heat source, so lowering the rack the pizza stone is on can make it hot. Too hot, it's actually possible to burn the bottom of a pizza if its too low, so find the best level for your oven.
For the price of a proper pizza steel you can get an electric pizza oven! They heat up quickly to around 400°C (750 Fahrenheit) and bake a crispy and soft pizza in just 3 minutes! Try one out my friend, you are not gonna regret it. Just check out the result in one of my vids.
Alright I ran out and made this pizza today and have a few questions! It turned out a bit more chewy than I prefer. But it was still delicious! Am itching to try it again. (1) How long do you parbake the pizza before adding the cheese? (2) Are the amounts for the toppings for each pizza or split between two pizzas? (Since the dough makes two pizzas)
Delicious is all I needed to hear! 1. 3-4 minutes. All depends on your oven, stone, steel, etc. You will learn what time you prefer after making it a couple times. 2. Each pizza for toppings. Dough amount is for two doughs.
This looks amazing - thanks! Random question - i was wondering why you put the written ingredients in the comments instead of the video description? Thanks
Followed the recipe and the dough kept tearing when I tried stretching it for cooking. If this happens then your dough is too cold, I tried again with the same batch letting it rest near the preheating stove and it was much easier to stretch
I made dough yesterday. I want High hydration 70% for a New Haven style pizza. I decided to use vital wheat gluten 200grams, 800grams flour 700grams of water plus yeast, salt , honey, oil. It did not come out the way of normal high hydration dough It was like working a 55% hydration dough it was really tough to work. It tasted good I'm just hoping the ones I got in the fridge leftover are a lot easier to handle.
Wow, I never heard of "New Haven style pizza", I learned something new! I'd say, by the look, it's a middle way between "pizza romana sottile" or "Rome style thin pizza" and "pizza napoletana ruota di carro" or "Neapolitan cart wheel pizza". As far as I know, the hydration of either shouldn't be that high, if it is indeed a middle way between both. I wouldn't know how the wheat gluten could factor in that though, no experience with it, is it just straight gluten or is it a high gluten flour? You might want to give your dough a longer fermentation process, that should help with the tenacity of it.
Yup that makes sense and where the 00 flour comes and makes it easier to stretch. The reason my recipes take so many attempts is because no high calorie recipes use vital wheat gluten, which adds a whole nother variable into the equation. It is important to play around and find out what works best for you. Also as the week goes on, they do become easier to stretch so as the days go by, I am sure the dough will become more elastic.
@@Exercise4CheatMeals standard neopolitan pizza's (at least in Italy) have almost 40g anyway. i don't think it's a big deal, but these pizza's have on average 30g~ by default for a 10~11"
Hey Damian! It is. The $1 Neapolitan pizza meal prep is in there as well. Have you downloaded the latest version? It should be in your email. If you need any help, send me a message and well make sure you always have the latest version.
Why the emphasis on protein? Just for people who workout? I’m being serious lol sounds like a stupid question. But the most workout I do is fast walking and fast hiking. 60lbs to lose. Nice channel!
Keeps you fuller for longer, helping lose weight or maintain weight loss. Helps preserve muscle mass and bone density which is one of the biggest problems with the population as they get older. More protein also is harder to breakdown increasing the thermic effect of food or calories burnt by your body just to break the food down.
ah so this was the pizza from the video, "Simple Meal Plan to Effortlessly Lose Weight", correct? recipe was exclusively cookbook-only at the time I believe.
Help me out here somebody. I have to be missing something major. His macros say 649 calories for the whole pizza? But he's using 190 g of flour that comes out to 633 calories. That's almost the entire calorie count just from the flour. What's going on?
@@Exercise4CheatMeals yep ty. I somehow didn't catch it the first time. Or at least didn't put two and two together. Then I watched a few more times and still missed it somehow. Finally caught it on the last watch. Getting ready to make a batch as soon as my vital wheat gluten arrives. Still not something you find in the stores here.
I made the same mistake when I was plugging this in to my calorie tracking app. I knew something had to be off because there's no way there could be such a big discrepancy. Watch carefully. There's a very big and obvious reason for it. Spoiler: The recipe is for two doughs.
Yeah in that case the sheet pan pizza is the move for convenience. Although I made 3 pizzas yesterday for my gf, her friend, and I in less than 30 minutes.
But you just saved on calories by barely putting any cheese, feels like a cop out. I make these too but I always feel like I have to make the crust too thin and use nonfat cheese. It's just not the same. Not bad, just not as good as using tons of cheese and dough. I also make kolache by adding artificial sweetener to the dough, again not exactly as good as the real thing.
This is exactly how an authentic margherita pizza is topped... I definitely did not skimp on anything. However, I have several other pizza recipes you can make that are also lower in calories and cover the entire pizza. Just trying to give everyone different options for different tastes. Sorry it didnt meet your criteria for a good pizza based on the looks.
@@Exercise4CheatMeals Margarita pizza has less calories than a normal pizza usually and it is a better choice assuming minimal or no olive oil. I would still say it was less cheese than a normal margarita. I do like a lot of cheese though so I'm probably super biassed. Not saying it wasn't a good pizza at all, looks delicious. I should try fresh mozz on mine with the no fat cheese. I usually add mascarpone. Adding gluten is definitely a pro move too and I need to try it.
Sure. Also, you can pre-make the entire pizza beforehand and freeze it and just cook it from frozen. I used to do that a lot. Just par bake the crust a bit, then top it and freeze.
Bro that's a standard pizza recipe. The only extra ingredient is the "vital wheat gluten". Moral of the story: Don't overeat and you can eat whatever you want.
Hey Strawberry Turtle, I wouldn't be able to fit this into my daily macros without the addition of the vital wheat gluten, which the extra protein also keeps me fuller for longer. It always makes me smile and shake my head when people have never developed a recipe, especially one that is either higher protein or lower calorie (or both). The amount of work and recipe testing it takes to actually make a recipe taste authentic that I want to eat every day is actually exhausting. No one realizes it til they come over and watch it go down. Thanks for stopping by.
@@Exercise4CheatMeals Amen. We appreciate all your effort in developing low calorie/high protein recipes that actually taste good. Other such recipes usually taste like a$$. Yours taste like the food should.
That is waaay too much yeast. 3 grams of dry yeast is equal to almost 10g of fresh yeast. I use 2g fresh yeast for 1KG 00 flour. Too much yeast is not good for digestion and for your gut.
Thanks for checking out the video Ban. There are no rules in the kitchen. Feel free to change the amounts of any ingredients in the recipe to your preference. I ate this pizza basically everyday for a month along with my gf, and we had no problem with digestion. If we did, I certainly would have modified ingredients.
Although 3 g of dry yeast is a bit much for that quantity of flour, it all depends on the recipe and the room temperature. Also, he relies on the fridge for the "apretto", which wouldn't work if the yeast is too low. As the result speaks for itself, I'd say he's ok, if the taste is not too acidic. Also, not only yeast is used as a supplement, but ALL of it dies during baking. Yeast doesn't influence the digestion of a baked good, be it too low or too high, there are other factors in play.
@@federico3652 I understand that. I am not talking about that it doesnt work or it doesnt taste good. I was only talking about the fact that 10g of fresh yeast for this amount is way to much. For example, the original recipe for a Neapolitan Pizza contains only 1-2g of fresh yeast per KG Flour. And yes, too much yeast has an impact on you digestion and your gut.
@@banstyle3511 Yes, Neapolitan pizza has way less yeast, but it's also traditionally fermented at room temperature in the South of Italy, where it's quite warm. That quantity of yeast is indeed high, but I can't say for certain that it's too much without knowing everything else: room temp, dough temp, fridge temp, altitude, etc. About digestibility, all the yeast dies during the baking process (it tends to die at 65° C) and, as far as I know, there is no research indicating that dead yeast factors into digestibility (too much yeast will impact on the taste, though). As I said, yeast can be also taken in capsules, as a supplement (but most of it dies in the stomach acids anyway). What factors in is a variety of other variables, like sodium, toppings, calories, if the baked good is, indeed, baked correctly (meaning, there's no raw dough), the consumption of water compared to alcoholic beverages, allergies/intolerances, etc. Look up "Giovapizza", he's a rocket scientist (really!) turned pizza chef and he breaks all this stuff down. Also "Vita da Pizzachef" has very scientific content about this.
The only problem is that wheat gluten causes major gut issues over time. This ends up making people super sensitive to gluten. People with autoimmune diseases should not consume gluten. And of course, anyone with celiac disease shouldn’t consume anything with gluten.
I have been using this for years and my gut is fine. I have seen many a vegans say they have used this for their protein source for years without issue as well Do you have research to back this up? If you are celiac or gluten intolerant, of course this isnt the recipe for you, but saying you become sensitive to gluten over time is like saying my body becomes insulin resistant from having too much fruit over time.
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INGREDIENTS
Dry
190g 00 flour
40g vital wheat gluten
5g salt
3g instant yeast
Wet
170g water
Pizza Build
70g 6 in 1 ground tomatoes
60g fresh mozzarella
5g Parmigiano Reggiano
5g olive oil
3g fresh basil
Most neapolitan recipes use 0,5 g of yeast for a whole kilo of flour. 3gramms for 190g flour sounds like a massive overkill. If you ever feel bloated after eating pizza, that could be caused by the high amount of yeast. Many good pizza apps out there to calculate the right amount of ingredients, worth checking out. 😉
The editing of the video though is top notch 💪
I found your channel a few months ago when I bought my Ninja Creami. Since finding you, I have ordered your cook book and started to really focus on my nutrition. I have lost 28lbs in three months following your recipes and being conscientious about what I put into my mouth. Thank you! Next up: adding workouts to my routine.
Katie, congratulations on all the progress and weight loss! I am so happy to see you taking it one step at a time. Please update everyone in 6 months and let us know how the progress is going. These type of comments keep me going on long work days and confirm that all the hard work is worth it.
@@Exercise4CheatMeals Hi! I love your recipes and how you're making delicious foods available to dieting people. However there is one thing that's been bugging me about some of them and this recipe is one of them - Wheat protein (gluten) is really poorly absorbable by our bodies. If you refer to "Protein digestibility corrected amino acid score" (PDCAAS) you can see that gluten, and wheats in general, have a score of routhly 0.25, which means that if your gluten flour has 24g of protein in a 100g of produce, only around 1/4 (6g) of that will be actually digested as protein, the rest would be like eating carbs. So as you can see, unfortunately the amount of protein you're listing is not really close to what you're actually getting, sorry.
I was bummed about it myself, as my fiance is vegetarian and i'm always looking for tasty meat and protein replacements. Gluten is very versatile and has great texture, but it's a poor protein substitute unfortunately.
BTW, I'm no expert, so feel free to do your own research! But I did read about it some and was made aware of it in a video by Dr. Mike Israetel.
EDIT: Here is the video i'm referring to - th-cam.com/video/MB7rIAArV2Q/w-d-xo.html
Keep on the amazing work, and I hope that this information is new to you and informative!
@@logiwarrior6115 I feel exactly the same way! Love the recipes, but I feel like this issue of deceptive protein levels has been brought up multiple times in the past. It's not just isolated to this channel and hopefully it gets addressed in the future 🙏
As someone that used to make pizzas for a living, I can say this is indeed impressive! Very well done, congrats! 👏🏻 Just a few pointers to improve it even more (but keep in mind that I'm no master, just a former worker, so take everything with a pinch of salt 😂):
• Instead of AP flour, which hasn't got the right amount of protein (and gluten, which is a protein), a good alternative is any strong white bread flour that has 12-14 g of protein per 100 g of flour. If you can get your hands on Italian flour, I'd say look for a W between 280 and 340, so mid to high strength. There are options at 260 W or 360 W, but I prefer to play it safe with the range I know, since different flours require different techniques. Also, a "0" flour is fine too.
• If the room temperature is too high, you can convert any portion of water into ice cubes.
• Instead of just having time-frames, it'd be better to couple that with volume and temperature: the dough, depending on hydration, I think should gain between 50% and 100% of the volume ("puntata"), before portioning it, at no more than 25° C. This process could take all the way from 40 minutes to several hours (it also depends how warm is the dough after it finished mixing and how much of it was made).
• After portioning, the dough balls need to at least double ("apretto"). Again, they can stay out of the fridge, just not above 25° C. This process should take 4-8 hours at room temp. If you see your dough going flat and dotted, it has over-fermented. The fermentation process is what also gives the typical "leopard spots".
• If you put the dough balls in a tray, spacing them out, no oil is needed. You will need some semolina/flour and a scraper to take them out, though.
• Fine semolina or a mix between that and AP flour is ideal for spreading pizza. Normal flour tends to burn more, whilst semolina gives also a better crunch.
• There are some glass "domes" which can increase the temperature of the baking (and lower the baking time), for house ovens. I've never tried myself, but it's in my bucket list!
• A great science-based pizzaiolo is "Giovapizza" (compared to me, I'd be only good for frying chips 😂), which has courses/books on Fudemy. They also have an incredible flour, although I've never tried it myself.
Again, I'm no master and your recipe is already impressive, so you can leave it as is! 💪🏻
That side by side of the AP flour slice vs 00 flour slice sent me straight to Amazon to
order this damn flour. I love this channel 🙌
He’s not using the real 00 flour that would make a authentic Neapolitan pizza what he’s using is USA 00 flour witch is different then caputo 00 flour that is actually imported from Italy
@ I am also USA based, so his pizza and the one I make will not be authentic flour wise. Availability is everything. It will, however, fit my macros, make my coach happy, and be a bomb dinner. Thanks for the extra info.
@@Amia1013You don't necessarily need an Italian pizza flour, although it would make things easier for you and more likely to have a better end product (not because it's Italian, just because it'd be a flour designed specifically for pizza). Just aim for a white 0 or 00 flour with 12-14 grams of protein per 100 g, if you can't find a cheap alternative. Usually, bread flours gravitate around those specs.
@optimusmike8680 This is like saying you can only make ny style pizza taste the same with ny water. If it is milled the same and the flour is high quality, I would bet the house that the taste is negligible, if no different at all, in a blind taste test.
@@Exercise4CheatMeals not really man, u can definitely think that, as is ur right to do so, but the reality is, the pizza will be different, especially in terms of how the gluten network is built, using a USA milled 00 flour u have a less strong flour then say the caputo 00 flour that Italians typically use especially if they use Manitoba flour witch is renown for it’s strength witch when mixed into a pizza makes a gluten structure that is very strong and will give u a very puffy crust that is very easy to digest on ur body, u would also notice some taste difference it may be slight but still noticeable because of how different the processes of milling 00 flour is here in the US vs Europe the yeast reacts differently with each milled flour differently
For those who don't know, toaster ovens are really good for making small pizzas because they can get hotter and the elements are really close to the food.
Beautiful video, man. I've been learning the way of the pizza, and even without expensive equipment, your pizzas look professional! I can tell you're passionate. Subbed 🔥
The food on that channel is so good. I loved the cheesy bread, I gonna do that pizza next.
Just made it, it's awesome, great taste, great texture (which I was concerned of), and very filling! Thanks for your great work, Nick!
Wife and I were just saying we needed to grab a food sealer from Costco, definitely just going to get this set instead! Anything to support after all your recipes have done for me! Can't wait to give this pizza a shot!
Thank for all the R&D on this recipe!! I had been experimenting with Vito Iacopelli's recipe for a bit, but for better protein I moved on to some of your protein pizza recipes. This recipe is the intersection of everything I was looking for! Any recipe adjustment recommendations for a home oven that doesn't even get to 500? I am working with a Breville that only gets to 480 😭. I DO have a pizza steel though.
Logged in just to subscribe, thank you for your hard work, it's greatly appreciated
Nick my man! This is genius! I need the dough instructions for us guys with a stand mixer 💪
I would follow the same stand mixer instructions from the last few pizza videos!
Brother it’s rare to actually find food recipes for high protein meal that don’t necessitate adding protein powder - I personally prefer more natural and fewer ingredients and it doesn’t get simpler than this hahah. Tried this and really enjoyed it and now you’ve got me investing into a pizza dough. Thanks 🙏.
Would be interested to see other high protein and simpler gut friendly recipes.
Need more of this style.
Yo, the hair is looking FULL!
I've got a friend who would love this vid. I'll share with him! I might use the dough in this recipe to make a more NY-style pizza...
Thank you man!
Yeah, I still need to cover that pizza type in a future video!
@@Exercise4CheatMeals I’m sure you already know this, but Ethan Chlebowski did an anabolic pizza (I think he shared it on Babish’s channel). You’ve previously referenced Adam Ragusea and Kenji as inspiration, and they both have great pizza tips when it comes to New York style. I look forward to seeing your take on it! By the way, I appreciate that you are making good food that can be diet friendly accessible for people with limited cooking skills without it being the low quality stuff I see on most “anabolic” recipes. As somebody who loves to cook, I’m a fan of the idea that good weeknight food doesn’t have to be hard, and a little skill and know-how can really elevate your cooking game. I first saw your content earlier on in your channel, and I’m just now revisiting your content and I think you’ve got some great stuff.
I've worked in pizza shops for the entirety of my pre-professional life, and i gotta say well done with this. excellent job with this recipe!
Thank you!
Your pizza recipes are great! Made a crab rangoon pizza using one of your doughs as a base.
Are you kidding me! I have to try this lol
Here's a tip, the bottom of the oven is the primary heat source, so lowering the rack the pizza stone is on can make it hot. Too hot, it's actually possible to burn the bottom of a pizza if its too low, so find the best level for your oven.
I appreciate you pointing out that gluten has an incomplete AA profile!
For the price of a proper pizza steel you can get an electric pizza oven!
They heat up quickly to around 400°C (750 Fahrenheit) and bake a crispy and soft pizza in just 3 minutes! Try one out my friend, you are not gonna regret it. Just check out the result in one of my vids.
Alright I ran out and made this pizza today and have a few questions! It turned out a bit more chewy than I prefer. But it was still delicious! Am itching to try it again.
(1) How long do you parbake the pizza before adding the cheese?
(2) Are the amounts for the toppings for each pizza or split between two pizzas? (Since the dough makes two pizzas)
Delicious is all I needed to hear!
1. 3-4 minutes. All depends on your oven, stone, steel, etc. You will learn what time you prefer after making it a couple times.
2. Each pizza for toppings. Dough amount is for two doughs.
How long to par bake for? I may have missed it but I think it was left out of the video
3-4 minutes!
This looks amazing - thanks!
Random question - i was wondering why you put the written ingredients in the comments instead of the video description?
Thanks
Thank you! It is just something I have always done and keeps the links for the stuff I use seperate from the recipe and a big wall of text.
Followed the recipe and the dough kept tearing when I tried stretching it for cooking. If this happens then your dough is too cold, I tried again with the same batch letting it rest near the preheating stove and it was much easier to stretch
Absolutely. Has to be room temperature. Doughs are impossible to stretch cold and are a major headache.
I made dough yesterday. I want High hydration 70% for a New Haven style pizza. I decided to use vital wheat gluten 200grams, 800grams flour 700grams of water plus yeast, salt , honey, oil. It did not come out the way of normal high hydration dough
It was like working a 55% hydration dough it was really tough to work. It tasted good I'm just hoping the ones I got in the fridge leftover are a lot easier to handle.
Wow, I never heard of "New Haven style pizza", I learned something new! I'd say, by the look, it's a middle way between "pizza romana sottile" or "Rome style thin pizza" and "pizza napoletana ruota di carro" or "Neapolitan cart wheel pizza". As far as I know, the hydration of either shouldn't be that high, if it is indeed a middle way between both. I wouldn't know how the wheat gluten could factor in that though, no experience with it, is it just straight gluten or is it a high gluten flour? You might want to give your dough a longer fermentation process, that should help with the tenacity of it.
Yup that makes sense and where the 00 flour comes and makes it easier to stretch. The reason my recipes take so many attempts is because no high calorie recipes use vital wheat gluten, which adds a whole nother variable into the equation. It is important to play around and find out what works best for you. Also as the week goes on, they do become easier to stretch so as the days go by, I am sure the dough will become more elastic.
Hairline looking good. 👍
Pizza is really mostly about the crust, and this is a legit pizza crust.
0:01 that sound effect is sending me lmao
Girl said 5 words, 2 of them started with F.
I wouldn't have it any other way. Especially when trying my recipes.
F*ck yeah!
I'm confused, how did you cook with parchment paper in an oven at 550° if most parchment papers only go up to 425°
I wouldn't even use i. just the pan
substitute for vital wheat gluten? should we just use extra flour?
Absolutely. You will just lose about 14g of protein per pizza.
@@Exercise4CheatMeals standard neopolitan pizza's (at least in Italy) have almost 40g anyway. i don't think it's a big deal, but these pizza's have on average 30g~ by default for a 10~11"
Why isn't this in the cookbook yet?
Hey Damian!
It is. The $1 Neapolitan pizza meal prep is in there as well.
Have you downloaded the latest version? It should be in your email.
If you need any help, send me a message and well make sure you always have the latest version.
What’s the calories bro
What’s the macros?
Stuck at 2:30
😂
Why the emphasis on protein? Just for people who workout? I’m being serious lol sounds like a stupid question. But the most workout I do is fast walking and fast hiking. 60lbs to lose. Nice channel!
Keeps you fuller for longer, helping lose weight or maintain weight loss. Helps preserve muscle mass and bone density which is one of the biggest problems with the population as they get older. More protein also is harder to breakdown increasing the thermic effect of food or calories burnt by your body just to break the food down.
Do u intend to make any more ninja sorbet recipes ?
ah so this was the pizza from the video, "Simple Meal Plan to Effortlessly Lose Weight", correct? recipe was exclusively cookbook-only at the time I believe.
Yessir. That is correct!
@@Exercise4CheatMeals nice. Thank you for sharing!
Im already lubricating my hand 4 times a day.
Level 4 Mike Israetel
Could you make protein Crumbl Cookies ?
On the long list of recipes to make!
@@Exercise4CheatMeals Hell. Yes.
YES
Help me out here somebody. I have to be missing something major.
His macros say 649 calories for the whole pizza?
But he's using 190 g of flour that comes out to 633 calories. That's almost the entire calorie count just from the flour. What's going on?
I don't want to sound mean, but.....
did you watch the video??
@Exercise4CheatMeals Yeah. I watched it for the fifth time and for some reason it only just clicked What I was missing, and it's so big and obvious.
If you watched through, I am happy to answer any questions, but alot of people comment before fully watching so I just wanted to make sure. 2 doughs!
@@Exercise4CheatMeals yep ty. I somehow didn't catch it the first time. Or at least didn't put two and two together. Then I watched a few more times and still missed it somehow. Finally caught it on the last watch.
Getting ready to make a batch as soon as my vital wheat gluten arrives. Still not something you find in the stores here.
190 g of flour is already 700 cal
I made the same mistake when I was plugging this in to my calorie tracking app. I knew something had to be off because there's no way there could be such a big discrepancy.
Watch carefully. There's a very big and obvious reason for it.
Spoiler:
The recipe is for two doughs.
I split the one dough into two, put them in separate containers, and state you now have 2 pizzas worth of dough…
I have 3 kids, which would mean roughly octupling this recipe lol
Yeah in that case the sheet pan pizza is the move for convenience. Although I made 3 pizzas yesterday for my gf, her friend, and I in less than 30 minutes.
But you just saved on calories by barely putting any cheese, feels like a cop out. I make these too but I always feel like I have to make the crust too thin and use nonfat cheese. It's just not the same. Not bad, just not as good as using tons of cheese and dough. I also make kolache by adding artificial sweetener to the dough, again not exactly as good as the real thing.
Also, it's still pretty high on the calorie to protein ratio with no fiber.
This is exactly how an authentic margherita pizza is topped... I definitely did not skimp on anything. However, I have several other pizza recipes you can make that are also lower in calories and cover the entire pizza. Just trying to give everyone different options for different tastes. Sorry it didnt meet your criteria for a good pizza based on the looks.
@@Exercise4CheatMeals Margarita pizza has less calories than a normal pizza usually and it is a better choice assuming minimal or no olive oil. I would still say it was less cheese than a normal margarita. I do like a lot of cheese though so I'm probably super biassed. Not saying it wasn't a good pizza at all, looks delicious. I should try fresh mozz on mine with the no fat cheese. I usually add mascarpone. Adding gluten is definitely a pro move too and I need to try it.
@@Exercise4CheatMeals is this dough good for a standard pepperoni or sausage pizza?
But until next time. I will see you, in, that, next one.
Due-cessssss.
Did I just see a frozen Calzone of yours? I can do that??
Sure.
Also, you can pre-make the entire pizza beforehand and freeze it and just cook it from frozen. I used to do that a lot. Just par bake the crust a bit, then top it and freeze.
@@Grayald I do that as well, the canzone though seemed interesting
Not calzone, I believe you are referring to the hot pockets that had freezer burn on them. I was testing them, but never completed the testing.
Acrually 4:46 is what im referring too. It looks a lot like your calzone. Its in the bag, not freezer burnt. @Exercise4CheatMeals
My guy is a Brian Lagerstrom fan
Bro that's a standard pizza recipe. The only extra ingredient is the "vital wheat gluten".
Moral of the story: Don't overeat and you can eat whatever you want.
Hey Strawberry Turtle,
I wouldn't be able to fit this into my daily macros without the addition of the vital wheat gluten, which the extra protein also keeps me fuller for longer.
It always makes me smile and shake my head when people have never developed a recipe, especially one that is either higher protein or lower calorie (or both). The amount of work and recipe testing it takes to actually make a recipe taste authentic that I want to eat every day is actually exhausting. No one realizes it til they come over and watch it go down.
Thanks for stopping by.
@@Exercise4CheatMeals Amen. We appreciate all your effort in developing low calorie/high protein recipes that actually taste good. Other such recipes usually taste like a$$. Yours taste like the food should.
That is waaay too much yeast. 3 grams of dry yeast is equal to almost 10g of fresh yeast. I use 2g fresh yeast for 1KG 00 flour. Too much yeast is not good for digestion and for your gut.
Thanks for checking out the video Ban.
There are no rules in the kitchen. Feel free to change the amounts of any ingredients in the recipe to your preference. I ate this pizza basically everyday for a month along with my gf, and we had no problem with digestion. If we did, I certainly would have modified ingredients.
Although 3 g of dry yeast is a bit much for that quantity of flour, it all depends on the recipe and the room temperature. Also, he relies on the fridge for the "apretto", which wouldn't work if the yeast is too low. As the result speaks for itself, I'd say he's ok, if the taste is not too acidic. Also, not only yeast is used as a supplement, but ALL of it dies during baking. Yeast doesn't influence the digestion of a baked good, be it too low or too high, there are other factors in play.
@@federico3652 I understand that. I am not talking about that it doesnt work or it doesnt taste good. I was only talking about the fact that 10g of fresh yeast for this amount is way to much. For example, the original recipe for a Neapolitan Pizza contains only 1-2g of fresh yeast per KG Flour. And yes, too much yeast has an impact on you digestion and your gut.
@@banstyle3511 Yes, Neapolitan pizza has way less yeast, but it's also traditionally fermented at room temperature in the South of Italy, where it's quite warm. That quantity of yeast is indeed high, but I can't say for certain that it's too much without knowing everything else: room temp, dough temp, fridge temp, altitude, etc. About digestibility, all the yeast dies during the baking process (it tends to die at 65° C) and, as far as I know, there is no research indicating that dead yeast factors into digestibility (too much yeast will impact on the taste, though). As I said, yeast can be also taken in capsules, as a supplement (but most of it dies in the stomach acids anyway). What factors in is a variety of other variables, like sodium, toppings, calories, if the baked good is, indeed, baked correctly (meaning, there's no raw dough), the consumption of water compared to alcoholic beverages, allergies/intolerances, etc. Look up "Giovapizza", he's a rocket scientist (really!) turned pizza chef and he breaks all this stuff down. Also "Vita da Pizzachef" has very scientific content about this.
5:50 cutting pizza with scissors is absolutely criminal
That's how Italians do it lol
Not first
First?
First
The only problem is that wheat gluten causes major gut issues over time. This ends up making people super sensitive to gluten. People with autoimmune diseases should not consume gluten. And of course, anyone with celiac disease shouldn’t consume anything with gluten.
I have been using this for years and my gut is fine. I have seen many a vegans say they have used this for their protein source for years without issue as well Do you have research to back this up? If you are celiac or gluten intolerant, of course this isnt the recipe for you, but saying you become sensitive to gluten over time is like saying my body becomes insulin resistant from having too much fruit over time.
I feel like you’re over complicating this.. clearly people with gluten sensitivity are not doing this.. anyways have a good day
I’ve ate many of his pizzas using vital wheat gluten and never had any issues. This comment is hogwash. 😂
Add some beer instead of water