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View Full Version : Amazing Pizza, Cutting or Bulking!



whiteman90909
02-20-2008, 04:15 PM
I've tried and tried, and finally think I have a good recipe to make pizza!

The one in the picture is about 10 inches wide, with around 50 grams of carbs, 20 grams of protein, and 12 grams of fat. It works pretty well for cutting, so long as you're not going low carb, because it tastes like a cheat meal, even though it's pretty easy to fit into your macros (only around 400 cals!)

If you're bulking, it wouldn't be too hard to throw on chicken, bacon, steak, veggies, extra olive oil... any topping you can imagine! I could easily make a normal sized pizza that would have 1000+ cals and no preservatives or any of the other crap that comes with a takeout pizza (plus this tastes better, IMHO).



http://i84.photobucket.com/albums/k34/whiteman90909/0220081741a.jpg



Ok, so it takes around 2 hours total, but most of the time is just letting the dough rise a bit. I'm going to include about how much of every ingredient I used to make my pizza, but you can easily scale this up and just wing it.

DOUGH:

Take a half cup of flour (bakers flour works the best, I haven't used other types) and add around a tablespoon of olive oil, a pinch of salt, and a pinch of sugar.

Put around a gram of yeast in a half ounce or so of very warm water and stir it in (use a very little amount of water, but make sure the yeast dissolves).

Add the water to the dough. It should be pretty dry still, so keep adding water a LITTLE bit at a time until the dough feels like playdough and doesn't stick to your hands.

Put the dough aside in a bowl to let it rise for an hour or so.

(To scale this up, add around 2 cups of flour, 5 or so grams of yeast (about a packets worth), a couple teaspoons of sugar, a teaspoon of salt, and a bigger splash of olive oil. Just keep adding water until the desired consistency is achieved.)



Once the dough has risen, start to flatten it out. Mine was about ten inches wide with a really thin crust, the thin crust is better because it cooks more evenly, and is lower in cals.

For the sauce, I just used a store bought, premade sauce, but you can easily make some by combining tomato sauce with a little bit of tomato paste, and adding whatever spices you like for flavor.


Spread the sauce, add cheese (shredded mozzarella is the easiest, but fresh mozzarella tastes sooooo damn good!) , add your toppings, and then spread some olive oil around the rim of the crust. Either sprinkle some ground up basil on top or add some whole leaves for an amazing extra kick of flavor. Bake it between 350* and 400* for 10-15 minutes.

When it comes out, it should look like the above. I haven't tried it yet with a thicker crust, so I'm not sure how it would turn out, but this is a fun food to make because you get to play with the dough, choose whatever you want to put on top, and enjoy it as if it were a cheat meal! It's really easy to customize it however you want, adding something extra here or there, and it is pretty hard to mess up.

Good Luck!:thumbup:

Im14SoWut
02-20-2008, 04:32 PM
Looks pretty good, gonna have to try it!

bas2178
02-20-2008, 10:56 PM
I haven't tried it yet with a thicker crust, so I'm not sure how it would turn out, but this is a fun food to make because you get to play with the dough, choose whatever you want to put on top, and enjoy it as if it were a cheat meal!

Good Luck!:thumbup:

Looks good. One trick with a thicker crust is to pop it in the oven for about 3-5 minutes at a little higher temp. before adding the toppings. That way it cooks up nice a crisp and you don't get that soggy interior.

Ben Moore
02-21-2008, 08:04 AM
That looks pretty good man - I've been wondering how to make my own crust. We've always bought the premade ones but I'd love to make my own.

whiteman90909
02-21-2008, 01:49 PM
Another cool trick is to cook the crust halfway in the oven (like mentioned), but after you put the toppings on, you finish cooking it on your grill! It tastes almost brick oven-esque... soooo good.

borracho
02-29-2008, 01:56 PM
Spread the sauce, add cheese (shredded mozzarella is the easiest, but fresh mozzarella tastes sooooo damn good!)


Amen! To any one that is going to do this, if you're going to take the time to actually make the dough (as opposed to using a premade dough, like from trader joes/whole food etc.) do your self the favor and buy real fresh mozzarella...soooooooo much better.

Nice write up!

Ben Moore
02-29-2008, 04:02 PM
I made a whole wheat crust for the first time last week. That was awesome!