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LOW FAT PIZZA CRUST RECIPE : LOW FAT PIZZA
Low fat pizza crust recipe : To burn calories : Can weight loss reverse diabetes.
Low Fat Pizza Crust Recipe
- Pizza (; ), in the US often called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
- Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
- 3 g or less per reference amount (and per 50 g if reference amount is small).
- This food labeling term denotes the product has less than 3g of fat in a given size of serving.
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- Something which is likely to lead to a particular outcome
- The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- A set of instructions for preparing a particular dish, including a list of the ingredients required
- A medical prescription
- directions for making something
Reinhart pizza crust
It seems I'm always in search of the perfect pizza crust. I find and try variations, I make up variations, I declare my latest versions the best I've ever made, then I keep on trying new things. I'll likely try new doughs forever, all with similar declarations...
But this dough, another as I work my way through Peter Reinhart's Crust and Crumb... It's Pizza Dough (number 2). I modified his poolish-style sponge to use firm starter that had been fermenting in my fridge for 2 days. I used the same proportion (8 oz.), and had to add a bit of extra water. I also used my viili yogurt instead of buttermilk.
These "hybrid" doughs that have the sourdough starter and instant yeast have an amazing mix of both qualities. This crust was soft and chewy, probably the most "pizzeria-style" dough I've ever made. I baked it on a stone at 550, even though I had to heat up the kitchen to do so. I couldn't bring myself to stand around outside tinkering with the grill (and it was also looking like rain) - and I knew that our temps (outside) were going to drop 30+ degrees anyway and that the house wouldn't feel hot for long.
(I used the residual oven heat to finish up baking the season on the lid of my new-old cast iron Dutch oven.)
1st Homemade Pizza
16 inch pie
Prosciutto
fresh tomato
spinach
mushroom
garlic
marinara
low fat mozz
on this pizza dough. I found the recipe on the internet but failed to note the source.
"Yield: 1 Pizza
.25 oz. pkt. active dry yeast
1/4 tsp. granulated sugar
3/4 cup 110 degree water
1 3/4 cups all-purpose flour
1/2 tsp. salt
pizza sauce - of your choice, as needed
shredded cheese - of your choice, as needed
toppings - of your choice, as needed
-Dissolve yeast and sugar in water; allow to rest for 8 minutes.
-In a separate bowl, combine flour and salt.
-Pour yeast mixture over flour mixture and mix well with a heavy spoon.
-Turn dough onto a floured surface and knead for 2 minutes.
-Working from the edges to the center, press dough into a 12" circle.
-Place dough on a lightly greased pizza pan and stretch dough to edges.
-Spread sauce over crust and top with cheese and desired toppings.
-Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.
Notes: To answer the most frequently-asked question I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust."
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Post je objavljen 09.12.2011. u 04:59 sati.