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28 Comments
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INGREDIENTS
Dry
475g all-purpose flour
100g vital wheat gluten
12.5g salt
4g instant yeast
Wet
425g water
Toppings
300g fresh mozzarella
350g 6 in 1 ground tomatoes
Anyone know if there's a subsitute option for vital wheat gluten?
fermentation process by definition doesn’t create any sugars, they are actually broken down into alcohol, co2 and byproducts, not more sugar
I made this. I LOVE this! Better – and cheaper – than any frozen pizza. And doesn’t take long to prep! ❤
does vital wheat gluten give you bloating issues? Just curious
This recipe is great. I personally usually prefer thin, even flatbread crusts for homemade pizza. But, I'll give this a shot every once in a while to mix things up.
sadly I dont have access to an oven and only have an air fryer or toaster oven. How can I make it work?
😅How do you determine the gluten to flour ratio? Sorry if it was in another video if I missed it.
Great vid! Not enough Neapolitan pizza recipes for weight loss out there, doing god’s work!
6:45 WALLACE AND GROMIT MENTIONED
sorry to burst your bubble but if you really care about building muscle you shouldn't count protein from gluten, it isn't a "complete" protein, meaning it doesn't have all the essential amino acids that your body requires in order to synthesize new muscle fibers. It does however make give you a great chewy texture 🙂
You're better off adding chicken or beef as a topping to up the protein content.
Looking by the amount of paper towel used in recipe I think Nick is secretly sponsored by paper towel corporations
Going to see if this based though can be used as a tortilla.
Thank you for making so many delicious recipes to help people enjoy their weight loss!
Used to make it with vital gulten when i started to make pizzas, now im 2 years of making neapolitan style pizzas and im considering going back to it 😂 and btw 4g dry yeast is kinda a lot for the amount of the flour, i usually use 4g for 1kg but i make poolish a day before
Could I put the dough in the bag in room temp water to speed up how long it takes to warm up once it’s removed from the fridge?
My wife and i loved this recipe. Great one again by Nick. Best youtube channel and best e-book so far
37G of protein…. okay… this means nothing unless it is low calorie. Show us the full macros.
6:48 youre welcome
what about a new york style version?
I just made this and it's absolutely awesome, great flavor overall. My oven isn't quite as potent as the one used for the video, however, it still turned out perfect (just with a little bit of extra cooking time).
I experimented also using a blowtorch to get some more browning on the edges due to my oven being weak and it was the perfect finishing touch. It is unecessary and purely cosmetic, but it makes it look even more appetizing.
Highly recommend this recipe.
Love this recipe!! Could you do a keto version?
I’d like to see your culinary mind turned to a classic nonna pizza like on baking sheet
need more shower scenes
Great video! I totally get your point about mozzarella in liquid, but I’ve found that if you slice it up a day before and let it drain in the fridge (or for a few hours at room temperature), it can actually work really well—especially if you're on a budget. Just a little tip that’s helped me out. Keep up the awesome content!
how do you incorporate the yeast, etc?
Nick when’s the smoothie recipes coming out?👀
Hey Nick! Thank you for all the videos! I modified the dough recipe (using your original $1 pizza recipe as a base) – added umami and 10-11g fiber per pizza while retaining great structure and cooked texture.
500g AP flour
100g vital wheat gluten
100g oat fiber
500g water (85-86% hydration)
10-20g msg (depending on preference)
20g yeast (yes, that much)
After the dough comes together in a mixer (Ankarsrum in my case), I run the mixer kneading for 15 minutes. Cover and proof for 1 hour. Then make 7 200g dough balls and place into tall food containers as you have shown. Proof for an additional hour. Use immediately, fridge, or freeze as normal from there.
We take the dough out when we turn oven on, and set the dough on the oven to help it get up to temp in roughly 1 hour.
We roll the dough out in between parchment and cook on the parchment @ 500F using a cast iron pizza pan. After cooking, we place it on a rack to cool.