Fathead Pizza. lvl 11

Fathead Pizza. lvl 11

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3 Responses

  1. AutoModerator dedi ki:

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  2. thatblokerob dedi ki:

    Round 2. Almost the same recipe as before but this time we used our Cobb w/ pizza-stone.

    It was a genuine stone baked pizza, restaurant level grub. I shit you not. This is a game changer.

    **Pizza Base**

    175 g mozzarella grated cheese, 2 tbsp cream cheese, 175 ml (100 g) almond flour, 2 tbsp psyllium husk, 1 tbsp of dried oregano, 2 tsp white wine vinegar, 1 large egg, half a tsp salt.

    Heat all ingredients in a non-stick pan. Stir until they melt together.

    Moisten your hands with olive oil and flatten the dough on a nonstick flat tray,

    Prick the crust with a fork (all over) and bake in the oven for 5 minutes until very light brown. Remove from the oven. Preheat the oven to 400°F (170°C). This is purely to harden the base so it doesn’t mess up your stone. Also make sure The circumference matches your pizza stone so it’ll fit.

    **Making The Pizza**

    Spread a thin layer of tomato purée on the crust. Top the pizza with ‘meat and stuff’ (see below) and plenty of cheese. Sprinkle with more grated mozzarella.

    **Toppings on this pizza**

    * one handful of grated mozzarella
    * ⁠slices of thin ham
    * ⁠two fresh mozzarella balls sliced
    * topped with Pepperoni and chorizo
    * added some blue cheese for extra magic

    **Cobb Pizza Stone**

    Pre-heat your Cobb I used only 3 coals and it took about 25 mins to get up to temp. You’ll need the pizza stone attachment and make sure your coals are white. Use some flour to help it not stick. I had my pizza in for 11 minutes and the base was a little too crispy in spots.

    **About the Cobb**

    If you’ve never seen a Cobb before… They’re amazing. Basically a self-contained barbecue that runs on minimal coals and can roast a whole chicken in an hour and a half.

    The fat from whatever is being cooked is diverted away from the coals, no smoke, no fat flames… They can also be moved once lit.

  3. IBmaru dedi ki:

    Nicely done! Is there a way to make this without psyllium husk or what are the benefits? Can I use anything else?

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