Perfect Mimicry of stonefire Thin Pizza – Carbalose

Perfect Mimicry of stonefire Thin Pizza – Carbalose

You may also like...

2 Responses

  1. AutoModerator dedi ki:

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard’s work!

    *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*

  2. articlesarestupid dedi ki:

    Ingredients:

    2 SIFTED cup of Carbalose

    1/3 cup of Resistant Wheat Starch 75

    3tbsp of Vital Wheat Gluten

    1tbsp of Wheat Protein Isolate 5000

    1 cup of water

    1/4cup of Olive Oil

    1/2tsp salt

    2-1/4 tsp of yeast

    1tbsp of sugar

    Notes: measurement is very, very important when using carbalose. One thing I noticed after baking with carbalose numerous time is that unlike regular flours, which are already sifted, carbalose isn’t. This is very important for liquid adjustment because carbalose absorbs more liquid than regular flour due to higher content of soy fiber and wheat gluten, which have higher water absorptivity.

    Instructions .

    1. Sift carbalose until you get 2 cup by volume. Add resistant wheat starch, vital wheat gluten, salt, sugar, and yeast, and mix them until the color is uniform.

    2. Carefully add tepid water and form somewhat crumbly dough. Add olive oil.

    3. Knead it until you can get some “dough window” but not as transparent as normal bread dough. You can’t get it anyways because of oil that hinders tough gluten network.

    4. Proof for an hour or until it doubles in volume.

    4. Preheat your oven at 500F. Homemade pizzas, especially without fire or pizza stone, is best when baked for short time at high temperature. I prefer pizza pan or cast iron. Preheat your pan IN THE OVER AS WELL.

    5. Punch down your dough and divide into three. Roll them into thin crust. Apply sauce you want, preferably tomato sauce with lower sugar content or cream sauce.

    6.Bake for 8-10 min.

    Serving: 3- 8 inch thin pizza.

    Carb 47.9g- 32.1g = 15.8 g

    Protein:32g

    Fat:25.5g

Bir cevap yazın