Pizza is actually Great for Weight Loss
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- Опубликовано: 18 дек 2022
- Pizza is actually macro-friendly if made with calories in mind :)
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Macros 1 Pizza with Ham (I FORGOT THE SAUCE IN THE VIDEO): 756 Calories, 104C, 21F, 37P
Ingredients Dough:
AP flour 480g
Salt 7g
Dry Yeast 5g
300g water
Mozzarella Low moisture 40g
Cheese string 20g
Ham 50g
Crushed tomatoes with salt, pepper, oregano, and garlic powder
Directions:
Prepare the dough by adding into a bowl flour, yeast, and salt. Mix and then add water. Combine the dough until all the flour is incorporated. Then keep kneading on a cutting board for 4-5 more minutes.
Prepare 4 containers with a bit of oil. Divide the dough by 4 and place 1 in every container. Close the lid and refrigerate them for 24h or up to 1 week.
When making the Pizza, first add a bit of oil with some semolina into a pan and add the dough in. Let it rest there for 20-30 minutes. Prepare your toppings and pre heat oven to the max.
Push the dough into a pizza shape, add all toppings and bake the pizza in the oven for 12-18 minutes. After baking place the pan on the stove on medium heat and cook t for 3-4 minutes until the crust is built. Done!
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My cookbook is out now: payhip.com/b/7ubMY
Too stupid to insult.
I just bought your cookbook. It's absolutely fantastic and the hyperlinks are a complete game changer!! Perfect layout...Very informative...easy to navigate...Love it!! Thanks for all you do 💯
@@TLA256 thank you 😊
My problem is I could eat two of those.
Better than two regular pizzas
You could but you shouldn’t. That is the point of self-restraint. Everyone would be overweight if they ate everything they wanted.
Put veggies on top of it if you like
@@jeremyformerlyknownastoken8218 I shouldn't but i will cause i don't care
@@jeremyformerlyknownastoken8218 imma make 5 of these and demolish them
my tip is to only add tomato-sauce first. Put it into the oven until its almost dried out THEN you add cheeze and whatever topping you want and put it back in. Gives it extra time to develop a good crust without burning any toppings
Interesting, I shall try this next time.
Do half cheese 1st, add toppings, then add rest of cheese. This os what we do at the pizza shop i work at
This works! I used to do it this way, but I like slightly more well done toppings.
Interesting, could I do that with a pre made base?
@@grimTales1 cant see why not tbh
Been making Ethan's lower calorie pizza lately, definitely one of my favorite weight loss recipes lately. Definitely gonna give this one a try
Wich ethan? Looking for inspo
@@bockelele Ethan Chlebowski. Look up "How to make a lower calorie Personal Pizza that still tastes good." and that's the one I make
So, which one do you think is better?
@@rusty9514 Thank you!
@@zer0nix ngl haven't tried Felu's yet, I'll report back when I do
You can flip a baking sheet upside down and let it preheat in the oven, then put corn meal on that, followed by your pre rolled dough. Then add the toppings etc. It cooks the bottom very well!
I made this today. Prepared the dough and separated it into two pieces (1/4) and (3/4). The individual portion I used to make my own pizza and then with the rest I made I big one for the family.
The dough was easy to make and came out so stretchy that I even managed to make my individual one into a very large circle. It came to 704 calories with a whopping 39 grams of protein (I put half a can of tuna and a couple slices of turkey deli meat). Highly recommend it!
Tips I would give:
- Add water to the dough carefully. You might have enough with adding a little less than 300 mls.
- Put the dough in the oven first, let it cook for a bit and then put the toppings.
I've been saying this for so long now!!! If you make it homemade it really works well as a single bang for buck meal, ESPECIALLY as an OMAD mail, because you can load up vegetables and all the nutrients you need in one go.
Personally, I prefer pizza without tomato sauce too - just some garlic powder, black pepper, and thyme on the crust underneath the cheese and I like that even better than tomato sauce.
Crème fraîche with some garlic, salt, and pepper + cheese and tomatoes on top is really good too
Ethan Chlebowski made a good video breaking down different combinations of wheat, soy and rice flours to lower calories and increase the protein content of the pizza dough while keeping the taste and feel of the real deal. The video is named "Can you make healthy pizza that still tastes good? (feat. Babish Culinary Universe)"
This looks great! I would definitely add more toppings like onions, mushrooms, and maybe some basil as well.
That’s his fridge? Psy op
I use a pizza steel/stone instead, I preheat it for an hour on full blast, put the dough (with tomato sauce on top) on it for a few (and I DO mean A FEW LOL) minutes in the oven, then I remove the dough, put the condiments on it, and throw it back in the oven for another few minutes (until the crust is to my liking and the cheese is melted). That way, the cheese wont release its oil, and it won't burn either. Works like a charm!
The flour type absolutely makes a difference. 2 parts Type 00 + 1 part Type 550 is a good combination.
This is the kind of positivity I need in my life.
Toxic positivity is never necessary
What I like about your videos is that you actually make delicious meals and not some macro friendly substitutions that only taste nice when you are deep into your cut. Great content, mate! Eating healthy has never been easier!
I do the exact same thing, first on the stove, then in the oven. The nice part of that is, if you don't have an oven-safe pan, you can just do it in your normal frying pan and then transfer to a baking tray, because you'll already have the bottom done.
Low fat cheese, protein based dough with thin crust can do even way more, especially with veggies.
Das werde ich definitiv ausprobieren! Danke für das Rezept!
Great channel! So glad I found you.
Really nice recipe 🤍
Thank you so much
Surprisingly good technique for a non-specialist, well done!
I like to use tortillas or high protein wraps as the base. It makes a thin crispy crust pizza.
In my country you can buy pizza dough in the store so you don't have to make it yourself. Checked the calories and they are the same as your dough.
Any more meal prep videos would be much appreciated!
Absolutely, as soon january hits I will start making more meal prep videos
alot of fast foods can actually be some of the most healthiest balanced meals possible if made homemade, pizzas burgers wraps etc are good examples of this
before video i tought it will be cauliflower flour pizza, but was honestly surprised with just flour. Btw, for pizza it is better to use flour with higher amount of protein than all-purpose flour
He said in his video that he doesn't notice a difference and is cheaper for his home oven.
@@alexhaszard One has more protein than the other. I don't think he was talking about taste or price.
What flour has more protein?
Best pizza dough I have tried at home! Thank you ☺️
Glad you liked it!!
I agree! Crusty but absolutelu not hard! We used a pizza stone in our conventional home oven and used the same temperature and time as in the recipe.
Starkes Video 💪🏼
Pizza dough for USA - Bread flour, About 60- 62% water, also add in quality Olive oil on top of that. If adding any wheat flour to this, then add another percent or two of water. All about the flavor and texture (aka NY slice or Napoletana)
Hi felu I made your pizza yum!! Thank you but I did replace 100g of the 480g of AP flour for Lupin flour which added another 40g Protein:) and turned out amazing. Not sure if you can get it we’re you live as it is Australian product … but look into it it’s amazing for many recipes :) I also threw it into my thermo mix and it did all the work for me :) but manual is also good hehe
I love your videos man
If you have extra sauce and need to store it for more than a couple of days, here’s an easy way to store it in the freezer. I call it “flat-freeze”.
Open a gallon size freezer bag and place in a two cup measuring cup, folding the excess bag over the edge, forming a cuff. Pour in sauce. Remove bag, start to seal closed. Place bag on countertop or baking tray. Pushing the sauce flat, removing as much air as you can, seal the bag completely. Place flat in freezer.
Because it’s thin, you can break off and remove however much you need for the next pizza. This flat-freeze method also works for cooked rice,l and grains, raw ground meats, soups, seasoned rice and beans…
Pro Tip: Use a low carb tortilla instead then add pizza toppings. Then put in airfryer until desired doneness.
I use turkey pepperoni with light cheese and some pizza sauce. Turns out great every time and kills the pizza craving.
that must be a huge air fryer
Besides the air fryer, this is a really good tip. Tortilla pizzas also taste good too
Using fat free cheese would also make the macros better, if it's available (seems to be rare outside The US)
I use naan bread usually. IDK if they make that in low carb, never looked, but if I'm going to make a pizza I already factored those carbs in
@@TheSilverwing999 I made a tortilla "pizza wrap" recently by putting turkey pepperoni and provolone cheese into a low carb tortilla. Was pretty good
about the flour type what it really matters is the quantity of protein and it really makes the difference
Love your recipes, sent it to a friend!
Awesome! Thank you!
I make pizza like this all the time and it's fantastic
Wie immer tolles Video
You are a genius. If I may suggest something, using a pizza stone works brilliant for home ovens!
I am looking forward to trying this recipe. Have you ever experimented with greek yoghurt/flour pizza? I used to make one but I lost the recipe. I would fold the crust around some mozarella sticks and it was really good and full of protein.
He did a video on that version
Yes I even have a video. I like it a lot and it's a viable option if you want a speedy 15 minutes pizza
@@Felu nice i will check it out :)
This is the thing I needed to gaslight myself, thank you.
:)
i make my crust with egg whites and cornstarch with a little basil in it, its great :)
Sounds great!
Can you elaborate? :D
Love your cast iron pan!
I do this regularly but I don't like to use store bought sauce, I just use tomatoes who are too ripped. I gold some garlic, onions and then add cubes of tomatoes and a tiny bit of water, salt and orégano.
thank you Felu
will give it a try. need to lose weight because of liver problems but its been really difficult cutting all the good stuff out because its too many calories, and who the hell eats one slice of a medium pizza...
I wonder what would happen if you mixed half of the flour with something else like dry veggies, konjak noodles or another substitute.
This is just somewhat italian pizza... also don't overkill the sauce like that. Just use Passata and add some basil leaves at the end. Way tastier than the overspiced stuff.
A higher hydration doesn’t mean more neapolitan… The neapolitan dough is 60% hydration
What would you recommend as a vegetarian substitute for the protein topping?
Hi Felu, is the dough the same as your Naan 2 ingredient dough in your cookbook?
I love your channel, your recipes are amazing and you sound like an evil bond villain :-)
What are you using for the nutrition calculator? Mind Sharing ?
Sir can i bake this in a toaster oven with the included pan?
If you want a low calorie pizza just make a pinsa. Can even omit white flour completely except for the poolish starter
What kind of spray oil are you using?
It absolutely can be, you just have to keep the oil in check. I've made pizza my staple lunch/dinner for the past year, and it's worked great. As long as you keep the oil 2% - 4% and don't go overboard on the toppings, it will be very filling and a meal you can eat on the regular. The best part is that most of the recipe is tweaked at the water/flour ratio, which has no impact on the caloric value as long as you keep the flour the same by weight. I prefer a more crunchy NY-like style, so I lean closer to 61%, but I've gone as high as 70%+ and as low as 55%. The flour you use is very important, as some types of flour will not handle that much water, and will just remain a sticky mess! If in doubt, add more flour and use less water next time.
Ich empfehle dir ein Pizzablech mit Löchern ^^ dann die Pizza bei 250 grad Ober- und Unterhitze für ca. 10-14min auf die unterste Einschubleiste auf den Rost. Nach 7 minuten oder so kann man die festgewordene Pizza auch vom Blech ziehen und für weitere 7 minuten auf dem Rost backen.
can we use wholegrain flour or spelt or rye etc ?
What do you use to count your macros?
To get stronger heating in a general kitchen oven, use the grill element and preheat the oven/cast iron in advance.
My 275degC oven cook great pizza in 4minutes that way, the preheated base cook the underside quickly (and dough do not stick) and the hot-glowing grill heater do the topside :)
How do you place the pizza dough into the pan without burning your hands if you pre heat it in the oven?
@@Felu Oven mitts and having the dough preshaped prior to adding it into the pan. (I have since got myself a baking steel (6mm thick) that I use instead of the cast pan)
Same technique apply if one use a baking stone.
A baking hot cast iron pan/plate/baking stone will make the dough "float" on top of the surface keeping it from sticking. It will also help getting the "pizza crunch" of the "torched" outside while retaining the moist and fluffy/airy inside :)
I really enjoy your channel, keep it up!
For even less calories you can use a wrap as pizza base. I use that for breakfast everyday. It's like 400 calories for a smol pizza.
Yes, tortilla pizza is great. I even have a video about it but I wanted to show ana ctual pizza that has less calories
Have you tried heating the pan in the oven before putting the dough in it?
Damn so many similarities: same mindset, same weighing scale, same brands Alnatura, Gut n Gunstig, and yes I am shredding now(and successfully) and have a calculated portion of pizza every 2-3 days, just that I order it from an Italian eatery in Stuttgart.. but yeah now i will bake it...
this is so cool bro!!!!!
Thanks!
great video, to make it even higher protein/satiating, would it be better to swap the mozarella with cottage cheese and use whole wheat flour for the bread?
hey bro, kraft no fat mozzarella. 9g protein 45 cal a oz. id use 2 oz of that per every oz of normal cheese as a blend.
Im actually working on making a lower cal, high protein pizza dough tomorrow.
Whole wheat flour is not good for making pizza. You can use cottage cheese of course
With a few beers and two of those im in heaven...
00 flour makes a huge difference, even in a home oven. You just need to learn how to make high hydration and slow rise doughs to unleash its full potential.
Hey Felu what is the ingredients you use to prevent sticking called? You say it so eloquently but i have no idea on how to spell it?
Of course it is good. its a complex dish packed with carbs and fibre and protein in dough (00 hard wheat with higher protein number makes best texture), with some turkey ham packed with protein and fresh low fat mozzarella, sauce mate of fresh tomatoes full of vitamins (not so hard to make) and some greens like fresh basil, rocket or spinach packed with Iron. You can get max 500-700 kcal small pizza a perfect portion for lunch. And you don't have to use a single drop of oil or any fats. Though having a pizza oven is a big advantage. Tip to make your life easier buy oven pizza stone. It costs up to 10 Eur or max 20 Dolars. Max you oven with the stone in it. And then put the raw pizza on it and let it bake.
Best cheat meal
Ima make a lean ham w pineapple
You can definitely do this better but yeah, pizza can be nice. Getting a pizza stone or steel would take it to the next level. With 00 flour you get a higher protein content and it's more elastic. It really does make a difference for pizza. You can use low-fat mozzarella and more of it. 60g of it gives 100 cals and 10g of protein. Parmesan also makes a massive difference in taste, especially when you can't use much oil. It has decent macros too when used sparingly. 1Og of parm is 40 cals and 3.3g protein. Toppings something like a low fat sausage taken out of its case, pork or turkey sausage, pork or beef mince. Two low fat sausages can be 140 cals and 20g protein. And a bit of basil under the motz before it goes in the oven.
A little different of a method can get you imo a better pizza for 720 cals and 51g protein.
What about the sodium content?? im really interested, looks pretty damn good!
Hi Felu! Can you tell me what pan the cast iron is that you use? I've been looking for a cast iron pan like that but I only find the rough ones for gas stoves and not for glass stove tops :(
I bought mine at a local grocery store so I can't give you any online recommendation, sorry
What means old peppers flower
Could u use cauliflower as flour
What about oat flour or buckwheat? Wouldn’t those make the pizza healthier?
Is it good for diabetics?
Let the dough rise man!
This was very interesting, how does freezing the dough go?
It goes perfect! If you can't eat all 4 servings during the week just freeze them in a zip lock bag
Pizza screens are awesome, if you ever want to go wider than a pan sized pizza. Though I digress, the video was about losing weight not gaining it.
Can I change the regular flour for oat flour? Regular flour just give me hunger within few hours.
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No matter how much I stir with my wooden spoon, my dough never becomes useless. Am I doing something wrong?
The 00 flour isn't making any difference because you're adding the yeast and salt at the same time, killing yeast and reducing fermentation. But in general, yes, homemade pizza is actually pretty good for you and isn't loaded with oil and sugar like takeaway or shop bought.
As for sauce, use a 400g tin of peeled whole tomatoes rather than crushed (better control of texture/moisture) and add basil and salt only.
Obviously it's best if have pizza oven for the cook, but otherwise yeah start on hot frying pan then switch to oven.
Yes, finally someone who knows the real way 🔥
You can literally buy a frozen pizza with the same amount of calories.
Chili peppers, but no basil? Are we making Mexican or Italian style?
this tastes better than it sounds, i know some people dislike the canned chunked chicken. but if you drain the can and dry fry it in a skillet, no oil, with a bit of hot sauce and seasoning. you can make a nice buffalo chicken pizza.
add a bit of hot sauce and red pepper flakes to the pizza sauce you make. add some pickled jalapenos to the skillet with the chicken. maybe some feta cheese added to your cheese mix. fuck, i'm hungry now.
Sounds great, I never tried canned chicken. I dont even know if my grocery sells that but if I see it I will try it. Thank you
@@Felu if they do sell it, it would be near the tuna. it's good for making chicken salad, but love making fajitas with it by draining it and dry frying it to a crisp.
731 Kcal ist schon sehr nah an einer Dr. Oetker Pizza mit der ich das mal verglichen habe. Diese hat 836 Kcal und 35 Gramm Eiweiß und wiegt 350 gramm. Deine Pizza Wiegt 239 Gramm (ohne Wasser) Ich schätze mal, dass ich von deiner genau so wenig satt werde wie von einer einzelnen Dr. Oetker Pizza. Damit wäre für mich der Sinn einer vollwertigen mahlzeit auch verfehlt, wenn ich zwei von denen brauche um satt zu werden. Und nein, 1462 kcal passen nicht einfach so in meine Makros rein :)
2 slices of pizza and a salad. Boom. Tasty and low cal.
Selfmade is always better ❤
highly recommend mushrooms, they are low in calories and delicious on pizza
Hey can u show some makrelle fish recepies would be great B)
Calories in vs calories out
Bro.. that uncovered avocado.....
Fresh tomatoes? From a Can?
So basically a lower calorie, open faced sandwich.
Looks great.
if you use whole block mozzarella (low moisture part skim) and shred it yourself the cheese will be wayyy better
Good point but in germany this block cheese is very hard to get
Use 00 and add much more water and less flour
if i count the calories of 480g Flour i get 1700 calories. Is this right or am i getting something wrong ?
1747:4 = 436.8 since the dough is for 4 pizzas.
You should add bone broth into the dough instead of water
The Rewe pizza dough has suprisingly good macros. Which would make you win time and lessen the number of calories ;)
Good point, I will check that dough next time I go there
@@Felu can't wait to see your take on it :). Fyi using canned tuna to maximise protein content and tworog käse ( which has a lot of protein for so little calories) to combat the saltiness, you end up with a great dish for body recomposition.
Actually looks good
Thank you!