@@hydrochloricacid2146 well, yeah, that's true. Cooking by yourself helps as well, since you know what you eat. I'll try the high hydration dough. I wonder if it will work with sourdough starter, since I'm used to making sourdough pizza on trusty pizza stone.
Tip from an avid home pizzaiolo: putting the pizza on a cooling rack directly after pulling it out of the oven will help the bottom of the crust stay crispy.
kay bea watch Adam Ragusea’s video on how to make NY Pizza, basically you have to preheat either a steel or stone first for like an hour to get it hot.
I just really appreciate the fact that you actually eat the food. So many people get half a teaspoon and say it’s amazing. But you really get in there and taste, which is great!
Man, I am so happy that your effort has been noticed by the algorithm. About a year ago, I had found your channel by accident. In the comment section of Brothers Green video. Maybe you remember this awful one where he has broken pasta in half before boiling it and called it noodles. I don't know why do I bother you with this comment but I just felt that urge to stop by and thank you for everything. Especially high quality of your videos even before huge number on your subs counter. Cheers!
The chicken thigh sausage turned out amazing! I never thought of making my own with the food processor. Tastes great and a lot less calories. I used 585g chicken thighs (I wanted to have extra), 1.5% salt, I didn't have rosemary so I used: 1g of oregano, 1g of thyme, 2g red pepper flakes, 2g of fennel and it was perfect. The high hydration dough is more difficult to work into a pizza shape and I didn't get to 10-12" more like 8-10". Letting it rest that hour before shaping important. I had better luck shaping it mostly on the counter not too much picking it up or it would get way too thin. I cooked mine in a 470 deg oven for ~10 mins on a normal oven round pizza pan and it turned out great.
Been watching your channel for a while now and I love how much you've improved. You're one of my favorite cooking RUclipsrs! Please keep up the great work!
This came at the perfect time, I'm about to start making my own homemade pizza for the first time! 🤤 Great to see a lower calorie version that I could make as a healthier option too, glad you didn't just reduce the amount of cheese! 😅
Have fun!! You are starting a great journey. At home pizza making is probably the most rewarding thing I've been able to do on the kitchen. I like how it combines bread making with cookery
@@scotteckart1401 I also absolutely ADORE pizza, it's one of my favorite foods to eat! They've always been a treat because we never baked any yeast-based bread recipes at home so I was never able to make pizza, but recently got some and excited to make tons of pizza, pizza pockets, stromboli, calzones, every different variation out there! 😁
@@DanliciousFood heck yes! Can be a bit difficult at first, but you'll get it and find your fav recipes. I only have a normal kitchen oven, but I highly recommend getting a pizza stone and a pizza peel
Home pizza school is probably the most fun I've had so far in quarantine! I was making pizzas every single day LMAO. I've recently leveled up to 00 flour and I am so excited to try it! Pizza On my friend! 🍕🍕🍕😜😜
We've been using a Breville Pizzaiolo during quarantine and been very happy. Pizzas do taste different when cooked at a higher temp. I've done the whole pizza screens, cast iron, and pizza stones as well so no hate there.
thumbs up for actually putting a real recipe down in writing. love being able to reference it instead of trying to find a spot ina video. i appreciate the extra work put in for that. meaningful work/time spent.
Your videos are probably my favorite food videos on RUclips. I genuinely love the food science adjusted for home cooks style you have, it's honestly really encouraging as a beginner
Love your videos Ethan 💜 For personal pizzas, I use a soft burrito shell so it's less crust and fewer calories. Less crust means more toppings and more flavor with being able to enjoy the sauce, cheese and toppings. I bake it for about 8 minutes at 450. Delish!
I’ve always made the lower calorie version of pizza dough for my family. We all love it and it’s actually better especially when cooking in a high temp pizza oven. The pizza I’ve always made was a mix between Neapolitan style and New York style. Neapolitan dough and cooking temp, but New York style toppings. Delicious!!
Actually high hydration dough is something you really want for home cooking anyway. Lower temperature of normal home oven mean you have to cook the pizza longer, this dries out the dough. Ofc low moisture is easier to handle, but if you want the best taste and texture I would go for high moisture.
I watch a lot of food channels on youtube, but you and internet shaq are the only two that actually get me to cook more. Making this tonight thanks for the recipe
I just realized how genius this video series, because I've been doing the same thing. I find online recipes, mostly from RUclips, but for my health I cut out the fats and unhealthy foods and make healthier substitutions, to varying levels of success. This series is all about finding the balance between health and taste, this is perfect 👌, thank you Ethan. A note Ethan: have you tried using whole wheat flour in the dough as a replacement to enriched flour? I mean if we're really after healthier substitutions, standard pizza dough with enriched flour is basically like white bread -- it's high glycemic, it probably spikes your blood sugar, so its going to be one of the main constituents (alongside calories) that will contribute to getting fat, which is the whole point of lower calorie in the first place. So the end result would be a whole wheat pizza dough, like whole wheat bread, which is healthier than white bread. Just some food for thought.
I have doughphobia but decided to give this one a try. Great pizza, definitely adding it to my rotation of dieting meals. I have a decently high TDEE so I added some garlic butter to the crust (1tbsp butter), ~100 extra calories but so worth it.
This is one of the best series I've ever watched regarding cooking. What an amazing value it provides. Kudos. Have you considered trying to make international street food as a challenge to share? If you take a look at Latin America you would have a lot of content. Like empanadas or arepas.
Dang dude, I remember when you were posting your videos on Reddit and barely getting a couple hundred views. You've come a long way, congratulations. Can't wait to see you hit that 1M mark!
Tip for the garlic/oregano flavor I mix garlic and oregano with a tiny bit of olive oil and add it to my dough and it brings a similar flavor without the calories and extra greasy feeling.
Loved your story with the milk its so funny! Thank you for the informative guide. I would like to add, the oil and sugar in the restaurant pizza dough will actually "burn" the pizza faster in a true pizza over ( 400C +) thats why the restaurant style didn't get that much great crust on the bottom. anyways save your calories go 4 ingredient try Neapolitan! Thank you Ethan!
I was expecting you to mention how a lot of restaurants use whole milk mozzarella as opposed to part skim. A few more calories saved I would assume. I’m definitely going to have to try a high hydration dough, because the texture you described is exactly what I’m looking for.
I thought about it. For a small pizza like this it would have only been like 20-30 calories saved for the same amount of cheese used, but always an option!
If you want a garlic crust without adding the fat of butter, I think that you may rub a garlic clove around the crust and the oils of the garlic should flavor it.
to avoid the dough sticking to the peel, once you roll out your dough, lay it on a piece of parchment and trim it to fit the crust with some kitchen scissors, when you slide it in the pizza oven it comes off easily and after about 90 seconds when you rotate the pie, you can slide the paper out, since the bottom of the crust is set
That's great for a traditional style American pizza. I normally use a recipe from a flexible dieting channel when I have a craving for pizza or a fast lunch/dinner. Take Joseph's Pita and brush it with an egg white wash. Sprinkle on some powdered garlic. Toss in a 450 F oven for 5-6 minutes. Bring out and add sauce, toppings, etc. Place back in oven at 450 until cheese it melted and desired crispy/look is there. And can't really afford a pizza oven so it works. Plus with their flax/oat/etc pita it's super low carb. Gets nice and crispy.
Loved the video it’s great to have a good pizza at home, I’m really interested on one of those Ooni ovens and have light pizza to fit my macros. Excellent video!
Hey Ethan, ur videos and recipes are incredible! Just want to mention that the music when talking throws me off because it reminds me of MARK ROBERs engineering videos (same music) and wish you could find a different song without the weird trippy rober vibes lol (hugeee fan here btw)
If you’re chasing ultra low carb/cal oven pizza, sub out the dough for a wrap of your choice. I make wrap pizzas with a similar recipe to ethans, with 4oz grilled chicken breast instead of thigh sausage. They yield 550cal, 35g carbs, 21g fat, 55g protein. The crust/dough is obviously not the same, but with a good wrap I don’t miss the dough. I use the tofouyan spinach wraps - 1 “crust” = 150cal, 5g protein. They generally don’t crisp well in my 500* oven; So I throw them in a dry non stick on medium heat for about two minutes to give them a head start before placing in the oven.
Wow...Thanks Ethan!! I really appreciate the knowledge and Cooking Skills shown in this Video!! I'm glad I found your Channel...I will be checking out more Video's, to learn from you. Thanks for sharing your talent!!! I think you would be Great on the Food Network Channel!!!! GOD Bless!!
Loving these low cal videos. Couple of questions: The dough recipes is split into four. How can I store the extra dough if I'm only making one pizza this week? Freezer? or do I just need to cut the recipe in half? Second, If I'd prefer more of a detroit/pan style pizza, can i just build the pizza in a pan/cast iron skillet like you do in your weeknight pizza vid? Last, on the low cal crust, you could maybe split the difference and use a "light" butter/margarine. They're usually like 1/3 the calories of actual butter... so 15ish instead of 50 calories for the crust.
Hi Ethan, Would you consider putting the recipe details on screen as you say them? Eg. "500g flour" I find that I often miss the quantities because you fly through them. I understand they're also in the description, and if I was going to follow the recipe then I would use this. Usually I watch through multiple similar recipes before making one. So it is ideal if I can get the main details at a glance as easily as possible. Thanks
Love the idea of chicken sausage! A couple other calorie saving tips: - use half low moisture mozzarella and half fat free mozzarella. This will cut a good chunk of calories while also maintaining the nice cheesy taste and texture of mozzarella. - use a nice spray of olive oil spray at the end instead of butter. It will give it a little extra flavor and color without the calories
With few changes here and there you can cut the kcal to ~500 per full pizza while still having tons of proteins and healthy carbs. Im not saying that anyone should do that but 500kcal range is perfect as almost everyday meal even if you are on the diet :) Low fat mozzarella, little less dough (140g instead of 160g but you would have to leave it to rest a little before putting it into the oven), pulled chicken breasts (boiled style with spices) instead of home-made chicken sausage etc.
Milk with pizza is my go-to as well, for the exact same reasons! Only allowed one soda a week as a kid. Now that I'm grown and living on my own, my fiance always gives me a hard time and disgusted looks when I pour myself a glass of milk when I have pizza. You do you brother.
Awesome video. My two best ways: less cheese or less/thinner dough. A thin pizza requires less dough. Or you could use a large amount of dough, but stretched out very large and thin, to reduce calories in each slice.
hey Ethan, good video. Just a quick tip for someone who makes a lot of pizza in his backyard. Try letting the stone heat up for 30 min or so before putting it in. 400 Celcius is a great stone temp to cook at.
For taste tests reckon I would have tried the low cal one first to see if before tasting the other one, you would have thought it was just like normal restaurant style. That is the best test as to whether you would miss the OG. Sometimes once you've had the contrast already it makes you realise it doesn't stack up. I find the same with beers - i always start my night drinking low cal light beer and save the nice tasty one for the next beer i have because it makes it taste even better, and having the light one before tastes good without the contrast. If that makes sense!
I’m sorry, but I HAVE to ask. Are those nutrition labels for the whole pizza or one pizza slice? But I loved this video! Thank you for doing the work! I’ve been looking for good pizza dough without oil and I’m so glad it came out crispy (and airy). And it’s very helpful of you to explain what makes them different and how, so now I can understand why the pizza comes out a certain way if I did it differently.
►Recipe + Nutrition Tables: www.ethanchlebowski.com/cooking-techniques-recipes/lower-cal-vs-restaurant-style-pizza
SOURCES:
► Professional Chef by the CIA: amzn.to/2PJ6TWO
► Dough Hydration - truesourdough.com/sourdough-h...
► NY Style Pizza - www.seriouseats.com/recipes/2...
► Salt, Sugar + Oil in pizza dough - www.pmq.com/tom-the-dough-doc...
► Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
I get so distracted every time you use that background music because it's exactly the same as in Mark Rober's videos xD
Great video though
please make low calorie dessert recipes ethan
Out of curiosity, what pizza oven were you using?
@@schlammie446 It's an Ooni Koda
@@finneh6145 ah thank you. I should have guessed that. I probably blinked as the shot panned over the logo
I like how you are able to reasonably cut calories rather than come up with bad substitutions that make a cardboard pizza. Amazing channel, man
That's the goal!
To be honest, that's probably the way to go for any diet: optimize your way into eating
@@hydrochloricacid2146 well, yeah, that's true.
Cooking by yourself helps as well, since you know what you eat.
I'll try the high hydration dough. I wonder if it will work with sourdough starter, since I'm used to making sourdough pizza on trusty pizza stone.
@@zygfrodo it does
I hate trying to find vegan recipes to cook for my friend, especially dessert, because they always make it gross with substitutions to lower calories.
Doing this with Calzone so I can make the low-cal Calzone zone a reality
That's what I like to hear!
That idea, is literally the greatest idea I have ever heard in my life
The fact you didn’t use the opportunity to say low-calzone
@@aaronbrown581 wel he had cal and zone both twice in there so it's still nice
Finn Eh I think it’s a Parks and Rec reference
Tip from an avid home pizzaiolo: putting the pizza on a cooling rack directly after pulling it out of the oven will help the bottom of the crust stay crispy.
Hello, ive never made pizza before. Can i take this NY style pizza in an oven, since dont have that 900 degree oven.
kay bea watch Adam Ragusea’s video on how to make NY Pizza, basically you have to preheat either a steel or stone first for like an hour to get it hot.
I came here to say this!
Love the fact that you are showing the "mistake" of using a small container for the dough!
same here ❤️
Two things I love about your videos:
1. You're not perfect and you're not ashamed to show your mistakes
2. You take the best bites of any youtube chef
2. Josh Scherer might have something to say about that. A.k.a Mythical Chef Josh.
heck yeah i will add 50 calories for that garlic butter crust
Legit
I would rather do olive oil.
@@DanielLopez-ob9jz same amount of cals tho
@@alvaandersson5882 yeah I know but I prefer olive oil over butter.
@@DanielLopez-ob9jz im happy for you daniel
Ethan got a sponsor. He'll be up there with the foodtuber legends soon enough. Keep it up, man!
I just really appreciate the fact that you actually eat the food. So many people get half a teaspoon and say it’s amazing. But you really get in there and taste, which is great!
Man, I am so happy that your effort has been noticed by the algorithm. About a year ago, I had found your channel by accident. In the comment section of Brothers Green video. Maybe you remember this awful one where he has broken pasta in half before boiling it and called it noodles. I don't know why do I bother you with this comment but I just felt that urge to stop by and thank you for everything. Especially high quality of your videos even before huge number on your subs counter. Cheers!
The chicken thigh sausage turned out amazing! I never thought of making my own with the food processor. Tastes great and a lot less calories. I used 585g chicken thighs (I wanted to have extra), 1.5% salt, I didn't have rosemary so I used: 1g of oregano, 1g of thyme, 2g red pepper flakes, 2g of fennel and it was perfect. The high hydration dough is more difficult to work into a pizza shape and I didn't get to 10-12" more like 8-10". Letting it rest that hour before shaping important. I had better luck shaping it mostly on the counter not too much picking it up or it would get way too thin. I cooked mine in a 470 deg oven for ~10 mins on a normal oven round pizza pan and it turned out great.
Try using a lower hydration dough to practice. Maybe 60-65%? Then increase it by 5 if you feel comfortable and so on.
Been watching your channel for a while now and I love how much you've improved. You're one of my favorite cooking RUclipsrs! Please keep up the great work!
Thank you, plenty more on the way!
Senior in college living by myself. You snd kenji are keeping me sane, and lean. Lol. Thanks!
This came at the perfect time, I'm about to start making my own homemade pizza for the first time! 🤤 Great to see a lower calorie version that I could make as a healthier option too, glad you didn't just reduce the amount of cheese! 😅
Have fun!! You are starting a great journey. At home pizza making is probably the most rewarding thing I've been able to do on the kitchen. I like how it combines bread making with cookery
@@scotteckart1401 I also absolutely ADORE pizza, it's one of my favorite foods to eat!
They've always been a treat because we never baked any yeast-based bread recipes at home so I was never able to make pizza, but recently got some and excited to make tons of pizza, pizza pockets, stromboli, calzones, every different variation out there! 😁
@@DanliciousFood heck yes! Can be a bit difficult at first, but you'll get it and find your fav recipes. I only have a normal kitchen oven, but I highly recommend getting a pizza stone and a pizza peel
Home pizza school is probably the most fun I've had so far in quarantine! I was making pizzas every single day LMAO. I've recently leveled up to 00 flour and I am so excited to try it! Pizza On my friend! 🍕🍕🍕😜😜
totally just distracted by the fact he's drinking milk with his pizza lol
Who doesnt
what's wrong with milk
@@mediaconsumption3972 nothing I know about, we just find the combination of pizza and milk weird
if you think that’s weird my boyfriends grandma dips her pizza into milk..
@@abigalecarpino8523 ..
We've been using a Breville Pizzaiolo during quarantine and been very happy. Pizzas do taste different when cooked at a higher temp. I've done the whole pizza screens, cast iron, and pizza stones as well so no hate there.
thumbs up for actually putting a real recipe down in writing. love being able to reference it instead of trying to find a spot ina video. i appreciate the extra work put in for that. meaningful work/time spent.
This is great because I'm trying to decrease my calorie intake but still want to enjoy food.
Your videos are probably my favorite food videos on RUclips. I genuinely love the food science adjusted for home cooks style you have, it's honestly really encouraging as a beginner
Love your videos Ethan 💜
For personal pizzas, I use a soft burrito shell so it's less crust and fewer calories. Less crust means more toppings and more flavor with being able to enjoy the sauce, cheese and toppings. I bake it for about 8 minutes at 450. Delish!
Please make more videos in this low cal series! Its great!
I really was having a bad morning till I saw him post this 😊
i hope ur morning becames better
i love this series so much!!!!!! I sent it to my sisters. Pls keep making them!
You killed that sponsor read dude. Gonna try and make a cookbook myself. You’re on a rocket ship!!
Please continue making this low cal vs restaurant. Subscribed because of this Thank you!
I’ve always made the lower calorie version of pizza dough for my family. We all love it and it’s actually better especially when cooking in a high temp pizza oven. The pizza I’ve always made was a mix between Neapolitan style and New York style. Neapolitan dough and cooking temp, but New York style toppings. Delicious!!
What I want to know is what do you do with the rest of the dough? Are you making all 4 pizzas in one go?
Fry (shallow or deep) any remaining pizza dough in small balls and toss in cinnamon sugar!
You can freeze it
You can still age it, max a week
Considering that these are meant to be personal pizza based on the title, I’d assume the dough is for a family of four.
I was on the verge of giving up cooking since my food tasted bad, but your tomato sauce video saved me. Thank you ❤
Slowly but surely becoming one of my go to RUclips chefs!
Another stellar video, E! I'd love to see you try your hand at sourdough and the science behind it in the near future!
I love that lower calorie pizza, omg that looks fantastic and the macros are wonderful. Thank you for this video.
"Cover with plastic wrap" - Ethan fumbles with putting an oversized lid on the bowl. I laughed out loud
Actually high hydration dough is something you really want for home cooking anyway. Lower temperature of normal home oven mean you have to cook the pizza longer, this dries out the dough. Ofc low moisture is easier to handle, but if you want the best taste and texture I would go for high moisture.
I watch a lot of food channels on youtube, but you and internet shaq are the only two that actually get me to cook more. Making this tonight thanks for the recipe
I just realized how genius this video series, because I've been doing the same thing. I find online recipes, mostly from RUclips, but for my health I cut out the fats and unhealthy foods and make healthier substitutions, to varying levels of success. This series is all about finding the balance between health and taste, this is perfect 👌, thank you Ethan.
A note Ethan: have you tried using whole wheat flour in the dough as a replacement to enriched flour? I mean if we're really after healthier substitutions, standard pizza dough with enriched flour is basically like white bread -- it's high glycemic, it probably spikes your blood sugar, so its going to be one of the main constituents (alongside calories) that will contribute to getting fat, which is the whole point of lower calorie in the first place. So the end result would be a whole wheat pizza dough, like whole wheat bread, which is healthier than white bread. Just some food for thought.
I'm glad ur channel is blowing up man. I've only been subscribed for a month and I totally understand the current hype around you channel
This is the best low cal pizza recipe I've come across. Definitely going to give it a try.
THIS is the content I've been waiting for.
So happy to see this channel growing better day by day, Good luck Ethan 🤞.
You are doing an amazing job with all of these videos. Attention to detail is on point! I just joined and have been very impressed, keep it up man!
I have doughphobia but decided to give this one a try. Great pizza, definitely adding it to my rotation of dieting meals. I have a decently high TDEE so I added some garlic butter to the crust (1tbsp butter), ~100 extra calories but so worth it.
Holy! Loving the quality of the videos lately. Shows how much time you've put into it
This is one of the best series I've ever watched regarding cooking. What an amazing value it provides. Kudos. Have you considered trying to make international street food as a challenge to share? If you take a look at Latin America you would have a lot of content. Like empanadas or arepas.
This is my fav channel on RUclips no cap
Dang dude, I remember when you were posting your videos on Reddit and barely getting a couple hundred views. You've come a long way, congratulations. Can't wait to see you hit that 1M mark!
Really good tips! Never thought about how much of an impact having a higher hydration dough would have on calorie levels.
I love low cal series!! Keep it up master!! 👍🏻
I’m so glad I discovered your channel. Just some awesome content that really makes you think. Cheat day became a little less cheatey!!
The crust looks amazing on both pizzas!
Congrats on the sponsorship! You deserve it.
Yum!!! Nice differentiation. That pizza oven is awesome. 🍕
Congrats on the sponsor! Glad to see you growing so fast
Tip for the garlic/oregano flavor I mix garlic and oregano with a tiny bit of olive oil and add it to my dough and it brings a similar flavor without the calories and extra greasy feeling.
Much easier to fit into my macros. Now I can have pizza everyday. Thanks
Absolutely love this recipe ❤️ great explanation and healthier version is exactly what I was searching for, thanks 😍
Loved your story with the milk its so funny! Thank you for the informative guide. I would like to add, the oil and sugar in the restaurant pizza dough will actually "burn" the pizza faster in a true pizza over ( 400C +) thats why the restaurant style didn't get that much great crust on the bottom. anyways save your calories go 4 ingredient try Neapolitan! Thank you Ethan!
I was expecting you to mention how a lot of restaurants use whole milk mozzarella as opposed to part skim. A few more calories saved I would assume. I’m definitely going to have to try a high hydration dough, because the texture you described is exactly what I’m looking for.
I thought about it. For a small pizza like this it would have only been like 20-30 calories saved for the same amount of cheese used, but always an option!
I found when I use whole milk mozzarella, it would make the pizza too greasy and make the crust soggy, and less crispy
@stockart whiteman not sure what you mean by polly o but I'm pretty sure I used real
If you want a garlic crust without adding the fat of butter, I think that you may rub a garlic clove around the crust and the oils of the garlic should flavor it.
I used to make a personal pizza using store bought garlic naan as the bread. Was pretty good.
I prefer high hydration pizza. This looks delish!
to avoid the dough sticking to the peel, once you roll out your dough, lay it on a piece of parchment and trim it to fit the crust with some kitchen scissors, when you slide it in the pizza oven it comes off easily and after about 90 seconds when you rotate the pie, you can slide the paper out, since the bottom of the crust is set
Just discovering you're channel. Keep up the good work man! Subscribed and turned notifications on 👍
I love your quick vids on tik tok! your RUclips channel just came into my suggestions today. FULLY SUBSCRIBED, pumped! Love your content!
I see that "On Food and Cooking" in the background!!
Hey Mina love your anabolic breakfast
That's great for a traditional style American pizza.
I normally use a recipe from a flexible dieting channel when I have a craving for pizza or a fast lunch/dinner. Take Joseph's Pita and brush it with an egg white wash. Sprinkle on some powdered garlic. Toss in a 450 F oven for 5-6 minutes. Bring out and add sauce, toppings, etc. Place back in oven at 450 until cheese it melted and desired crispy/look is there. And can't really afford a pizza oven so it works. Plus with their flax/oat/etc pita it's super low carb. Gets nice and crispy.
Loved the video it’s great to have a good pizza at home, I’m really interested on one of those Ooni ovens and have light pizza to fit my macros. Excellent video!
Hey Ethan, ur videos and recipes are incredible! Just want to mention that the music when talking throws me off because it reminds me of MARK ROBERs engineering videos (same music) and wish you could find a different song without the weird trippy rober vibes lol (hugeee fan here btw)
Would love to see some videos on making lower calorie Indian or Thai food, love your channel Ethan
Coming very soon!
@@EthanChlebowski Yes!!! 🤗
I loved this recipe! Can you make some gluten free version of pizza in the future? Thank you 😊
Food lovers that work out as well and watching their cals appreciate your research!
My boyfriend and I are going to make your baguette recipe this weekend for our anniversary :D
Hey, this might be a stupid question but where do you store instant yeast? The fridge? Freezer? Somewhere else?
I put my instant yeast in the freezer in an airtight container, and it should last for a while
Damn, a cooking channel that says they prefer something healthy and something unhealthy instead of just bashing the other. NICE
U rocking the series mate
Right video at the right time.. just got all the ingredients to try making a pizza.
If you’re chasing ultra low carb/cal oven pizza, sub out the dough for a wrap of your choice. I make wrap pizzas with a similar recipe to ethans, with 4oz grilled chicken breast instead of thigh sausage. They yield 550cal, 35g carbs, 21g fat, 55g protein. The crust/dough is obviously not the same, but with a good wrap I don’t miss the dough. I use the tofouyan spinach wraps - 1 “crust” = 150cal, 5g protein. They generally don’t crisp well in my 500* oven; So I throw them in a dry non stick on medium heat for about two minutes to give them a head start before placing in the oven.
The dough is like 80% of the pizza experience. What you're doing is akin to "meat-less meat"
These lower calorie videos are saving my life omg
Wow...Thanks Ethan!! I really appreciate the knowledge and Cooking Skills shown in this Video!! I'm glad I found your Channel...I will be checking out more Video's, to learn from you. Thanks for sharing your talent!!! I think you would be Great on the Food Network Channel!!!! GOD Bless!!
Your channel is a goldmine.
We are long time weight watchers, this kind of cooking is very helpful.
No joke I thought u was gonna remaster Adams NYC style pizza
" How to make a low cal pizza"
*Eats 2 whole pizzas*
Loving these low cal videos. Couple of questions: The dough recipes is split into four. How can I store the extra dough if I'm only making one pizza this week? Freezer? or do I just need to cut the recipe in half? Second, If I'd prefer more of a detroit/pan style pizza, can i just build the pizza in a pan/cast iron skillet like you do in your weeknight pizza vid? Last, on the low cal crust, you could maybe split the difference and use a "light" butter/margarine. They're usually like 1/3 the calories of actual butter... so 15ish instead of 50 calories for the crust.
Great vid bro! definitely gonna start making more hydration doughs
Hi Ethan,
Would you consider putting the recipe details on screen as you say them? Eg. "500g flour"
I find that I often miss the quantities because you fly through them. I understand they're also in the description, and if I was going to follow the recipe then I would use this. Usually I watch through multiple similar recipes before making one. So it is ideal if I can get the main details at a glance as easily as possible.
Thanks
I can look at adding those as well. Recipe with all the amounts and instructions are on my website as well!
Just found your channel. So glad I did. Great content!
Love the idea of chicken sausage! A couple other calorie saving tips:
- use half low moisture mozzarella and half fat free mozzarella. This will cut a good chunk of calories while also maintaining the nice cheesy taste and texture of mozzarella.
- use a nice spray of olive oil spray at the end instead of butter. It will give it a little extra flavor and color without the calories
With few changes here and there you can cut the kcal to ~500 per full pizza while still having tons of proteins and healthy carbs. Im not saying that anyone should do that but 500kcal range is perfect as almost everyday meal even if you are on the diet :) Low fat mozzarella, little less dough (140g instead of 160g but you would have to leave it to rest a little before putting it into the oven), pulled chicken breasts (boiled style with spices) instead of home-made chicken sausage etc.
Thanks for everything you do man! 🙌🏽🙌🏽🙌🏽🙌🏽
Yum looks delicious 😋😋thank you 💕
Milk with pizza is my go-to as well, for the exact same reasons! Only allowed one soda a week as a kid. Now that I'm grown and living on my own, my fiance always gives me a hard time and disgusted looks when I pour myself a glass of milk when I have pizza. You do you brother.
Hey it's that background music that Andong loves so much!
Great video Ethan! Keep it going buddy
Awesome video. My two best ways: less cheese or less/thinner dough. A thin pizza requires less dough. Or you could use a large amount of dough, but stretched out very large and thin, to reduce calories in each slice.
Thats just eating less.
hey Ethan, good video. Just a quick tip for someone who makes a lot of pizza in his backyard. Try letting the stone heat up for 30 min or so before putting it in. 400 Celcius is a great stone temp to cook at.
Yep I got it to 900 F before cooking! I just showed a shot of it warming up.
Legit gonna make this right now. Great idea!
For taste tests reckon I would have tried the low cal one first to see if before tasting the other one, you would have thought it was just like normal restaurant style. That is the best test as to whether you would miss the OG.
Sometimes once you've had the contrast already it makes you realise it doesn't stack up. I find the same with beers - i always start my night drinking low cal light beer and save the nice tasty one for the next beer i have because it makes it taste even better, and having the light one before tastes good without the contrast. If that makes sense!
Concur with springing for the Notorious GBC (garlic butter crust)
Great recipe and breakdown!
I’m sorry, but I HAVE to ask. Are those nutrition labels for the whole pizza or one pizza slice?
But I loved this video! Thank you for doing the work! I’ve been looking for good pizza dough without oil and I’m so glad it came out crispy (and airy). And it’s very helpful of you to explain what makes them different and how, so now I can understand why the pizza comes out a certain way if I did it differently.
If I may answer for Ethan, those are for the entire pizza.
Enjoy your day!
Love the video! I’ve always used about a tbsp of tomato paste with some water, and then a pesto rim. Works for me! :)