Midpack
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TrueGood source of fiber!
TrueGood source of fiber!
I have often wondered if stones like that are really food safe. They could have high lead levels, or who knows what in them.
-ERD50
I had to go look at my receipt. It was 11.99 for a 5 lb. bag. So, that's about $2.40 per lb. It says it made from part skim milk. Says it's 100% mozzarella, but does show something added for consistency as another poster mentioned.
BTW - anyone here ever make pizza using a convection microwave oven?
I don't have a regular oven in the RV but I'm a pizzaholic so I'd like to try making some on the road.
Here's the recipe. Whatever you call it, it tastes exactly like pizza, only much better.
Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)
Then add topping and cook a few more mins
Example of toppings:
This one has the following toppings~
1/4 cup low carb marinara
1 cup Mozzarella cheese
2 links Italian sausage (browned and crumbled)
1/4 cup sliced back olives
Here's the recipe. Whatever you call it, it tastes exactly like pizza, only much better. ....
Those carb numbers are way higher than what I get, probably from the marinara sauce. Also, I'd recommend the full-fat, mozz of course.Depends on exact ingredients, but using low-fat mozz, normal carb marinara and 4 ounces Italian sausage, I get:
The pizza looks SOOOO good. And it sounds quite easy to make.
Al,
What's in your low carb marinara sauce?
6 to 12 grams of carbs, about 6% of total calories per serving, seems low to me.Those carb numbers are way higher than what I get, probably from the marinara sauce. Also, I'd recommend the full-fat, mozz of course.
Well, I just made my first pizza. It turned out pretty good, but a lot of prep work. (cutting up pepper in tinny pieces, ham in tiny pieces, onions, olives, pineapple) Then there's the dough. That's another story. Need some practice on that one. But my son liked it fine, so I was happy.
Pizza stone worked out good. Have a pizza peel ordered from Amazon. I managed without it last night. Now if I could just have all those toppings already chopped and waiting nicely in a dish for me (you know like the cooking shows of TV) it wouldn't be so bad.
I have really struggled with getting my pizza dough to stretch out all the way as well. Letting it get warm and giving it time to rest seems to help, but it is still really springy. Using a wetter dough has been helpful too, but that also changes the resulting pizza.
I see videos on youtube where people easily stretch it out. I have no idea what they are doing differently than me.
Congrats on the first pizza! I've given up on toppings because they are so much work to prep. I'll revist them once I am satisfied with my cheese pizza.
I have really struggled with getting my pizza dough to stretch out all the way as well. Letting it get warm and giving it time to rest seems to help, but it is still really springy. Using a wetter dough has been helpful too, but that also changes the resulting pizza.
I see videos on youtube where people easily stretch it out. I have no idea what they are doing differently than me.
Same here, up to a year, in my deep freezer.I've frozen mozzarella for months, and I've seen it in submarine freezers for longer than that. I can't tell the taste difference, and those who claim to be able to tell should be subjected to a blind(folded) taste test.
TromboneAl said:Those carb numbers are way higher than what I get, probably from the marinara sauce. Also, I'd recommend the full-fat, mozz of course.
Here it is. You can even use less tomato paste.
1 6-oz can tomato paste (with no sugar added)
1.3 cup water
.5 cans wine (optional)
1 Tbs oregano leaves
1 Tbs Italian seasoning
.5 Tbs onion powder
1 Tbs garlic powder
.25 cup Parmesan (add until desired thickness)
Heat.
Here it is on shiritaki noodles: