Great REAL Pizza Crust -Low Carb

[jleblanc]

I love pizza and had a terrible craving for pizza with a REAL crust. I started a thread asking for help from Kevinpa as his experience with LC baking is well known. Since I am not a patient person I couldn't wait for him to have time to respond (sorry). With luck I found a great combination that makes an unbelievably good lc pizza crust using his newest flour mix. If you love pizza please take the time to try this recipe, I don't think you will be sorry. It even reheats well in my convection oven- and microwave although not crisp. Here is the recipe, I hope you enjoy it as much as we have! If you find any great tweaks let me know! Jodi

Pizza crust

1/2 tsp. brown sugar (gets eaten by the yeast)
2 and 1/4 tsp. active yeast
1 and 1 1/2 cup warm water (110 degree)
1/2 teaspoon salt
2 Tbs. Olive oil (I used the extra light as it was out already)
1/2 packet of splenda
1 TBS. Saco Buttermilk Powder
around 3 cups of Kevinpa's cookie and bread mix( his newest mix)

Extra Olive Oil for handling the dough

Mix the brown sugar and yeast in a large bowl. Add warm water and stir until the yeast and the brown sugar have dissolved then let sit for an additional 10 minutes then mix in the salt and oil, next the buttermilk powder, 1/2 packet of splenda and 2.5 cups kevin's flour mix. The dough will be pretty wet. Continue to add the flour mix to thicken it up some. I used the dough hook on my machine starting at the point where I added the flour mix for the second time. I added up to 3.25 cups of the mix and it was still fairly doughy. I let the machine work the dough for 6-8 minutes then put in a warm oven to rise. The oven was not on at that point. In about 50 minutes it had risen 2.5-3 times in size. I punched down and turned out on WPI 5000. It was too sticky for the WPI to work as a nonstick barrier. I worked in about 1/8 of a cup of wpi and it was still sticky. I decided to use olive oil instead and worked the dough by hand onto my baking stone.I think they key to this pizza crust is the fact that it is still sticky when you work with it. The gluten structure has formed but is not too stiff from all the gluten in the mix. I hope this makes sense to you. I had enough dough to make a 12-14 inch pizza on that and 2 in my 8 inch cast iron pan. The cast iron version was a hands down favorite with my husband. He liked both however. .BTW there is no off taste- the splenda cured that and the texture is perfect. I did pre-bake the crusts- the regular recipe on allrecipe's site that I got part of this from did so I figured I would too. I do not know for sure but I think that the dough will hold up to toppings pre baked. The cast iron version (oiled pan with light olive oil also) was alot like pan pizza from Pizza Hut. I am so excited. My husband thought the thinner crust tasted a little plain- he had no idea that for low carb baking that was a compliment. However I may add a little Italian seasoning to the thin crust next time I make it. Try it and let me know what you think! I am really excited to be eating real pizza. Even my picky teenager ate it.
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[jleblanc]

I'm sure everyone is back to induction again after the holiday's but if you use kevin's mix and have a chance to try this pizza I'd love the feedback! Jodi