Low carb dough rising

tracymitch · 02-07-2013, 02:45 PM

So I'm making low carb pizza dough and it says let it rise at 80-85 degrees Fahrenheit. I can't get the temp that low in my oven. Any suggestions? I don't have a toaster oven anymore.

trumellow · 02-07-2013, 03:36 PM

Just turn the oven on it's lowest setting and let it heat up a bit and then turn it off. Place your dough inside when you shut it off.

birdlady46 · 02-07-2013, 04:23 PM

If you have an over the range microwave, the lights illuminating your range surface also heat up the MW. Mine ranges from 85-100 F. Just don't forget your dough is in there!

tulipsandroses · 02-07-2013, 05:22 PM

Are you using the LC Foods Corp pizza flour? My oven would not get that low either. I just left it out on the counter top and let it rise. I no longer do it by hand though. I get much better results doing it in my bread machine. But when I did it by hand I just left it on the counter until it doubled in size. But then again, I always have the heat blasting in my house. My gas bill is ridiculous!

dizneegirl · 02-07-2013, 05:50 PM

You can also heat a bowl of water in the oven, turn off the oven, leave the hot water in there, and put your dough in to rise. The water will help keep the temp up longer.

lterry913 · 02-07-2013, 06:02 PM

Set the pan or bowl on a heating pad.

Charski · 02-08-2013, 10:01 AM

I put mine in the MW and then put a cup of hot water in next to it. (Heat the water in the MW first.) The small enclosure of the MW helps contain the heat and it works pretty well.

I've also done it in my oven with just the oven light on. It's amazing how that can warm up your oven!

ravenrose · 02-08-2013, 11:13 AM

it's actually better to raise things at room temp for a much longer time. the complexity of flavor increases that way. the faster rise of higher temps is sort of a commercial thing, where time is money. we don't have to do that. letting it rise overnight even is great. and just for the record, you don't need nearly as much sugar as most recipes call for. it is NOT all eaten up, not by a long shot. try 1/4 teaspoon and a long rise instead.

02-07-2013, 02:45 PM	#1
tracymitch Senior LCF Member Join Date: Oct 2009 Location: New Jersey Posts: 71 Gallery: tracymitch Stats: 159/153/125 WOE: Very Low Carb Start Date: November 14, 2012 (about the 20th time)	Low carb dough rising So I'm making low carb pizza dough and it says let it rise at 80-85 degrees Fahrenheit. I can't get the temp that low in my oven. Any suggestions? I don't have a toaster oven anymore.

02-07-2013, 04:23 PM	#3
birdlady46 Junior LCF Member Join Date: Jun 2011 Location: Upstate NY/SW FL Posts: 7 Gallery: birdlady46 Stats: 170/155/145 WOE: modified low carb Start Date: Nov 2008	Microwave heat If you have an over the range microwave, the lights illuminating your range surface also heat up the MW. Mine ranges from 85-100 F. Just don't forget your dough is in there!

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02-07-2013, 03:36 PM	#2
trumellow Senior LCF Member Join Date: Oct 2008 Location: Central Illinois Posts: 71 Gallery: trumellow Start Date: 3/21/10	Just turn the oven on it's lowest setting and let it heat up a bit and then turn it off. Place your dough inside when you shut it off.

02-07-2013, 05:22 PM	#4
tulipsandroses Very Gabby LCF Member!!! Join Date: Mar 2010 Posts: 3,932 Gallery: tulipsandroses Stats: 206/164/140 WOE: Atkins Start Date: March 2010	Are you using the LC Foods Corp pizza flour? My oven would not get that low either. I just left it out on the counter top and let it rise. I no longer do it by hand though. I get much better results doing it in my bread machine. But when I did it by hand I just left it on the counter until it doubled in size. But then again, I always have the heat blasting in my house. My gas bill is ridiculous!

02-07-2013, 05:50 PM	#5
dizneegirl Very Gabby LCF Member!!! Join Date: Aug 2002 Location: Ohio Posts: 3,679 Gallery: dizneegirl	You can also heat a bowl of water in the oven, turn off the oven, leave the hot water in there, and put your dough in to rise. The water will help keep the temp up longer.

02-07-2013, 06:02 PM	#6
lterry913 Major LCF Poster! Join Date: Mar 2011 Location: Ohio Posts: 1,524 Gallery: lterry913 Stats: 5' 11" 238/174/170 WOE: Atkins Start Date: 12/1/2010	Set the pan or bowl on a heating pad.

02-08-2013, 10:01 AM	#7
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I put mine in the MW and then put a cup of hot water in next to it. (Heat the water in the MW first.) The small enclosure of the MW helps contain the heat and it works pretty well. I've also done it in my oven with just the oven light on. It's amazing how that can warm up your oven!

02-08-2013, 11:13 AM	#8
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,080 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	it's actually better to raise things at room temp for a much longer time. the complexity of flavor increases that way. the faster rise of higher temps is sort of a commercial thing, where time is money. we don't have to do that. letting it rise overnight even is great. and just for the record, you don't need nearly as much sugar as most recipes call for. it is NOT all eaten up, not by a long shot. try 1/4 teaspoon and a long rise instead.