Author Topic: Anyone have any low oil deep dish recipes  (Read 3042 times)

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Offline dicepackage

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Anyone have any low oil deep dish recipes
« on: July 07, 2009, 11:50:48 PM »
I am taking some new medication that unfortunately raises my triglycerides as a side-effect, meaning I am supposed to cut fast-food from my diet.  I've decided to try and eat healthier pizza as well as work out more to balance the effects.  Can anyone recommend any deep dish dough recipes that use very little to no oil?  It seems like every deep dish recipe I encounter has about 25% of its weight in oil and I want to avoid that.


Offline PizzaHog

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Re: Anyone have any low oil deep dish recipes
« Reply #1 on: July 09, 2009, 06:27:30 PM »
Here's one that looks great and seems to be light on the oil.

http://www.pizzamaking.com/forum/index.php?PHPSESSID=8b29ad49aaeabb49b81bc2e621262e26&topic=7999.0

Another idea might be to look into Rice Bran oil.  Credit goes to member RedNovember for bringing this healthiest and most cholesterol reducing oil known to man to light although I cannot recall the original post.  Do a forum search and/or google it to learn more.  You may be amazed.  I was.
I have burned thru my first bottle and am sold on this stuff.

Offline dicepackage

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Re: Anyone have any low oil deep dish recipes
« Reply #2 on: July 10, 2009, 09:12:21 PM »
Thanks for the advice PizzaHog.  I made the Papa Dels clone today actually and it was pretty good but still required more oil to fry it with then I would like.

I did look up Rice Bran oil and I am loving what I am hearing about it.  I have never heard of it but it sounds like a miracle oil that is hopefully going to extend my life a bit.  I am going to the store tomorrow to pick up some Rice Bran oil to give this a try.

Offline PizzaHog

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Re: Anyone have any low oil deep dish recipes
« Reply #3 on: July 11, 2009, 10:54:36 AM »
Dice
Unfortunately finding this oil locally might be difficult, at least is was for me.  My only local source is Whole Foods where it is fairly pricey.  It is available mail order thru Amazon or Honest Foods.
http://www.amazon.com/s/ref=nb_ss_gw?url=search-alias%3Daps&field-keywords=rice+bran+oil&x=0&y=0&tag=pizzamaking-20
http://www.honestfoods.com/topgriloil1.html
RN recommends Trophe brand which is very reasonably priced in the half gallon quantity, but seems to be out of stock at the moment!  I am waiting for it to become available to re-order myself.
Other brands may be fine, but as with any oil how it is obtained and processed can be critical.  Not being aware of those particulars I chose to stick with RN's recommendation.


Offline dicepackage

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Re: Anyone have any low oil deep dish recipes
« Reply #4 on: July 12, 2009, 10:58:55 PM »
Thanks for the tip.  I just placed an order for 12 bottles so hopefully I like this stuff, and now to deep-fry myself healthy  ;).

Online Pete-zza

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Re: Anyone have any low oil deep dish recipes
« Reply #5 on: July 12, 2009, 11:14:45 PM »
dicepackage,

In the vein of trying to make a "healthier" Chicago deep-dish pizza, you might consider some of the ideas I experimented with some time ago and discussed at Replies 19-27 starting at http://www.pizzamaking.com/forum/index.php/topic,638.msg5914.html#msg5914.

Peter

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Re: Anyone have any low oil deep dish recipes
« Reply #6 on: July 13, 2009, 05:25:14 PM »
I read an interesting article today (7/13/09) from BakingBusiness.com on the use of healthy oils in baked goods. I have copied and pasted the article below:

Balancing Act
To formulate health-conscious products, use a well-balanced variety of ingredients rich in omega-3, -6 and -9 fatty acids.

(Baking & Snack, June 01, 2009)
by Rebeca López-García 

Omega fatty acids have been on the radar for many years now. Consumers are aware of their benefits and favorably receive products that are formulated with these health-promoting fats. However, understanding their role in health and disease and knowing the correct amount that needs to be consumed of each fat seems a lot more complicated.

Consuming a balance of different omega fatty acids is essential for health and well-being. Because several studies have pointed out that the typical Western diet is unbalanced and that fatty acids are not consumed in the adequate proportions, there are ample opportunities for applications of specific fatty acids in bakery products.

HEALTH MATTERS. Omega-3, -6 and -9 fatty acids serve different functions within the body. However, irrational consumption may not only prevent the beneficial functions of these compounds but also be detrimental to health. There is clear evidence that the incorporation of balanced proportions of essential and non-essential fatty acids is needed to maintain overall health. According to the American Dietetic Association (ADA), adults should receive 20 to 35% of energy from dietary fats, avoiding saturated and trans fats and increasing the consumption of omega-3 fatty acids.

A healthy intake of fatty acids consists of roughly two to four times more omega-6 than omega-3. However, a typical North American diet may contain 11 to 30 times more omega-6 fatty acids than omega-3 thus contributing to the rising rate of inflammatory disorders in the US.

Why is the omega-3/omega-6 balance so important? According to a paper published by Ian Newton and David Snyder, Roche Vitamins, Inc., Paramus, NJ, the same group of enzymes is responsible for metabolizing both types of polyunsaturated fatty acids (PUFAs) so there is always metabolic competition for these enzymes within the body. The relative oversupply of omega-6 PUFAs in the diet may impair the transformation of omega-3 PUFAs into the longer chain metabolites eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and this may lead to an imbalance of end products that are thought to be a major factor in cardiovascular disease. This is particularly important when most omega-3 fatty acids are derived from vegetable sources instead of fish oils because vegetable sources contain mainly the short chain alpha-linolenic acid (ALA) that is converted into longer chain fatty acids in the body.

OMEGA-3. Flaxseed is commonly used as a source of omega-3 fatty acids with more than half of its lipids in the form of ALA. Although flaxseed is commonly used as intact whole seeds, it is not digestible in the human body because of the hard outer shell. Removing the shell is important to get the nutritional benefits. Flaxseed is considered a whole grain, but you must make appropriate formulation changes because the additional fiber may require as much as 75% additional water and adjustment of proofing times. The rougher texture may also require additional yeast and gluten to improve dough strength.

According to a recent statement from the International Society for the Study of Fatty Acids and Lipids, pre-formed DHA, not EPA or ALA, should be consumed to achieve an enhanced DHA status, which is important for optimal health. However, consumers usually believe that fish is the only dietary source of pre-formed DHA, and this may create a problem for vegetarians. However, Martek Biosciences Corp., Columbia, MD, developed a vegetarian source of DHA by extracting the fatty acid from microalgae that are rich in this product.

Collaboration between Gurnee-IL-based Pizzey’s Nutritionals’ MeadowPure Flax and Houston, TX-based Omega Protein’s Omega Pure RFB fish oil brings the best of land and sea to food applications. This innovative product delivers all three types of omega-3s in a dry ingredient with guaranteed stability. The product adds a slightly nutty flavor, and a small amount — just 3% — in a serving of bread provides an excellent source of ALA and EPA+DHA plus fiber, protein and lignans. The soluble fiber content helps balance moisture, soften texture and even delay staling. In bread, tortillas or cookies, it can replace some or all of the oils and shortening. This product is stable in extrusion up to 5% levels, and only 3% is needed to claim excellent source of omega-3.

The major challenges for omega-3 applications is avoiding a fishy off-flavor in the final products and preventing rancidity because PUFAs are highly susceptible to oxidation. Suppliers offer different solutions to these issues. For example, Ocean Nutrition Canada, Ltd., Dartmouth, NS, developed a patented double-shell protection for fish oils that produces a free-flowing, dry powder with a unique molecular construction that locks in the health benefits of omega-3 and locks out even the slightest hint of fishiness. This powder has no impact on the taste, smell or texture of the final product and contains both DHA and EPA. It is dispersible in water or oil and withstands heat processing and extrusion.

OMEGA-6. A science advisory from the American Heart Association (AHA) published in January 2009 highlights the value of soyfoods as important sources of heart-healthy PUFAs. The publication summarizes the current evidence on consumption of omega-6 PUFAs and coronary heart disease (CHD) risk. The advisory indicates that consumption of at least 5 to 10% of daily calories from omega-6 PUFAs reduces the risk of CHD.

According to nutrition and soyfoods expert Mark Messina, Ph.D., adjunct associate professor at Loma Linda University and president of Nutrition Matters, Inc., Eau Claire, WI, "There has been somewhat of a controversy about omega-6 fatty acids because, although they lower cholesterol, there is speculation that they may also be disadvantageous because of their effect on the metabolism of omega-3 fatty acids and because of hormone-like compounds produced from omega-6 fatty acids. Claims have been made that these hormone-like substances cause inflammation and thereby raise risk of heart disease, and that too much omega-6 in the diet reduces the anti-inflammatory effects and coronary benefits of omega-3 fatty acids. Now, after an extensive review of the scientific literature, AHA has dismissed these claims as unfounded and concluded that Americans should make sure to get sufficient omega-6s."

One easy way to add some beneficial Omega-6s to products is the use of soybean oil. According to the Soyfoods Council, Urbandale, IA, soybeans are a good source of omega-3 ALA but most of the fat in the soybean is in the form of omega-6 linoleic acid (LA), which is known to lower cholesterol. Sunflower oil also contains LA, and suppliers such as Kerry Ingredients, Beloit, WI, offer powdered versions of this oil to facilitate handling and storage. These powders are also pre-emulsified for wet applications.

If a product is designed specifically for weight control, then conjugated linolenic acid (CLA) is your friendly ally. According to Lipid Nutrition, a Division of Loders Croklaan, Channahon, IL, in the past decade, the potential beneficial effects of CLA on human health have been investigated and proven effective in weight management.

The term CLA refers to a family of at least 28 conjugated chemical disposition forms of linoleic acid. However, most active isomers have been identified and incorporated into ingredients. CLA has been shown to also reduce the side effects from a low-calorie diet such as skin rashes, irritability, depression and hair loss. Lipid Nutrition products are made from natural safflower oil and can be used in different forms depending on the formulation needs. A free fatty acid form offers the basic CLA benefits; a CLA triglyceride has better taste and easier digestibility; and a powder specifically formulated with triglyceride CLA allows fortification of taste-sensitive foods.

OMEGA-9. Omega-9 fatty acids have a place of their own and are not involved in the omega-3/omega-6 ratio controversy. According to Dave Dzisiak, healthy oils global commercial leader, Dow AgroSciences, Indianapolis, IN, omega-9 fatty acids are non-essential, monounsaturated fats that are commonly available in olive, canola and sunflower oils as well as nuts like almonds. These fats have been proven to lower "bad" and increase "good" cholesterol reducing the risk of various heart conditions. Research published by the American Medical Association (April 2009) reported that Mediterranean diets show a causal relationship in reduction of cardiovascular diseases. In fact, almonds, as well as olive and canola oil, are now eligible to bear a qualified health claim about their ability to reduce the risk of CHD.

ADA also stated that substitution of canola oil for fats would increase compliance with dietary recommendations for fatty acids, particularly in lowering saturated fat and increasing heart-healthy monounsaturated fats.

In the mid 1990s, Dow AgroSciences was the first to develop a new line of naturally bred canola and sunflower seeds and oils with exceptional stability without hydrogenation. These seeds are the source of omega-9 oils, and their fatty acid profile gives the oils unique taste, health and performance benefits. These oils are ideal for food service because they perform like partially hydrogenated oils but have 0 trans fat, low saturated fat and high monounsaturated fat.

Mr. Dzisiak said the challenge in baking formulation is replacing solid fats, while maintaining mouthfeel and texture in the food. Highly stable omega-9 oils can be blended with low levels of saturated fats to provide the needed shelf life and structuring properties required. Trans and saturated fats can be reduced by 60% when compared with conventional partially hydrogenated or palm-based shortenings. In addition, Dow AgroSciences developed frying oil for heavy-duty frying as well as for snack foods, spray oils for crackers and shortening blends for cookies that are high in mono-unsaturated fats and low in saturated fats.

WHAT TO DO? There is a lot of science available about the different benefits of omega fatty acids.

The key is to formulate health-conscious products using a well-balanced variety of ingredients that are rich in these fatty acids. Trends will come and go, but formulating wisely, with a balance of ingredients, will give products staying power.


Peter


Offline dicepackage

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Re: Anyone have any low oil deep dish recipes
« Reply #7 on: July 30, 2009, 08:08:05 PM »
I finally got around to trying this oil and I like it.  It tastes very similar to vegetable oil and had I probably wouldn't be able to tell the difference unless I was specifically looking for it.

Since we are on the subject of eating healthier I have started to degrease my pepperonis by pre-cooking them and dabbing the grease with a paper towel.  What I am wondering is if anyone knows how much of a difference this makes in terms of the fat content before and after.

Online Pete-zza

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Re: Anyone have any low oil deep dish recipes
« Reply #8 on: July 30, 2009, 08:54:39 PM »
dicepackage,

When I conducted my Papa John's clone doughs, at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58195.html#msg58195, I tried a couple of methods to reduce the amount of fat in pepperoni slices. At the beginning, I allowed the pepperoni slices (a total of 44 slices) to “sweat” at a very warm room temperature (around 82 degrees F) for about a half hour to induce release of some of the fat. I then placed the slices between layers of paper towels and firmly pressed them together to absorb the released fat. By doing this, I removed about 6 grams of fat, reducing the weight of the pepperoni slices from 88 grams (3.10 oz.) to 82 grams (2.89 oz.), or about 6.8%. This simple measure had the effect of reducing the “oiling off” of the pepperoni slices on the baked pizza, which had been a problem I was experiencing before instituting the new measure.

Subsequently, I used another approach in which I microwaved the pepperoni slices between sheets of paper towels, which I had placed between two dinner plates. I would say that I microwaved the assembly for about 18 seconds. I then firmly pressed the paper towels together to take up the released fat. In one instance when I used this method, the weight of the pepperoni slices (44 of them) went from 81 grams to 73 grams, or a difference of about 9.9%. The risk of using the microwave method is that if the pepperoni slices are microwaved too long, they can become crispy, maybe too crispy for some people. This is perhaps less of a problem if the pepperoni slices are used in a deep-dish pizza rather than on a thin pizza like a NY style pizza.

In his book American Pie, Peter Reinhart suggest sauteeing or even boiling pepperoni slices in order to reduce the fat content. So these are alternative approaches to the ones I used.

Peter

Offline zalicious

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Re: Anyone have any low oil deep dish recipes
« Reply #9 on: July 30, 2009, 11:16:56 PM »
Did you see Randy's recipe?http://www.pizzamaking.com/forum/index.php/topic,8410.0.html
It's very good, & has only 1T of olive oil.


Offline vcb

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Re: Anyone have any low oil deep dish recipes
« Reply #10 on: August 05, 2009, 10:20:44 PM »
dicepackage,

When I conducted my Papa John's clone doughs, at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58195.html#msg58195, I tried a couple of methods to reduce the amount of fat in pepperoni slices. At the beginning, I allowed the pepperoni slices (a total of 44 slices) to “sweat” at a very warm room temperature (around 82 degrees F) for about a half hour to induce release of some of the fat. I then placed the slices between layers of paper towels and firmly pressed them together to absorb the released fat. By doing this, I removed about 6 grams of fat, reducing the weight of the pepperoni slices from 88 grams (3.10 oz.) to 82 grams (2.89 oz.), or about 6.8%. This simple measure had the effect of reducing the “oiling off” of the pepperoni slices on the baked pizza, which had been a problem I was experiencing before instituting the new measure.

Subsequently, I used another approach in which I microwaved the pepperoni slices between sheets of paper towels, which I had placed between two dinner plates. I would say that I microwaved the assembly for about 18 seconds. I then firmly pressed the paper towels together to take up the released fat. In one instance when I used this method, the weight of the pepperoni slices (44 of them) went from 81 grams to 73 grams, or a difference of about 9.9%. The risk of using the microwave method is that if the pepperoni slices are microwaved too long, they can become crispy, maybe too crispy for some people. This is perhaps less of a problem if the pepperoni slices are used in a deep-dish pizza rather than on a thin pizza like a NY style pizza.

In his book American Pie, Peter Reinhart suggest sauteeing or even boiling pepperoni slices in order to reduce the fat content. So these are alternative approaches to the ones I used.

Peter

If you use the microwave method to oil-off the pepperoni,
you can protect the pepperoni from overcooking by putting the pepperoni slices under the sauce instead of on top of it.

I prefer to cook the slices on top of the pizza full-fat and then just take some paper towels and lightly blot out any pools of oil.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline PizzaHog

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Re: Anyone have any low oil deep dish recipes
« Reply #11 on: August 06, 2009, 04:52:35 PM »
Again I have to credit member RedNovember, and again I cannot find the original post, but I now use his microwave de-grease method (at least as I can recall it).  Which is pretty much the same as pete-zza's.  Layer between paper towels, then nuke, keeping the temp of the peperoni under 140 degrees, then immediately press/squeeze.  I actually do this twice, with a cool down in between.    I never measured, but the visible amount of red grease on the towels seems significant.

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Re: Anyone have any low oil deep dish recipes
« Reply #12 on: August 06, 2009, 05:54:35 PM »
Hog,

November discusses the "sweating" and microwave methods for reducing the fat in pepperoni slices at Reply 102 at http://www.pizzamaking.com/forum/index.php/topic,1822.msg41040/topicseen.html#msg41040. Later, I found a more detailed microwave approach at Cook's Illustrated, as noted at Reply 49 at http://www.pizzamaking.com/forum/index.php/topic,6480.msg64454/topicseen.html#msg64454.

November mentioned using the turkey pepperoni, but I did not care for it. I would rather use the regular pepperoni and look for ways to reduce the fat. I might add that one of the advantages of blotting fat off of the baked pizza, as vcb mentioned earlier, is that you are also likely to pick up some of the fat released by the cheeses.

Peter

Offline PizzaHog

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Re: Anyone have any low oil deep dish recipes
« Reply #13 on: August 06, 2009, 06:31:52 PM »
Thanks Peter.  Looks like my memory was off as the temp not to exceed is actually 104, not 140.  But now I am intrigued with the idea of soaking the peperoni in a "high proof spirit".  Sounds like this would remove even more fat.  Plus I wonder what effect this might have on the flavor.  Bourbon peperoni, Sambuca peperoni, Hmmm...

Offline November

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Re: Anyone have any low oil deep dish recipes
« Reply #14 on: August 11, 2009, 05:31:18 AM »
PizzaHog and Peter,

I also couldn't find the post about microwaving pepperoni, but I'm sure I posted it somewhere.  Perhaps that was what PizzaHog was remembering.  At one time in the past I microwaved regular (Hormel) pepperoni slices to determine how much fat could be extracted with such a process.  It crisped the pepperoni and reduced the fat by almost exactly 50% after accounting for water moisture loss.  If I indeed publicly documented this test as I remember doing, 140 °F sounds about right for an upper limit on temperature.  Above 140 °F and the protein in the pepperoni will denature.

PizzaHog,

I would be interested in hearing your results from soaking pepperoni in various alcohol based substances.  Wine is actually the first thing that comes to my mind because I know that there are already Italian pork products on the market that have been cured in some kind of wine.  I wonder if that's what a robot might say a human tastes like (wine soaked pepperoni) when too much wine is consumed.  You especially, PizzaHog, should be wary of the pork lovin' robots.

http://blogcritics.org/tastes/article/nec-robot-claims-people-taste-like/

- red.november

Offline GaryGreen

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Re: Anyone have any low oil deep dish recipes
« Reply #15 on: September 02, 2012, 11:58:43 AM »
I see this is and old post but I still want to throw my two cents worth into the pot.

Your concern is triglycerides, a combination of sugar and fat.

In order to form them you need to have increased insulin.  Normal insulin levels and none formed. 
Fat does not raise insulin levels, protein only slightly and only if you consume too much.
Sugar is what raises insulin.  Sugar is anything that breaks down into glucose in the body and that includes anything made from grains or seeds of any type.

Answer:  pizza without the crust.  No fun but healthy.

Offline OTRChef

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Re: Anyone have any low oil deep dish recipes
« Reply #16 on: September 03, 2012, 11:23:16 AM »
Try using whole wheat flour. It still has carbs but the whole grain slows the absorption which may not spike insulin levels. King Arthur has a great whole wheat flour.
Just a word here, fat is not your problem...in fact, fat can also slow the absorption of carbs. Use a healthy fat such as evoo or safflower oil. The saturated fats in meat and cheese is fine, so long as you keep them to a minimum. Stay away from corn products, including corn oil and corn meal! Use low fat cheese and make your own sausage. If you want pepperoni, par-boil it 1st to reduce the fat.
Triglycerides are formed when there is an excess of sugar in the bloodstream or they may be formed in the liver immediately as in the case of fructose. Stay away from fructose! It is metabolized immediately into triglycerides. HFCS and agave are the worst! Barley malt syrup is also not a good choice because of it's high amount of maltose. Your best bet is minimally processed sugar. Raw Sugar would be a good choice!
« Last Edit: September 03, 2012, 11:26:00 AM by OTRChef »