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Author Topic: On a mission, Cracker Crust Low Carb  (Read 825 times)

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Offline TMB

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  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
On a mission, Cracker Crust Low Carb
« on: October 11, 2018, 12:20:26 PM »
I know there are a few folks here who do low carb and I'm one of them.  I have been on this eating plan for over a year and a half and done very well but need to make new things!

I have pizza crust that really are tasty but I do love cracker crust from time to time so now I'm on a mission to make cracker crust pizza that's worth eating  :chef:

I plan on making some this weekend and post results, so after I do y'all plaese jump in with advice if you have any.    I have gotten some really good advice so far and it's really helped me out!

ANYTHING Y'all think may work let me know nothing there is nothing out there like what I'm looking for3

Tommy
« Last Edit: October 11, 2018, 12:27:22 PM by TMB »
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

Offline bobgraff

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Re: On a mission, Cracker Crust Low Carb
« Reply #1 on: October 11, 2018, 09:06:06 PM »
Hi Tommy,

I've been learning to make cracker-crust pizza for a little over a year now.  The biggest lessons I've learned are:

1. Measure your ingredients.
2. Hydration ratios for cracker crusts are generally in the 40-45% range.
3. Let your dough balls rise in the 'fridge for 48-72 hours for maximum flavor.
4. Use a pizza stone or steel and pre-heat it for an hour (in an oven - grilling rules may vary).

There are plenty of solid recipes on the forum.  Nick57's crack crust is quite popular (and good!).  The recipe I follow is based on Aimless Ryan's Tommy's Pizza clone, which is a local favorite where I live.

Best of luck!  Love to get your insights on cooking pizza on the grill.

-Graff
Bob

"I learn each day what I need to know to do tomorrow’s work." - Arnold Toynbee

Offline nick57

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Re: On a mission, Cracker Crust Low Carb
« Reply #2 on: October 11, 2018, 09:21:12 PM »
Hi Tommy,

I've been learning to make cracker-crust pizza for a little over a year now.  The biggest lessons I've learned are:

1. Measure your ingredients.
2. Hydration ratios for cracker crusts are generally in the 40-45% range.
3. Let your dough balls rise in the 'fridge for 48-72 hours for maximum flavor.
4. Use a pizza stone or steel and pre-heat it for an hour (in an oven - grilling rules may vary).

There are plenty of solid recipes on the forum.  Nick57's crack crust is quite popular (and good!).  The recipe I follow is based on Aimless Ryan's Tommy's Pizza clone, which is a local favorite where I live.

Best of luck!  Love to get your insights on cooking pizza on the grill.

-Graff

 I have been following Aimless Ryan's progress for quite a while. His pies look great and tasty. If you are not sure where to start, the site's cracker crust is a good recipe. It's pretty basic, but turns out a good crust for a beginner. https://www.pizzamaking.com/thincrust.php From there you can branch out. I have been experimenting with cracker crusts for years and I am still having fun tweaking the recipe and the workflow. 
« Last Edit: October 11, 2018, 09:24:06 PM by nick57 »

Offline TMB

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  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
Re: On a mission, Cracker Crust Low Carb
« Reply #3 on: October 12, 2018, 08:33:42 AM »
Thanks for the info guys .   But doing this in a low carb way which means there will be no wheat flour involed other than Vital Wheat Gluten and a satrter I have been raising.

BUT, the info you guys have given will benefit me in tyring to get what I'm looking for.   

thanks I'll keep Y'all posted on my progress

Tommy
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

Offline TMB

  • Registered User
  • Posts: 358
  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
Re: On a mission, Cracker Crust Low Carb
« Reply #4 on: October 12, 2018, 08:37:34 AM »
Hi Tommy,

I've been learning to make cracker-crust pizza for a little over a year now.  The biggest lessons I've learned are:

1. Measure your ingredients.
2. Hydration ratios for cracker crusts are generally in the 40-45% range.
3. Let your dough balls rise in the 'fridge for 48-72 hours for maximum flavor.
4. Use a pizza stone or steel and pre-heat it for an hour (in an oven - grilling rules may vary).

There are plenty of solid recipes on the forum.  Nick57's crack crust is quite popular (and good!).  The recipe I follow is based on Aimless Ryan's Tommy's Pizza clone, which is a local favorite where I live.

Best of luck!  Love to get your insights on cooking pizza on the grill.

-Graff
I love grilling pizzas, is there anything in paticular you would care to know about?    I have used many types of grills to do them with.               From infrared to pellet grills just let me know maybe I can help you

Tommy
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

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Offline bigMoose

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Re: On a mission, Cracker Crust Low Carb
« Reply #5 on: October 14, 2018, 08:36:38 AM »
Tommy don't stop the search for low carb pizza, and please continue to post your results.  I for one will try what you  up with.
All the best, Dave

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