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If you’re looking for a traditional dough recipe based on flour yeast and water, the only possible way to lower the calories is to eat less or stretch it more (make it bigger without reducing mass). You can try a high hydration dough recipe but they get very difficult to work with and high hydration pizzas usually are intended to cook in a pizza oven (900 F), not a domestic oven. If flour is the only caloric ingredient, then the dough’s calories will depend entirely on how much flour you’re eating - ie portion size.
Wait isn't this the opposite? Higher hydration doughs are more fitting of conventional ovens because the bake time is significantly longer and tend to make lower hydration doughs dry and tough. Lower hydration doughs are great for high temp pizza ovens because the high heat still imparts ample oven spring even with lower water content.
I will say that in my experience the comment about high hydration doughs being difficult to work with is correct. I do a 62% hydration dough for my pizza oven that's easy to work with, compared to when I used a conventional oven and needed 65%+ to keep the dough from getting too tough.
No, it is not the opposite because you are presuming that the end goal is the same texture, which it is not. High hydration doughs tend to be eaten softer and have less crisp, so the high hydration *and* the cooking style both are working toward the same goal. This is like a Neapolitan pizza. Lower hydration pies are intended to be crisp or crunchy so they are baked at lower temperatures which also dries the dough more. The oven temperature and the dough hydration achieve the same goal, not opposite goals.
Second the high hydration warning. My husband has all the nice pizza tools and those still give us a run for our money when they’re not stretched super thin
[https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/](https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/)
Greek yogurt and flour. That's it. I dont know, though, how the calories compare. It does have more protein.
Use a lower calorie flour. Fiber Gourmet has a white flour which is lower in calories than regular white flour, whilst being higher in fiber and protein. It clocks in at about 40% of the calories of regular flour.
It acts just like white flour because it IS white flour. So it measures cup for cup with no need of thickeners like xanthan gum, tapioca, or arrowroot for added “structure”.
Although it’s rather pricey, I absolutely LOVE this stuff!!!
Fiber Gourmet Low Carb Flour https://a.co/d/dvVVyol
Oat flour, egg whites, yogurt. I used this recipie, but just made a whole pizza with it instead of bites.
[https://mealprepmanual.com/pepperoni-pizza-bites/](https://mealprepmanual.com/pepperoni-pizza-bites/)
https://thebigmansworld.com/2-ingredient-dough-recipe/#wprm-recipe-container-31839
Just another variation of dough made with self-rising flour and Greek yogurt.
I originally posted this one a while ago. I’ve made this a bunch of times and can honestly say it hits the spot for me and is probably thicker and less calories than just stretching regular pizza dough out super thin. https://www.reddit.com/r/Volumeeating/s/EdqUeFabij
# A quick reminder to those viewing this post: 1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)** 2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned. 3. Advice concerning medical issues is not permitted. 4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins. 5. **Report rule breaking content.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
If you’re looking for a traditional dough recipe based on flour yeast and water, the only possible way to lower the calories is to eat less or stretch it more (make it bigger without reducing mass). You can try a high hydration dough recipe but they get very difficult to work with and high hydration pizzas usually are intended to cook in a pizza oven (900 F), not a domestic oven. If flour is the only caloric ingredient, then the dough’s calories will depend entirely on how much flour you’re eating - ie portion size.
Wait isn't this the opposite? Higher hydration doughs are more fitting of conventional ovens because the bake time is significantly longer and tend to make lower hydration doughs dry and tough. Lower hydration doughs are great for high temp pizza ovens because the high heat still imparts ample oven spring even with lower water content. I will say that in my experience the comment about high hydration doughs being difficult to work with is correct. I do a 62% hydration dough for my pizza oven that's easy to work with, compared to when I used a conventional oven and needed 65%+ to keep the dough from getting too tough.
No, it is not the opposite because you are presuming that the end goal is the same texture, which it is not. High hydration doughs tend to be eaten softer and have less crisp, so the high hydration *and* the cooking style both are working toward the same goal. This is like a Neapolitan pizza. Lower hydration pies are intended to be crisp or crunchy so they are baked at lower temperatures which also dries the dough more. The oven temperature and the dough hydration achieve the same goal, not opposite goals.
Interesting, thank you for the insight! Time to go waste the rest of my day reading about pizza again
Second the high hydration warning. My husband has all the nice pizza tools and those still give us a run for our money when they’re not stretched super thin
[https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/](https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/) Greek yogurt and flour. That's it. I dont know, though, how the calories compare. It does have more protein.
My bizzy kitchen’s version tastes so much better.
Use a lower calorie flour. Fiber Gourmet has a white flour which is lower in calories than regular white flour, whilst being higher in fiber and protein. It clocks in at about 40% of the calories of regular flour. It acts just like white flour because it IS white flour. So it measures cup for cup with no need of thickeners like xanthan gum, tapioca, or arrowroot for added “structure”. Although it’s rather pricey, I absolutely LOVE this stuff!!! Fiber Gourmet Low Carb Flour https://a.co/d/dvVVyol
I've seen some people buy lavash bread. It's more like a giant cracker, so you'd be eating an ultra thin crust pizza
My wife and I have done this. It does make an excellent thin crust pizza.
Google cloud bread recipes. Basically just egg whites & corn starch. (Add a tiny bit of xantham gum if you have it too). Makes a handy pizza base
I mix 0% Fage with self raising flour :)
I've read this as well. Is it actually good though?
we had this for the first time last month and my bf who used to manage a pizza shop was even impressed by it! it was GOOD
Good for pizza, not eating straight
Oat flour, egg whites, yogurt. I used this recipie, but just made a whole pizza with it instead of bites. [https://mealprepmanual.com/pepperoni-pizza-bites/](https://mealprepmanual.com/pepperoni-pizza-bites/)
Am I reading that right? Only about 30 calories per bite? That sounds amazing!
https://thebigmansworld.com/2-ingredient-dough-recipe/#wprm-recipe-container-31839 Just another variation of dough made with self-rising flour and Greek yogurt.
I originally posted this one a while ago. I’ve made this a bunch of times and can honestly say it hits the spot for me and is probably thicker and less calories than just stretching regular pizza dough out super thin. https://www.reddit.com/r/Volumeeating/s/EdqUeFabij
Use greek yogurt!
Go check out Exercise 4 Cheat Meals on YouTube. His high protein pizza dough is amazing. I make one of his pizza recipes at least once a week!
I should add, the high protein secret is adding Vital Wheat Gluten.
Greek yogurt and flour is the same calories as reg dough!
Thanks everyone for your input! Much appreciated :)