How to make Perfect KETO PIZZA DOUGH - 3 Styles

so let's go ahead and let's cook until the dough the mozzarella starts to bubbling [Music] that's it now go ahead and close it and we cooking see it's really light full of air this is bari style and this is neapolitan style i present you the quito pizza from maestro [Music] hello guys welcome back to my channel are you looking this pizza apollo dance but guess what quito after this all holiday we got a little bit of stuff too much food and just laying down on the couch watching tv relax relax which is really good now after the holiday i got back in the gym push a little bit a little bit of push-up little bit of cardio but the most important thing is the food guys we need to eat a little bit less carb less sugar so i decided to make neapolitan style quito pizza dough but not only neopolitan we made a fantastic bari style keto dough guys watch until the end here in this video i'll show you three ways how to make the pizza body style in the pan body style in the oven and a neapolitan style keto dough i mean what i can say very easy and very fast smash the like and let's start from the beginning okay guys like you can see we are in the regular store regular market close to my house we have to pick the flour make the the keto dough keto friendly pizza we can do a mix of gum coconut flour and so many things but here today i'm going to show you how to make a very easy and quick so we have to find a keto uh flour so here we go this one is uh i believe is the best so i never use it today is gonna be my first time but this is keto flower i'm gonna go ahead and buy this keto flower so let's go ahead and buy the rest of the ingredients actually dry this is cheap two dollars so we're gonna go ahead and buy one of those this one is good because it says 30 calories on 122 grams of uh size so on a pizza it goes only 80 grams this one is a good tomato to make the pizza the protein so we have to look for a meat they have the less amount of fat so i find here something this one 85 15 i'm gonna go with this one it's a 95 96 and for only four percent of uh uh of uh fats okay so now let's go home and let's make the pizza dough let's go please scan it now total spam yes i know was very expensive but you know everything that cost uh everything there is protein costs too much but that's why today we're gonna make the best pizza keto friendly so let's go ahead and get ready sit down enjoy this this show let's start with the dog this recipe is super super easy 400 milligrams of room temperature water one bag of dry yeast that we bought it's a super simple of course guys if you don't have a bowl like this just grab a regular bowl melt the yeast in the water now let's get some one tablespoon of coconut of coconut oil now again melt the liquid inside the the the bowl also guys if you want to do if you want to do this in the dough machine easily you can do it if you have a kitchenaid or something voila so now that everything is melted let's grab the flour that we bought this really expensive flour that we bought and this is basically i made the recipe in base of the grams of this flour so this is 450 grams of flour so 454 go ahead and dump the flour one end you dump the flour one end you help and turn it now with the spoon help gently to put all together let's see that's the dough how simple was that i like to use my hands to be honest once everything is all together the all the liquid grab a spatula and then detach everything from the bowl and let's start towards the dough on the counter work it a little bit more on the counter just to be sure that it's all together so now just leave it like this for about five minutes just the time to clean up your hands and then you see what happened that's it like you can see i clean up my hands and now watch what i do a little bit of a little bit of olive oil in your hands just to not get your hands all stick so top top top on top now with a spatula grab everything from the counter that's it so now basically we have to create a ball and the ball the goal here is to make the dough nice and smooth so close always inside inside inside like you can see it's coming together it's coming noise nice and smooth of course the dough will break a little bit now little bit of olive oil again in your hands not too much and just a little bit slightly on top this way doesn't dry out now grab the bowl that you were making the dough and then close it now let it rest for 15 to 20 minutes okay guys voila the dough after 15 min we wait only 15 minutes uh we're gonna go ahead now at this point go ahead and put one small spoon of salt just on top just like that so now the goal here is to integrate the the salt in the flour in the in the dough so i did this because uh the the gluten on this this dough it's a little bit more weak than uh than the regular there we go now that i integrate the salt just like that and then i can feel that the gluten is much stronger let's see you can see the gluten is nice and build up nice and build up and strong so this one was the goal and so now at this point grab a container like that a little bit of olive oil everywhere a little bit not too much this is just to help detach the dough from the whenever it's ready get the spatula take it out now this part is going to go under voila like that close it like that and let it rest for one hour at room temperature and the dough will be ready in one hour and voila guys like you can see the dough only after one hour he improved crazy so let's go ahead let's take the dough like from the bottom part we have to put it down so as you can see it's really strong let's see look at this now the dough will be a little bit sticky so we're gonna do we're gonna put a little bit of oil on your hands then top top top it's very important that you keep this part on top perfect voila so now at this point we have to make some pizza dough the dough balls so how we do this we have to cut the dough in two parts and then this is one and then we have to scale it we want to do neapolitan style we have to scale the dough as uh the same way how neopolitan style is go ahead and scale it 260 grams so this is neopoitan style let's go ahead i'm gonna close it inside inside just like that inside inside inside it's very easy to do the ball so you just put the dough always inside until is nice and tight that's it so now we're gonna go ahead and pull it towards you all the time towards you what happened in this moment is is basically closing the door is pulling the gluten towards the store towards the outside so that means is is keeping is basically we are creating a balloon so now that make sure it's closed we're going to go ahead and put the the ball inside a container or a sheet pen and you close it with plastic wrap i'm going to make a neoprene style and a body style but it's about 100 it's 120 grams let's see go ahead and pull it towards you okay perfect so i'm gonna go ahead and make a couple more okay guys like you can see the dough is ready i'm gonna close it rest the dough for 20 minutes at room temperature just like that right there boom done in the in the same time let's go ahead and let's let's go in and let's prep some ingredients come with me come with me okay the first thing to do here is the tomato sauce of course guys we bought some tomato sauce that is very low on sugar this one is the most easy one to find and the most healthy one and the the most important thing is ready we don't do anything we just put the sauce a little bit of salt if you want you can put basil but in this case i don't want to put basil and a little bit of olive oil mix the salt in the tomato and we got the first ingredient made second ingredient is a little bit of i add some leftover fresh mozzarella so i'm gonna use this so basically we need some fresh mozzarella voila second ingredient so here you go for the last ingredient warm up a pan put a little bit of coconut oil while it's hot put the low temperature now that is melted grab the meat that we bought because it's low fat and then dump it inside so let it cook a little bit for a few minutes and break it in the meantime now let's put a couple of pinch a pinch of kosher salt oh let it cook at low temperature for a couple of minutes and the voila guys like you can see the meat is nice and cooked of course it's dry because it does have a almost any fat we have all the ingredients ready we are ready to make the pizza okay guys like you can see the dough after 30 minutes wow double up the sides and that's the goal that we want see it's really light full of air this is body style and this is neapolitan style it's more big i'm gonna cook this different way so basically what you're going to do is warm up the come with me is for the body style i'm going to go ahead and cook the pizza in a pan so we have to pre-warm up the pan and then for neapolitan style we're going to do a typical way with the stone inside put at the max temperature uh broil on at the max temperature this way the stone gets hot for 30 minutes okay let's go ahead and let's make the body style first so put a little bit of flour on the floor this way we can start to work this is a half semolina f regular flour that's all you need just a little bit not too much let's grab the the bowl the body style and just dump it on the flour right there let's go ahead and let's press as neapolitan style just dump it in the flower a couple of times if it's sticky and now watch this one end you hold it and one end you just roll the pizza down that's it upside down and then see basically we have to make 12 inches pizza once it becomes a little bit sticky more sticky just put a little bit of flour on top a little bit of flour on the bottom you're gonna make your own pizza now okay give me one second let me stretch my daughter she wants to make the pizza too okay there we go that's your pizza anyway so guys let's go ahead and let's stretch this until it gets to uh 12 inches like you can see this dough is a little bit more uh hard more nervous that goes back and forth back and forth that means that the gluten is really well made well built so there we go once you have about 12 inches at this point no more roller pin you can go ahead with your hands and just do this movement don't stretch it too much otherwise it's gonna rip you see just put it on top of your hands and then like we can go ahead and put it on the pan there we go guys like you can see here the pan is nice and warm it's about 275 celsius so it's in fahrenheit it's a 500 500 fahrenheit so it's good to make the pizza grab the pizza and then upside down put it on the pan just like that be careful don't get burned voila the pizza now we're gonna cook it until it grows a little bit thicker and then we're gonna flip it over okay there we go like you can see the dough is nice and puffy now we check the bottom see it's not it's not burnt at all at this point we can go ahead and add the ingredients so couple of scoops of tomato on top we're gonna cover everywhere grab the meat that we cook and put all over the place of the pizza lower down the heat a little bit and then we put all the cheese on top voila now go ahead and close it and we cook until the mozzarella starts to bubbling to show you this pizza ready boom baby take a look of this body style pizza one second made in the pan no oven voila now a little bit of olive oil on the crust and i mean tell me in the comments what do you think it come out lovely cook spectacular at the bottom let's cut it i can see that it's crunchy i mean i can't wait to see the napoli style how it come out take a look how it holds lovely it's perfect i believe the taste let's see the taste um it's really fragrant the texture is really good i can tell it is really healthy by by bite this pizza it's crazy it's really light it's really light i can't wait today to compare this with neapolitan style i'm gonna finish this for sure let's put this on the side and let's make the neapolitan style let's go like you can see the dough it's a little bit uh weird compared to the regular one but the goal here is to make a neopolitan style with keto flower so let's go ahead and let's stretch the same way how we stretch neapolitan style but already i can tell that the dough is very different because it's going back and forth back and forth like a office harmonica so now gently gently go ahead and press because if i pull too much it will break so a little bit of flour yeah see it's breaking but don't worry about we have to go like this then boom voila but of course guys i believe that you want to make you want to eat a body style pizza if it's keto this one is also less less dough so what i'm doing here is wrapping up wrapping it up the because it's ripping it's ripping apart i can tell that this dough is not really the best for neapolitan style perfect done it's we made a little bit of work but we made it so now go ahead and put just the tomato sauce the oven it has been on for about 30 minutes voila now let's go ahead and let's put it in the oven pinch it and then boom peel on there so i'm going to show you again pinch it and then peel under now make a little bit bigger but not too much see it rips if you pull it too much it rips so we cannot go too much so let's go ahead and let's put it in the oven let's go ahead this one has been hot voila so we're gonna cook it until the dough it gets nice and gold okay so the dough should be ready yes yeah there we go so that's what we're looking for we're looking to make this uh like gold color so now it's time to put all the ingredients same pizza we're going to go ahead and put them under the same amount of of ingredients that we made so let's go ahead and let's cook until the dough the mozzarella starts to bubbling that's it boom voila a few minutes it should take a few minutes whoa guys guys guys you you go the neapolitan style pizza like you can see is not crunch we don't have the crown chain soft at the same time so it didn't pass the usual soft and crunchy at the same time it's just soft the bottom cook really well of course let's see if you got we got some uh air pockets because uh also we see you know this is keto dough what do you want to do i mean tell me comment one to ten what do you think about this pizza if he's neoprene style if it looks like a neopolitan style or [Music] or not tell me tell me right now in the comment let's go so let's see the bottom uh yeah there's no it's not really too much air pocket here but it's really really soft like you can see let's go ahead let's taste really quick before making the body style in the oven of course this will come out a little bit more soft but let's go ahead let me put this on the side and let's make the paris style in the oven and see i'll come out how it's going to come out of course let's stretch the same way with the roller pin because i think it's much easier and it doesn't rip the dough this dough is very delicate it looks like almost like a gluten-free pizza though okay so guys there we go the pizza it's a nicely stretched because this body style is stinkross put a little bit of flour it's thin crust so it's gonna cook really quick and really fast so we're gonna go ahead and make the actual pizza right now fast guys because this pizza once you put the tomato sauce it gets humid so it's gonna rip voila perfect really quick we're gonna put the tomato sauce a little bit of the meat that we use before that we made before nice and healthy extra fresh mozzarella but not too much and voila guys we are ready to go ahead the pizza in the oven at the max temperature so let's go ahead and put it in the oven there we go guys i believe now we got it at the point that we want to a nice crunchy pizza body style i believe this is this is the way to go that's it i believe that this is the way to go so at this point because it's the last pizza i'm gonna go ahead and finish up with a little bit of color green of basil voila guys i present you the quito the quito pizza dough from maestro vito yacopelli please tell me what you think in the comments a nice thin cross body style this is the perfection guys so now it's time to cut it and taste it if really is the best way to make the pizza keto dough you know i want to tell you something this is my first time ever making keto dough pizza so i believe from my experience that we made the first body style it didn't work out the neopolitan style not so-so and this one which is nice you got the crunch so i believe that this is the way to go now let's taste yeah it even changed the flavor which is really good so guys what can i say if you like this video smash that like comment below what do you think and i'll see you next week something new is coming something new is coming and please share with friends because it's free i'll see you the next one ciao and be healthy everyone be healthy that's the most important thing ciao

Channel: Vito Iacopelli

Views: 89,318

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, keto pizza dough, keto pizza, keto recipe, how to make keto pizza, best keto recipe, keto recipes, keto, keto diet, keto pizza crust, low carb pizza, keto pizza recipe

Id: 7ndWydm6J9A

Length: 22min 18sec (1338 seconds)

Published: Fri Jan 07 2022