2 Ingredient Dough - Is it really good?
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- Опубліковано 7 вер 2024
- The 2 ingredient dough is actually legit. I really recommend you try this dough and make bread out of it. Macros are pretty decent IMO. Enjoy :)
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Macros Dough: 228 Calories, 40C, 1F, 12P
- 50g self-raising flour (50g AP flour + 1/2tsp baking powder + salt)
- 60g Skyr/greek yogurt/plain yogurt
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Man, I love your thumbnails. They look so nice without being clickbaity
I tried this dough a couple of times. Its not bad at all. But to me its only worth it if you dont want to wait for a yeast dough
Thank you! Absolutely, this dough is not comparable to regular dough but i think its awesome for the tiny amount of work/time
I just made this exact recipe with champignons, leek, cherry tomatoes and turkey slices instead of chicken and this has to be the most delicious macro friendly recipe ive tasted, thank you so much!!!
Thank you so much, I'm so glad you liked it :)
I make this all the time.. easy to do, fun with kids, and healthier than store bought pizza. My method is to add a bit more flour and roll it out, start it in frying pan, and when underside is cooked, put it under grill to do the top. I find putting it in oven often leads to it sticking to pan..
You can try Geflügel (chicken) Salami, low in calories and tastes like salami. Also try the eat lean cheese from Kaufland. Very high in protein and very low calories (173 calories, 36p per 100 grams!)
I very much appreciate the channel as someone living in Germany who does not speak German.
Made garlic knots using this recipe and it was insanely good. I will probably use this recipe from now on
Sounds great! I like this dough a lot especially because it's so easy to make
1st recipe we've tried from the cookbook. Tried this today with vegan skyr and low carb flour....Came out great!
Been making this everyday for 4 days now as a macro friendly delicious postworkout meal!! Honestly so good and easy! Cheers
nice 👍
isn`t baking powder bad for health tho?
Is it freezer friendly?! Or does it ruin it completely?
@@aimbotantonin large amounts, yes. A teaspoon or two wouldn’t do anything to you. Cheers yo
I made this dough just using more grams of toppings, also added 10gr of grated parmesan and sprinkled some mixed pizza herbs. I calculated it was 465kcal with 50gr of protein 😃. The pizza honestly could not be better, the dough is amazing, the best I ever made. The KEY is that I added also some dry yeast, it always makes dough more soft. I let the dough rest for around 30min before making pizza. Really this is the only pizza I'm eating from now on.
I've tried it, it's actually quite tasty, but gluten without fermentation is a bomb to your stomach
I never had any problems with gluten but i know that some people have
How does fermentation affect gluten? I tought fermentation worked by breaking down the carbs, it should leave the protein untouched, right?
I made this recipe for my 11 month baby old and I.. We both loved it 😍😍
wow, thank you so much :)
Nice…I use this all the time for pizza and cinnamon sugar treats.
I discovered it a few weeks ago. I like it a lot
wait how do you make the cinnamom sugar treats plz i need this
hust make this bread with sum cinnamon and sweetener and then at the end mix it with more sweetener and cinnamon
@@duckboyguru6164 Forgot to change accounts huh?
@@rolandplumer4648😂😂😂
Felu, such great work! I have been looking for a channel like this for a long time. Danke für‘s um die Ecke/konsequent zu Ende denken und experimentieren. Appreciate it so much. 🙏
Thanks a lot :)
Thank you Felu! Your videos are really helpful and I’m glad I found your channel :)
also great production quality! Keep up the good work :) though I’m sure you already know that
Thank you so much :) Really makes me happy when people find my content helpful. I wish you a nice weekend
Awesome! Maybe even a Calzone could be fun to try!
That would be cool!
your channel is a gem
thank you 😊
Wow. That was insane 😍
Thank you :)
Trying this tonight!
Nice one, thanks again :). Bravissimo
Grazie mille :)
from a former pizza pro, slightly dampen your hands when flattening the dough ball and it wont stick to your fingers. 🖤🖤
Revolution in me and my girls kitchen :)
Awesome :) I like this dough a lot, especially as naan bread with garlic
Made this one today. Really tasty 😋
Great 👍
How large was your pizza? Is it bigger than a pita? I have been using pitas to make mini pizzas but I’d love a larger more filling but low calorie crust alternative
Love this! Can u pls make a video to make low calorie French baguettes
I added xanthan gum and cornstarch to it make it more fluffy
Also any knows how long it can stay in fridge and if it freezing safe?
Don't worry guys I'm figuring it out with a small ball
You are a genius.
i was making this once and i ended up adding more flour because it was to sticky and it was pointless to made because calorie of dought got bigger cuz bigger amount of flour..how can i make like this without sticking ??
HELL TO THE YEAH...! i have been looking everywhere for it this and i was can i use neutral skyr instead and you said it fuck yeah bro thanks
Let's go! I always use skyr for this so don't worry, it will be great
I wouldn't recommend more moisturising yoghurt than flour, it's just a messy pain and impossible to roll out into nice pizza shapes. Always add more flour
I don't think so. With more flour the dough becomes too hard and I didn't like it but thanks for your suggestion
I have just tried the recipe twice, but utterly failed (all your other recipes I was able to reproduce really well).
Somehow the dough is way too sticky and doesn't want to become a ball without destroying itself on touch.
I was using self raising flower and the Isey Skyr.. any idea what could cause it?
Also, the ball itself came out as a mini pizza, but I guess the recipe cak be augmented for bigger portions.
Any time a dough is too sticky or wet, add flour
What if you Want to rest the dough? How long is too long? Room temp, in a warm place, or the fridge?
For the non stick Bertolli spray, do you use the extra virgin olive oil or olive oil version? Thanks
Yum yum
Can you taste the yogurt in it
Kind of, it tastes tangy but it doesn’t really taste like yogurt.
I have a question. Can you use normal pizza dough recipe but substitute water and oil for yogurt?
I wonder if u can add just a bit of protein powder to the mix to get the macros slightly more attractive without too much texture compromise
I would love to experiment with that but I only have sweet protein powder right now and I wanted to try the bread. As soon as i get neutral protein again i will try it out and let you know
@@Felu have you tried it yet by chance?
شكرا جزيلا ❤❤
Do you think this could work with baked Empanada's ? 🤔
❤❤❤woww ❤❤❤❤
Has anyone tried refrigerating the dough multiple days? I meal prep on the weekends so I’m thinking I could make a bunch of dough balls and refrigerate it, then just shape, assemble, and bake a different pizza every night! Would the dough stay good for 6-7 days in the fridge?
Hey bro I'm testing that right now for us both. I got a small ball in the fridge and will up Date on how it's doing and find this out. Will also do the same with freezer
What kind of yogurt is used in this recipe?
Skyr or greek yogurt worked both for me!
@@Felu sir can we use curd cause yoghurt is not available in my area
did you just use steel in a nonstick?
What about almond flour??
Never tried but I'm not a big fan of almond flour. It's not really flour and has double the calories than wheat flour
@@Felu you are definitely right but I was thinking about a keto recipe, I will probably try and let you know!
At 3:21 you look like Steve Jobs haha
Haha
Is this dough freezer friendly?
I never tried tbh
Can you please weigh your recipe after cooking/baking in grams ?
So, we can know how many calories are in 100 of the finished recipe?
Can you please also update your old recipes with that?
What is the first ingredient?
Skyr. It's similar to greek yogurt
@@Felu thanks
Could you use full fat or low fat yoghurt
Of course, both will work!
But, who in the world buys self rising flour unless by mistake? 🤣
Is it fat free yogurt you need for this or does fat help bind everything?
You can also use full fat yogurt but I would recommend using the thick greek yogurt for this
@@Felu great, I've got fat free, I just wasn't sure. I'll be trying it tomorrow and might even try a sweet version for dessert.
Honestly I am too stupid for that dough. Its just too much glue. When I put it in my hands everything is full of dough. Even with 75gr flour the same result.
Do you weigh your recipes before or after baking ?
you don't have to weigh every ingredient ( before /& after ) baking .
You need only to weigh
1) each ingredient in grams before baking ( which you have already done ) and
2) the total weight of the finished recipe ( cake / batch of cookies etc . )
Because if you don't take into consideration the weight of the finished recipe after baking , the number of total calories in the recipe becomes meaningless . For example in case you make 2 cakes ( cupcakes / cookies / waffles / crackers etc . ) , If Cake (A) has only 50 calories but it weighs 25 grams after baking ( i.e it has 2 calories per gram ) , & Cake (B) has 120 calories but it weighs 80 grams after baking ( i.e it has 1.5 calories per gram )... that means Cake (B) is less calorie dense than Cake (A) .
Thanks ,
Algorithm
What the hell is chicken ham?
Chicken ham is a type of ham but is made with chicken, its a healthier alternative if you love ham, great poultry to make a high protein snack if you're bored of eating thick chicken meat
@@spaded513 🤨
Neapolitan dough has less calories and tastes better btw.
Lol no xD
Salt makes it 3 ingredients