Comments on: Low Sodium Pizza Crust Recipe

By: Eight Months Down The Low Sodium Line #lowsodium « The One Stop Curiosity Shop

Wed, 01 Sep 2010 01:43:39 +0000

[...] to do healthier cooking healthier nachos and adapted my grandparents’ awesome pizza into a Low Sodium Pizza Recipe, so if I can keep exploring those options (and find a way to go back to eating more fish, since I [...]

By: EdgarAllen

EdgarAllen — Fri, 20 Aug 2010 07:05:15 +0000

Yep. I found if you only kneed the dough for a maximum of 2 mins and let it rise for 6-8 hours, it makes a good chicago style stuffed pizze. The crust comes out all nice and biscuit like. Once done rising, you want to get it into the pan and into the oven fairly quickly. If it sits in the pan, it’ll rise and be way too thick.

Sorry for the delayed response. I’ve only been checking my email about once a month. It’s been really nice.

By: @girl_onthego

@girl_onthego — Mon, 19 Jul 2010 18:05:41 +0000

I use generic, but I’m going to try doing it with wheat soon. Have you had much luck?

By: @girl_onthego

@girl_onthego — Mon, 19 Jul 2010 18:04:26 +0000

Sugar. sorry for the delayed answer, have had some tech issues recently. How’s it going?

By: @girl_onthego

@girl_onthego — Sat, 03 Apr 2010 03:46:05 +0000

Of sugar! Sorry, will go back and edit that. Thanks for pointing it out. Let me know how the cooking process goes…

By: EdgarAllen

EdgarAllen — Sat, 03 Apr 2010 03:44:13 +0000

Any special type of flour? Generic? Wheat?

By: EdgarAllen

EdgarAllen — Sat, 03 Apr 2010 03:42:00 +0000

“Pour the contents of one packet of Fleishman’s Yeast (It’s what I use, use whatever brand you want) into the bottom of the cup, and one teaspoon (either the measurement kind or the smaller spoon in your flatware set, it really doesn’t matter) in on top of that.”

A teaspoon of what? Yeast or the sugar that you mentioned here:
“Hopefully at this point you have a few eighths of an inch in a water glass, mixed with sugar, with some foam on the top.”