Low Carb one week cold fermentation pizza dough

[TMB]

Been a week since I made this dough.      So got it out tonight for Friday ight pizza

After I rolled it out I pre baked it for 5 min 8 would have been better.  Anyway topped it with all the  usual stuff and finished baking at 425 for ten mins

Taste  very much like regular Crust

[TentHunteR]

Interesting. 

Were you hoping to get more rise form this?

Your previous dough (you've been using some of your starter with) looks better to me, but then again I'm not a fan of thin crust pizza.


Just a thought - This looks like it might actually make a good low-carb pie or pastry dough. 

[TMB]

Cliff, I’m going for a cracker style crust.   I wanted to build flavor and hope to make it similar to a cracker crust by letting it ferment    It was good, close to real  crust taste but the crumb was soft so I need to work I’m the crispy part

[UWFSAE]

This could come in handy for more than just pizza ... I'm really enjoying watching your experiments; as a non-baker, it's a heck of an instructional tour.

[petef]

Been a week since I made this dough.      So got it out tonight for Friday ight pizza

After I rolled it out I pre baked it for 5 min 8 would have been better.  Anyway topped it with all the  usual stuff and finished baking at 425 for ten mins

Taste  very much like regular Crust

In the last pic dark browning shows that the edges are baking at a faster rate than the rest. That might be your preference, but what I've done to avoid this is to purposely form a rim around the edges. After the crust is rolled out, I use the flat side of my dough scraper (slightly oiled) to push the edges inward, forming a slightly raised edge.   --pete--

[TMB]

Been a week since I made this dough.      So got it out tonight for Friday ight pizza

After I rolled it out I pre baked it for 5 min 8 would have been better.  Anyway topped it with all the  usual stuff and finished baking at 425 for ten mins

Taste  very much like regular Crust

In the last pic dark browning shows that the edges are baking at a faster rate than the rest. That might be your preference, but what I've done to avoid this is to purposely form a rim around the edges. After the crust is rolled out, I use the flat side of my dough scraper (slightly oiled) to push the edges inward, forming a slightly raised edge.   --pete--

Good idea i'll try that next cook