Fun fact: He says stretch 13 times.

@MinaAyoubChef

3 жыл бұрын

I'm pinning this 😂 😂

@ogfox9803

3 жыл бұрын

Fun fact: He say Pizza a lot of times, I couldn’t count the amount.

@nuunexaaji4476

3 жыл бұрын

jhr andz

@nuunexaaji4476

3 жыл бұрын

b0

@papafituae

3 жыл бұрын

13 is my lucky number

Before I even watch this, I’ve been working my tail off at making fresh bread/crust for the channel so your explanation of the bakers percentage is going to help me immensely. Thanks Mina. Maybe we should put our brains together and collab on a recipe soon. 🙂😏

@MinaAyoubChef

3 жыл бұрын

I KNOW MAN!

@JOKable25

2 жыл бұрын

Doooo it guys! 😍

Thank you Mina for this recipe, making it for the first time and there is something about working on something for hours that really makes you appreciate the art behind it. You best belive this pizza is getting paired with a nice glass of wine!

Italian notification squad here: let's do our job Amazing job man, I'm gonna try this one for sure! I usually follow a similar method, and I would like to share some ideas with you. I'm not a pro like you, so these might be huge mistakes, but you are the best anabolic cooking channel out here I think and I'd love to give a small contribution. First, I use a mix of 50% "00" very strong flour (14 g of protein/100 g) and 50% low-fat soy flour: the reason is that soy flour contains about 40% proteins and a lot of fiber, it's lower in calories (with respect to regular flour) and it assorbs A LOT of water: you can easily bring hydration to 100% and this is helps developing huge bubbles in the oven. The final texture is amazing and taste is not that different, almost a bit nutty. Second, but I think this is more a matter of taste, I add my mozzarella to the pizza just 2-3 minutes before the dough is cooked, because in my oven it dries out quickly and after 7 minutes loses its unique taste and texture. I know that your approach is more "keep it simple" oriented, but I still love to share this with you. Thank you again! Ciao from Italy

@theo1680

3 жыл бұрын

Thank you so much for these tips !! This is so clever to use soy flour for the protein ! I was asking myself if I should test 50% tipo 00 flour and 50% whey protein ( nature ) but you just give me a better alternative for more protein for the dough 😊

@MinaAyoubChef

3 жыл бұрын

Ah another Italian! thank you!! I've never tried soy flour tbh I'll give it a try in baking. You're 100% right, funny cause another Italian person in the comments mentioned this, I'd rather put the cheese on before I broil but I didn't wanna complicate it even more, could be a dangerous process to put cheese on in the middle of cooking under the broiler

@filippogamberini4026

3 жыл бұрын

Grazie! Idea fantastica che rubo assolutamente

I like videos by RJF for the simplicity, and yes with his videos you can create your own unique creations. But with your videos, you are not only teaching us how to cook better, bake better, but you are teaching us to understand a world of cooking that guys like RJF don't. I hope your videos bloom and I hope your channel soars, and please don't push out videos for the sake of making videos, do them like you are. You connect with us and teach us, and us as viewers come here for this!

@Richard-jm3um

3 жыл бұрын

I agree! Always wished an actual cook would sign up to the Anabolic Kitchen, great to see Mina join in on the fun!!

@MinaAyoubChef

3 жыл бұрын

Thank you so much for the kind words. I get worried cause I don't upload often but I'm prioritizing quality, I'm glad people notice!

YES! My wish has been granted! Thank you, Chef Mina!

@MinaAyoubChef

3 жыл бұрын

=]

As a master pizza maker . This is truly the best way to do It!!! It’s amazing! I let the dough proof 48 hours!

You’re doing great man you’ve come a long way from where you started!

@MinaAyoubChef

3 жыл бұрын

Thanks for sticking around!

Can you make anabolic low calorie shawarma😂🙏🏼

@DivinelyBlessed718

3 жыл бұрын

please make this

@MinaAyoubChef

3 жыл бұрын

I did....

@adrianimbiakha3323

3 жыл бұрын

L

@reachgaming7841

3 жыл бұрын

,

@jennifersuarez9595

3 жыл бұрын

@@adrianimbiakha3323 ])l

Totally agree sauce should be made fresh. 10/10 times it’s better for both flavor and overall taste. Not to mention it takes 10 minutes and you have enough for a week or two depending on how anabolically sauced you are for your meals.

@MinaAyoubChef

3 жыл бұрын

Jarred sauce is for suckers

Yo good morning Mina! Good start for the Sunday morning, cardio + pizza video haha. Hope you have a great day, man!

@MinaAyoubChef

3 жыл бұрын

Good morning xanny! Cardio + YT is a great combo. Thanks, you too =]

Made the dough last night, left them in the fridge overnight, made them for lunch today. Great recipe and the bake/broil method is genius. Thanks! This was just what i was looking for.

Anabolic low calorie cheesecake with crust? I know the crust is really high cal, is it possible to to make a low calorie crust?

@simonsemmelmeier4282

3 жыл бұрын

Remington james has one

@priscillabahaw5673

3 жыл бұрын

You can used crushed brand flakes or protein Powder and egg whites baked

Each video is better than the last one. The editing is improving each time. Keep posting Mina!!!!

@MinaAyoubChef

3 жыл бұрын

thank you for watching!! (and noticing)

@kaylinwilson8429

3 жыл бұрын

We

@naveednaveed5881

3 жыл бұрын

D Q

This channel gonna get big soon! Keep posting man great content!

@MinaAyoubChef

3 жыл бұрын

🙏

After trying cauliflower pizza i feel like this is the best way ti make diet pizza. Cauliflower pizza isnt bad it just is not pizza and doesnt satisty the pizza craving. At the end of the day this recipe is literallly just pizza. But a little bit of pizza wont kill you especially if the crust is thin and fatty ingredients like oils and cheese are kept to a minimum

Thumbs up for using the Caputo flour! Cheers by an Italian

@MinaAyoubChef

3 жыл бұрын

Got the approval! I unfortunately wasn't able to find Caputo (I know it's the best), I used Anna's

I saw this in my notifications and got genuinely hyped

Love every recipe that you come out with! I tried the meatloaf and loved it, I really enjoy the fact that you bring your culinary expertise into the high volume low calorie cooking game. Truly revolutionary! Definitely going to try this. Thanks 🙏🏼

@MinaAyoubChef

3 жыл бұрын

thank you so much!

This channel is so great. Thank you for sharing your knowledge and expertise!

Leave the dough rest inside the fridge inside a container for 3-5 days for that extra flavor and crispiness 🤤

@MinaAyoubChef

3 жыл бұрын

That cold ferment 👌🏽

Love these REAL anabolic recipes so much not to mention the fact that you teach and explain real culinary techniques and processes. Thank you for these vids Mina and I can’t wait till this channel blows up🔥

@Janmann2007

3 жыл бұрын

To be fair, though, this isn't an anabolic recipe. It's literally regular pizza.

@MinaAyoubChef

3 жыл бұрын

thank you so much for watching!

@Drooh

3 жыл бұрын

@@Janmann2007 but made as low cal as possible without compromise

@Janmann2007

3 жыл бұрын

@@Drooh Well I'd say in a restaurant there'd be some more oil and some more cheese but not a ton for a classic Neapolitan style pizza w/o toppings. Not hating here, this is a good recipe. But it's a completely regular pizza dough. This is how you make pizza dough. Nothing anabolic or specifically low calorie about it. Just a small pizza.

I have tried the bro pizzas and they were good enough. But if you have time this looks amazing. Gonna try it one weekend.

LETSSSS GOOOO ! I’ve been waiting for this one

@MinaAyoubChef

3 жыл бұрын

It's about time amiright

You are so underrated. Before I saw ur views and subs I thought this guy prob has like 1mln subs. Everything about this vid was very professional (footage, editing and ofcourse the way you prepare the pizza). It was very pleasant to watch. Keep it up. I will def try this recipe :).

I always look forward to your videos hahaha amazing video!

@MinaAyoubChef

3 жыл бұрын

thank you so much! =]

@stephanielewis8097

3 жыл бұрын

@@MinaAyoubChef Amanda a n no n

Amazing content as always. Really love how, in addition to the recipe, you also teach us some of your professional tricks and techniques.

@MinaAyoubChef

3 жыл бұрын

Thank you for watching!

I like your channel, I feel like most channels go hard on the macros and not focus on flavor(which I guess is kinda fair since they want to maintain a phisique and they arent professional cooks)

Man I’m glad I stumbled onto this channel. The technical aspects really separate these videos from the rest which I am enjoying. Keep up the great work!

@MinaAyoubChef

3 жыл бұрын

ayee glad you stumbled here

Right on man! That looks awesome! Definitely going to have to give this a go during winter break!

@MinaAyoubChef

3 жыл бұрын

Def! lmk how it turns out

Right when I saw the quarry tile I knew I'd seen it somewhere before. Glad to hear the pros watch good eats too! Great video as always, Mina!

@MinaAyoubChef

3 жыл бұрын

Alton Brown is responsible for alot of what i know haha

@MrDgonzo77

3 жыл бұрын

@@MinaAyoubChef Alton brown good eats the best

I want to try this, but literally there's no way I will find that flour in my country, so do you think if I sift AP flour It'll be good? I don't really care about flavour btw, just that it stretches enough.

@Richard-jm3um

3 жыл бұрын

He said about 1:45 that you can use regular bread flour, I'd just be a little more rubbery, I guess that would make it harder to spread around in the pan/pizza stone, but it should still be viable

@Janmann2007

3 жыл бұрын

You can order the flour off the internet and use it exclusively for pizza. Stores forever. Sifting doesn't do anything because 00 flour is ground more finely than regular AP flour. Sifted AP flour is still just AP flour. But it still contains gluten and that is what makes the dough stretchy. So you can just go ahead and use that. But you won't use it with the same amount of hydration since the flour isn't fine enough to absorb as much water as easily. Try 50-60% hydration and adjust from there. If you use AP flour and 75% hydration as inexperienced baker you will be very disappointed because that dough is far too difficult to handle.

@MinaAyoubChef

3 жыл бұрын

You can use AP or bread flour, won't be perfect but it'll work.

@piggycuber1753

3 жыл бұрын

@@MinaAyoubChef Ok great, thanks

Man I came to the same conclusion. Pizza is one of those things for me where there's no real substitute. Tried a few recipes but the dough is just I can't. But a low cal pizza with real ingredients is exactly what I was thinking to just satisfy my craving so thank you for this!

@MinaAyoubChef

3 жыл бұрын

EXACTLY. Pizza is so simple and great, you can't change too much it's only a few ingredients. it's best enjoyed as it is

This guy must be a pro chef or something

You posted this video while I was sick (99% sure its not covid) so I had to put off watching it for a bit. But now that I've seen it, great work. I can't wait to try this. I've been making a sort of quesadills pizza for a few months now. Tortilla, 28g fat free mozz, tortilla, sauce, 28g fat free mozz, and 14g parm. For toppings, I'll throw turkey pepperoni in between the tortillas and I think it works great. I can't wait to see how your recipe will compare

@MinaAyoubChef

3 жыл бұрын

Dang sorry to hear that hope you’re feeling better! Lmk how it turns out 😄

If I want to use my stand mixer to knead should I use the dough hook or another attachment. Also should it be for 10 minutes in a mixer?

I'm extremely impressed by that gangster dusting technique. How has this not become a thing

Hey, Mina. I wanna request the perfect anabolic waffles! Is there any significant difference between waffle and pancake batter?

@MinaAyoubChef

3 жыл бұрын

A little! I’m working on it 😉

It looks really good! I've been making my begginer's anabolic pizza with lots of flour, about 320 g, (for a large pizza) 175 g of water, a bit of oregano and salt added to the dough, and some fat free cottage cheese and tomato sauce for toppings, along with either tuna or sausages with ham slices. Still tastes pretty good, tho it's not as low calorie as I would like. As you may know cottage cheese doesn't melt very well, and I had no idea you had to boil the sauce and add a bit of olive oil for it to get that pizza sauce consistency, I also added it in top of the toppings instead of directly into the dough! lol Really excited to try these proportions and pizza-making advice, really appreciate it! ♥️

@MinaAyoubChef

3 жыл бұрын

You could use that same amount of flour just use the percentages to find out the rest! (240g water). Yeaaaah cottage cheese gets kinda gummy when heated, lmk if you try this out!

Just made this pizza and holy smokes did I mess up the tossing part to the stone but that didn't change the fact that this was one of the best tasting pizza doughs I've ever eaten! Definitely gonna be making this again and hopefully throughout time I get better at making it!

@MinaAyoubChef

3 жыл бұрын

No hesitation!! Trust yourself. Lol I messed up a few too, did it fold on you?

@Andre_.Boudreau

3 жыл бұрын

@@MinaAyoubChef I gotta believe! Lol yeah my circle turned into a morphed oval

Omg I just made this ans sis not have your flour I used regular flour ans it came out perfect. It tasted like real pizza . It’s the best anabolic pizza recipe out ans simple . No cauliflower, no eggs , just simple ans low calorie. And for protein I can use meat for my toppings or add a side of egg whites to serve the pizza . Thanks so much .

@MinaAyoubChef

3 жыл бұрын

love to hear it!

What if you decide to make some gainz and ground AP flour a little with some brick and mortar? Or am I just being an idiot?

@MinaAyoubChef

3 жыл бұрын

it'd def give you a work out, although idk if a mortar and pestle (I think that's what you meant) can get that fine of a grind. Maybe in a food processor but i can't imagine that mess lol

@Hephaestion96

3 жыл бұрын

@@MinaAyoubChef cheers, boss. Mortar and pestle is what I meant, thanks.

Great recipe, my only suggestion is: don't let your cheese burn! if you have to bake your pizza for more than 2 minutes, put the cheese just when there are 90-120 seconds left for the pizza to be ready

SAVING THIS! Dude, you’re saying it’s not the “lowest calorie highest volume” dude at some point people need to eat less if they need to! I’m all for big volume… but for someone like me who can do about 2300/2400 a day maintenance… I’d be just fine with ko-ing 2 of these bad boys with maybe a small portion of chicken breast on the side to spike the protein… I think this is a winner winner pizza dinner and I can’t wait to try it out!

@MinaAyoubChef

2 жыл бұрын

Def agree with you there, sometimes you need to appreciate smaller amounts of good tasting food. chicken on there def helps

Awesome job buddy👍🏻👍🏻

@MinaAyoubChef

3 жыл бұрын

thanks!

Love the video, gonna need to look for that flour! Is the baker percentage applicable to every baked good or just pizza dough in particular? Or certain baked goods?:)

@MinaAyoubChef

3 жыл бұрын

It's used only really in bread making!

Great video Mina! I just have a couple of questions, should you let the dough sit for a little longer in the firs sit? Maybe 45 minutes? Because with regular pizza that’s what I would usually do. Also for the tomato sauce if you want to lower the calories can I put the crushed tomatoes in a blender with salt and monk fruit as necessary? Because that’s also what I usually do and it comes out good!

@MinaAyoubChef

3 жыл бұрын

Do you mean during autolyse? 20min should be enough time. Yeah you can def do that for the sauce! using fat just brings out those flavors a bit more

How much grams of flower did you use

Thanks for sharing, I can’t wait to try it! Would white whole wheat flour be ok?

@MinaAyoubChef

3 жыл бұрын

Yeah It would work but won’t stretch as much.

Hey Mina, I really liked your recipe. My daughter and wife like it very much as well. Keep going!

I cannot wait to make this over the weekend.

hey, i've made your recipe with 70 g ap flour 50 g water salt, yeast 8 g parmesan, 40g of 15% fat mozzarella pinch of basil I cooked it on a 9 inch cast iron skillet that I preheated on the stove then I put it in the oven at 500 It cooked in 6 minutes.I ended up with a beautiful (NY) style pizza at 400 cal. 20 g protein thank you very much for the pizza dough instructions I was making mine all wrong.

@MinaAyoubChef

3 жыл бұрын

awesome!! I love that method with the cast iron

Yo mina, love your channel!. What's your go-to everyday dish thats quick to make but still tasty for losing weight? Any videos like that planned?

@MinaAyoubChef

3 жыл бұрын

i eat a lot of lean meats and veggies. Planning a full day of eating soon

Bro, your explanation with the dough hydrations earned you a like and sub. Hope to give more likes soon!

@MinaAyoubChef

3 жыл бұрын

🙏🏽🙏🏽

So my dough never gets past the "extremely sticky" phase. What am I doing wrong? I have a scale measuring all the ingredients so could it be I'm not kneeding it enough.. or maybe too much? I just don't know what I'm doing wrong 😔

@MinaAyoubChef

3 жыл бұрын

it's sticky after kneading and rising? def not too much kneading, if anything, too little. feel free to send pics on ig to troubleshoot

@beachparty2613

3 жыл бұрын

@@MinaAyoubChef going to try it again on Friday, I will send pics if it happens again! 👍

@beachparty2613

3 жыл бұрын

So I decided to try it out again before heading to work and it was 100% not kneeding enough. 🤦‍♂️ Thanks for your help! Love your recipes.

Mina, I wonder if you can help me out. I keep trying to make this recipe (third attempt) but I get stuck after the part where i let the dough rest for 2 hours. I use same ingredients as you, I follow instructions just like your video. The dough doubles in size as expected. Once I take it out to roll it into a ball, its an absolute stick mess. It gets stuck on my granite counter, my hands, everywhere. I try throw a bit more flour on the counter to see if I get different results, but still super sticky that I can do anything with it. Any tips or ideas of why this is happening?

@MinaAyoubChef

3 жыл бұрын

how long did you knead it for? and did you do the autolyse for 20 min ? you should only need a little bit of flour to roll it. feel free to send pics of it ig to troubleshoot

@jfernandez925

3 жыл бұрын

@@MinaAyoubChef Thanks Mina for responding. Yea I let it rest in the begging for 15 minutes, then I knead for about 10. In my third attempt, I kneaded for 20 minutes (not fun). I was looking at other people doing the work and I see the dough is suppose to stop becoming very sticky after the kneading process but it doesn't work out for me. I am doing 75 grams of water to my 100 grams of 00 flour. Not sure what I am doing wrong.

Do we still cook the pizza five minute on baking and two minute on high broial if we are cooking pizza on the pan not on a pizza stone?? Plz help asap

@MinaAyoubChef

3 жыл бұрын

Bake for longer then broil until done

@KYASEHM

3 жыл бұрын

@@MinaAyoubChef but brother i still use the same method right? I mean pre heat oven to the highest number for me ( 450 ) then put the pizza 🍕 in the oven for around 8 mins the broiled right?

Hey Mina! Love the recipe! I was wondering what you would do if you wanted to make it gluten free? I was thinking about adding xanthan gum to mimic the gluten content in the dough and using glutinous rice flour? Curious to hear what you think!

@MinaAyoubChef

3 жыл бұрын

from what i know if you use xanthan with guar gum in a 2:1 ratio, it'll prevent crumbling and bind better (in a GF flour mix)

@rickmfernandez

2 жыл бұрын

Did you try making it GF? Did it work out?

If we double or triple the recipe do the rising times stay the same?

@MinaAyoubChef

3 жыл бұрын

Yeah, or watching the dough size that’s the better indicator

I'd love to try this recipie. I live in a dorm though so i don't own an oven specially one that goes up to 550F. But i do own an air fryer and I've been baking and ''frying'' in it for while now (i know its just smart term for a compact no preheat oven) but the highest temp it can go up to is 200c ~ 392F How will the cooking time differ if i try to make this in the airfryer at the highest setting?

@MinaAyoubChef

3 жыл бұрын

It would take more time but it couuuuuld potentially work. I don’t have a time suggestion, just watch it until it browns

Hey Mina, this one looks great! It looks better than some high calorie pizzas man! Question: Have you ever tried the two ingredient dough (All purpose flour and non-fat greek yogurt)? I'd love to see a real chef perfect the process (the right ratio of APF to NFGY, knead timing, bake time, etc.) I've tried multiple versions I've seen online but they never seem to turn out great, but others seem to have fantastic results.

@MinaAyoubChef

3 жыл бұрын

I've never tried it tbh, I tried making "cookies" before with yogurt and I hated the taste maybe I'll do an impromptu video I'll just try to bake it for the first time

Made this, delicious!!! Thank you!!

Looks awesome... And those editing skills are on point!

@MinaAyoubChef

3 жыл бұрын

thanks man!!

Is it possible to make a big pizza with the dough or do we need to split them up?

@MinaAyoubChef

3 жыл бұрын

Absolutely possible

@woutdesmedt2412

3 жыл бұрын

@@MinaAyoubChef thank you very much, I love your content btw. I’m Gonna try this very soon it looks amazing.

Great recipe! Can you freeze the dough balls as well? If i'd like to make some balls ahead?

@MinaAyoubChef

3 жыл бұрын

I think so? don't quote me though ive never tried

@georgeibbotson4070

3 жыл бұрын

Did these freeze well I gotta know!

Awesome recipe Mina! Approved by an Italian follower! Just a quick question, have you tried to cook only the crust with the tomato sauce for a few minutes and then add the mozzarella on top? I'm just curious, I think it tastes better like this, but maybe you prefer to eat it this way. As always, keep up the good work :)

@MinaAyoubChef

3 жыл бұрын

ah that means a lot, thanks! I have, my own personal preference would be to put the cheese on before the broil (2min before done cooking) but I didnt wanna complicate it even more lol

@Zephylmar

3 жыл бұрын

@@MinaAyoubChef Ah I understand now, keep going then! It's so great that you take your time to answer all your followers, it means a lot! :)

@MinaAyoubChef

3 жыл бұрын

😄😄

Watching this and I HATE cooking.lol You're good man!!

I'm featured in a mina's video and it's a pizza video. My life is complete😫💯

@MinaAyoubChef

3 жыл бұрын

LOL

What’s the calorie difference between the flours

Q: What's the purpose of the stone? To serve as a heat sink or a heat shield?

@MinaAyoubChef

3 жыл бұрын

Strong heat sink. We need a VERY hot surface that will retain heat!

Say I wanted enough dough to make two 10-12 inch pizzas, how many grams of flour would you recommend I use in my dough mix?

@MinaAyoubChef

3 жыл бұрын

same thickness as mine? at least 150g flour then just do % for other ingredients

@antmxp

3 жыл бұрын

@@MinaAyoubChef yep same thickness. Sounds good. Making this weekend!

Could I use this for hamburger buns? I'll be giving this a try tomorrow

@MinaAyoubChef

2 жыл бұрын

i'd say no, did you try it? lol i'm curious

@rafaleon199937

2 жыл бұрын

@@MinaAyoubChef hey I actually did, it worked pretty good. But the dough was a pain to shape into buns and they weren't all to big. But overall it did work out and could be improved with some tweaking

If you do use a machine would you still say knead the dough for 10mins?

@MinaAyoubChef

3 жыл бұрын

Prob less but extra gluten wouldn’t hurt

@Andre_.Boudreau

3 жыл бұрын

@@MinaAyoubChef alright thx! Gonna be trying it tomorrow!

4:00 teaspoon olive oil??? i believe that is a tablespoon correct me if im wrong

@richinfeels

3 жыл бұрын

13:10 and for the tomato sauche its tablespoon...

@MinaAyoubChef

3 жыл бұрын

4:06.....

Thoughts on using other flours ? The ones classified as healthy alternatives, ex chick pea flour

@MinaAyoubChef

3 жыл бұрын

wouldn't recommend anything besides 00, AP, or bread flour here

Hey Mina ! I failed twice on this pizza. Everytime my dough comes way to sticky and it even sticks really badly to the wood cutting board. Also the dough seems to break a bit too fast when I stretch it. Any idea on how I can fix this ? I'm making sure i'm using the right amounts of flour, water, yeast and salt, and I'm also making sure I give the dough the right time to rest

@mastertrey4683

3 жыл бұрын

Might have to knead the dough for linger

@MinaAyoubChef

3 жыл бұрын

are you kneading with water? and are you kneading for long enough?

Awesome recipe man. Def trying this myself. Question, how would you bake the pizza if you don't use the pizza stone / quarry tile? You refer to people who might not use the stone, but don't mention how someone without a stone would bake it. Thanks!

@MinaAyoubChef

3 жыл бұрын

lmk how it turns out! I mention it when I'm putting the cheese on the pizza, you can use a pan/cast iron

@johnnysake8052

3 жыл бұрын

@@MinaAyoubChef whoops, I def missed that. Thanks!! You're doing amazing things, and I learned a lot from your video 😌😌

How can the pizza have 260 calories when 100g of the flour alone has 333? Plus the ingredients for the sauce... how do the calories magically disappear? I don't get the math there...

@MinaAyoubChef

3 жыл бұрын

serving size my guy....i mentioned multiple times it's for 2 pizzas. 333/2. every ingredient is listed on the screen

That looks really delicious 😋👍💯 nice sharing

next level as always!!

@MinaAyoubChef

3 жыл бұрын

Thanks, Austin!

Can I make a bunch of these dough balls and store them in fridge or freezer?

@MinaAyoubChef

3 жыл бұрын

someone else asked, i'm not sure tbh, i think so but ive never tried

Mina is the total opposite of RJF. He prioritize quality over quantity. Hes not winning the youtube algorithm game this way, but i share his videos with everyone i know who's living a more conscientious life in terms of food. Not bashing RJF, love the guy. But there's only so many times you can melt fat free cheese on extra lean meat and call it a 'meal',

@MinaAyoubChef

3 жыл бұрын

You'll notice I've slowed down a lot, it's for that reason

I am inspired by your attitude and enjoyment with the process! Thank you very much, Chef Mina!

@MinaAyoubChef

3 жыл бұрын

thank you for watching!

setting my mark before this channel pops off

@MinaAyoubChef

3 жыл бұрын

Marked

I'm about to eat pizza everyday for the next week now😂

@Richard-jm3um

3 жыл бұрын

Same lol

@MinaAyoubChef

3 жыл бұрын

YESS!!

Does the baker's percentage work with pretty much any type of bread? Came here from the Chili and Pita video, and noticed you used 64% water in that recipe, rather than 75%. And how do you factor in oil or butter? I'm really, really interested in developing a higher protein sandwich bread recipe, as the bread selection in Japan is abysmal. I read online that you can sub about 1/3 of the flour in a normal recipe for protein powder, so I tried modifying an existing recipe I had by swapping 1/3 of the flour for whey/casein blend, the butter for light butter, and sugar for zero calorie sweetener. It came out pretty frickin' awful. The dough was sooooo wet, and didn't rise at all, despite using yeast. I had also read that yeast doesn't actually need sugar to activate, so that's why I thought it would be safe to switch out the small amount of sweetener. Anyway, I don't know where I went wrong, other than maybe needing much less water due to the protein powder swap?

@MinaAyoubChef

3 жыл бұрын

it does yeah. 64% is a good general percentage for a dough that's not too sticky or dry. the pizza dough needed higher hydration to get that right texture and it also used really fine flour so it hydrates slightly different. I've found that just replacing flour and ignoring the wet ingredients doesn't work out well...whey/casein do not hydrate the same as flour. Also light butter's main ingredient is water instead of fat in butter, which has an effect on the texture/hydrations as well. Yeast doesn't NEED sugar but it helps, so i doubt that was the issue with rising, you could skip it all together. More than likely that was due to unactivated yeast, dead yeast, not enough time or not enough yeast.

@MainerInJapan

3 жыл бұрын

@@MinaAyoubChef Thanks for the reply, man! I think the yeast itself wasn't dead, as my wife used the same yeast on the same day to bake normal bread and it rose like crazy. But, I'll adjust the ratios using your suggestions and give it another shot. Thanks again!

OMG, it's a baker's miracle!

@MinaAyoubChef

3 жыл бұрын

CRAZY!

subbed. great video, looking forward to more! IDK if you are into mac and cheese but i make a simple recipe with fibergroumet elbow noodles cooked in skim milk + 1 ounce fat free cheddar, 1 ounce gouda and some some sodium citrate that is pretty dang good, but i bet you could improve or riff off of.

@MinaAyoubChef

3 жыл бұрын

that actually sound really good, I've been experimenting with sodium citrate and made a pretty good and simple mac n cheese

love it .. looks so good

Sir, you should really launch a healthy cookbook. I would be the first one to buy it. These tips are insanely good. Also I love you.

@MinaAyoubChef

3 жыл бұрын

I’m trying lol thank you ❤️

It was so delicious I can eat that every day 😋👏👏👏👏

not using dop san marzano tomatoes is SAVAGE

@MinaAyoubChef

3 жыл бұрын

lol ideally i would've, just used what i had on hand

👌👌 for this! Also a request for cinnamon rolls please!

@MinaAyoubChef

3 жыл бұрын

on my list!

you should have your own masterclass man !

@MinaAyoubChef

3 жыл бұрын

haha thank you

hey boss, please make anabolic chocolate chip cookies next

@MinaAyoubChef

3 жыл бұрын

in the works

Looks soooo good

@MinaAyoubChef

3 жыл бұрын

😁😁

Awesome as usual, I’ll have to try it next weekend.

ah he stepping up his video quality game

@MinaAyoubChef

3 жыл бұрын

you noticed!

You should do a protein cookie recipe because it seems no one can get it right

@MinaAyoubChef

3 жыл бұрын

def in the works, sneak peek at the end of restaurant dinner vid

🔥🔥🔥

@MinaAyoubChef

3 жыл бұрын

ayee 🙏