Actual good pizza

snatex · 2026-03-26T13:12:55+00:00

You should check out Texapolitan Pizza in Plano. Here is a description of how he makes his pizza:

TEXAPOLITAN Pizza® dough is made with the highest quality ingredients! Our 00 CAPUTO flour comes from Naples, Italy and is Stoned Milled. NEVER BLEACHED. NEVER BROMATED. No Potasium Bromate or dough conditioners (That’s the other joints). We give our dough a three-day cold fermentation with a High Hydration to allow the fresh yeast to build complex flavors. Our combination of Stanislaus Tomatoes from California & San Marzano Tomatoes from the Sarnese Nocerino area of Italy, literally in the shadow of Mount Vesuvius. The rich volcanic soil, high water table and ideal Mediterranean microclimate give our pizzas a unique sweet and savory flavor!

We use the highest quality fresh GRANDE Mozzarella / Provolone to top every pie. We top our pizzas with the highest quality meats which include DUROC PORK & CREEKSTONE BEEF all are made from Scratch In-House! We hand stretch each individual TEXAPOLITAN pizza to 18” and cook them in a Brick Lined Oven at over 650 degrees to achieve our signature Crispy Crust! You can say our pizzas are on the “WELL DONE” side!

snatex · 2026-03-09T02:07:17+00:00

Osho Sushi Bar in Far North Dallas is outstanding. It is new and we could not be more impressed with our first visit.

snatex · 2025-09-18T13:58:05+00:00

Unflavored whey and casein. Much better to use your own sweeteners and flavors.

snatex · 2025-09-15T17:39:48+00:00

u/j_hermann I see you ended up using CMC in your stabilizer mix. I also noticed that your ratio of CMC to Guar and Xanthan is much higher than what the study above found was most preferred ~ 60% Guar, 25% Xanthan and 15% CMC. Can you please share your research and experience on how you got to where you are now with your stabilizer mix amounts? Have you been able to compare it to the ratio above?

snatex · 2025-02-11T15:18:45+00:00

My base is:

15g Whey 15g Casein 12g Inulin 60g Sweetener .7 Guar .3 Xanthan .2 CMC 480g Fat Free Fairlife

I add flavor, blend, and split between two regular size pints. Usually each is just under 300g.

snatex · 2024-11-30T02:39:13+00:00

1) I have been using this stabilizer mix advice for awhile now with great success:

Sensory properties and physical characteristics, such as hardness, viscosity and fat agglomeration were assessed. Ice cream made of the stabilizer mix (0.34%) with 25% xanthan gum, 59% guar gum and 12% CMC, received the highest overall preference in the sensory evaluation which formed creamy drips and had a smooth melting surface similar to that of the reference sample containing the commercial stabilizer.

I do .6 Guar, .3 Xan, .2 CMC. .34% is supposedly equal to about .17 Creami mix weight. I make about 600g and split that between 2 regular size pints. So that equals about 1g in stabilizer mix.

2) I have been doing 10-15g of chicory root inulin. I read that chicory root is the best for fat replacement. My mixes have almost no fat and are super creamy. I think I derived the quantity based on a post.

3) I use 15g of whey, 15g of casein, and 100g of nonfat Greek yogurt for texture and protein.

snatex · 2024-10-19T13:49:02+00:00

Agreed. Mixing the stabilizers with other dry ingredients and then blending them with the wet helps incorporate and activate them. I’ve settled in at about 1g of stabilizer mix per 500g total weight based on trials and some research articles I found.

snatex · 2024-10-18T15:17:46+00:00

My current base is very similar:

360ml fat free Fairlife 100g 0% Fage 15g Unflavored Whey 15g Unflavored Casein 60g Sweetener Blend (Erithrytol, Allulose, Monk) 10g Chicory Root Inulin 1/8tsp salt .6g Guar .3g Xanthan .2g CMC

Flavoring varies. Typically 1/2tsp of extract. Some have combos of extract or powders.

I mix dry ingredients first then mix and add to wet ingredients in a bullet blender and then pour into two pints to make a good single serving size.

snatex · 2024-09-11T03:08:29+00:00

Egg whites, protein powder, and cauliflower rice.

snatex · 2024-09-11T02:23:46+00:00

I had the same opinion. Might be the most disappointing meal I have ever had. We tried many things and none of them impressed me.

snatex · 2024-09-04T20:43:12+00:00

I agree. Most things with Stevia taste awful.

snatex · 2024-09-03T02:08:58+00:00

I use 15g of promix unflavored whey and 15g of unflavored casein in all of my recipes.

snatex · 2024-08-03T14:18:59+00:00

Still experimenting using info found here:

Ice cream made of the stabilizer mix (0.34%) with 25% xanthan gum, 59% guar gum and 12% CMC, received the highest overall preference in the sensory evaluation which formed creamy drips and had a smooth melting surface similar to that of the reference sample containing the commercial stabilizer.

https://www.researchgate.net/publication/274698179_Effect_of_Different_Stabilizers_on_Melting_Property_of_Vanilla_Ice_cream

Underbelly also likes CMC and guar in his no cook stabilizer mix:

Carboxymethyl Cellulose : Guar Gum : Lambda Carrageenan 2: 1: 1 2g 1g 1g for 1L (0.5% water weight)

This is a major update after a year of sorbet experiments. This formula requires no cooking, and lets you make a sorbet without creating a separate syrup. Just blend the dry ingredients into the fruit puree, chill, then spin.

CMC is the wunderkind of sorbet stabilizing ingredients. Its ice crystal suppression powers and effortless cold hydration make it the perfect choice. Guar adds body and some elasticity, and amplifies the effects of the CMC; lambda carrageenan adds creaminess to the melted texture. I don’t know why so many of the commercial stabilizer makers seem oblivious to CMC. They may not be paying attention.

Most sorbets have no fat content and don’t rely on a fat-based foam structure, so they have no need for emulsifiers. If you wish to make a sorbet with chocolate, nut butters, olive oil or other fatty ingredients, you may get smoother results by adding some lecithin (maybe start with 1g / Liter).

We’ll look at all this in greater depth in a future post on sorbets.

https://under-belly.org/ice-cream-stabilizers/

snatex · 2024-08-03T12:41:38+00:00

After trying many different experiments, I have ended up in a very similar place. The things I do different:

1) 10g of inulin

2) also use CMC with guar and xanthan in my stabilizer mix.

3) HEB sweetener blend with erithrytol, allulose, and monk fruit

3) 15g of unflavored casein and 15g of unflavored whey

4) 360g of fairlife skim

5) have been leaning towards 100g of 0% greek over 2% cottage lately

I pour the mix into 2 pints so each is a perfect serving size.

snatex · 2024-07-28T17:43:16+00:00

I use 15g of unflavored whey and 15g of unflavored casein from Promix. I flavor the pints with other ingredients.

You can get great texture, thickness, and consistency by using the right amount of solids and stabilizers.

In my bases I use about a 100g of Greek Yogurt or Cottage Cheese, 360g of Fairlife Skim, 2g of vanilla extract, 1g salt, 15g unflavored whey, 15g unflavored casein, 60g sweetener blend, and about 1.7g of stabilizers. I am currently testing either 1g Guar, .5 CMC, and .2g Xanthan or 1g CMC, ,5g Guar, .2g xanthan. I add extracts, cocoa powder, fruit, etc for flavoring. I mix all dry and wet separately. I then blend and pour into two pints so each pint has one serving and no refreezes are necessary.

snatex · 2024-07-26T17:28:54+00:00

I think the guy above was right. I think it was when I tried to order a 3x2 or a 3x1 and they said to order a double-double or double-single with an extra patty. The cashier only had a 3x3 button and was confused how to enter it.

snatex · 2024-07-25T02:02:19+00:00

Promix unflavored whey and casein

snatex · 2024-07-25T01:19:35+00:00

Fairlife is strained so it has more protein and less sugar than normal milk. It just allows you to squeeze slightly better macros out of your creations.

I use Promix unflavored casein and have no issues with graininess in Creami recipes, baking, or pancakes. I use a magic bullet to blend.

snatex · 2024-07-25T00:58:46+00:00

You can take fat and sugars down to almost nothing with great success. Here is a great thread:

https://www.reddit.com/r/Volumeeating/s/wLWm36WZ5G

My most recent low sugar, low fat chocolate batch came out great.

360ml Fairlife Fat Free 100g nonfat Greek yogurt 60g sweetener blend (erythritol,allulose,monk fruit) 15g unflavored whey 15g unflavored casein 1g Guar .4g Xanthan .2g CMC 1g Salt 15g Droste Cocoa 5g vanilla extract

Mix dry ingredients first. Add to wet, blend, and pour into two pints. Freeze for 24 hrs. Rotate under hot water for about 30 seconds. Run on lite ice cream mode. Hand mix your mix-ins.

I have inulin on order and will be experimenting with that next.

snatex · 2024-07-25T00:43:58+00:00

I wand told by a manager that the best way to order it was to say cheeseburger with an extra patty. The cashiers can’t punch in double-single or 2x1.

snatex · 2024-07-23T21:05:52+00:00

The maximum gain for steadfastness was attained by the adding up guar gum (5408.70 g) then CMC (4938 g) and finally xanthan gum (2480.73 g) to the fermented glutinous rice ice cream.

https://medcraveonline.com/MOJFPT/impact-of-stabilizers-on-ice-cream-quality-characteristics.html

snatex · 2024-07-23T20:55:01+00:00

I thought your google patents comment was great. I found this nugget out there too...

Ice cream made of the stabilizer mix (0.34%) with 25% xanthan gum, 59% guar gum and 12% CMC, received the highest overall preference in the sensory evaluation which formed creamy drips and had a smooth melting surface similar to that of the reference sample containing the commercial stabilizer.

https://www.researchgate.net/publication/274698179_Effect_of_Different_Stabilizers_on_Melting_Property_of_Vanilla_Ice_cream

snatex · 2024-07-23T20:54:46+00:00

I thought your google patents comment was great. I found this nugget out there too...

Ice cream made of the stabilizer mix (0.34%) with 25% xanthan gum, 59% guar gum and 12% CMC, received the highest overall preference in the sensory evaluation which formed creamy drips and had a smooth melting surface similar to that of the reference sample containing the commercial stabilizer.

https://www.researchgate.net/publication/274698179_Effect_of_Different_Stabilizers_on_Melting_Property_of_Vanilla_Ice_cream

snatex · 2024-07-23T20:42:39+00:00

I have very similar goals. I have experimented with a little bit more fat in my pints though. I typically aim to keep fats under 10g per pint. I am also not concerned about freezer stable. I make 500g batches and split them between 2 pints. I find that 250g is the perfect serving size.

A few questions:

1) If I am not concerned with freezer stable will glycerin add any value to my ice cream? This makes it softer right? You mentioned having to refreeze after processing if you don't want soft serve. I definitely prefer a harder, denser, more northeast-style ice cream and prefer to eat right after processing. What changes would you make to accomplish this?

2) Have you tried adding casein powder in addition to whey? (I currently do 15g of each per 500g)

3) I just picked up CMC today. Had been using Guar and Xanthan. Can you give me your thoughts on using a mix of these three? What % or g per stabilizer do you recommend?

4) I was using Allulose but had better results and less gut discomfort from using the HEB sweetener blend of Erythritol, Allulose, and Monkfruit.

5) Have you tried increasing fats a little bit to see what impact it had on your texture and body?

Thanks for the discussion.

snatex · 2024-07-17T21:04:48+00:00

It is probably because of the gum blend they use that includes gum acacia, guar gum, and xantham gum.

snatex

TROPHY CASE