Chef Loses 100 Pounds Eating Pizza
He would eventually move to Ribalta Pizzaria where he is the executive chef. He got to where he could not breathe and knew he had to do something. He had stomach problems, 3 ulcers and back problems.
His love for pizza caused him to create a diet Neapolitan Pizza. This pizza was simple and only contained this slices of fresh mozzarella cheese and basil with a very simple tomato topping made with crushed San Marzano Tomatoes, not overly sugary like most tomatoes.
His pizza dough will ferment for 36 hours to naturally remove the sugar content and leave the healthier carb content. It contains flour, water, a pinch of salt and yeast only. For me when I made the dough I added in some loofah leaves, black cumin seeds (ground). This makes it more healthier. But Pasquale's pizza dough is very low in ingredients. He also says you can buy this diet pizza dough at his restaurant located at East Village pizzeria Ribalta (48 E. 12th St.; 212-777-7781). He claims his pizza only has 600 calories too.
I am sure you can buy his famous diet pizza at his shop also. Besides having the pizza for lunch he exercised, had an apple for snack before sleep and followed a typical Mediterranean diet. He did top his pizza with some olive oil before eating.
You can change the toppings on the pizza. For me I love chopped Swiss Chard.
Original Article Located Here
Photo Brian Zak