Dr Oetker Stone Baked Pizza

Dr Oetker Stone Baked Pizza

Food Diary (March 23, 2012)

Breakfast: Rolled oats with raisins, coconut, sunflower seeds and flax seeds

Lunch: Pasta

Dinner: Pizza

Baking/sweets: Polenta semolina crackers

Recently I received Dr Oetker Tradizionale Stone Baked Pizza to test. The stone baked pizzas is a new range to Dr Oetker’s regular frozen pizzas. It comes in a variety of flavours.  I tried diavola, which has salami and pepperoni. The pizza has a crispy crust with generous flavourful toppings. The pepperoni gives a bit of heat which is pleasant. The only downside, and this is pretty much the same for most frozen pizzas, is the texture of the cheese. However you can always remedy that by sprinkling more cheese before baking. I didn’t do this. Of all the frozen pizzas that I tried, the Dr. Oetker range is one of the better ones, and this new stone baked variety tops it. Sprinkle with cheese before baking and you may put some pizzerias out of business!

Today's Favourite Photo

Source: Eats Well With Others

Peanut Butter and Jelly Cupcakes with Peanut Butter Chocolate Ganache

Today’s Favourite Blog

Source: Modern Baking

Time for some controversial, or perhaps welcome, news. St. Michael's Hospital in Toronto, Canada reviewed more than 40 published studies on whether the fructose molecule itself causes weight gain. Researchers found 31 trials that looked into this question. In them, participants ate a similar number of calories—but one group ate pure fructose and the other ate non-fructose carbohydrates. In these studies, the fructose group did not gain weight. That finding flies in the face of society’s pattern of thinking about fructose and obesity.

In 10 other studies, one group consumed their usual diet, while the other added excess calories in the form of pure fructose to their usual diet or a control diet. Those who consumed the extra calories as fructose did wind up putting on more pounds. But the researchers note that this could be explained: one calorie is simply the same as another.

Participants in the studies ate fructose in the form of “free crystalline” fructose, which was either baked into food or sprinkled on cereals or beverages. The studies did not, notably, look at high-fructose corn syrup. This form is actually only 55% fructose, along with water and glucose.

Researchers said the majority of studies they examined were small, and larger more well-designed studies are needed to sort out exactly what impact fructose has on our figures.