Pizza Dough
- Thread starter Agee
- Start date
cattitude
My Sweetest Boy
I cheat and use the Pillsbury pizza dough. And then I make my own sauce, etc.
I have a nice pizza pan, spray it with Pam, etc. and sprinkle it with yellow corn meal. Then I spread out the dough. Cook it for 5 minutes then take it out and put all the "stuff" on it and put it back in the oven until the cheese is melted.
I have a nice pizza pan, spray it with Pam, etc. and sprinkle it with yellow corn meal. Then I spread out the dough. Cook it for 5 minutes then take it out and put all the "stuff" on it and put it back in the oven until the cheese is melted.
kwillia
n/a
C
czygvtwkr
Guest
Get a package of frozen bread dough, Put it out to thaw and raise, after it has raised fully dump it out of the pan and begin making a pizza shell out of it. Brush the dough with olive oil lightly and make a pizza now.
I use packaged bread machine mix and it's pretty good but not excellent. I add some basil and sundried tomato to the dough, so it tastes good but isn't that pizzaria quality.
My Mom makes fabulous pizza crust and she says the secret is a tsp of sugar in the dough. This is a lie because I've done what she said and mine still doesn't turn out as good as hers.
My Mom makes fabulous pizza crust and she says the secret is a tsp of sugar in the dough. This is a lie because I've done what she said and mine still doesn't turn out as good as hers.
kwillia
n/a
I make fabulous homemade pizza crust... the special touches involve the oven tempurature, olive oil in the dough, an egg in the dough, and you have got to let the dough rise then knead it until it goes back down, then let it rise again... oh yeah, I put sugar in the water to feed the yeast. And don't forget the salt... you won't get the elasticity without the salt. But too much salt will taste :blah:
That sounds really good. Larry and I top ours with sausage, mushrooms, roasted red peppers, artichoke hearts and garlic.Airgasm said:
When are you cooking for us again? I'll come be your galley slave
I have heard that the trick to crisp outside and chewy inside crust is a very hot oven. I think a pizza oven is about 700 degrees.
Agee
Well-Known Member
Whenever you and the Gude man get back down here.vraiblonde said:That sounds really good. Larry and I top ours with sausage, mushrooms, roasted red peppers, artichoke hearts and garlic.
When are you cooking for us again? I'll come be your galley slave
You are a most excellent "gallery slave"... and quite the conversationalist
MMDad
Lem Putt
Airgasm said:
The crust I had in Sicily is my ultimate. Chewy, crisp, light, flavorful, but not overbearing. A restaurant owner liked practicing her English with Americans, so she yapped our heads off. She said you must use Durham Semolina and good olive oil.
Sicilians use olive oil like we use salt - on everything. The wine rule applies to olive oil. If you wouldn't drink it, don't cook with it. If you don't like your olive oil enough to eat with bread, buy something better and cook with that.
Our general purpose flour here is lower gluten. Get bread flour - it has a higher gluten content. Let it rise at least once, preferably twice. Use about 1 tsp. sugar/ 2 cups flour to feed the yeast.
The heat of the oven makes a big difference, but without a pizza oven it is hard to duplicate. Most home ovens do not heat evenly enough to use their top settings. Brick ovens maintain a constant temperature because the thermal mass of the pizza has little effect on the temperature of the oven. Electric ovens are either on or off, and the temperature can vary by at least 100 degrees during the cooking cycle. I've found that 450 degrees is best for a home oven. The lower heat results in a longer cooking time, but less burnage.
The recipe:
1 cup warm water 110 - 120 degrees
Mix in one packet of yeast (or about 3 tsp. More doesn't hurt, but don't go with less.)
Mix in 1 heaping tsp. sugar.
I use a kitchenaid with a doughook an low. Add 3 cups flour and start it up. Add 2 Tbsp virgin olive oil (if you don't use virgin, don't bother.)
Add 1 tsp. salt. Don't skip the salt, it is actually necessary for the chemical reaction.
I let it knead on low for 5 minutes. If it sticks to the side, add a little flour until it starts forming into a ball. Let rise for 30 minutes. Turn the mixer back on to low to knead for five miutes and look for sticking. If it sticks, add 1 Tbsp. flour and wait a minute until it forms a good ball.
If you have time, let it rise one more time, but you can make it now if you want.
If you want to be authentic, make a Pizza Margherita: tomato sauce, mozzarella, fresh basil, and fresh tomato slices with good olive oil drizzled over it. Awesome!
Or you could get even more authentic and add eggs, peas, and fungi.
Do I see a pizza bake-off in my future? I'm an excellent eater!Airgasm said:
Air, do you use a pizza stone? and wheel?
Cool! I'll make you some runzas in returnAirgasm said:Absolutely
