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 Mycotheologist
Stranger
Registered: 03/16/12
Posts: 110
Last seen: 1 month, 20 days
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 Making your own pizzas 
#16621441 - 07/31/12 12:17 PM (9 months, 14 days ago) |
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Ordering pizzas in my country is a complete ripoff and the oven pizzas taste like crap so I'm gonna start making my own. Is it easy to make the dough or are you better off making ready made dough? I watched this video:
and noticed how stretchy the dough is. Is regularly pizza dough naturally like that or do you add something to make it stretchy like that.
Is mozzarella like the standard type of cheese for pizzas? I've had pizzas with feta cheese and different types of cheese but I wanna learn to make pizzas similar to the ones you'd get at Dominos or Apache etc. first. For the sauce, is it just regular tomato paste that you use?
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 MokshaMedicine
Mr. Mojo Risin
Registered: 08/17/11
Posts: 212
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I make my own dough all the time. There are a few important factors. I find that using water, ready rise yeast (instant), oil (I usually use olive), and flour is it. Additionally, the use of corn meal helps to make it crispy and by using a pizza stone or pizza pan may help as well.
There are a ton or recipes online. Its all about experimentation.
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 GIFSoup
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GoodOlDave
Stranger
Registered: 07/29/12
Posts: 54
Last seen: 7 months, 25 days
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i had an girlfriend that ate those shitty greasy pizzas from little caesars like 2 or 3 times a week i couldnt stand it, i would ask her wtf are you doing to yourself? and that big soda that comes with it, horrible. some good organic pizza is what i would eat, this looks great!!!           
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igCorcaigh
Registered: 06/17/12
Posts: 1,482
Loc: Ireland 
Last seen: 8 days, 7 hours
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Re: Making your own pizzas [Re: GoodOlDave]
#16622217 - 07/31/12 02:53 PM (9 months, 14 days ago) |
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I think it's the kneading that makes the dough stretchy, but I'm no chef.
Don't use pure tomato paste, just cook some canned tomatoes, few herbs and garlic if you like.
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"I believe that great weirdness stalks the universe. That's not the issue with me, but it is not tacky. It is not tacky." - The Bard TMcK
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BothHands
Dog Coffee
Registered: 10/28/09
Posts: 13,055
Loc: 
Last seen: 2 days, 15 hours
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The consistency of the dough can be changed very easily by heating or cooling it. Warm dough is very sticky, but can stretch out very easily. Cold dough is much more rubbery, so it doesn't get stuck to everything, but it's hard to stretch out all the way into a thin crust. Cold dough will keep springing back into a very thick crust no matter how many times you stretch it or roll it with a rolling pin. You need to find your perfect temperature, and you'll usually have a perfect dough. I use the same recipe, water, flour, olive oil, yeast.
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Put America to sleep with warm milk and clichés.
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BothHands
Dog Coffee
Registered: 10/28/09
Posts: 13,055
Loc:
Last seen: 2 days, 15 hours
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Re: Making your own pizzas [Re: BothHands]
#16622285 - 07/31/12 03:02 PM (9 months, 14 days ago) |
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Usually my pizzas have a bit of mozzarella, and a bit of crumble goat cheese. Soo yummy. For the sauce, I just fry onion and garlic in a pan with some olive oil until they're soft. Add some dry oregano, basil, and parsley. Your pan will start getting dry, and you'll think you've made a mistake, but you haven't. You're sorta toasting your stuff now. After toasting the dry herbs for about 60 seconds, deglaze with some red wine and add one or two diced tomatoes. I leave the skin on, most people prefer to take it off as it rolls up when you cook it. The texture doesn't bother me, and peeling tomatoes is a really annoying process, so I don't bother. The tomatoes will break down into a sauce after about 5-10 minutes, depending on the heat you're using. I usually cook at medium. When the tomatoes have broken down and your sauce is the consistency you want it at, take it off the heat. Add fresh basil, oregano, and parsley. Got your perfect sauce.
Dominoes makes their sauce from the fetuses of unborn homosexual children, and nun menstruations. Fuck them and their low quality holier-than-thou pizza.
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Put America to sleep with warm milk and clichés.
Edited by BothHands (08/01/12 05:27 PM)
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igCorcaigh
Registered: 06/17/12
Posts: 1,482
Loc: Ireland
Last seen: 8 days, 7 hours
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Re: Making your own pizzas [Re: BothHands]
#16622306 - 07/31/12 03:06 PM (9 months, 14 days ago) |
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 BothHands... great tomato sauce recipe, ty!
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"I believe that great weirdness stalks the universe. That's not the issue with me, but it is not tacky. It is not tacky." - The Bard TMcK
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NizzyJones
Fight evil with funk
Registered: 08/22/06
Posts: 1,895
Loc: Somewhere North of Normal
Last seen: 6 hours, 17 minutes
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Re: Making your own pizzas [Re: igCorcaigh]
#16624357 - 07/31/12 08:36 PM (9 months, 14 days ago) |
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The gluten content of your flour determines the elasticity of the dough - more gluten more stretch. Real NY Pizza (and bagels for that matter) is made with special High-Gluten Flour. Bread flour labled "for bread machines" is probably the 'hardest' (most glutinous) flour in the supermarket.
Pizza Dough (yes, measuring with weight is necessary)
Yield: 2 lb. 14 oz (16" pizza = 18-20 oz of dough)
Water 460g
Yeast (dry active) 10g
Bread Flour 750g
Salt 15g
Malt Syrup 4g
Olive Oil 18g
Bloom yeast in your water (give it a pinch of sugar to get started), mix it up, form it into a ball, cover and ferment for 1.5 (@80ºF) - 2 (@75ºF) hrs.
Scale, form a ball again and let it rest to recover elasticity. Shape, top and bake (hot as hell, till she's golden brown and delicious).
For Whole Wheat variation replace bread flour with 325g WW Flour, 425g bread flour.
Edited by NizzyJones (07/31/12 08:51 PM)
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Mycotheologist
Stranger
Registered: 03/16/12
Posts: 110
Last seen: 1 month, 20 days
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Re: Making your own pizzas [Re: GoodOlDave]
#16643558 - 08/04/12 09:17 AM (9 months, 10 days ago) |
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I made a half decent pizza but I put way too much garlic on it. I was stinking of garlic for days. Every time I sweat, I'd start smelling of it.
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koraks
Registered: 06/02/03
Posts: 20,133
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A stretchy dough can be made with any cheap, all-purpose flour. Don't use whole grain flour for optimal gluten formation, although the result will still be tasty and nutritious.
The key to gluten formation, in my experience, is time. When you make a dough, then first mix the ingredients and let the dough sit for 20 minutes or so. This will start the autolysis process that frees the protein and sugar (or something like that - but it sure sounds scientific). If your recipe prescribes several stages of kneading, make sure you let the dough rest for 10-60 minutes between separate episodes of kneading.
Also, letting dough rise overnight (in the fridge) is a good way to stimulate gluten formation. When making baguettes or pizza, I mix the ingredients the night before, knead a few times (only a couple of seconds a time) and leave the dough for 10-20 minutes in-between kneadings. Then I put the dough in the fridge and take it out the next time.
You don't need fancy ingredients for pizza dough. Just plain, all-purpose flour, instant yeast, water and some salt are all you need.
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lizzywonderland
Wonderland Seeker
Registered: 04/11/12
Posts: 68
Loc: California
Last seen: 6 days, 21 hours
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Re: Making your own pizzas [Re: koraks]
#16647250 - 08/05/12 03:14 PM (9 months, 9 days ago) |
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Grab some ready made dough (saves you time), some pasta sauce, whatever herbs or toppings you like, and some mozzarella gratings and you have a pizza--easy.
 
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"I've been told that people in the army do more by 7:00am than I do in my entire day. But if I wake at 6:59am and turn to you to trace the outline of your lips with mine, I will have done enough and killed no one in the process."
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Anglerfish
cooking
Registered: 09/08/10
Posts: 2,212
Loc: Norvegr 
Last seen: 6 hours, 51 minutes
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Some of my tips/experience regarding pizza dough:
-Use limited amounts of yeast, and mix it with cold water instead of lukewarm,
and make the dough 6-7 hours prior to baking
-Knead thoroughly until the dough is smooth and even, repeatedly stretching
it out and kneading it together. I usually do this for 15-20 minutes. It should
be lightly sticky, not too dry when you leave it.
-When kneaded and shaped as a bun, sprinkle with a little flour and leave it
sitting under a lightly damp tablecloth in a dark place
-If possible, re-knead the dough after 2-3 hours, before letting it sit for
another 3 hours
-When shaping it into a pizza, avoid using a rolling pin. Instead, flatten the
dough with your hands until it is a disc about 1 centimeter thick.
Then, lift it up on your left hand fist. Use your right hand fingertips to spin
it, and toss it up in the air - this way you will get it wafer thin with a nice
crunchy texture. Check on youtube for instructional dough-tossing videos.
It takes a little practice, but is not that difficult. The reward is great.
-Finally, avoid putting too much on top of your pizza, if it is too crowded or
too moist the base will cook rather than bake, becoming limp and soggy.
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lillFish
Daydreamer
Registered: 01/18/09
Posts: 644
Last seen: 2 days, 15 hours
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Re: Making your own pizzas [Re: Anglerfish]
#16654198 - 08/06/12 05:10 PM (9 months, 8 days ago) |
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just thinking about little caesars makes me feel nauseated.
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