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General Interest > Culinary Arts, Gardening and Brewing
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Re: Dough - Pizza, etc. [Re: Lucid_Euphoria]
    #11684432 -

Throw in the other 98cents and gimmie a recipe.

Thanks.


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Multiplied

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Re: Dough - Pizza, etc. [Re: daussaulit]
    #12321950 -

Ok, let's kick this topic once more, as pizza remains a relevant subject :awesome:

I think it was this thread or a similar one that convinced me to go out and buy a slate tile which I now use as a pizza stone. Probably the best $ 10 I spent this year so far. Granted, it doesn't transform our tiny little electric oven into a bona fide pizza oven, but the end result is _way_ better than it used to be:







No pics of the tiles, but it's just a regular piece of 8mm grey slate. I got one 60x30cm tile. I halved it and I now use both halves on top of each other for more thermal mass. Works like a charm!

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Re: Dough - Pizza, etc. [Re: koraks]
    #12343884 -

you don't need a stone, homemade pan pizza is the best IMO.  All you need is a large, oven proof skillet and a good deal of patience.  it tastes like pizza hut's pan crust, but with better flavor, without the excessive grease, and a nicer, fluffier texture.  Pretty ordinary dough recipe, with a splash of wine to keep it interesting.

3.5 - 4 cups flour (dough should be as soft as you can get it without being sticky, it's a pretty fine line)
1 cup warm water, bathwater warm
1 TBS extra virgin olive oil
2 TBS white wine
1 TBS yeast
1 TBS suger
1 tsp table salt

mix all the ingredients except the flour (get the yeast started if you have to, i use saf instant).  add the flour and knead until it you can stretch a little ball and see through it.  if it breaks before you can see through it, knead it more.

when you have your dough ready, cut a 1lb ball for an ordinary 12 inch skillet (it will be the size of a medium pizza from a delivery joint). put about 1/4 cup of cooking oil in the bottom of the pan, enough to coat.  roll the doughball into about a half-inch thick disc that covers up about 80% of the bottom of the pan.  cover it and let it proof until the pan is nearly full of fluffy doughy goodness.  Doing it the day before works very well, bakes up a little firmer and crisper on the edges.

sauce and top as usual, be careful not to over-top, bake at 400 for 15 to 20 minutes and voila.  the pizza pops easily out of the pan with a spatula.  it will look like the pizza on the commercials, but it wont have that institutional taste and that pre-topped gummyness that I get from pizza hut pizzas.


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Light the doobie till it glows like a ruby
After which they couldn't find the villain like Scooby.

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Re: Dough - Pizza, etc. [Re: koraks]
    #12370030 -

koraks said:





man, how did you roll it out so thin and evenly?
i'm guessing you used a rolling pan rather than hand-forming?
and yes, let your pizza dough rise overnight in the refrigerator. it comes out much tastier with a better texture than dough made and cooked right away.


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Re: Dough - Pizza, etc. [Re: SampaJasli]
    #12371483 -

Yes, I use a rolling pin after having witnessed that being used at a really good Italian restaurant in Switzerland. Hand-forming is a better way to go, but in all honesty, I can't get it that thin by hand.

I might once try making the dough a day before baking the pizza, but I'm not sure how it would turn better that way.

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Re: Dough - Pizza, etc. [Re: koraks]
    #12372373 -

well, i just started making pizza. I've made two so far; one was day of and one was day before. I noticed a really big difference in the crust. plus, alton brown told me to do it that way.

hand-forming is a real bitch. I've spent 20min trying to stretch it out and get it into shape. so far my crusts have been pretty thick though, because I can't evenly shape it with my hands. the crust is always thick while the middle is uneven with thin and thick parts.


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Re: Dough - Pizza, etc. [Re: SampaJasli]
    #12509048 -

Here is my pizza dough recipe

4 1/2 - 5 cup flour
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 3/4 - 2 1/4 cup warm water
1 pkg yeast

Mix yeast with dry ingredients
Add water to mixture and mix well
let rise 1 and 1/2 hours in a warm room

Bake at 375 for 5 min then add toppings and finish baking ~15 min

makes ~2 large pizzas

I have some of my favorite recipe's in My Cookbook


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Live for the moment you are in now
Don't be bogged down by your past
Don't be afraid of what lies in your future

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Re: Dough - Pizza, etc. [Re: niteowl]
    #12509392 -

niteowl said:
Here is my pizza dough recipe

4 1/2 - 5 cup flour
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 3/4 - 2 1/4 cup warm water
1 pkg yeast

Mix yeast with dry ingredients
Add water to mixture and mix well
let rise 1 and 1/2 hours in a warm room

Bake at 375 for 5 min then add toppings and finish baking ~15 min

makes ~2 large pizzas

I have some of my favorite recipe's in My Cookbook


Nice one, sounds good, Thanks.


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What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~

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Re: Dough - Pizza, etc. [Re: niteowl]
    #12530143 -

niteowl said:
Here is my pizza dough recipe

4 1/2 - 5 cup flour
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 3/4 - 2 1/4 cup warm water
1 pkg yeast

Mix yeast with dry ingredients
Add water to mixture and mix well
let rise 1 and 1/2 hours in a warm room

Bake at 375 for 5 min then add toppings and finish baking ~15 min

makes ~2 large pizzas



I have some of my favorite recipe's in My Cookbook



I am making Pizza Dough right now (5am) my time.  That's how I 'roll'. 

Haw hawe...  Anyway, Peppercorn crust; Inspired by Niteowl.  Here it comes.


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Re: Dough - Pizza, etc. [Re: Dickhead]
    #12530405 -

You can add garlic, cheese and many herbs to the crust prior to baking too :wink:


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Live for the moment you are in now
Don't be bogged down by your past
Don't be afraid of what lies in your future

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