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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

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Pizza Stone
    #4417105 -

Anyone use one?

I can't get the pizza dough right, every recipe book seems to have slightly different ideas about the order of things and ingredients. Most say it takes 30 mins to rise after kneeding but mine takes hours even when put in the hot water cupboard. One recipe even said kneed it after the dough has risen... well it never did.

I'm hoping someone has it sussed and knows a tried and true recipe as it seems people who write cook books don't even test their own recipes.

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Re: Pizza Stone [Re: faslimy]
    #4417377 -

have u tried self rising dough?

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Re: Pizza Stone [Re: CptnGarden]
    #4419880 -

Sounds like it might be a yeast problem. Check the expiration date on your yeast packet. Also always store yeast in the fridge, not the cabinet.

You can proof your yeast in warm (not hot) water with a teaspoon of sugar. If it gets bubbly within 15 mins, it is still good. You can add this proofed yeast to your flour.

Are you covering your dough-filled bowl with a damp towel before you put it in a warm place? This helps the dough rise.

Good luck! Save me a slice.

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Re: Pizza Stone [Re: Veritas]
    #4420073 -

i used to work at a pizza shop but i forgot almost everything... what kind of yeast are you using? thats definatley the problem...

we used to make the dough, then weigh out everything and then put em in the fridge.... they would rise a little bit just being in there and when they were ready just spin em to make the pizza and put the toppings on and everything worked...

also when your making the dough the water has to be a certain temperature if i remeber corectly... damit i cant remember...

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Re: Pizza Stone [Re: AliceDee]
    #4421021 -

The yeast is bread making yeast. The first thing I do with the dough is mix the yeast in with sugar and tepid water and leave it for 10 minutes to froth up. After this is where I get confused. Some recipes say mix with flour, salt and extra virgin olive oil. Some don't have the olive oil, some say kneed before leaving to rise and some say kneed after it has risen.

The dough I made last night turned out alright, but I've tasted better from a home made pizza on a stone. The first pizza I made came out 2 inches thick!

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Re: Pizza Stone [Re: faslimy]
    #4421396 -

Pizza stones are great, they help maintain a more even heat in the oven as it preheats, as well as excellent breads and of course pizza.

Definitely check the yeast, and make sure you don't kill it by using water that is too hot or adding too much salt directly to the yeast mixture. Use fresh (aka bakers or brewers yeast) if you can find it, makes a big difference in flavor.

good luck :grin:


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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Re: Pizza Stone [Re: soochi]
    #4449692 -

followed this recipe and it was good. Excellent in fact, been eating pizzas everynight its awesome.. probly should have a salad with them :wink:


http://www.annamariavolpi.com/pizza_recipe.html
1 thing she missed was 2 teaspoons of sugar at the start with the yeast and water.

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Re: Pizza Stone [Re: faslimy]
    #4452734 -

If you do decide to use the a pizza stone, make sure you put it in the oven before preheating. Putting a cool stone in a hot oven could crack the stone.


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\m/

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Re: Pizza Stone [Re: faslimy]
    #4455127 -

faslimy said:
Anyone use one?

I can't get the pizza dough right, every recipe book seems to have slightly different ideas about the order of things and ingredients. Most say it takes 30 mins to rise after kneeding but mine takes hours even when put in the hot water cupboard. One recipe even said kneed it after the dough has risen... well it never did.

I'm hoping someone has it sussed and knows a tried and true recipe as it seems people who write cook books don't even test their own recipes.



Here is my pizza post with dough recipe, pics and a pizza stone..

http://www.shroomery.org/forums/showflat...rue#Post2196230

Your dough problem could be lots of things but most likely the yeast.

Stay away from fast riseing yests, they are for bread only.

The key to a good pizza dough is to let it rise slowly for 6 hours on the counter, punching it down once. Then let the dough rest in the fridge for 12 hours.. This will give a real nice plyable dough that you can toss around and wont break. If you dont have time just follow my recipe, it works fine but theirs a big taste/texture diference when you let a dough properly rise.


--------------------
GabbaDj

FAMM.ORG             

Edited by GabbaDj (07/26/05 01:04 PM)

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Re: Pizza Stone [Re: GabbaDj]
    #4456619 -

one thing im learning is the less time it takes to cook the pizza the better!

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Re: Pizza Stone [Re: faslimy]
    #4456899 -

pizza is an art form. dont use quick rise yeast. if you over knead it the dough will taste sour. always keep it simple.

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Re: Pizza Stone [Re: faslimy]
    #4465322 -

I let mine rise in the fridge for at least overnight, because in most cases a slow rise gives to better flavor.

As for a pizza stone, I don't use one because they're expensive. Alton Brown had the great idea of buying unglazed quarry tile at the hardware store. So I've got 4 of them in the oven, and it works fine. I think I spent less than $3.

Are they essential to a good pizza? I think they are.


--------------------
Beers that I have had.  Total listed:2,302

Make your own beer!
Homebrewing(Extract with Specialty Grains)
Homebrewing(All-Grain)
Home wine making
Make your own Wine!

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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

General Interest > Culinary Arts, Gardening and Brewing
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