I nned a good pizza "DOH!"

High Cheese

Saucier
Here's my first pizza pie. The flavor was fine, but the dough was more like a flat bread. lol I asked the DW to make the dough before I got home so it could proof, I'll try to get the recipe she used later. I think it was pretty basic: flour, yeast, sugar, salt, etc. But I'll try to get the measurements later.

Any good doughs out there?

Pizza001.jpg
 

chowhound

New member
mmmm, love the big chunks of sausage (?).

I should start making my own pizzas again, seeing as how there aren't any good pizza shops by me. I had only used frozen dough though. What I'd like to do is make thin crust pizza, because that's my favorite style. I suppose I could google up a recipe.

What did your new pizza stone do, Jeeks? How does baking on that differ from placing the pie on a sheet?
 

joec

New member
Gold Site Supporter
You might try these two both are excellent and come from a friends site http://www.recipesonrails.com/

Pizza Dough

501-pizza-dough.png




Ingredients:
Instructions:
1.
Weigh the water and add the sugar and salt. Stir to dissolve


2.
Add the oil, and then the flour, followed by the yeast.


3.
I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.

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Whole Wheat Pizza Dough

512-whole-wheat-pizza-dough.png




Ingredients:
Instructions:
1.
Weigh the water and add the sugar and salt. Stir to dissolve


2.
Add the oil, and then the flours, followed by the yeast.


3.
I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes


4.
Scale to .9 pound portions, shape into a ball and alow to rest for about an hour. You can use it right away or an store in the fridge for a couple days. If you use it after refrigeration, there is no need to let it rise again or even come to room temperature. In fact, you may find the cooler dough easier to work with.


5.
If you elect to store the dough, the easiest way is in a pizza "tin" you can buy rather cheaply at a restaurant supply house. This is one container for each dough ball. You squirt a layer of oil in the bottom of the tin, and put a well rounded dough ball on top. Flatten the dough with your hand, into the oil, turning it with a twist of the wrist to coat the bottom of the dough with oil. Turn the dough over so the oiled side is facing up and flatten and twist again, cover (with a lid or the next tin) and refridgerate till needed. When you make a pizza it is *** IMPORTANT *** to keep the top of the dough facing up when you put it on your work table. This is the "dry" side. You put the oiled or wet side down on your work table. You can pour some of the oil from the tin on to your work surface as well as a lubricant. Put some flour on the top of the dough and sprinkle some on the pizza peel. Using your hands you work the dough with your fingers and palms, allowing the disc of dough to spin in the oil. When you've reached your desired size, you lift the dough onto the back of your hands (sort of on your knuckles) with the dry floured side on your knuckles. You can stretch the dough more if needed. When it's the right size, you flip the dough onto the peel, flour side DOWN. You do not want to get any oil or sauce on the peel or the dough will stick. Add sauce and toppings and into the oven it goes.
 
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JoeV

Dough Boy
Site Supporter
Take a look at my no-knead pizza dough recipe to see if it's one you might want to try. I make it all the time, because I keep the master dough on hand in the fridge. I make it in full size...

Sourdoughpizza.jpg



and in personal pizza sizes as well...

P1010302.jpg


Joe
 

Maverick2272

Stewed Monkey
Super Site Supporter
We use this one, makes a nice wheat thin crust.

1 1/2 cup wheat flour
1 1/2 cup AP flour
1 cup lukewarm water
Either 1 foil package of yeast, or if you have it in a jar you use 1/3 tsp of yeast for every cup of flour used.
1tsp sugar
1tsp salt
1tbsp shortening (we used canola oil or EVOO)

In medium sized bowl, put in the cup of warm water and yeast, stir with whisk and let stand for 5 to 10 minutes. Add in sugar, salt, and shortening and mix well. Add in 1 1/2 cups of your flour and mix. Then add in the other 1 1/2 cups of flour and mix. Kneed until smooth, then divide into equal halves and ball. Put both halves back in bowl, cover with damp cloth and put some place warm for 15 to 20 minutes.
Punch them down, re-kneed and roll out very thin. We like to flour our surface with corn meal. This makes two medium sized thin crust pizzas.
 
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