Post by: quadrafire on July 29, 2015, 10:48:56 AM
"Toss" out some ideas if you have some
here's my basic dough
6 cups all purpose flour
2 tsp yeast
2 cups warm water
2 TBL olive oil
2 tsp salt (sometimes garlic salt)
Mix it in my kitchen aid and let rise in a oiled large bowl, covered for 2-3 hrs, punch down and cut into desired size balls and roll out. We like thin crust, so I can get 4, 14 inch pies out of this.
Like I said, rising in the fridge for a day or so gives it a little better flavor i believe (may be my imagination)
I'm either cooking them on my BGE, or in the oven at 525 on aluminum mesh screen for a nice crispy crust. I sometimes use a stone in the oven but it hasn't produced the best results for me
Post by: quadrafire on July 29, 2015, 10:51:17 AM
Post by: Fl0und3rz on July 29, 2015, 10:57:43 AM
http://www.food.com/recipe/americas-test-kitchen-thin-crust-pizza-472204
Dough:
3 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt
1 - In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
2 - Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. Longer gives better flavor.
4 - One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.
5 - Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.
Post by: vandeman17 on July 29, 2015, 11:01:07 AM
1 cup Greek yogurt
1–1 ½ cups self-rising flour
Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.
Brush with olive oil, add toppings, and put straight into a 450°F oven for 10–12 minutes.
Post by: Kittman on July 29, 2015, 11:27:47 AM
10-1/2 ounces 80 degree water
4 Tablespoons vegetable oil
4 cups flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons bread machine yeast
My machine takes 1-1/2 hours to process. Dough is ready to portion, a quick beat once down/rise helps for a light crisper dough.
Post by: quadrafire on July 29, 2015, 11:38:41 AM
Thanks all for the hints. Vande I would never have thought of yogurt in dough, sounds interesting :tup:
Post by: vandeman17 on July 29, 2015, 11:49:15 AM
Flound3rz I think that is where my no cook sauce recipe is from. Good stuff
Thanks all for the hints. Vande I would never have thought of yogurt in dough, sounds interesting :tup:
Give it a whirl. I sometimes use vanilla greek yogurt and it gives it a little extra flavor. :drool:
Post by: fuzznuts on July 29, 2015, 04:03:08 PM
Post by: vandeman17 on July 29, 2015, 04:06:53 PM
Post by: JJB11B on July 29, 2015, 04:19:57 PM
Post by: docsven on July 29, 2015, 04:27:05 PM
Post by: Fl0und3rz on July 29, 2015, 04:28:06 PM
Post by: quadrafire on July 29, 2015, 05:09:19 PM
One thing I did last month was make deep dish Chicago style in a 12" cast iron skillet with any pizza dough you want. The cast iron makes it nice and crispy, and you can pile the toppings deep, cook at 400 for about 20-25 min. Hint, layer the cheese and toppings twice, finish with the cheese.That's what I'm going to try this weekend. Deep dish never crossed my mind as I was always trying to get the thin crust just right
Post by: quadrafire on July 29, 2015, 05:10:49 PM
I do with cornbread :dunno:
Post by: GETOUTSIDE on July 29, 2015, 05:50:26 PM
But for any of you pizza lovers who just do not want to make pizza dough but want to make your own pizzas at home, I have another option. Our family owns a pizza bakery, not a little corner shop, a 42,000 sq ft. manufacturing facility where we have been operating for 25 years right here in Spokane. Most of our customers are food service distributors such as FSA, Sysco and URM to name a few. We make a wide variety of products, from dough balls, par baked skins, partially topped pizzas to bread sticks (cheese filled ones too)and even gluten free. We are generally a back of the house brand serving corner bars, schools, theme parks, resorts and the list goes on and on. And when the dollar is right for them we export containers to Australia.
So what I am getting at, if you that are near a Cash and Carry store such as URM or Smart Foodservice, can purchase our ready made dough balls and many of our other varieties of products. If you have Rosauers or Super 1 nearby, you will see our retail packed dough balls in the deli area starting August 1. QFC also has those balls as well. I don't mean to try and sell to y'all, just want to throw out that other option :) I actually do not like making my own dough most of the time; messy, time consuming and frankly I'm a way better mechanic and salesman than a baker. Our dough, thaw it, roll it/toss it, top it, bake it, eat it; pretty darn easy. Just an idea for ya. If you want to see if there is a store close to you with Rizzuto Foods brand products, the websites below will tell you, or contact me on here if you want.
Sorry for the little thread jack! Back to your pizzas :tup:
www.rizzutofoods.com
http://www.urmstores.com/html/cash_carry/cash_and_carry.htm
https://www.smartfoodservice.com/locations/
Post by: quadrafire on July 29, 2015, 06:35:33 PM
42000 sq ft. Holy cow. Would be fun to tour it sometime😉 thanks for the info
Post by: vandeman17 on July 29, 2015, 06:46:01 PM
Do you preheat the cast iron before adding the dough?
I do with cornbread :dunno:
I preheat mine when I cook in skillet
Post by: lamrith on July 29, 2015, 06:48:21 PM
Post by: Blacklab on July 29, 2015, 08:45:32 PM
I use a basic dough with a K/A and dough hook.
The flavors added are different.
The olive oil I use is garlic fused.............
I'll throw in some onion powder.
Depends on what you all want.
I'll add garlic, red chili flakes rosemary. It just depends on what ya want. you decide :IBCOOL:
The main ticket is to let all flavors gel...............
Post by: Axle on July 29, 2015, 09:53:33 PM
I'll add other ingredients to taste depending on what my mind tells me to add at that moment. :hello:
Post by: huntnnw on July 30, 2015, 02:08:33 AM
Post by: rasbo on July 30, 2015, 05:05:25 AM
Post by: docsven on July 30, 2015, 10:54:05 AM
Do you preheat the cast iron before adding the dough?No, just room temp, they recommend that you put it on stove top heat after baking if you want to crisp up the bottom, for about 5 minutes or so.
I do with cornbread :dunno:
I tried it in an dutch oven too to make a bigger pizza, but it wasn't as good as the skillet. Heat was uneven I think.
Post by: Blacklab on July 30, 2015, 01:51:22 PM
gotta try these,in a pinch I just buy some boboli bread,no where near as good as home made
next time your in a pinch use flat bread for your crust ;)
Post by: rasbo on July 30, 2015, 05:20:48 PM
ahhh will do :tup:gotta try these,in a pinch I just buy some boboli bread,no where near as good as home made
next time your in a pinch use flat bread for your crust ;)
Post by: The Weazle on July 31, 2015, 11:39:06 PM
Post by: quadrafire on August 03, 2015, 08:59:06 AM
Before I cooked it I added some chopped fresh basil and sprinkled a little more cheese over the top.
Not a bad pizza for about $9