I've watched the video on the PBC site about cooking pizza, but I was wondering if anyone has any hints or suggestions for making pizza before my 1st attempt. Also, would it be terrible if I used a store bought pizza dough rather than making my own? Thanks!
-
-
I've used store bought with much success, even frozen ones though you may have a hard time getting a good crusty burnt cheese. -
We serve a ton of pizzas where I work. The key is to use a good dough that is "slack." In other words, find a good french or italian bread recipe. Follow the recipe. Let rise . When doubled GENTLY gather into a ball or 2 depending on size. Let rise again until obvious growth is clear, then flour your board, GENTLY press into shape. You can use a rolling pin if you use little pressure. The dough should not be springy to the touch, but soft and "slack." A trick we use, is to make the dough, portion, then refrigerate till we need it. Ignore how much it rises, as want it to fall. Then you know it's slack. It will puff right up again in the oven(oven spring). Hope this helps. Oh, one shortcut is to buy frozen dough and let it rise as above.Comment
-
This is my go to recipe for pizza dough. INGREDIENTS- 4 Cups unbleached all purpose flour (King Arthur Flour is very good)
- 1/2 cup whole wheat flour
- 2 pkgs of yeast
- 2 tsps brown sugar
- 2 tsps kosher salt
- 2 tsp garlic powder or granulated garlic
- 1 tsp Italian seasoning
- 4 tbsps olive oil
- 1 1/2 cups warm water (110 degrees is best) too hot will kill yeast
INSTRUCTIONS- Measure 1/2 cup of the warm water.
- Add the brown sugar and dissolve.
- Add 2 pkgs of the yeast and stir to dissolve. Let sit for 5 minutes. This mixture will froth and foam up. This is a very good sign because it means the yeast is alive and active.
- While yeast mixture is sitting, sift 3 1/2 cups of the unbleached all purpose flour and the 1/2 cup of whole wheat flour in a large mixing bowl. Make a depression in the middle and add the olive oil and salt. Add the yeast mixture after it has frothed up nicely.
- Add the remaining cup of warm water.
- Mix with your hands till blended and add the Italian seasoning and garlic powder. Mix with your hands some more until you have a ball of dough.
- Now remove the ball of dough and knead on the counter top adding flour as needed. Knead by pressing down on the dough by pressing down on it with the heel of your palm then fold it in half and flatten. Keep doing this till the dough becomes smooth and elastic. About 10 to 12 minutes.( a Kitchen Aid Mixer with a dough hook greatly eases this process.)
- Make a nice ball of dough.
- Brush a large bowl with the remaining olive oil add the ball of dough.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size. Now punch down and divide the dough in sizes you think you need and roll out.
Comment
-
My only suggestion is "yes". And "more".Comment
-
I have used this sites Neapolitan dough recipe with a great deal of success. Make sure you have fresh yeast, and leave plenty of time to rise and then reform into balls. I use a stone in my grill, but, do not get to the 600 degree recommended heat, yet it still works well for me. You can get real creative with ingredients for the toppings. I like mushrooms sautéed with some garlic or onions and peppers. But, you imagination is the limiting factor. I did try the roman dough as well, but, the additional oil made it heavier.Comment
-
Originally posted by RobertHouston View Post
Store bought pizza works just fine. One thing we recommend you change from what's in the PBC video... heat the pizza stone before you put on the pizza.Comment
-
Lotsa good stuff on pizza at AmazingRibs.com: http://amazingribs.com/search_results.html?q=pizzaComment
-
There are several good bread sites that have great recipes and methods that I recommend.
Comment
Comment