The site that Hans found also has a great nearly 10 minute long video on how to make and shape pizzas.

http://how2heroes.com/videos/entrees/crispy-chewy-pizza-dough

--Pamela

Could someone please give me a really good sourdough pizza dough recipe?  I think Sylvia talked about keeping dough balls in the freezer.  That would be so great.  I would also like one using the sd discard.  I've heard some of you mention that, but I never saw a recipe posted. 

Syb

I'm making pizza dough following Reinhart's BBA recipe, which calls for overnight refrigeration.  I thought I had instant yeast but I only have a jar of active dry yeast. The recipe calls for mixing the yeast and other ingredients together at once using cold ingredients, and doesn't call for rising.  Can I use the active dry yeast? If so, what should I do differently than I'd do with the instant yeast?  Thank you all in advance (again!!)

Hi.  I'm new to this forum but have been baking my own whole wheat bread for 5 years now.  I love it!  I own a Bosch and a Nutrimill.  I am looking for a good recipe for making whole wheat pizza dough.  I've never made my own pizza dough and would like to start.  I always weigh my bread dough and was wondering how many oucnes pizza dough should weigh?  What about if I wanted to make individual calazones as well...how much should they weigh?

Sharon Pickersgill =)

There is such great Bakers here at TFL, I feel every bit the Tyro making this post,

but here goes.

I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page

134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough.  I

used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]

This will be my pizza dough from now on.  I'm sure it will do a bang-up job on Calzone

or empanada type pies as well and etc. as it is very easy to work with.

Here's the original ingredients from Artisan Bread in Five Minutes a Day

2 3/4 cups luke warm water

1 1/2 Tablespoons granulated yeast [1 1/2 packets]

1 1/2 Tablespoons salt

1 Talespoon sugar

1/4 cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

[Mix ingredients, let rise in warm spot for 2-3 hours, cover, then chill.

Cut off a hunk whenever you need it. Use within 2 weeks.]

I have been making delicious Multi Grain Breads with my Breadmaker, using active dry yeast.  My local supermarket ran out and instead carried rapid rise yeast.  Thinking they were the same, I purchased a package and made 2 breads.  Something was odd, as they rose much higer than normally, the second one pressed agains the top glass.  This Bread "mushroomed" at the top.  The bread was physically light.  I gave the first Bread away and am awaiting a review.  The second brerad is too doughy.  It tastes like pizza without the sauce!  The Rye os not noticeable.

Is this a known issue?

Also, are these Breads less healthy than the ones that I make with active dry yeast that are more normall?

Thanks

I have heard that some people put modified food starch in their pizza doughs. I have also heard that this stuff is expensive. Are these guys crazy or do they have some secret I don’t know?

MiniO. If you are looking in ... I plan on using Nury's rye dough for pizza. If I recall correctly, you have done this. Any tips?

Did you toss, stretch on the bench or roll it out? I assume you stretched, topped and baked immediately. I also assume you made your pizza after the overnight cold fermentation.

Thanks.

David

Today I took my large amount of accumulated starter out of the fridge, and made pizza dough with it. I rolled out one for tonight's dinner, and put 4 balls in the fridge. It was only as I rolled out the first one that I realized I hadn't added salt to the dough. I added extra salt to the sauce and salted the baked pizza as well. All things considered, it wasn't too bad. But I'd like to get the salt in the dough for the remaining ones. Any suggestions?