The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza dough

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mroberts2404's picture

Pizza dough help

December 22, 2009 - 8:13am -- mroberts2404

Hello. Glad to be part of your forum. I'm looking for some help with making pizza dough. I finally have a good recipe that produces the desired taste and texture for the crust. However, the dough at the stage when I'm ready to shape the pies - is difficult to work with. Specifically, if I lift one end, the weight of the remaining dough pulls and stretches very quickly - it's too elastic. Ultimately, it's difficult to transfer to the peel, but once there is easy to shape and bakes nicely.

Doc Tracy's picture

My favorite pizza dough

December 22, 2009 - 7:40am -- Doc Tracy

This is my favorite pizza crust ever. It got me interested in making bread and is still my very favorite. I got it from "The Field of Greens" vegetarian cookbook. Is there anyone that would be willing to convert this to weights? I just got a scale and would prefer the reliability of making it with weight measurements.


This book also has a corn rye bread that I haven't made yet but it looks really good. I'd like to get that one in weights as well. There are a couple of interesting sourdough recipes in this book.

DrPr's picture

Recipe calls for instant yeast but I only have active dry yeast. Can I swap?

April 27, 2009 - 5:55pm -- DrPr

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!!)

spickers's picture

Whole Wheat Pizza Dough Recipe

April 15, 2009 - 6:31pm -- spickers
Forums: 

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 =)

Earl's picture

Thin Crisp Pizza Dough

March 1, 2009 - 9:17am -- Earl

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

dragon49's picture

Rapid Rise Yeast Turned my Bread into Pizza Dough

January 17, 2009 - 12:01pm -- dragon49
Forums: 

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.


 

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