pizza dough

Pizza dough help

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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.

My favorite pizza dough

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Pizza, focaccia, and flat breads

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.

Crispy Chewy Pizza Dough Video

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Pizza, focaccia, and flat breads

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

need formula

Forums:

General Discussion and Recipe Exchange

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

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

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Artisan Baking

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!!)

Thin Crisp Pizza Dough

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Pizza, focaccia, and flat breads

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

Rapid Rise Yeast Turned my Bread into Pizza Dough

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General

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.

Nury's Light Rye dough as pizza. MiniO?

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Pizza, focaccia, and flat breads

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

November 7, 2007 - 2:15pm

ejm

Bread Discs - the good kind

The other day when I made grissini, I used part of the dough to make Susan's (Wild Yeast) Tortas de Aceite (Olive Oil Wafers). They may not look quite as nice as Susan's but I have a feeling that we like them as much as she does. I made ours with fennel seeds (didn't have anise seeds) and Pernod, which I'm guessing amounts to the same thing as "anise liqueur". Wow! These discs are fantastic! They are easy to burn though... But if they aren't burned, they are light and crisp, with a lovely hint of licorice flavour. (And I don't even LIKE licorice....) They're wonderful on their own or with cheese. They are the perfect thing to serve after dinner! They're also good with soup for lunch or great with coffee for elevenses. Frankly, even the darker ones were delicious. Thank you once again, Susan! We'll be making these often!

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Oops! Forgot the salt

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Pizza, focaccia, and flat breads

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?

The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

pizza dough

Pizza dough help

My favorite pizza dough

Crispy Chewy Pizza Dough Video

need formula

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

Thin Crisp Pizza Dough

Rapid Rise Yeast Turned my Bread into Pizza Dough

Nury's Light Rye dough as pizza. MiniO?

Bread Discs - the good kind

Oops! Forgot the salt

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