The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza

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chrisg's picture
chrisg

My son wants pizza.  I can't say no to him. He is so flippin' cute. He also thinks my pizza is better than anything from a pizza place. So, I can't say no. Plus it gives me a good reason to make some dough.  This recipe comes from the America's Test Kitchen Family Cookbook.  The recipe is at the end, if you want to try it. I spent lots of time testing recipe after recipe and found that this one makes a nice, stretchy dough.  I tweeked it a bit.


 


Ready to Rise


I tried something new with this batch of dough. I let the machine go for 5 minutes, then let it rest for 5, then turned the machine on for 5 more minutes. I have to say it came out nice and silky.


First Rise


After about 45 minutes on the counter, I shoved it in the fridge for about 1 more hour.  I did this because I had to run an errand.  Pizza dough is forgiving, so no worries.  The most amazing thing happened, the dough became super elastic.  I stretched one so thin, I think it only had one side. THIN CRUST HERE I COME!


Balls


They are like pretty little maids in a row.  I let them rest on the counter to warm up.  Cold dough is hard to stretch.   My wife likes her pizza thick, I am kind of a purest when it comes to pizza. I prefer napolitian style pizza, so I have a happy medium that even the kids love.


Rolled out


I found that if I don't run the docking wheel over it I get ginormous bubbles and everything slides off.  That looks cool, but my stone and oven become a big ol' mess.  Topped


I just top it with a quick and simple pizza sauce and some mozzerella/provolone mix  - Into the oven with you!


This goes in...


Ready to Cook


 


 


 


 


This comes out!


DONE!


I love pizza!


 


Basic Pizza Dough (from America's Test Kitchen)


4  1/2 c. bread flour


1 envelope yeast


1  1/2 t. salt


2 T. olive oil - (the better the oil, the better the flavor of the crust.)


1  3/4 c. warm water (I use bottled water. I don't know if that makes any difference, Ask a New Yorker.)


It's all dump and go from here. Try out the 5-5-5 method for yourself (it's in the blog.) don't forget to stick it in the fridge for at least an hour.  I plan on trying it over night to see what happens.  I will update if it is good.


 

Crush's picture

Need more flavor in pizza dough

April 3, 2011 - 10:17pm -- Crush
Forums: 

Hey guys,


I was hoping you can help with me getting more 'body' and flavor intot his dough recipe. It's pretty standard:


High Gluten Flour - ~6.5 cups
Water - ~2.66 cups
Salt - 1.1 tbsp
IDY - 1.19 tbsp
Oil - 3.69 tbsp


My main issue is that my dough isn't 'smelling'. I remember making indian naan years ago and it would smell up my fridge and had lots of odour and flavor when I made it. Not sure if it used yoghurt or not.

Floydm's picture
Floydm

I had a busy weekend and did not bake this weekend.  First time in quite some time, actually.


I don't think I ever posted the BBQ Chicken Pizza I made during the Super Bowl.


super bowl pizza


The crust is Peter's Neo-Neapolitan recipe that is my standard.  Cheap store-brand BBQ sauce as the sauce, chicken breast, cilantro, red onions, and a mixture of chedder and mozarella. Super simple and the kids loved it.


super bowl pizza


I made Current Cream Buns that weekend too but they got gobbled up before I could take a picture.


The other thing I've been making recently are Crepes.  Our new favorite filling is a pat of butter, a scant teaspoon of sugar, and a good squeeze of fresh lemon juice.  Super simple but absolutely delicious!


 


 

mrosen814's picture

Neo-Neapolitan Pizza from Reinhart's "American Pie"

January 14, 2011 - 10:46am -- mrosen814

I tried out Peter Reinhart's Neo-Neapolitan pizza recipe from his book, "American Pie."


This made a very delicious crust with a nice chew.


Toppings:


* Organic diced tomatoes (canned) 


* Fresh oregano from the garden


* Chili flakes


* Pancetta


* Fresh mozzarella 


* Olive oil 


* Salt


* Pepper 


Here are a couple pics!

copyu's picture

Interesting American-Italian cooking videos...

December 30, 2010 - 8:09am -- copyu
Forums: 

...including home-made pizza!


I normally don't like video instruction for cooking or baking, but "Gianni's North Beach" is an exceptional series of videos which are quite well produced, of 'Gianni' making various classic Italian dishes in a casual, yet confident manner. Measurements are few to non-existent, but he explains what he is doing very well and also gives great warnings about the pitfalls to avoid

Ryan Sandler's picture

How big of a pizza can you bake in a home oven?

December 18, 2010 - 7:49pm -- Ryan Sandler

It is once again Christmas time, and once again I'm volunteering to bake pizzas on Christmas eve for my parents and in-laws.  Last year I baked a series of 7 personal-size pizzas on three stones in two ovens, with generally successful results.  This year my mother-in-law has requested/suggested making somewhat larger pizzas.

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