The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

About Pizza

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aptk's picture
aptk

About Pizza

I'm still working on my challenge to provide before and after pictures of all the breads I posted in a collage. This is not the pizza in the collage, but it's the only pizza pic I have that somewhat shows the crumb of my pizza dough. And all my pizzas are the same basic dough, so here's to substitutions!

Pizza is such a customizable dish that it's difficult to produce an exact recipe. My basic rule of thumb is to use a crust recipe you like, the sauce of your choice and the toppings that you prefer. You can cook it on a stone, in a pan or a dish. In the oven, on the grill or over a campfire. Make it small, medium, large. Thin crust, hand tossed, thick or stuffed crust, deep dish.

The one I have shown is a deep dish version, Alredo Sauce, chicken, broccoli, and all the other goodies we like. The only thing I'm going to include here is my recipe for the crust.

Pizza Crust

SIZE            WATER               YEAST               OIL              SALT               FLOUR

Small            1/2 cup                 1/2 tsp             1 tbs              1/2 tsp             1 1/2 cups

Med              3/4 cup                 3/4 tsp             1 1/2 tbs        3/4 tsp             2 1/4 cups

Large             1 cup                   1 tsp                 2 tbs              1 tsp               3 cups

 

The water should be warm. Pour water into bowl, sprinkle with yeast and allow to bloom. Add salt, oil and half the flour. Beat with a fork until smooth. Knead in the rest of the flour and knead until dough is smooth and elastic. Oil dough, cover lightly, and put in a warm place until doubled in size.

Punch down and allow to rest for 10 minutes. Shape dough to fit your needs and you can let it rest again and even rise again, or you can add your toppings and put it in the oven. I bake mine at 425F until it's as done as I like it.

Now the conditions in your kitchen are probably different from the conditions in my kitchen, and I don't know what kind of yeast, oils and flours you use, so amounts my differ according to your needs, tastes and preferences. I tend to use all purpose flour, Red Star dry active yeast, either vegetable or olive oil, and regular table salt.

Explore your options with this one, I've never had anyone turn down pizza hot out of the oven. Enjoy!

 

 

Comments

Foodzeit's picture
Foodzeit

Now i suddenly crave pizza. Great how you use the technique to pull the floor over the ingredients to create something like a stuffed crust. Awesome baking !

yy's picture
yy

Yummy. I'm glad you showed that cross-section of your deep dish pizza. There seems to be a considerable amount of misunderstanding among some hardcore New York style pizza loyalists that deep dish pizza involves a "thick crust," which may be the case only because people make it incorrectly. They're missing out! I like how you folded over your crust to keep all the toppings in.

Hither Green Cooks and Bakes's picture
Hither Green Co...

I use the same dough for dough balls brushed with garlic butter & if there's any left over stretch it out & make ciabatta for the next day. think i'll try the fold-over crust next time. 

http://hithergreencooksandbakes.blogspot.co.uk/2013/11/pizza-some-bonus-ciabatta-too.html