anyone with a good pizza dough recipe?

just curious is all. home made pizzas are the best . . ..

Take one cup of luke warm water and add a package of yeast with a pinch of sugar. Stir and let set 5 minutes until foamy. Then add 3 cups of flour one cup at a time. The first two cups should be stirred in while in the bowl the last one should be kneeded in on a board. Then put in a greased bowl with a wet towel over it for 50 minutes. Makes one pizza or 4 calzone. Obviously one can add garlic, oil, etc to flavor it.

I sometimes use wheat flour for the 3rd cup.

Shred about two cups worth of zucchini and squeeze out the liquid. Add 1 egg, 2 tablespoons of flour, oregano and garlic, and two cups shredded mozzarella chees. Bake at about 400 degrees until set, then take out and add toppings. This makes for a very light pizza, and is a great way to get rid of zucchinis when your garden produces an overabundance. Also it is obviously low carb!

What an interesting idea. I'll print that out for later use. Thank you!

"Hard red" flour, yeast, salt, water. Minimize salt to cover yeast flavor.

1 cup + 2 Tbsp water
2 Tbsp oil
3 cups bread flour
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast

You can add parmesan cheese, italian seasoning, etc. to the basic mix.

wow! thanks in bunches. i look forward to using the zuchinni. i prepare everything myself and it's always good to have multiple recipes. keep them coming . . ..

Warm water + yeastie beasties + 2 tbsp brown sugar (honey works well too); let it get foamy and active.
Transfer to a bigger bowl, add oil and salt, mix.
Add a cup of flower, mix throughly.
Add another cup or so of flower, should form a ball.
Put dough ball on flowered surface, kneed adding flower until its only very slightly sticky.
Put it in a bowl, drizzle oil on, coat the dough in oil.
Cover in saran wrap, set afloat in a sink full of hot water.
When its at least doubled in size, pat out onto sheet for pizza.

Sorry its not big on exact measurements, its a flexible recipe i learned from my father. When I asked how much oil he just said "a few glugs" how much flower? "it'll know"

When kneaded it will feel like smooth skin

2 1/2 Tbsp fresh cake yeast or 1 package dry
1 cup lukewarm water
pinch of sugar or honey
1 tsp salt
3-3 1/2 Cups unbleached all purpose flour

in warm mixing bowl proof yeast in water + sugar (I know that many people say you can skip this step. Don't. You want these little guys as awake and alive and active and happy as you can get them.)

stir in salt and 1C flour till combined

stir in second Cup of flour

sprinkle kneading surface with a few Tbsp of the 3rd C

Over the next 8-10 minutes work in as much remaining flour as it takes to form a smooth non-adhesive dough.

Rinse out the mixing bowl and lightly oil. Place dough in bowl, bowl in warm place and cover with either a wrung out tea towel (non terrycloth) or a bit of buttered waxed paper.

Let rise till the indention made by sticking a fingertip in to the first knuckle does not spring back at all. (40-50 minutes or more)

Knead gently for a minute or two and roll out to 3/8 to 1/4 inch thickness and form rim. Transfer to lightly oiled (just a film really) pan, or if you have a peel and stone utilize them.

You can substitute up to 2 cups of whole wheat pasta flour in for white. I'd recommend putting it in last and adding up to a Tbsp of olive oil per cup in the wet mixing step.

{rlg}

http://bread.allrecipes.com/AZ/MamaDsItalianBread.asp

Here's how I vary from it:


For the initial raise, DON'T put it in the oven, just leave it out for about two hours. After the first raise and punch-down, I cold-raise my doughs anywhere from 24 hours to 7 days. Just do up a batch, split it into 4 pieces (recipe says three, but that's too big for my paddle) and put them each into a smallish (1.5 qt?) bowl, coated w/olive oil. Take one out, punch it down and let it sit for a half-hour, and you're ready.

If you use a mixer like this:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=111&topic_id=18945

You'll probably need to add more flour.

Oh, and make sure you use the high-gluten, bread flour.

PS - no matter what dough recipe you use, get a pizza stone or go to your local Lowe's and get a quarry tile for baking it on. let it get hot in the over for about a half hour.

and like think crust Kroger's brand in the refrigerated section is awesome.

You won't be disappointed

I learned from watching Good Eats that the best dough is made with high protein flour (bread flour), and is kneaded and kneaded and kneaded, producing gluten, which makes the dough very strechy. It's not worth it to do by hand, so I just normally use my bread machine. Good Enough.

But my wife and I were just dog sitting for the in-laws and my mother-in-law has a stand mixer. Use the hook attachment and knead for 15-20 minutes.

Wow. It's probably not worth buying a $200 mixer for, but if you have one I highly recommend it.

(I know what I want for xmas this year)