Pizza dough. What's in yours? - Democratic Underground

Phentex

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Sat Jun-26-10 09:13 AM
Original message

Pizza dough. What's in yours?

I want a dough with flavor but I can't seem to get the quantities right.

Anyone?

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Warpy

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Sat Jun-26-10 10:43 AM
Response to Original message

1. Flour, water, yeast and salt

Make the dough really, really wet, use a lot of yeast for a fast rise. Sprinkle some cornmeal in the pan and oil your hands with olive oil to stretch the dough to fit. You can take your time on the latter, allowing it to rest if it becomes a little too springy to stay in place.

The cornmeal in the pan gives the bottom extra crunch and extra flavor.

Any pizza dough recipe online will give you basic proportions. Just keep that dough nice and soggy and don't burst all the bubbles when you shape it. They're the best part.

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Phentex

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Sat Jun-26-10 03:58 PM
Response to Reply #1

6. Mine gets springy...

I was wondering if anyone added something like garlic or basil to the crust itself.

I'm smiling. My kids like the bubbles, too. I like a super thin, crispy crust.

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Warpy

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Sat Jun-26-10 04:49 PM
Response to Reply #6

9. There's no reason why not, although I find the crust is good as is

It seems a bit like gilding the lily to me.

Your kids know what's good.

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hippywife

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Sat Jun-26-10 10:59 AM
Response to Original message

2. I use the Ain5 bread recipe with some mods.

The recipe calls for 6 1/2 c. unbleached AP flour, I use bread flour at 4 cups, whole wheat at 1 1/2 c. and semolina at 1 c.

I follow the rest of the recipe as is, adding just a wee bit more water as needed by the feel. I store it in the fridge as directed until it smells beery and it makes a fabulous crust.

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Phentex

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Sat Jun-26-10 04:00 PM
Response to Reply #2

7. I need to spend more time in that book!

They have some great looking breads and I was on a kick with their main loaf for a while.

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Tesha

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Sat Jun-26-10 11:10 AM
Response to Original message

3. I think the flavor develops

when you let it rest in the fridge for at least a day.

We just had our 48 hour resting in the fridge dough formed into foccicia for lunch -

good so good

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Tesha

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Sat Jun-26-10 03:42 PM
Response to Reply #3

4. Well, "focaccia". ;-)

http://en.wikipedia.org/wiki/Focaccia

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Phentex

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Sat Jun-26-10 03:56 PM
Response to Reply #4

5. I read it right anyway...

you know how some things just look right when you read them. :)

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Tesha

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Sat Jun-26-10 04:13 PM
Response to Reply #5

8. That's a variant on this phenomenon...

http://www.anvari.org/log/20030916.1803_first-and-last-letter-research.html

First and Last Letter Research

Aoccdrnig to rseearch at an Elingsh uinervtisy, it deosn't mttaer
in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng
is that the frist and lsat ltteer is at the rghit pclae. The rset can
be a toatl mses and you can sitll raed it wouthit a porbelm. Tihs
is bcuseae we do not raed ervey lteter by it slef but the wrod as a wlohe.

Sotp frdaoinwrg tihs rcsaeerh to me! I hvae adaerly rveiceed it mnay teims!

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pscot

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Sat Jun-26-10 09:27 PM
Response to Reply #8

10. that's funny

n/t

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GoCubsGo

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Sun Jun-27-10 08:34 PM
Response to Original message

11. I like Alton Brown's recipe

You can find it here: http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe4/index.html

I don't have a stand mixer, so I just put all the ingredients in my bread machine and hit the dough cycle. I don't always let it sit overnight, as he recommends. I let it rest a few hours, and it still turns out okay. Read his notes at the bottom of the recipe regarding the salt and sugar. I use about half of what he calls for.

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