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How do you make a decent Pizza dough.?
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Spence    Posted 05-17-2001 at 16:36:05       [Reply]  [No Email]
I've tried bread machine recipes and make
your own, and store bought.
How do you make that great moist dough that rises like bread and tears off the same way.?
Every recipe I've tried so far turns out like cookie crust or semi-hard and never rises.

Thanks folks.

Cowboy Joe    Posted 05-22-2001 at 08:43:35       [Reply]  [Send Email]

Spence - In order to make decent dough - my suggestion would be to invest in the stock market.If you've got the dough I always prefer mutual funds.

Spence    Posted 05-22-2001 at 14:15:36       [Reply]  [No Email]
Not a chance, Joe.

On my first investment I got burned on
Bre-X. It was only 300, but never again. I had
low risk mutuals at that, imagine if I chose high.

Thanks for the advice, then again .......MMMmhhh maybe Pizza Hut's doing good, better check,....nawww.

LA Sweetheart    Posted 05-19-2001 at 10:20:58       [Reply]  [Send Email]

I used this one day, because I wanted pizza really bad and had no yeast. I was pleseantly surprised at how well it turned out. It's actually a bread recipe that I saw in a "Woman's Day" magazine.

2-2/3 cup self-rising flour (makr sure it's not self-rising cake flour)
12 oz. beer

heat oven to 375F. put flour in bowl. add beer and stir with a rubber spatula just til mixed and flour is completely moist. pour out on prepared jelly roll pan and spread out. add toppings and bake for approx. 30-45 minutes, until lightly brown and lifts off the bottom of pan easily.

I think I added a little extra flour, and I didn't have any beer, but I did have some apple cider I used 1-1/4 c. of that and figuring that the way the dough rose was a reaction between the alcohol and the baking soda in the flour, I added 1/4 c. wine.

Spence    Posted 05-19-2001 at 14:51:25       [Reply]  [No Email]
Hey, that's a twist!. I'll try that one when
the guys come over.
Thanks alot.

wildflower    Posted 05-18-2001 at 17:17:42       [Reply]  [No Email]
This is cheating but...I use frozen bread dough. I like a really thick crust.

Thaw it,let it rise,shape it,then let is rise again.

My Mom-in-law taught me this one.She's an exceptional cook.

Not Hungry, Smack dab between Road Kill and Rats!    Posted 05-18-2001 at 14:29:02       [Reply]  [No Email]
naw , changed my mind.

Thanks folks, gonna try 'em all!!    Posted 05-18-2001 at 14:10:07       [Reply]  [No Email]
Ok, now you've done it, I'm starving!!

Salmoneye    Posted 05-18-2001 at 05:22:21       [Reply]  [Send Email]
Want it to rise?


Use the frozen live stuff and stand back. The little foil cubes will start to explode before it is completely thawed out. This yeast is found in the frozen food section of the grocery store...

Dreamweaver    Posted 05-18-2001 at 05:11:04       [Reply]  [No Email]
Always remember when you kneed your dough, oil your hands. It makes the dough more pliable and moist. (Not just the typical oil added to the mixture).

chief613    Posted 05-18-2001 at 02:55:06       [Reply]  [No Email]
I have found that its not somuch the dough as the way its cooked. It seems hard to get that fresh from the pizza place crust at home in a regular oven. I have tried a few thing that seem to get it a little closer. I put a liberal dose of olive oil in the pan before i put in the dough, liberal i mean alot, looks like to much, this gives a crispy, but moist crust. I also use a stone, one them cerimac sorta things, but i dont put the pizza right on it, it gives to crisp crust for me, i put the pizza pan on it. Take an old pie metal pie pan, or a cast iron fry pan that u dont use much and place it ibn the bottom of the oven and throw a few ice cubes in it when u throw the pizza in.

good luck and enjoy

Franz    Posted 05-18-2001 at 01:16:13       [Reply]  [Send Email]
1 1/2 cups warm water
little over a tablespoon of yeast
2 tablespoons of oil
1/2 teaspoon of confectioners sugar
enough flour so it don't stick to the back of your hand.
1 good old Kitchen Aid mixer
let it keep kneading in the machine for about 3 or 4 minutes.
Roll out, let rise, add topping, and bake at 400 till done.

Franz    Posted 05-18-2001 at 01:17:18       [Reply]  [No Email]
forgot to mention, USE BREAD FLOUR!!!

mugsy3    Posted 05-17-2001 at 21:34:34       [Reply]  [No Email]
Here's mine.
For 1 pizza (you can double or triple this recipe.)

cup flour
cup flour
tsp sugar
tsp salt
envelope quick rise yeast (1 tsp.)
cup lukewarm water
2 Tbsp oil

Mix cup flour, sugar, salt, and yeast. Add oil mixed in warm water. Stir until smooth. Add additional cup flour. Knead lightly with some additional flour. Cover and let rest 10 min.

Put your sauce & toppings on and bake at 375F for 20 min.

Pizza dough should be spread/worked into pan with your fingers. Never use a rolling pin. Make sure your yeast is fresh and not past it's expiry date.

rhudson    Posted 05-17-2001 at 17:11:13       [Reply]  [Send Email]
1 1/3 cup water
1 1/2 tbs olive oil
1/2 tsp salt
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
1 1/2 tsp yeast

makes 2 14"
I don't know if this is what you're looking for, but you can compare it to what you have. i would like some others as well. thanks

IHank    Posted 05-17-2001 at 17:07:39       [Reply]  [Send Email]
Spence- Get a bag of the Betty Crocker Pizza Crust Mix and do it exactly as it tells on the back of the bag.

I do 'em up in a plain old pie tin (think they call it deep dish pizza now). While the dough is doing the raise thing I mix up the filling, starting with spaghetti sauce or tomato paste, and mixing in all sorts of goodies. Let your imagination and likes list work together.

I mix the filling up in a big pyrex measuring cup, give it a cook in the microwave, dump it into the raised crust, throw some cheese over it, and bake 'till it's brown around the edges.

Betty Crocker is the name brand, but there are also a number of store brands here that seem to be the same thing with a different label. Price varies between 30 cents and 90 cents per bag depending on sales ads.

Like I say, if you like something, chop up some and mix it into the filling. Yummy for the tummy! IHank

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