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pizza dough suggestions

post #1 of 5
Thread Starter 
hey, guys -

going to make pizza dough for this weekend and i was looking for good suggestions. i am looking for something that is crusty on the outside and chewy/flavorful on the inside.

i was thinking of the panne siciliano but don't know if that would work for pizza.

any suggestions?
post #2 of 5
I have used the dough recipe from the following Cinnamon roll thread. http://www.smokingmeatforums.com/for...ad.php?t=72429
post #3 of 5
There is a great recipe out there for Hizza Put copycat dough. I have made it several times and it is very airy (though oily) and tastes a LOT like their pan pizzas. If interested just shoot me a message and I can try to find that one for you.
post #4 of 5
The panne siciliano would work, but I'd recommend leaving out the semolina flour for a pizza dough. The bread was great, but not what folks would expect a pizza crusty to be like with the semolina in it.

It's a great flour and makes great pasta, but pizza crust has to be a bit softer, I think. Chewy yes, but the semolina "toughens: up the dough into something more rustic.

Good plan, let us know how it turns out!
post #5 of 5
Thread Starter 
thanks for the quick replies, guys -

FiU - i'm always lookig for good bread recipes, so if you can find it, please let me know.

the pizza we are going four would be thin and/or medium such as hand-tossed....not too thick.

rivet - it's just as well because i don't know if we have any semlina lour here - might give it a look!
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