Pizza dough recipes...

[inkjunkie]

Anyone have one they wouldn't mind sharing? Was planning on making a pizza on one of the Eggs tomorrow but all of the Bosses recipes call for baking the crust, pulling it out of the oven and putting it back in.

 

[siege]

Here's a quick easy recipe I use in the oven, on the grill, or in a dutch oven.
A nice, easy smal batch, it can easily be doubled for larger groups.
1 Tbs active dry yeast
1 Cup warm water
1 Tbs sugar
Mix together and allow to proof ( get foamy )

1/2 Cup vegetable oil
3 Cups all purpose flour
3/4 tsp salt

Mix all ingredients together, lightly flour your hands and counter top and knead until smooth ( 5 minutes or so )
Separate into 2 balls for thin crust, 1 ball for thick crust.
Lightly oil surface, allow to double in size in a bowl.

Roll out to desired thickness on pizza pan or cookie sheet, put on your sauce, shredded mozz, and meats.
Bake at 400 to 450° for about 15 minutes, or until bottom just starts to brown,and cheese is bubbly.

Hope this works for you, let us know how it works. I have fed a lot of boy scouts with this recipe.

 

[chef jimmyj]

I make this all the time...JJ

Pizza Dough

5 1/2C Bread Flour, I like King Arthur Blue bag.

2C Water, 110°F

2T Sugar

1T Kosher Salt

1T EVOO

1 Env. Quick Rise Yeast, see note.

I use a 4.5Qt KA with dough hook but can be done by hand.

Mix all the dry ingredient. Add oil and water and mix/knead for 10 minutes.

After 5 minutes of mixing, if the dough is still sticking to the bottom of the bowl, add 1T more flour and continue mixing 1 minute.

If still sticking, add 1 more Tablespoon Flour and finish mixing. Dough should be smooth, elastic and slightly tacky.

Lightly oil the bowl, add the dough and turn to coat. Cover and allow to rise, in a warm place, 1 hour.

Gently deflate and divide into 6 portions for 12 to 13" Pizza's. Or two equal pieces for Thick Crust Sicilian Pizza's, Pat into 13 X 18" Sheet or Jelly Roll Pans until 1/4" thick in the center with 1/2 to 3/4" border for a crust.

Note: Quick Rise Yeast can be mixed into dry ingredient. Active Dry Yeast must be bloomed in a portion of the water with a bit of sugar for 15 minutes, then added with the balance of the water.

 

[moikel]

I can only add this !
The old school Italians in my hood & there are plenty ,say the best dough has lard instead of oil.
I assume it's pork. They say it makes for a crisper crust & it's an old southern village thing.
Just saying.

 

[inkjunkie]

I can only add this !
The old school Italians in my hood & there are plenty ,say the best dough has lard instead of oil.
I assume it's pork. They say it makes for a crisper crust & it's an old southern village thing.
Just saying.

Thanks for the info. Wonder what kind of substitute ratio would be used in the above recipe?

 

[atomicsmoke]

I can only add this !
The old school Italians in my hood & there are plenty ,say the best dough has lard instead of oil.
I assume it's pork. They say it makes for a crisper crust & it's an old southern village thing.
Just saying.

Why haven't I thought of this? Everyone knows pork fat makes everything taste better, so why not bread. I have a couple of jars in the fridge.

 

[chef jimmyj]

Thanks for the info. Wonder what kind of substitute ratio would be used in the above recipe?

Lard and Oil sub 1 for 1 in recipes. I only use a small amount of fat in dough because lean dough is chewier. You can add up to 4Tbs without changing the overall texture. Beyond that you get a tender spongy textured pizza crust...JJ

 

[inkjunkie]

Lard and Oil sub 1 for 1 in recipes. I only use a small amount of fat in dough because lean dough is chewier. You can add up to 4Tbs without changing the overall texture. Beyond that you get a tender spongy textured pizza crust...JJ

The Boss, aka my loving wife Ernestina, said to tell you Thanks again for your help....