Pizza Dough Reeking of Yeast
- eLizard Sep 6, 2006 03:33 PM
I need a new pizza dough reicpe (or maybe just less yeast). I'm not looking for turbo artisan with day long rises. Just something that will rise in an hour or so that I can stretch and top. I'm using the recipe from the Maccioni Cookbook, which is wayyyy too yeasty. I like a crisp but not cracker crust. I have a stone and a food processor and a kitchenaid mixer. I've been making my dough in the fp, though, fwiw. my favorite crust is when i have the where with all to actually make one from my sourdough starter. it's perfect! But i have to start on a thursday if i want pizza on a sunday. i went to pizzamaking.com, but am totally overwhelmed. thanks in advance.
Try the simplest one: three cups of bread flour, one envelope of yeast, 1/2 to 3/4 cup of warm water, and 1-2 tsp salt. Mix salt, yeast & warm water, stir in enough flour to make a soft dough, but not too sticky to handle. Knead for 10 minutes or until it feels satiny. Rise in a warm place for 1 hour, punch down and rest for 10 minutes, then stretch into pizza crusts. Will make two or three crusts, depending on the size. You can knead in herbs or cracked black pepper or flaked red pepper if you'd like.
I use 2 C. AP or bread flour and 1 C. semolina (it gives the crust a nice nutty flavor) a scant tsp. salt, 1 Tbs. SAF instant yeast and about 1 1/4-1/3C. water. I mix it all in the KA and I let it knead with the dough hook about 15 minutes. It takes longer to get the semolina well incorporated. I like a slightly soft dough and roll it out on parchment before sliding it on to the stone.
Another thing to consider is the yeast you are using. Some tastes better than others. I really don't like the flavor of Fleischman's and will use Red Star if I have to but prefer the flavor of SAF.
A pkg for 2 cups is twice as much as you need - no wonder it smells funky. All too often, bread recipes overdo the yeast to (a) make it rise faster and (b) make it more foolproof for the inexperienced. But the result is what you got.
get a copy of Charlie Van Over's The Best Bread Ever. He's got a starter that you keep in the refrigerator. You feed it a few hours before you want to use it. AND the best part is that all of his recipes call for mixing the dough in a food processor, which makes it a painless process. If you want real flavor, retard the dough in the refrigerator overnight. An excellent book.