Pizza Dough Reeking of Yeast
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.
I have a recipe for pizza dough from my mom's old cookbooklet,
Let's Cook Italian by Hunts.I'll have to find the recipe so i can post it.I'm at work right now.
I think it raises in a couple of hours and all we ever did was use regular all purpose flour in the dough.I think it makes crust for one or two pizzas.
Pizza is my thing. I make it all the time and I think it's the best. Four cups (or so) of flour (maybe a little semolina flour for added complexity) depending on the humidity with one envelope of yeast dissolved in a little warm water. I use a KitchenAid mixer for everything. Here's some more info that I have already posted:
To get the crust cracker-thin, use a rolling pin and go very easy on the toppings. And get your oven and pizza stone as hot as possible. I usually let mine heat for about an hour at 500-550 degrees before I slide the first pizza in. A properly made pie will take about 6-8 minutes to bake.
I neglected to mention that I also add a fair amount of salt to my dough. Like 2 tablespoons.
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.
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.
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.