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Aug 31, 2007 10:51 AM

Pizza dough?

My usual pizza dough is so ho-hum. Anyone care to share their favorite pizza dough recipe?

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  1. I don't have a recipe handy, but try any of these things;
    1. Substitute a cup of AP flour with WW or multigrain.
    2. Sub 1/2 cup AP with rye flour or semolina.
    3. Add some garlic powder, white or brown sugar, cinnamon, cumin, cardamom, paprika, oregano, basil, cayenne pepper, or your favorite spice to the flour before you mix.
    4. Make a sourdough starter and use a cup. You'll have to alter for consistency.
    5. Let the dough rise for 8-12 hours to develop some flavor.
    6. Soak a cup of oats in a cup of boiling water. Leave a cup of flour and a cup of water out of your recipe to make up the difference. It's a little tougher than normal to work the dough.
    7. Add a tbsp. of olive oil or molasses to the liquid.
    8. Brush dough with olive oil before topping.

    1. I use 2 C. bread flour, 1 C. semolina, salt and around 1.5 C. water depending on the day and humidity. It will take soome time to knead to incorporate the semolina but it is worth it, It gives it a nice nutty flavor. I do like a rather sticky dough. I form it on parchment because it is sticky and slide it on to a very hot stone and remove the parchment after about 2 minutes and finish it on the stone. I give it 3 long and slow risings. Sometimes I add fresh chopped herbs or other flavorings like garlic or cheese to the dough

      3 Replies
      1. re: Candy

        I make a standard dough but I add beer to mine.

        1. re: Tupstate

          That sounds interesting. Any particular beer?

          1. re: Candy

            Any basic type of beer like budweiser, I would not use becks . I guess no skunk beer. LOL

      2. I think a great pizza dough recipe is 2 3/4 cups of flour, 1 tablespoon of cake yeast (1/2 oz), 1 teaspoon of salt, a pinch of sugar or honey to get your yeast going, 2 tablespoons of olive oil and 1 cup of warm water. Proof your yeast, add the flour, put it in the processor for 30 seconds, or push your sleeves up and knead it for about 7 min. Let it rest in the fridge if you can overnight. This is what took my crust to whole new heights.