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Pizza Dough

m
madeliner Jan 16, 2013 04:04 PM

Hi,

I buy pizza dough in the store usually and use it for pizza as well as bread-the bread is amazing!

They don't always have it and I have tried making it at home, the cook's illustrated recipe sounds right because it has the slow rise but it still doesn't seem to click

the dough I buy only has flour water and salt-any ideas on how to recreate it? Thanks

  1. t
    treb Jan 16, 2013 04:10 PM

    The CI doesn't use enough yeast. i use 3/4 cup warm H2O 1 tbl yeast, pinch sugar, let it form bubbles. Add to 2 cups bread flour and 1 tsp salt and kneed well. It needs to rise for 2-21/2 hours or overnight in the frig. I make it every week for either pizza or fochicca.

    4 Replies
    1. re: treb
      m
      madeliner Jan 16, 2013 04:19 PM

      Thanks a bunch I'll give that a whirl.

      1. re: treb
        m
        madeliner Jan 16, 2013 04:30 PM

        Another thread mentioned Lidia's recipe-it sounds just about right-I will try this and treb's as well and post back

        (I am assuming table salt is best for this rather than kosher but that is all I have on hand)

        http://www.lidiasitaly.com/recipes/de...

        Pizza Dough
        L'Impasto per la Pizza

        serves: Four 12-inch pizza doughs

        ingredients
        1 teaspoon active dry yeast
        1 cup warm water
        3 cups all-purpose flour, and more as needed
        1½ teaspoons salt
        olive oil

        directions

        Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 1/2 hours.

        Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

        1. re: treb
          b
          Bryan Pepperseed Jan 17, 2013 04:15 AM

          Did you mean 1 tsp yeast?

          1. re: Bryan Pepperseed
            chowser Jan 17, 2013 04:49 AM

            Yeah, I was thinking 1 tbl is a lot of yeast for 2 c flour.

        2. s
          sandylc Jan 16, 2013 04:32 PM

          I am sure it has yeast as well.

          1 Reply
          1. re: sandylc
            m
            madeliner Jan 16, 2013 04:41 PM

            oops!

            lol yep yeast is in there :D

          2. juliejulez Jan 16, 2013 04:34 PM

            I used Pioneer Woman's recipe over the weekend and it worked out great. Here's the link to it, the crust recipe is almost halfway down the page. http://thepioneerwoman.com/cooking/20...

            1. chowser Jan 17, 2013 04:51 AM

              It's hard to say since we don't know the dough but I like Giada's for quick and easy:

              http://www.foodnetwork.com/recipes/gi...

              3 Replies
              1. re: chowser
                m
                madeliner Jan 17, 2013 07:38 AM

                That recipe looks good as well-thanks Chowser

                1. re: chowser
                  m
                  madeliner Feb 5, 2013 12:53 PM

                  I tried this one-I liked it a lot-thanks chowser!

                  I don't think I used as much yeast-she is calling for 1 packet which is 2 1/4 teaspoons or so-doesn't that seem like too much yeast?

                  1. re: madeliner
                    chowser Feb 5, 2013 03:12 PM

                    Yes, less is better and use a longer rise time. I think she uses that much because it's not a long rise.

                2. tcamp Jan 17, 2013 01:02 PM

                  I've used Mark Bittman's recipes for years. Nothing but water, flour, yeast, salt and a bit of olive oil. It never fails.

                  http://markbittman.com/dinner-with-bi...

                  1. s
                    sandylc Jan 17, 2013 01:16 PM

                    Really, all you need for pizza dough, which is the same for any basic lean bread dough, is to have an understanding of approximately how much yeast and salt you need in relationship to how much flour. The water takes care of itself; you use enough to make a soft dough. Olive oil is optional. I personally don't put any oil in my dough.

                    I'm sure, without looking, that all of the decent pizza dough recipes linked to here are pretty much the same.

                    Once you gain experience and realize that it is really very basic, your confidence will guide you.

                    2 Replies
                    1. re: sandylc
                      s
                      sr44 Jan 18, 2013 01:45 PM

                      And, of course, the amount of yeast can vary with the amount of time available. If you use a small amount of yeast, you can keep a bowl of dough in the fridge for a week.

                      1. re: sr44
                        s
                        sandylc Jan 18, 2013 02:21 PM

                        True, even though it seems counterintuitive....

                    2. m
                      masha Jan 17, 2013 03:00 PM

                      I use this Bittman recipe -- essentially the same one that tcamp posted -- for making it in a FP, which is incredibly easy: http://www.nytimes.com/2012/04/18/dining/basic-pizza-dough-recipe.html?ref=dining&_r=0

                      See also this article from Bittman on tips for making pizza dough: http://www.nytimes.com/2012/04/18/din...

                      I use this recipe to make a conventional pizza -- i.e., topped with red sauce, cheese, and other toppings -- rather than the more innovative toppings that he suggests.

                      1. m
                        madeliner Jan 18, 2013 12:57 PM

                        I used Lidia's recipe-It came out fantastic! I froze it overnight then thawed in the refrigerator.

                        I do think the slow rise absolutely added to the flavor and texture.

                        1. p
                          plantman Jan 18, 2013 05:18 PM

                          Try Jim Lahey's no knead pizza dough..and his method for baking...best possible homemade pizza hands down incredible.

                          4 Replies
                          1. re: plantman
                            c
                            CanadaGirl Jan 18, 2013 05:30 PM

                            Agreed! This is what I make. It has ruined my family for pizzeria pizza; they prefer mine. :)

                            1. re: plantman
                              Jimonthebeach Jan 18, 2013 05:51 PM

                              +1 on Lahey's no knead.

                              1. re: Jimonthebeach
                                c
                                cleopatra999 Jan 19, 2013 08:03 AM

                                Any ideas on how to adapt these recipes to using 00 flour? Or should I look for a recipe that specifically calls for 00? I am making pizza dough this weekend.

                              2. re: plantman
                                m
                                madeliner Jan 20, 2013 09:25 PM

                                Looks like a good recipe-setting it up to sit overnight

                                http://www.huffingtonpost.com/2012/03...

                                btw thanks, I wouldnt have found this recipe or lidia's if it wasnt for this forum and your replies

                              3. j
                                j8715 Feb 7, 2013 08:59 AM

                                scaled a bit, then simplified, this is more or less the great John Thorne's recipe:

                                6.75 oz of water
                                12 oz of AP flour
                                1/2 tsp kosher salt
                                3/4 tsp yeast

                                this is the only recipe to use. forget this no knead non sense. all that junk does is stick to everything. that pioneer woman website is designed for (or by) children. too many pictures. don't even look at it.

                                knead as you would any dough.

                                ferment over night in the fridge in a covered bowl. the dry dough needs a really slow rise for the yeast to do its magic.

                                stretch into a pizza. this part is a dream, so easy to work with this dough. you can actually work with it in your hands, it just like the guys at your pizza shop!

                                dress as you see fit, then bake at top of oven on tiles at max temp until it looks done.

                                then eat the thing. then write JT a nice letter saying how his dough changed your life.

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