Pizza Crust Recipe That Doesn't Taste Like A Biscuit
I've tried a few pizza crust recipes and the pizza always comes out like's I'm eating sauce, cheese and toppings on a Bisquick biscuit. Can anyone shoot me to a recipe that is at least remotely similar to real pizza crust? I don't care if it's thin and crispy or more of a pan style, as long as it's not like eating a biscuit. Thanks guys I appreciate it!!
On pizzamaking.com, there can be found the Lehmann Pizza Dough Calculator. This is a wonderful tool that gives you a dough recipe based on your desired shape, thickness, sugar content, oil content, salt, etc.. The only thing required is a digital scale which is especially important for the flour measurement. This is what I played with until I came up with the recipe/formula that I've been using for the last 4 or 5 years. Check it out.
The problem is likely a combination of your dough-making technique and your oven temperature and setup.
While pizza seems like it should be easy to do at home it takes a lot of practice to get it right.
Definitely checkout pizzamaking.com, but here is another good resource that helped me immeasurably in developing a solid technique that resulted in great homemade pies:
Well, look on the bright side, even if you never learn to make pizza crust, at least now you know how to make biscuits, right?
I use a variation of the whole wheat pizza dough recipe in Mark Bittman's Food Matters Cookbook. I don't want to violate copyright so here's a similar recipe from him - http://capitalcitymama.wordpress.com/...
But instead of 2 tsp of salt, just use one.
Instead of 3 cups of ww flour, use 1 1/2 ww, 1/2 C semolina flour, and 1 C all purpose bread flour. I use about 1/2 C water. It's a sticky dough for a reason.
He says the dough can sit out on the counter for 12 hours. I mix it in the morning and then make pizza around 5:30pm. Sometimes I freeze half the dough for the next week. Letting the dough rest for so long is supposed to improve the flavor. I found all WW was too wheaty. Then I added some semolina flour to improve the flavor.
If you want something easy and don't want to get into all the geeky details of pizza making, try the no knead pizza dough. It's not only the dough, though. You want to bake it in a very hot oven, on a pizza stone, cast iron or fibrament or something that gets very hot.
Compared to some of the "geeks" on pizzamaking.com, I'm still a novice. I did get the rest of the family into it, though. My son-in-law and granddaughter both make a high quality pie. Bread machines, Fibrament stones, and Super-Peels reside in each house. Better ingredients, better (and cheaper) pizza!
Use bread flour or high gluten flour for the pizza dough. Add some Italian seasonings to the dough as well as the tomato sauce (people of Italian heritage please excuse me for not calling 'gravy') like the stuff called 'Italian Seasoning' or a mixture of dried basil and oregano.
I grew up in Chicago in the 1950s when family owned pizzerias made thin crust pizze (plural in Italian). Maybe your pizza is too thick?
I use King Arthur Bread Flour at a 65% hydration. I try to stay away from adding any herbs/spices to the dough itself; they go into the sauce (never called gravy on a pizza) which changes according to my mood at the time. I think the most important factor in my dough prep is that I use a 3 day (at least) cold retarded rise in the fridge. This requires much less yeast than most recipes and results in a more flavorful crust.
All-purpose flour crust tastes like a biscuit. My pizza dough recipe is:
• 3 cups high-protein bread flour
• 1 package instant active dry yeast (= 2 1/4 tsp)
• 1 tsp kosher salt
• 1 cup water warm (below 105 degrees will not kill yeast)
• 2 T olive oil (or other vegetable oil)
• 2 tsp honey (or 2 tsp sugar or 2 tsp evaporated cane juice)
1) Heat water to luke-warm - about 105° F (too hot kills yeast).
2) Add sweetener to warm water (yeast food). Stir to dissolve.
3) Proof your yeast in liquid only if instructions say to (otherwise don't).
4) Mix flour, salt, any oil, & instant yeast together in a bowl to combine.
5) Oil required for thin crust. Oil is optional for medium or thick pizza.
6) Add liquid. Stir. Should almost come together. If dry add 1 T water.
7) Kneed a few minutes to combine. Until elastic. By hand works.
8) Put oiled dough ball in an oiled bowl. I cover with plastic wrap then towel.
9) Put in warm spot until doubles in size (20-60 minutes).
10) Make pizza as desire. Quarter = 4 thin or individual pizzas. Half = 2 normal.
Make your own better pizza faster than delivered. Easier and cheaper than take-n-bake. Awesome goodness. How you want it. Anytime.
Be sure to let any remaining pizza dough fully rise. Then put any extra dough in open oiled sandwich bags inside a plastic container in the fridge. Quarter-size dough balls fit sandwich bags best. Pizza dough lasts at least a week.
QUESTION: Was OP using all-purpose flour (or are you)? Like I did. Like most do. If so, with a switch to high-protein bread flour do the too-dry too-flaky biscuit-tasting pizza crust results improve?
1) Pre-cook both-sides before add sauce with toppings - thick, medium, and especially if desire a thin crust. A cracker-crisp crust beyond anything available is a special treat. At least a four to one pizza-ratio is best (toppings to crust cross section).
2) Bake on a pre-heated steel or stone. Can BBQ.
3) Put dough in a metal bowl on top of pan when warm pizza sauce on low heat - makes a double boiler to warm and help rise. Watch close especially learning - put your hand on the bowl bottom often. Be sure dough does not get too hot and cook when should 'rise'.
4) Use rapid-rise instant active dry yeast if in a rush. For rapid-rise loose yeast use more, increase to 1 T, because rapid-rise is not as potent as regular instant. Dough will rise in 10 - 30 minutes if use rapid rise in a warm place, half the time or faster.
NOTE: Never proof rapid-rise the 5-10 minutes because will loose effectiveness before gets into the flour. Instant yeast can have the same problem so do not proof it either. When have extra old instant yeast that is questionable, proof a little of the extra to know if working or not (then toss your test sample). Mix either instant or rapid-rise instant yeast into flour to combine then add warm liquid.