Simple pizza dough recipe for Bosch Universal?

17 years ago

I know there are a lot of pizza threads here and that was part of the problem - too many. I did look on line but some of the dough recipes seemed way complicated....is that true?

Anyway I recently bought the Bosch Universal mixer and if someone has one and could take the time to post a simple pizza dough recipe that I can make in the Universal I would really appreciate it. I ordered some of those canned tomatoes online so I want to be ready.

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Comments (7)

claire_de_luna
17 years ago
Here's mine...tried and true. It's Ann T.'s sauce, so you know it's going to be good! The instructions are pretty explicit, which is for my own benefit, so I can make it again. Top it with what you want; the crust is really good.

Here is a link that might be useful: Amazing Thin Crust Pizza
hawk307
17 years ago
Hi Mary: I haven't been in the FF for a long while.
Thought I'd take a peep and saw your Post.
Here is my recipe. Always glad to help.

Pizza Dough
An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about Â½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
Â½ cup of Whole wheat flour

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about Â½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou
I'll send a Recipe for the Sauce.
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Here's the recipe I learned from visiting the pizza making forum: LarsÃ¢ÂÂ Pizza Ingredients 2 to 2-1/8 cups water 2 tsp malt powder (or 1 tsp sugar) 2 tbsp VWG (vital wheat gluten flour)* 1 cup semolina flour 1-1/2 tsp IDY (instant dry yeast)* 3 tbsp extra-virgin olive oil 3-1/2 cups bread flour** 1 tbsp salt Directions Pour 2 cups water into Kitchenaid mixing bowl, and add malt powder, VWG, and semolina flour. If you do not have VWG, it can be replaced with regular flour. Whisk together, and then add the IDY and olive oil. Add two cups of bread flour, and put the bowl on the mixer with the dough hook, and mix until blended. Then add the rest of the flour, one cup at a time, along with the salt. If the dough is too stiff, add the rest of the water. You may have to adjust the amount of bread flour to get a dough that is smooth and comes away from the bowl. The dough will be slightly sticky when finished. Complete the kneading by hand for a few turns, and place the dough in a bowl greased with a bit of olive oil, and allow to rise at room temperature for 1-1/2 hours. Divide the dough into thirds, and place in oiled plastic bags in the fridge overnight. Remove dough from fridge and allow it to rest at room temperature for one hour before handling. Stretch the dough into a 12-13Ã¢ÂÂ circle, add toppings, and bake on a pizza stone or pizza screen at 500ÃÂ° for 8-10 minutes, or until done. If your oven will reach a higher temperature, that would be preferable and will reduce baking time. If your oven will only reach 400ÃÂ°, you may want to melt a layer of cheese on the crust before adding other toppings. *Note: both VWG and IDY should be stored in the refrigerator, and the yeast can be frozen to make it last longer. **Can substitute 1/2 cup potato flour for part of the bread flour. Flour to water ratio should be 2.3/1, approximately, but can go as high as 2.8/1 or as low as 2/1. Lars I made pizza dough in Mexico City once, and the dough rose all over the place before I knew it, due to the altitude (over 7400 feet). This post was edited by publickman on Thu, Feb 28, 13 at 19:59
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FYI... 'Experts' indicate the ideal temperature range for a mixed dough is usually 76 to 80F. Peter Reinhart states in "Crust and Crumb" that "dough temperature increases about one degree per every minute of kneading or two degrees per minute if kneading in a medium-speed mixer. Jeffrey Hamelman ("BREAD" A Baker's Book of Techniques and Recipes): "For the most part, the temperature zone that works best, particularly for wheat-based breads, is 75Â° to 78Â°F." To complicate things even more, there is a whole set of calculations you can use to figure your dough temperature based on the type of mixing method you use (straight dough or pre-ferment), as well as ambient room temperature, flour temperature, etc... If you use a straight dough method and you want your dough to be 76Â°F you multiply 76 by 3; if there is a pre-ferment method used (which I suggest using for freshly-milled flour) multiply 76 by 4. Examples... Using the straight dough method: 76Â°F x 3 = 228Â° (Total temperature factor) Minus flour temperature - 72Â°F Minus room temperature - 68Â°F Minus friction factor - 26Â°F = Water temperature 62Â°F For the straight dough, water at 62Â°F gives us a final dough temperature of approximately 76Â°F. Pre-ferment: 78Â°F x 4 = 304Â°F Minus flour temperature - 72Â°F Minus room temperature - 68Â°F Minus pre-ferment temperature - 70Â°F Minus friction factor - 26Â°F = Water temperature - 68Â°F Friction Factor: For doughs that mix for 3 minutes on first speed and 3 or 4 minutes on second, the friction factor for most mixers is in the range of 24Â° to 28Â°F. "Factors that affect the amount of friction generated during mixing, such as the type of mixer being used (stand, spiral, oblique, or planetary), the length of mix time, the mixing speeds used, and the quantity of dough in the bowl." ------------------------------------------------------- If you work the dough too long and hard in the mixer, the gluten can begin to break apart, so check gluten development by doing a windowpane (or membrane) test. If the dough is stringy and stretchy and sticks to your hands, the dough is probably over-mixed and broken. This isn't the same thing as being too wet. If the dough tears, instead of having an elastic texture, the most common reason for this is under-mixing the dough. ----------------------------------------------------- Another possibility... There is a substance in wheat germ called Glutathione, which breaks down the gluten. By adding an acidic ingredient (ascorbic acid, lemon juice, vinegar) to whole wheat yeast breads, it will counteract the negative effects of Glutathione. I use 1/8 t. ascorbic acid per loaf for this purpose. Ascorbic acid (aka vitamin C) not only helps prevent the gluten bonds from breaking down; but it will help repair gluten bonds that have already been broken. Ascorbic acid also helps sustain the leavening of bread loaves during baking and promotes yeast growth so the yeast works longer and faster. -------------------------------------------------- When the top crust separates (shelling): -the dough was over-mixed -top dried out during rising (use plastic wrap instead of a towel) -oven temperature too low -too much yeast in the recipe -------------------------------------------------------- You may want to do a protein test on your wheat - it can be lower or higher in protein than what you are accustomed to using. I've found this true with Prairie Gold wheat, which I've used a lot of over the years. The local hard white winter wheat I purchase I also know the protein level (13.1%). This is the same wheat King Arthur Flour has milled into their Whole White Wheat Flour, so they have strict protein standards. I've worked with wheat that had 16% protein, and you have to do a LOT more kneading to develop that much protein. How to check protein level: Measure 2 cups plus 1-T. flour (measure by scooping a dry measuring cup into the flour, filling it, and slightly packing the flour as you level it off against the side of the flour container). Add it to a food processor with the steel knife. Add 1-cup of water. Process for about 30 seconds. If your flour is high protein (somewhere around 13-14%) it will absorb 1 cup of water producing a sticky dough ball when processed for 30-seconds in the workbowl of a food processor with the steel knife. If the dough ball looks somewhat "loose", then you may need to add vital wheat gluten to the flour to increase the protein, or reduce the mixing time and see if you get better results. Hope there is something there that helps you out... ~Grainlady
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hawk307
17 years ago
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RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this?
see most clipped and recent clippings

Posted by hawk307 (My Page) on
Fri, Feb 16, 07 at 16:54
I used Pizza Sauce in my Pizzera, which is crushed Tomatoes and Puree, with Basil.
You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso.
A lot of others are sort of orange, red color.
.
Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree.
You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd.
(add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt.
3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. Â½ teaspoon + of ( Chicken flavored Soup Base )
Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick.

SPAGHETTI SAUCE
This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,Â½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 Â½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.
Lou
claire_de_luna
17 years ago
Lou's Back ! Hi Lou, How've ya' been? If I'd known you'd show up, I wouldn't have bothered to post my recipe. Don't be a stranger, please!
shaun
17 years ago
Lou's here! I thought my eyes were playing tricks on me! I had to check the date and make sure it was THIS years!!

Hey Louster! How are ya buddy???? It's wonderful to see you.
hawk307
17 years ago
Hi Claire and Shaun:
Haven't been here, except to peep in once in a great while.
Last time was at the end of November, just to se if my birthday was mentioned. It wasn't !!!
I have better things to do than to try to push my Recipes and advice. At least some of the members have tried them. Can't compete with Cliques.I am in contact with some members by Email.
Thanks for your concern.

Mary :
All dough recipes are basically the same, except for minor
deviations. Everyone thinks their's is the Best.
I added some Whole Wheat flour for a crispy crust and tenderness.
If you don't understand the recipe , drop me an Email.
( ginlou@ptd.net )
Thanks , LOU
velodoug
17 years ago
As the others have said, the recipes are all basically the same. I stir a packet of rapid rise yeast into 2/3 cup of warm water, put 1-2/3 cups of all-purpose flour and a three-finger pinch of salt in the Cuisinart, start it running, pour in the liquid and process for 45 seconds, add 2 teaspoons of olive oil and process for 60 more seconds. (It takes longer to clean the machine than it does to make the dough.)

--Doug

Simple pizza dough recipe for Bosch Universal?

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