Prebaked Dough for Pizza- Kids can help!

16 years ago

Pre Baked Dough for Pizza

I make pre baked dough and put them in the freezer.

When needed they can be thawed and baked in about 15 minutes.

Great for unexpected guests and the kids can help, too !!!

You can use any dough of choice.

I prefer a basic dough with some WW flour added and

let it rise 2 times in a warm oven, and once more in an oiled Pan.

I Dock it with a fork and Bake about 10 minutes at 400 Degrees, or

until tan spots start to show.

Cool them fast on racks and place in plastic bags and then into the freezer.

When making the Pizza , let the Dough thaw, spoon on your favorite Sauce,

Put it in the Preheated oven for 5 minutes, on a Stone or in the pan.

Then add your favorite toppings and Bake till done.

If the Dough is slightly overcooked to start, as in the PhotoÂs,

baste the darker spots with water.

At times , IÂll make all 6 inch snack sizes.

Basic Pizza Dough Recipe

1 cup of warm water (not hot)

1 Package of Active Dry yeast 1 tablesp sugar ,in a half cup of warm water

1/4 Cup of Veg. Oil

1 teasp.Salt

About 3 1/2 cups Flour

1/2 cup of Whole wheat flour or up to 1 cup

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. Place a pan of hot water on the bottom shelf

It will rise in about 1 hour.

When doubled, punch it down and knead it well. Let it rise again and punch it down.

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.

I used 10 ounces for the one in the Photo.

The batch of Dough made 2 - 10 inch and one 6 inch.

Make them as thin or thick as you like.

My family prefers the thicker, Tender, End Crust.

For Sicilian Pizza , I used most of the dough in a 11" X 16" pan

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Comments (18)

jessyf
16 years ago
Hi Dancinglemons, welcome to the forum, that chicken recipe looks interesting, I'll have to look for that red pepper sauce!
foodonastump
16 years ago
Nice pizza crust, too! ;-)
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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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If you are into sourdough, this is a simple recipe (for more information, see link below). I use an old-fashioned form of starter called "Everlasting Yeast", but it works essentially like other starters. I make an overnight sponge and in the morning I mix: 1-1/2 c. starter 1 T. oil 1 t. salt 1-1/2 c. freshly-milled whole wheat flour If I'm going to use it immediately, I knead the dough for a few minutes, then let it rest (covered) for 1/2 an hour, form and pre-bake the crusts. If I use it in the evening, I toss the dough in a plastic bag and retard the dough in the refrigerator all day. Take it out about an hour before I need to form the pie/s. You can bake this panned, or on a stone - your choice. I'm with rhome410 - there's nothing like using freshly-milled flour. I think commercial whole wheat flour tastes like "old dirt" (she mentioned "sawdust") compared to freshly-milled. Most of the commercial whole wheat flour products (with a few exceptions) are nothing more than white flour with some of the bran raked back into it. By law, in many places, the wheat germ has to be removed from whole wheat flour so that it has a longer shelf life because the germ oil goes rancid very rapidly. Only by milling your own grain will you ever experience the best of the nutrition and fiber available in the wheat. Once wheat is milled, the nutrition quickly begins to degrade, the germ oil quickly goes rancid, and you'll NEVER experience anything like freshly-milled flour if you use commercially milled whole wheat flour. I also like Montana Wheat Prairie Gold Wheat (Hard Spring White Wheat). I've been able to get it at Wal-Mart recently, $5 for 25-pounds (regularly $11), so I've stocked up hundreds of pounds (I also mill many other grains/seeds/beans - not just wheat). Wheat keeps well for very long periods of time. You can get approximately 90 one-pound loaves of whole wheat bread from a bushel (60-pounds) of wheat (source: Kansas Wheat Commission). I also have an old Whisper Mill (now they are made under the name Wonder Mill), and if I had to replace my Whisper Mill, I'd get a Nutri Mill, as well. -Grainlady Here is a link that might be useful: Sourdough Home
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Thanks, Ann T, your nice and reassuring comment. I really was at least a little bit obnoxious. I'm usually pretty pleasant, but I guess I do have my giddy moments. Participating is so much more fun, though I don't know how much I have to offer. I'm someone who needs help. I thought I was a decent cook until I came here. So many experts -- which is wonderful. Thanks, Chase for the nice welcome and for posting that recipe. I've been out all day and haven't had chance to check back. I hope you and June try it and let me know what you think. I think it's very good, but it's really hard to compare a few good recipes when you taste them a few weeks apart. The last may just SEEM like the best. I'm sure this pizza dough controversy will never end, but that's what makes it so fun ;).
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Sometime in the past year I made pizza with starter and my regular white flour recipe. There’s probably a report on it in a thread called Fun With Sourdough. I just accounted for the amount of flour and water in the starter, and I always do a long ferment for pizza dough anyway. First rise as a single mass, then divided into the usual sized balls and chilled. Baked at the normal temp, I think. “Sourdough” is just a different strain of yeast. Making it taste sour, however, takes less starter and a longer ferment. Re prebaking, you know your audience. I'd dock the dough before baking, bigger holes better—if you don't have a pizza docking wheel, maybe use the back end of a utensil, rather than a dinner fork, like you might use for pastry. As has been said, pull it as soon as it's set up. I'd cool thoroughly on a rack to let all the steam out, and either wrap separately, or at least put parchment between. I haven't done it in a long time, but I think those are the major points. You can't really get a good char because of the split baking times, but a thermal mass for the second bake, like a baking/pizza stone, clay tiles, or cast iron pan or griddle, will help firm up the bottom. Twice baked can get a bit leathery on the bottom, otherwise. Straight on the oven rack might work too, from things I've read.
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jessyf
16 years ago
ooops wrong thread, my bad
hawk307
Original Author
16 years ago
Jessy:
Glad you put the " ooops " in there. I was ready to send out the Rescue Squad.
Lou
User
16 years ago
I use Julia Child's basic French Baguette dough for pizza. (Recipe) I give it a few days in the fridge before using it for pizza dough. I've tried all kinds of recipes over the years looking for the perfect crust and for me this is it. Makes a thin crust with a wonderful chewy rim.

Last night's pizza was made from prebaked crusts using this dough. I hand-form individual size crusts, brush with olive oil and bake on a pizza stone preheated to 550F.

I only bake for about 5 minutes. Just long enough really to set the dough. Let cool completely, wrap in plastic and then into ziplock freezer bags. Because I bake the pizza directly on a hot stone, I don't need to let the dough defrost first. Just top and bake.

Moe's pizza was topped with fresh mozzarella, sauted mushrooms and Italian sausage, and mine

was topped with mushrooms and black olives and fresh basil.
lindac
16 years ago
Lovely pizzas Ann.
I also don't thaw my frozen crusts before baking.
I still remember fondly the first pizza parlor int he area...It had to be before 1950 because I remember my grandmother loving it and she died in 1950.
They made one kind and one size of pizza...large....easily 24 inches across and just a wonderful garlic and oregano sauce with mozzarella, and not the tasteless mozzarella you find grated in bags....but real cheese!
and you bought it in a flimsy cardboard box and when you took a slice you flipped the tip over, so it didn't dangle down and drip all over your clothes!
Nostalgia! It's a good thing!
Linda C
User
16 years ago
Do you have a good thin crust recipe?
User
16 years ago
Joann, I make a very thin crust pizza. Only the rim is a little puffy. New York style.

I posted the recipe here after Colleen requested it.

Ann

Here is a link that might be useful: Thibeault's Pizzeria
hawk307
Original Author
16 years ago
Ann:
Thank you for the lovely Photo's and the Recipe.

It was very thoughtful of you to Post them again.

LindaC:
Thank you too, for your input.

I'll stay with mine, because the taste is there and I can make them after a few hours,
of waiting for the Dough to rise.

Lou

PS:
I also use Vanilla Ice Cream in my Fluffly Cheese Cake.
Garlic Powder in my Spaghetti Sauce and

I shape Bagels like most of the Larger NY Bagelmakers, roll out a log and wrap it.
OH ! I use Sugar in my Braided Bread , not Honey.

Don't have time for all the other; off the wall, things I do.
shaun
16 years ago
OH speaking of bagels!!

Ann I made your bagel recipe again this weekend and I just can't tell you how much my family loved them.

Here they are before going in -

Awwwww the finished product! So good!
lindac
16 years ago
Good for you, Lou....do it your way...no one is trying to talk you out of whatever you want to do.
Obviously you have nothing to learn, so continue doing what you do, however you choose to do it.
User
16 years ago
Way to go Shaun. Great looking bagels.

Ann
arabellamiller
16 years ago
Gorgeous bagels Shaun! I'll take a poppy please.

We like the no-knead dough for pizza, the Cook's Illustrated recipe

3 Cups AP flour
1 2/3 cups water, room temp
1 1/4 tsp salt
1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine)
1 1/4 tsp sugar (I used agave nectar)
5 Tbs EVOO

Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min.

Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides.

Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way.

Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot.

Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes.

Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes.

Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week.

That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way.

AM
hawk307
Original Author
16 years ago
LindaC:
I often wondered if you are looking into a mirror when you answer my Posts.
shellm
16 years ago
Lou...thanks for sharing,they look great.Welcome back,so nice to see you again.

Shelley
jessyf
16 years ago
AM I'll share a mushroom and black (kalamata!) olive pizza with you. DH was just out in your area, I could have had him bring some back for me!
caliloo
16 years ago
Shaun those bagels look fantastic - nothing better than a warm one from the oven!

As far as pizza dough... I will admit to being the CF slacker. We have a wonderful pizza parlor that is next to our farmers market and they will happily sell me a chunk of pizza dough, raw or partially baked. Ever since I discovered that (and the cute guy that flips the dough over his head) I have lost all interest in trying to make homemade pizza dough LOL!

Glad you all have found what makes you happy.... and I'll take mine with onions, sausage, mushrooms and CANNED black olives (heathen that I am!)

Alexa
arabellamiller
16 years ago
Jessy, was he in Stamford? My kids have been off from school since the weekend storm with no return date yet. Armageddon, don't you know. No power anywhere. Surprisingly, we're fine here in the backcountry.

Alexa - that's the same reason I no longer pump my own gas and pay an extra .03 per gallon. The attendant is too cute to pass up!

AM

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