KAW...deep dish pizza
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8 years ago
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eam44
8 years agoRelated Discussions
Will pizza dough be okay?
Comments (7)Sol: Thanks !!! Jessi: I forgot to mention , Coat the top of the Dough ball with oil. This will help to keep it from drying, or you could spray it with Pam. You could also put it in the Frige but it will take longer to rise. You can't go by a recipe for the amount of time, for to dough to rise. It depends on the ambient temperature, humidity,etc. Put the dough (in the bowl) under a window when you leave. Note, how it is, when you come home. If it is OK, do it like that again. If not compensate for the temperature.If it is cold out side, usually it will be colder under a window (without heat), because of the cold air dropping. I don't know if you are in a cold zone or in Florida, This wil make a difference. If you decide to put it in the refrig. it will take a long time to rise. I usually turn my oven on for a few minutes, to warm it. NOT HOT !!! Then shut it. Then I'll out the put the dough bowl in, covered with a damp towel. I have forgotten to shut the oven a few times, and it Baked in the Bowl. It makes a beautiful Round Italian Bread with a rough top, because the dough stuck to the towel, when I took it off. If this don't help, bring the dough to my house and I'll do a hands on Demo....See Morelol - pizza dough - i love lucy popover style - help
Comments (5)Here's the recipe I learned from visiting the pizza making forum: Larsâ 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 12-13â circle, add toppings, and bake on a pizza stone or pizza screen at 500ð 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 400ð, 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...See MoreLOL pizza dough - I love Lucy popover style
Comments (13)Four- I claimed the pizza dough was defying gravity - ski klister wax defies gravity also - for all of you Nordic skiers - so I am going to the ski store and buying a stiff ski brush. - this should work to remove the burned on mess(after cooking just the stone and residual for about an hour at high temperature) from the pizza stone. I read ideas to clean the stone - from washing it- no way, it is porous! Running it in the self cleaning oven feature - no way - I am not trying this as I remove my racks during self clean! Then I saw the stiff brush idea and I looked at my skis and they agreed but suggested a new brush without ski wax mixed into the brush! I plan to try again next week!...See MoreLOOKING for: Deep dish pizza recipe --please!
Comments (3)I've been making soft deep pizza dough using some 'Herman' starter. http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough. 1 cup of the herman starter 1 cup of warmed water 2-3 Tbsp of olive oil about 3 cups flour - add 2 cups to start then add more as needed when mixing has started 1 pkg quick yeast tsp salt or as you like 2 tsp sugar or as you like onion or garlic powder if you like(for a flavored crust) turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle. gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle. After it's shaped set aside while you finish preparing any toppings. a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni anything you like. if toppings will be heavy precook the crust a bit before adding toppings. bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted. let sit a short time to cool a bit before cutting or cheese will run all over. This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it. http://www.bettycrocker.com/ there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you. Here is a link that might be useful: cd kitchen...See Morefouramblues
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