Help with pizza dough recipe
dedtired
8 months ago
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l pinkmountain
8 months agodedtired
8 months agoRelated Discussions
Pizza Dough Recipe for Bumblebeez
Comments (5)I like the flavor of Provolone. It doesn't get like a piece of rubber, when it cools a little. This was brought up a while back. Now I found out a lot of the members are using it. But I also use it with Mozzerella. Chopped small and mixed. Sometimes I use 4 Cheeses mixed. Lou...See MoreSimple pizza dough recipe for Bosch Universal?
Comments (7)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 ½ 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 ½ 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 ½" 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....See MoreLOOKING for: High fiber pizza dough recipe
Comments (2)3 cups of flour 2/3 cup wheat bran 1 1/2 tsps salt Mix together. In a large bowl, proof 3 T yeast in 1/2 cup warm water with a teaspoon of sugar...let it sit for 5 minutes until foamy, add a cup of room temp water And 2 T olive oil, and stir in the flour mix, let rest, covered for 1/2 hour...roll out and top and bake. There will be 16 grams of fiber in that recipe, which will make 2 10 to 12 inch pizzas. Linda C...See Morea few bread baking tips and the pizza dough recipe
Comments (33)I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for....See Morecarolb_w_fl_coastal_9b
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8 months agolast modified: 8 months agodedtired thanked carolb_w_fl_coastal_9bdedtired
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