Pizza dough....

Discussion in 'General Discussion' started by inkjunkie, Jun 14, 2016.

  1. inkjunkie

    inkjunkie Master of the Pit

    Wife has been making our pizza dough using this recipe...
    Pizzas are good. But I have grown a bit tired of the....hmmmm...don't know what to call it....perhaps the density of the dough. It is very heavy feeling. Not much in the way of an airy taste & texture...that make any sense?
    Any suggestions? We had tried a different recipe. Sadly she threw it away. Don't know if she goofed on the ingredients but this ball of dough was more like concrete lol...
    Was in Cash & Carry yesterday, in the freezer. Damn, it was cold in there...anyways, noticed they had a few different dough choices...may be trying them soon...
    Apologies for rambling...
  2. I don't know if this is what you're looking for but I use a recipe that makes a thin crispy crust.

    1/2 tsp sugar

    1 package yeast

    1 cup warm water

    1/2 tsp salt

    2 tsp evoo

    2-2.5 cups flour

    1 tbs cornmeal (sprinkled on cookie sheet)

    The step by step is pretty standard, but I can post if you want.  Makes one large pizza.
  3. inkjunkie

    inkjunkie Master of the Pit

    Please do so. Looking for something different than what we currently have. Neither one of us are hung up on any one particular type of crust. I grew up in Jersey...loved the pizza from back there. But to be honest I liked pizza from half a dozen different shops...and they all made a different type of crust...
  4. no problem:  dissolve yeast in warm water in mixing bowl, add salt, evoo and 1 1/2 cup flour, stir together.  Add more flour till dough becomes elastic, then knead till dough is smooth.

                        Place dough in greased bowl, turning to grease top.  Cover, let rise in a warm place, for about an hour, or until double in size, punch down.

                        Brush 14" pizza pan with oil.  Sprinkle with corn meal.  Press dough across pan, form collar around edge to hold toppings.  Add toppings, bake at 450* for 15 to 20 min.

                        Recipe can be doubled.

    I find kneading dough takes time to develop a feel for it, but if you've done it before you know what I mean.  Hope this makes sense, post any questions you have,  I'll try and answer them if I can. Best of luck.
  5. inkjunkie

    inkjunkie Master of the Pit

    Thank You...will be showing this to the wife...may be trying it out over the weekend...
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Walmart has really good fresh pizza dough, $.88 cents & it's enough for 2 pizzas.

    It's in the store where they sell their uncooked pizzas.

  7. moikel

    moikel Master of the Pit OTBS Member

    I have lived in Sydney's Little Italy for 30 years. Pizza dough is a subject that can fuel many debates. I have a wood fired pizza oven & there are 6 in walking
    distance from my house.People come to my 'hood for pizza.
    That said the old Italian guys that sit in the sun & solve the worlds problems while the wives do the shopping tell me that back in the day lard was mixed in the dough. Rendered pork fat in place of EVO,made it crisp & golden. I am going to give it a shot day!
  8. inkjunkie

    inkjunkie Master of the Pit

    We have looked in the local Wally Worlds...have never seen any...but we will look again...


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