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+-- Thread: Pizza Crust (/showthread.php?tid=48542)
Pizza Crust - chef21 - 01-30-2008
I love making pizza from scratch, and was hoping for everyone else's opinion as to what the best crust mix is.
Re: Pizza Crust - cjs - 01-30-2008
Well, you'll probably get a lot of answers, but here's my favorite!!
Jean’s Pizza Dough
1 cup +3 Tablespoon water
2 teaspoons olive oil
2 3/4 cups bread flour -- (13.5 oz)
1/4 cup whole wheat flour -- (1.1 oz.)
1 teaspoon each: garlic & onion powders
1/4 cup Nonfat Dry Milk Powder -- (.7 oz.)
2 teaspoons sugar
1 1/2 teaspoons salt
2 teaspoons Active dry yeast
For variation: 1 Tsp. Each Dried Oregano & Basil
Using a Mixer: Put everything in the big bowl of a kitchen-aid, mix it for 5 to 7 minutes, let it rise right in the bowl, then punch it down, it's ready to use or cover it with plastic and use the next day.
For individual pizzas - divide dough into quarters or thirds. Either freeze, refrigerate till needed, or top immediately with toppings of your choice.
If frozen, let the dough thaw in an oiled plastic bag in the refrigerator overnight.
Oven: Once you have your toppings on the dough, bake at 450° for ~15 min., or till crust is golden.
Grill: Medium to medium high heat - grill for 4 min.; remove from grill and turn grilled side up - you'll want the uncooked side down. Top with toppings; place back on grill for 6 min. more, with the lid closed, rotating if necessary.
Re: Pizza Crust - smschwag - 01-30-2008
Here is my favorite. I got this from JoAnne Weir's website
WEIR DOUGH PIZZA
1/4 cup plus 2 tbsps lukewarm water (105°- 110°)
2 tsp active dry yeast
2 cups all-purpose flour, divided
1/2 tsp salt
2 tbsp extra virgin olive oil
To make a sponge, combine 1/4 cup plus 2 tbsps lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1¾ cups of flour, 1/2 to 3/4 cups lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft and smooth, yet still very moist.
Oil a bowl with the extra virgin olive oil. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl tightly with plastic wrap and place a clean dish towel over it. Place the covered bowl in a warm place at least 70° to 75°F, Let rise for 2 hours or until it has doubled in size.
Makes: 2 - 10" to 11" pizzas
Re: Pizza Crust - luvnit - 01-30-2008
I haven't tried this yet, but I am betting it's a winner. It's from the Cuisine for Two book/magazine.
Whole Wheat Pizza Crust
1 pkg. dry active yeast (2 1/4 t.)
1/2 cup warm water (105-115 degrees)
2 T. honey
1 T. olive oil
1 cup all-purpose flour
1/2 cup whole wheat flour
1 t. kosher salt
Proof yeast in warm water with hiney until foamy, 5 minutes; add 1 T oil. Combine flours and salt in a food processor, then add yeast mixture and blend until dough forms around blade. Place dough in a lightly oiled bowl, turn to coat, then cover with plastic wrap. Let rise in a warm place for 2 hours.
Preheat oven to 475 with pizza stone on lower rack. Punch down dough, shape into 2 balls, and let rise, covered, 30 minutes.
Re: Pizza Crust - firechef - 01-30-2008
What ever the Pizza Rut guy brings me...just kidding. Notice that nobody here mentioned mixes?
Re: Pizza Crust - cjs - 01-30-2008
Oh, do you think that's what was meant???? 'mixes'? and does Kraft make pizza crust mixes?????
Re: Pizza Crust - firechef - 01-30-2008
I am sure somewhere in that conglomerate that is Kraft Foods is a pizza mix. The poor marketing types are crying because of your answers...
Re: Pizza Crust - luvnit - 01-30-2008
That's funny FireChef... I never thought of a 'mix' as was actually stated in the original question from our new Chef21's posting. I clicked on his profile and it stated the occupation as working for Philadelphia Cream Cheese which happens to be a Kraft company.
Do you think that is why he/she was asking? marketing?
Re: Pizza Crust - cjs - 01-30-2008
with it happening three times in a year, probably some kind of marketing, I would think.
Re: Pizza Crust - pjcooks - 01-31-2008
Geeze, you'd think they'd give up already.
A huge marketing budget, I'm sure, yet they have to come bother us. I'm glad noone fell for the "mix" thing, (well, we probably all just missed it
) but that's neither here nor there, you all just marched out with your best recipe.Not a mix in the bunch.
PJ