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ks8829

Made Pizza

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I just made Pizza for the kids tonight, turned out alright considering I made it.

I let the dough rest for 4 hours I am going to try over night next time.

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Do you make it often? When I make pizza I just buy the dough, sauce, and fresh mozzarella at a local market. Some things I like to do are roll out the dough with a rolling pin (it speeds the process which limits gluten formation, which means the dough is less chewy), pre-bake the rolled out dough (after liberally poking it with a fork) to make sure the crust is crisp, and using a black sheet pan (pizza stone is ideal though) on the bottom rack. Before I bake it I like to top it with squeezed fresh garlic and dried oregano, and sometimes mushrooms and onions.

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damn 4 hours...seems long...I make mine and hit the oven on for like 3 min just to take the chill outta it and put a towel over the large bowl i place the dough in and then let it rest about an hour inside the oven or microwave...with it off of course just a place where it wont be disturbed from rising...when rolling it out try not to over work it...yum...thanks for reminding me...I havnt made some in quite some time...I'll have to make some this weekend

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I started making pizza dough last year and started a new batch yesterday with a new receipe. Not totally happy with the results, last years dough was with a recipe from the American Test Kitchen, yesterday was another receipe from the internet. I have watch a few videos on You Tube and will try another today. I made Focaccia bread before and might try making it again for the kids.

I like to get my 9 year old daughter involved after she finished homework.

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Use san marzano tomatos for your sauce. Just get the whole canned ones or crushed and pull the tomatoes out with your hands and crush them in a bowl. Add a little olive oil, basil, salt and pepper and garlic if you would like. Doesnt need much stuff added. These tomatoes are the best for sauce and used in italy for pizza.

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damn 4 hours...seems long...I make mine and hit the oven on for like 3 min just to take the chill outta it and put a towel over the large bowl i place the dough in and then let it rest about an hour inside the oven or microwave...with it off of course just a place where it wont be disturbed from rising...when rolling it out try not to over work it...yum...thanks for reminding me...I havnt made some in quite some time...I'll have to make some this weekend

This is good. I'm a baker by trade. Warm the oven to around 100-120 degrees and dampen the towel you put over the bowl (not enough to where it will drip on your dough, but just enough so that the towel is damp to add humidity inside the bowl with the dough). Let it rest 30min to an hour. Also make your dough according to the directions on the pack of yeast (warm water with the yeast, etc.), and be sure the yeast you're using is fresh. Yeast likes warm slightly humid conditions to rise. Letting the dough rest too long just means the yeast in the dough won't be active any more and your bread won't rise properly. Also as has been said don't over work your dough after it's rested. Work it into shape, add toppings (or pre-bake slightly if you prefer) and cook. Making your own dough is quite easy and makes a big difference with homemade pizza. also you get to make your crust exactly how you like it.

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I make my own pizza all the time. I am making as we speak. I used to let it rise in a proofing oven and punch it down and rise again, but I could never throw it, it would always tear. Well I started making the dough and letting it set up in the refrigerator over nite or a couple of days. I try to get it out 1-2 hours before making pizza and it holds together nicely and I can even throw it. Use a little semolina flour in the recipe as well, it helps with the firmness.

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When my wife and I were newly married we had a ritual every Saturday night in which I'd make one of those Appian Way pizza mixes along with about 3 pounds of toppings (pork sausage, carmelized onions, sauteed green peppers, mushrooms, mozzarella and romano cheese). They took about 45 minutes to make and I don't make them anymore because we seldom have the time but boy those bring back some great memories. As for the dough I followed the package instructions and let it rise 15 minutes in a bowl covered by a warm damp towel and never had any problems.

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Made pull pork yesterday, browned the pork shoulder and added chicken broth and a bottle of cabernet wine with fresh garlic and baked for 3 hours then made my own bbq sauce: ketcup, honey or maple syrup, worchester sauce and any hot sauce for kick. pull pork on a toasted bun, next is to make some cole slaw to put in the pull pork sandwhich.

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Made pizza again, It's getting better, I did the following things that helped.

1) I rolled out the dough for thin crust pizza
2) I used parcement paper to place between the pizza and the pizza stone for easy removal
3) At 550 degrees I bake for about 8 minutes.

my wife says that it's marvelous, I am the pizza man now.

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If you want the sticking-prevention of parchment paper with a little added taste and texture, maybe try putting cornmeal between the crust and the pizza stone next time.

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Note: This thread is 3531 days old. We appreciate that you found this thread instead of starting a new one, but if you plan to post here please make sure it's still relevant. If not, please start a new topic. Thank you!

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