Comments on: Making Pizza Dough

By: hipkip

hipkip — Sun, 08 Nov 2009 21:54:24 +0000

Brian,

Here is the sause I use, actually just made it today along with the dough for pizza tonight. My wife even made fresh mozzerella from scratch:

1 clove garlic minced
2 tbsp olive oil
1 28oz can tomato puree
1 tsp marjoram
1 tsp basil
salt/pepper to taste

sautee garlic in oil for a minute, add puree and spices, simmer 30 minutes.

Thanks it and tastes great, enjoy!

By: Mike Gallaher

Mike Gallaher — Sun, 08 Nov 2009 17:29:33 +0000

Hi Eric, well after going to my local Italian market and asking them about pizza dough, I tried a couple of their suggestions and found it worked great. First here’s the recipe which is a combo of several.

3 cups 00 grind flour. (Italian supermarket)
1/4 cup white wine
2 tsp salt
1 Tbsp olive oil
1 Tbsp honey
1 egg
1 1/2 ounces fresh yeast (Italian market)
3/4 cup water

If you can’t get the fresh yeast, you can convert the measurment to dry yeast.
I disolve the yeast in the water first, then assemble the dry ingredients and mix.
Beat the egg slightly and add to the dough mixture. I knead until smooth, about 8-10 minutes. I also learned a quick little trick, turn your oven on for 1 minute and turn off, this
gives you a perfect temp to rise the dough in. After kneading I give the dough ball a coat of olive oil, put it in a bowl and cover with dish cloth, and it takes about an hour to triple in size. Give this one a try, I find the dough is very light, crisp, yet soft. They told me to add the egg, that the yolks allow it to brown up, and the whites make it light and fluffy. When using the 00 grind and the egg, you will find it’s the most supple dough to work with. Enjoy!

By: Rhonda

Rhonda — Tue, 06 Oct 2009 16:50:29 +0000

Just made the sourdough pizza last night for dinner, so good! I don’t have a stone having had bad luck with them in the past including an incident with dozens of pieces of shrapnel in my oven and a wasted batch of pita bread dough. Instead I rolled it out very thin (half the recipe, about 15″ by 11″ I’d guess) and topped it lightly, a bit like the Crispani that Panera had on the menu a few years back. I topped it with sauce, a little mozzarella, mushrooms, and kalamata olives and baked for 10 minutes. It didn’t have the nice browning on the bottom but it was tender yet crispy and very tasty. One pizza was enough for 2.5 people (the 0.5 being my 4 year old) and the other crust is in the freezer.

By: Genny Morgan

Genny Morgan — Sun, 27 Sep 2009 14:05:01 +0000

My husband and I tried the new pizza recipe, it was very good. We cooked it on the outside Bar-B-Que, we do not have a pizza stone, but we used fire brick, which I use in my oven as well, it works very good, The crust was crusty, the topping and the crust were done at the same time. We enjoyed it very much. We used 6 fire bricks, just line them up and put your pizza on them and it’s just like using a pizza stone. Thanks so much for the good pizza recipe.
Have a great day
Genny

By: Brian

Brian — Mon, 31 Aug 2009 02:12:27 +0000

Hi Eric,

The pizza has turned out great! I was wondering if you could recommend a good pizza sauce recipe. I made Hawaiian, and Margarita pizza using this recipe, but it will be better with a good sauce. Any ideas for a recipe for bread sticks?Note I have used this recipe to make a desert pizza with apples, and cinnamon. You can even serve that with a side of homemade royal vanilla ice cream. Also cinnamon pizza with a glaze, all good. Plus that makes a great pastry to go with a nice cappuccino or latte.

Great recipe thanks again.

By: Breadtopia

Breadtopia — Fri, 28 Aug 2009 11:19:59 +0000

Hi Ginette,

I’m don’t have any brilliant ideas. If you know that you can tolerate spelt flour, then just substitute it for the white flour. You may want to adjust the amount of water as spelt flour will no doubt have a different moisture absorption property than regular flour. I can’t recall whether it’s higher or lower though. You may also want to increase the amount of yeast some. Maybe to 3/4 – 1 teaspoon to help compensate for the lower gluten of spelt. Fortunately, with pizza dough, even a denser dough can still be very good. I think it shouldn’t be too difficult to arrive at something you really like.

By: Shutterbug

Shutterbug — Thu, 27 Aug 2009 16:52:19 +0000

This was extremely easy to make and wonderful. I used a pizza stone, but needed to get a peel. The husband raved about it and that’s what counts!

By: Ginette Andress

Ginette Andress — Wed, 26 Aug 2009 01:05:07 +0000

I was wondering if you had a suggestion or recipe to make pizza dough with Spelt flour as I have a sensitivity to wheat?

Thanks!

By: Victoria

Victoria — Wed, 22 Jul 2009 17:07:29 +0000

I used your sourdough pizza crust recipe with King Arthur white whole wheat flour (and a heaping tablespoon of vital wheat gluten) to make one of the best pizzas I’ve ever tasted! I made up the dough and let it sit in the refrigerator for a day, then left it on the counter for an hour or so before shaping it and baking it at 450 F for 12 minutes. The dough didn’t have that nice stretch that white flour gives it, but it did well for a 100% whole wheat recipe. I wish it had been crunchier on the bottom, but that’s probably because I didn’t use a pizza stone. Next time I’ll find my stone and turn the heat up a bit more. Thank you for your great pages.

By: Breadtopia

Breadtopia — Thu, 02 Jul 2009 14:14:27 +0000

Hi Sergio,

The fabric is a cotton canvas material.