Comments on: Making Pizza Dough

By: Jackie

Jackie — Sat, 06 Mar 2010 02:38:27 +0000

I really enjoyed making this dough! I was looking for a new, fun and delicious pizza dough and I found one. It is so tasty and has completely turned me on to sour dough. I want to try all of your recipes now!

By: Bety

Bety — Wed, 24 Feb 2010 19:48:49 +0000

Pizza before baking to make a pie, cut into slivers, and so bake

*Click to enlarge

By: Breadtopia

Breadtopia — Tue, 16 Feb 2010 12:14:38 +0000

Hi Don.

Super Peel: http://www.breadtopia.com/store/super-peel.html

By: Don Reynolds

Don Reynolds — Tue, 16 Feb 2010 06:19:51 +0000

I am planning on using this recipe tomorrow when I feed my starter. Looking forward to pizza for dinner. I love the pizza peel you used in the video. Where can I find one of those? It looks so easy to use. Even with corn meal I always seem to have a problem transferring to the stone. I would love to have the one you used. Thanks.

By: susan bliley

susan bliley — Thu, 24 Dec 2009 17:08:41 +0000

I read somewhere that a good way to keep starter alive when not used often is to freeze it. Dehydrating my rye starter was useless. What do you think?
I love your blog and have learned so much! Thank you and all the best.

By: Gord

Gord — Thu, 24 Dec 2009 01:25:26 +0000

I’ve made the NK pizza dough/crust many times and it is now a family favourite.

I need to make a large number of pizzas for a party, though, so I want to make the crusts in advance and freeze them to have on hand.

After the second proofing, if I were to roll them out and then place the crusts on layers of waxed paper or parchment do you think I can freeze them.

Then at a later date, thaw them out, put on the toppings and bake them?

Cheers.

Gord

By: Breadtopia

Breadtopia — Sun, 13 Dec 2009 12:24:13 +0000

Hi Diana,

Yes, absolutely. Just leave it out. I’ve got some pizza dough proofing this very minute – flour, water, salt, yeast (in this case, sourdough starter). That’s it and I’m sure it will be great.

By: Diana

Diana — Sun, 13 Dec 2009 06:25:19 +0000

Hi,
I cannot have butter or oil of any kind. Is it impossible to make a good pizza crust without it?
When baking sweet breads I can substitute applesauce, fruit puree, buttermilk, etc., but I can’t seem to find a way to make a good pizza crust or any crust in general, without oil.
Thanks in advance for any thoughts on this subject!
Diana

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!