Our family LOVES to make homemade pizza, we usually do it almost every week. BUT, we just cannot seem to find a great pizza dough recipe/techique. We have tried the Jiffy pizza crust mix, the Pillsbury refrigerated dough and a few basic recipes I have found online (basically, flour, oil, water, yeast, etc.) Most of them are ok, but just sort of bland. Most of the crusts come out real thin. When we try to make them thicker- they turn out really dense instead of fluffy and airy. (Does that make sense?)
So, does anyone have a great pizza dough recipe? Or have any of you worked at a pizza place and have some techniques or tips to help me make better pizza dough? Thanks
Subscribe to:
Post Comments (Atom)
8 comments:
yeah. go to my blog bamamoma.blogspot.com and do a search for pizza dough.
It is easy, tastes great, has a good texture and freezes well (pre-cooked).
I hope it works for you.
Oh, I also highly recommend getting a little pastry roller to help you roll out the dough. It makes it more uniform, etc. If you don't have one, you can use a glass cup or something.
Do you guys have Fresh and Easy stores out that way yet? They have a really inexpensive, really yummy pre made crust. We like to roll it out on cornmeal, brush it with olive oil and sometimes herbs then top it with whatever toppings. Its yummy.
I'll have to try your recipe Heidi, I'm just usually too lazy to make my own dough!
We love making pizza's too but ours come out dense, still good though... I know exactly what you mean about the dough being fluffy and airy, we're trying to find one like that too. Sorry I'm not of any help!
Bamamoma - is the pastry roller the same as a rolling pin?
Sometimes the bakery in your grocery store will sell balls of dough... we called it scone dough as kids but it makes great pizza dough. It also freezes well.
Bethany,
It is a rolling pin that is on a handle and about 3-4 inches wide so that you can start in the middle of the pan and roll outwards at angles.
I use cornmeal under my dough and it makes it not stick. I have a Pampered Chef pizza stone (wedding gift) and that works great but I've also used a square cookie sheet and that has been fine too.
For the sauce (not that anyone asked) I use Hunts tomato sauce with Italian Seasoning and garlic mixed in (maybe a teaspoon of each).
Claire - the dough is really easy (especially if you use a mixer) and comes together quickly.
I just read my first comment and think I need to clarify "pre-cooked" I meant that I put the dough in the freezer in a quart or gallon sized freezer ziploc BEFORE it has been cooked. Then on a day I know I will have pizza I pull it out at least 2-3 hours before dinner so that it can thaw (if you thaw it in the microwave it kills the yeast and you get flat, tough pizza).
Wow- thanks for all the great tips! We just made our weekly pizza last night-but we might have to do it again real soon! Thank you, thank you!
The small pastry roller sounds handy!
I usually use a sausage and garlic pasta sauce for our pizzas, I can't remember the brand. Once though when I didn't have any I used whole canned tomatoes, pureed them in the food processor and added oregano, garlic powder and onion powder. It tasted really good!
As I was reading your comments I noticed the time stamp was around 3am and 5am...What are you gals doing up at those hours?!?!
Post a Comment