Who has a good recipe for pizza dough?
1196345
I use the recipe on a website--not sure you can include URLs in comments here, but it's called Delightful Repast.
1196346
Another option can be found in the book "My Bread" by Jim Lahey. He also has a separate book devoted to pizza. He invented the no-knead bread process that has taken the world by storm. I can attest that if you bake a loaf of his basic bread you'll rarely buy bread in a store, or even bakery.
1196347
We buy the mix, you can find it near the jars of pizza sauce. It's easy, add warm water, let it rise, then spread it on the pan.
1196348
I make an excellent pizza with this, and wrote about the process and formula here: http://eatingwithdavid.wordpress.com/2014/09/23/excellent-pizza/
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
2210470
I line the pan with parchment paper and when it is time to bake the pizza I slide the whole thing off onto a pizza stone and bake it. When it's bubbling I slide it back onto the pan and then off again to slice with a pizza cutter. (that way I don't mess up the pan and get a great pizza shape and browned crust)
2136738
I did the typical recipe and just used OO in its place. I've tried many recipes with bread flour, all purpose, mixing the two and knew I was missing that certain taste. When I used the OO, I knew that was what I was missing all along. 3 cups OO flour, 2 tsp sugar, 1/2 tsp instant or rapid yeast, 1 1/3 cup water, 1 tbsp veggie oil (I use olive oil), 1 1/2 tsp table salt. Mix flour sugar yeast in bowl then water slowly until no dry flour remains. Add oil and salt. Mix until satiny ball form. Remove from bowl and knead until smooth. Place back in oiled bowl and cover with plastic and let rise. Divide in half after it has risen and make pizza for your pan. Put your sauce, cheese topping. Cook at 500 degrees and enjoy.
792670
Almost the same consistency; my question is the amount recommended for bread/pizza dough?
778697
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way. But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
107050
No but I've made a ton of pizza's on it. My dough recipe is a winner--4 C flour, 1 1/2 C water, 1T Salt 1T bakers yeast, 1 T brown sugar. I put it in breadmaker and press "9" for dough. This makes four 13" pizzas. When pressed for time i just buy the Boboli crusts at the grocery store. you can find a ton of recipes on line / youtube. One of the best food investments i've made (ranks among espresso machine, Weber gas grill, Boos cutting board and Pastry scraper)
19688
The instruction booklet says you can use pita bread as a pizza base, but it doesn't mention making pita bread. I would think the temperature would be too high to bake bread properly.
309930
I use this flour for thin-crust pizza, about 50/50 with all purpose. If you want to make delicious round loaf, crunchy crust, Italian bread, use all purpose flour and follow the recipe for "No-Knead Bread" from the NY Times that you can Google.
2226615
Absolutely. Very easy. The recipe makes 2 - 12" thin crust pizzas, or one 12" thick crust pizza. It kneads the dough, then goes through a 46 minute rise, stirs down and has a 25 minute rise. Full cycle takes 1:45 but there is a 20 minute rest period when you start. I think the rest is to let the ingredients all get to a good room temperature. When I know my ingredients were already at room temperature, I'll started the machine (without putting in the pan), then assemble the ingredients, and then I'll put the pan in. That lets the machine eat up some of that rest time.
1488692
Absolutely! I use the dough cycle on my bread machine all the time with Caputo 00 flour. This is a 'wetter' dough than a normal pizza dough. It can be a bit sticky, but a floured surface and floured hands are all you need. Once you are used to working with this type of dough, it's no more difficult to use than any other flour. Keep in mind, however, unlike with many more forgiving recipes, bread and pizza dough (especially, this type) really need to use exact measurements and less guesswork (and a HOT oven). Here is a perfect recipe for pizza dough with Caputo 00 flour (make it by weight and, if possible, let it sit over night in the fridge. Or not!): http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf I use the bread machine's dough cycle with this recipe and it is always perfect!
778695
Place on stone. Maybe put flour or cornmeal under dough if you want. Don't have to.
838676
This is a great recipe for rolls: http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R224 There is another recipe just like this one on that site, also. I use my food processor all the time for this. You make the dough then let it sit in the fridge all week! I also use it for pizza dough.
2054786
I've made Naan a few times, it works really well in the pronto. Just make the dough, stretch it out and stick it to the metal pizza peel. Invert the peel, slide it in the opening and slap the dough onto the pizza stone. Doesn't take long to bake either.
936024
Make sure the stone is hot by pre heating for one hour. Lay down some corn meal or Durham flour on the stone and immediately place your rolls on top. Do not use sprays. If all else fails use parchment paper. I place a piece of parchment paper on a pizza peel and place my very thin dough on the paper. The paper allows the pizza to slide off the peel without changing shape. Also it is easy to get under the pizza to turn it half way through. Never had a sticking problem.
1259458
I have not found one yet. Mostly I look online or at King Arthur Flour for recipes. FYI, the bread recipe that came with the Zo is ok... not outstanding though. I would like to find a good one too!
1129990
Common sense will help you and practice... Plant a knife in the dough to see if it's cook! It also depends on the dough...