5 ways to make better homemade pizza
Check out Jim Lahey's No-Knead Pizza Dough recipe near the bottom of the article. https://www.yahoo.com/food/5-ways-to-make-your-homemade-pizza-better-117093378754.html
Forum Discussion
Sure thing! The recipe comes with a sauce, but I don't use their sauce - just their crust recipe. Couple things to know - preheat the oven to 500 for an hour. Put your stone (or, in my case, steel) at the highest rack possible during the preheat.
I slip the shaped crust (still can't get it round like a Pizza joint) on the hot steel for about 3 minutes using a peel (I found 4 minutes, as called for in the recipe a little too long for this first baking time.) I have found that using corn meal or flour to keep the wet dough from sticking on the peel ends up burning in the oven and setting off the smoke alarm! :( So, what I do now is shape the dough on a piece of parchment and slip that onto the steel for the 3 minutes. (no fires on the parchment yet at 500!).
Then I take the dough out, spritz with a little olive oil and put on my desired toppings. Back in the oven (without parchment, because now the pizza will slide off the peel) for maybe 9 minutes or less...keep a close eye on it. I sometimes turn on the broiler for the last minute or so (that part's still in the experimental stage).
It's important to retard the dough for at least overnight, and up to 3 days. This really helps develop the flavor of the dough.
This is the only pizza dough I've played with for the past maybe 2 or 3 years. I'm just now getting the hang of how the dough should look in the KitchenAid at the end of the mixing time - a mixing time that is not near as long as for a loaf of bread. Dough should stick to the bottom of the bowl, but not to the sides. It's a fairly wet dough.
I have also recently made homemade sausage (to reduce fat and sodium) and homemade cheese (just for grins). For me, neither was worth the trouble since I don't eat much pizza. My neighbors love me since they get all my experiments! I'm so into this "hobby" that I recently bought a bunch of pizza boxes for delivery to my neighbors. Weird, I know.
Good luck!
DOMINOS THIN CRUST PIZZA
For the pizza dough:
• 2 cups high-gluten bread flour
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
Mix the dough together and let it retard in the refrigerator overnight.
Preheat the oven to 500 degrees an hour before you begin assembling the pizza.
Bring the dough to room temperature and roll it out into a very thin, round crust. Dock the dough by using a dough docker or poking it with holes using a fork. Bake the crust for 4 minutes before topping with the rest of the ingredients.
Place cheese on top of sauce and bake the pizza for 10-15 minutes, until the cheese is bubbling and the crust is golden brown.
I slip the shaped crust (still can't get it round like a Pizza joint) on the hot steel for about 3 minutes using a peel (I found 4 minutes, as called for in the recipe a little too long for this first baking time.) I have found that using corn meal or flour to keep the wet dough from sticking on the peel ends up burning in the oven and setting off the smoke alarm! :( So, what I do now is shape the dough on a piece of parchment and slip that onto the steel for the 3 minutes. (no fires on the parchment yet at 500!).
Then I take the dough out, spritz with a little olive oil and put on my desired toppings. Back in the oven (without parchment, because now the pizza will slide off the peel) for maybe 9 minutes or less...keep a close eye on it. I sometimes turn on the broiler for the last minute or so (that part's still in the experimental stage).
It's important to retard the dough for at least overnight, and up to 3 days. This really helps develop the flavor of the dough.
This is the only pizza dough I've played with for the past maybe 2 or 3 years. I'm just now getting the hang of how the dough should look in the KitchenAid at the end of the mixing time - a mixing time that is not near as long as for a loaf of bread. Dough should stick to the bottom of the bowl, but not to the sides. It's a fairly wet dough.
I have also recently made homemade sausage (to reduce fat and sodium) and homemade cheese (just for grins). For me, neither was worth the trouble since I don't eat much pizza. My neighbors love me since they get all my experiments! I'm so into this "hobby" that I recently bought a bunch of pizza boxes for delivery to my neighbors. Weird, I know.
Good luck!
DOMINOS THIN CRUST PIZZA
For the pizza dough:
• 2 cups high-gluten bread flour
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
Mix the dough together and let it retard in the refrigerator overnight.
Preheat the oven to 500 degrees an hour before you begin assembling the pizza.
Bring the dough to room temperature and roll it out into a very thin, round crust. Dock the dough by using a dough docker or poking it with holes using a fork. Bake the crust for 4 minutes before topping with the rest of the ingredients.
Place cheese on top of sauce and bake the pizza for 10-15 minutes, until the cheese is bubbling and the crust is golden brown.
