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Give me your pizza dough/sauce recipes?
Posted on 10/22/13 at 10:42 am
Posted on 10/22/13 at 10:42 am
I'm gonna try my hand at homemade pizza this week. Instead of buying dough and sauce, I'd like to make my own.
Give me your recipes. TIA
Give me your recipes. TIA
Posted on 10/22/13 at 10:55 am to Neauxla
Just Google focaccia for the dough recipe, consider some Herbs de Provence as being a thing to use lightly along with chopped garlic. A light brushing with a bit of good olive oil before the sauce is a good thing.
Posted on 10/22/13 at 10:57 am to Neauxla
Posted on 10/22/13 at 10:59 am to Neauxla
I have done this one and it is good.
Peter Reinhart's Napoletana Pizza Dough
4 1/2 cups 20.25 oz bread or ap flour
1 3/4 teaspoons (.44 oz) salt
1 teaspoon (0.11 oz) instant yeast
1/4 cup (2 ounces) olive oil optional
1 3/4 cups (14 ounces) water, ice cold (40 degrees f) Semolina flour or cornmeal for dusting
Stir together flour, salt and instant yeast in a 4 qt. bowl or electric mixer. Mix until flour is absorbed with paddle attachment until dough is a smooth mass 5/7 min. To get a smooth sticky dough. Dough should clear sides of bowl but stick to bottom. Add flour if this doesn't happen. If bottom comes away add water drops
Transfer dough to counter top. Cut into 6 pieces, roll into balls and store overnight in fridge
Remove 2 hours before cooking
Sauce: I just do it.
Questions you need to ask yourself - do you like sweeter sauce, stronger herbal flavor
Use crushed tomatoes and about equal parts of basil, oregano, garlic, marjoram (fresh is best, but I hardly ever have/use all fresh). Add to taste preference, salt, sugar (if you like) or honey. If you like thicker sauce, dump crushed tomatoes into a sieve lined with a paper towel to remove some of the liquid.
Peter Reinhart's Napoletana Pizza Dough
4 1/2 cups 20.25 oz bread or ap flour
1 3/4 teaspoons (.44 oz) salt
1 teaspoon (0.11 oz) instant yeast
1/4 cup (2 ounces) olive oil optional
1 3/4 cups (14 ounces) water, ice cold (40 degrees f) Semolina flour or cornmeal for dusting
Stir together flour, salt and instant yeast in a 4 qt. bowl or electric mixer. Mix until flour is absorbed with paddle attachment until dough is a smooth mass 5/7 min. To get a smooth sticky dough. Dough should clear sides of bowl but stick to bottom. Add flour if this doesn't happen. If bottom comes away add water drops
Transfer dough to counter top. Cut into 6 pieces, roll into balls and store overnight in fridge
Remove 2 hours before cooking
Sauce: I just do it.
Questions you need to ask yourself - do you like sweeter sauce, stronger herbal flavor
Use crushed tomatoes and about equal parts of basil, oregano, garlic, marjoram (fresh is best, but I hardly ever have/use all fresh). Add to taste preference, salt, sugar (if you like) or honey. If you like thicker sauce, dump crushed tomatoes into a sieve lined with a paper towel to remove some of the liquid.
Posted on 10/22/13 at 2:35 pm to Neauxla
For pizza sauce I like to use tomato puree and add a little salt, pepper, sugar and oregano.
Posted on 10/22/13 at 3:01 pm to Neauxla
I'm kind of a hippie, but I really love a good homemade whole wheat dough. Give that a shot with a little bit of dark molasses and you'll love it.
Posted on 10/22/13 at 3:28 pm to Neauxla
Pizza Steel has a very good, very simple, dough recipe on their website.
I experiment with sauces. The Pizza Hut clone you can find online is pretty good.
I experiment with sauces. The Pizza Hut clone you can find online is pretty good.
Posted on 10/22/13 at 3:41 pm to Neauxla
quote:
Peter Reinhart's Napoletana Pizza Dough
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