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re: Homemade pizza crust
Posted on 10/7/11 at 4:32 pm to Ye_Olde_Tiger
Posted on 10/7/11 at 4:32 pm to Ye_Olde_Tiger
Were you using active dry yeast or instant yeast? If active dry, you need some sugar or honey to feed it and make sure the water is about 110 degrees. Too cold and it won't start the process, too hot and you can kill the yeast. And yeast can go bad, check the expiration date.
I use 2 teaspoons of honey, 2 teaspoons of salt,1 tablespoon of olive oil and 1 cup of warm water in the KitchenAid bowl. Let it sit for 10 minutes and it should get bubbly and foamy. If it doesn't it's not going to rise.
Then add 3 cups of flour in 1 cup increments to mixing bowl and use dough hook on speed 2 to incorporate. Let it knead for 5 - 8 minutes until it climbs up hook and is a smooth ball.
Hand knead it a few times and put it back in the bowl. Pour 1 tablespoon olive oil over it and coat. Cover with plastic wrap and and towel and put in a warm place. Let it rise for 60 - 90 minutes until doubled in volume. Punch it down and knead again a few times. You can let it rise again.
I then divide it into 3 parts, you should get about 8 oz each, which makes a 12" pizza. I usually let it sit overnight in the refrigerator. Seems like it handles better after it comes back to room temp.
Or go to Whole Food and buy it.
I use 2 teaspoons of honey, 2 teaspoons of salt,1 tablespoon of olive oil and 1 cup of warm water in the KitchenAid bowl. Let it sit for 10 minutes and it should get bubbly and foamy. If it doesn't it's not going to rise.
Then add 3 cups of flour in 1 cup increments to mixing bowl and use dough hook on speed 2 to incorporate. Let it knead for 5 - 8 minutes until it climbs up hook and is a smooth ball.
Hand knead it a few times and put it back in the bowl. Pour 1 tablespoon olive oil over it and coat. Cover with plastic wrap and and towel and put in a warm place. Let it rise for 60 - 90 minutes until doubled in volume. Punch it down and knead again a few times. You can let it rise again.
I then divide it into 3 parts, you should get about 8 oz each, which makes a 12" pizza. I usually let it sit overnight in the refrigerator. Seems like it handles better after it comes back to room temp.
Or go to Whole Food and buy it.
1
Posted on 10/7/11 at 4:46 pm to rsb831
From Cook's Illustrated:
75-minute Pizza Dough
Why this recipe works:
For our pizza dough recipe we found that using rapid-rise yeast proofed in warm water cuts the rising time down to a mere 40 minutes. We also found that the dough could simply be stretched to the desired thickness, whether you want a medium-thick pizza or a thin and crispy one. To get the crispiest, most evenly browned crust, we liked using quarry tiles over a pan, pizza screen, or pizza stone in our pizza dough recipe.
Ingredients
1 3/4 cups water -- warm (about 105 degrees)
1 envelope rapid-rise dry yeast
1 tablespoon granulated sugar
2 tablespoons olive oil
4 cups unbleached all-purpose flour -- plus extra as needed
1 1/2 teaspoons table salt
Vegetable oil for bowl -- (or cooking spray)
1. Set oven to 200 degrees for 10 minutes, then turn oven off.
2. Meanwhile, in bowl of food processor fitted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoons water and pulse briefly). Let rest for 2 minutes. Process for another 30 seconds.
3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
4. Very lightly oil large bowl with vegetable oil or cooking spray. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from bowl, punch down, and separate into two round pieces. Let rest for 10 minutes under damp dish towel, then shape according to illustrations below, and add toppings.
5. Proceed to cook topped pizza in preheated 500-degree oven using the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
THIN CRUST
1. 14-inch pizzas (makes 2) - 7 to 8 minutes
2. 12-inch pizzas (makes 4) - 5 minutes
3. 8-inch pizzas (makes 8) - 3 minutes.
MEDIUM-THICK CRUST
1. 12-inch pizzas (makes 2) - 9 to 10 minutes
2. 8-inch pizzas (makes 4) - 5 minutes
3. 6-inch pizzas (makes 8) - 4 minutes.
Tips
This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they're not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour.
Source: cooksillustrated.com
Author Notes
Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. This recipe contains a total of 1 3/4 cups water, while the original that appeared in the magazine in 1995 contains 1 1/2 cups.
75-minute Pizza Dough
Why this recipe works:
For our pizza dough recipe we found that using rapid-rise yeast proofed in warm water cuts the rising time down to a mere 40 minutes. We also found that the dough could simply be stretched to the desired thickness, whether you want a medium-thick pizza or a thin and crispy one. To get the crispiest, most evenly browned crust, we liked using quarry tiles over a pan, pizza screen, or pizza stone in our pizza dough recipe.
Ingredients
1 3/4 cups water -- warm (about 105 degrees)
1 envelope rapid-rise dry yeast
1 tablespoon granulated sugar
2 tablespoons olive oil
4 cups unbleached all-purpose flour -- plus extra as needed
1 1/2 teaspoons table salt
Vegetable oil for bowl -- (or cooking spray)
1. Set oven to 200 degrees for 10 minutes, then turn oven off.
2. Meanwhile, in bowl of food processor fitted with either metal or plastic blade, add water and sprinkle in yeast and sugar. Pulse twice to dissolve yeast. Add all remaining ingredients and process until mixture forms cohesive mass. Dough should not be sticky (if it is, add 2 more tablespoons flour and pulse briefly) nor should it be dry and crumbly (if it is, add 1 more tablespoons water and pulse briefly). Let rest for 2 minutes. Process for another 30 seconds.
3. Remove dough from food processor and knead by hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
4. Very lightly oil large bowl with vegetable oil or cooking spray. Place dough in bowl (do not coat dough with oil) and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from bowl, punch down, and separate into two round pieces. Let rest for 10 minutes under damp dish towel, then shape according to illustrations below, and add toppings.
5. Proceed to cook topped pizza in preheated 500-degree oven using the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.
THIN CRUST
1. 14-inch pizzas (makes 2) - 7 to 8 minutes
2. 12-inch pizzas (makes 4) - 5 minutes
3. 8-inch pizzas (makes 8) - 3 minutes.
MEDIUM-THICK CRUST
1. 12-inch pizzas (makes 2) - 9 to 10 minutes
2. 8-inch pizzas (makes 4) - 5 minutes
3. 6-inch pizzas (makes 8) - 4 minutes.
Tips
This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza. Make sure you heat the oven to 500 degrees for thirty minutes before you start cooking. Your tiles or stone need at least that long to heat up; if they're not properly heated, your pizza crust will be thin, blond, and limp. Once the dough for the crust has been topped, use a quick jerking action to slide it off the peel and onto the hot tiles or stone; make sure that the pizza lands far enough back so that its front edge does not hang off. For a cornmeal-flavored dough, substitute three-quarters cup of cornmeal for three-quarters cup of the bread flour.
Source: cooksillustrated.com
Author Notes
Editor's Note: This recipe was updated in 1997, when we found that adding more water resulted in a tastier pizza. This recipe contains a total of 1 3/4 cups water, while the original that appeared in the magazine in 1995 contains 1 1/2 cups.
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