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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
7
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 11:05 am to MeridianDog
I use the aforementioned Lahey dough, as I don't like sugar or oil in my pizza crust.
Sauce: personal preference is so wide on this one. I like a very light, plain, tomato-centric sauce. Typically, I use Cento tomato passatta (peeled, seeded tomato puree), which is sold in glass bottles. Second best is a high-quality canned crushed tomato (or use Pomi brand in tetrapaks if you can find it), just drain off some of the liquid before using.
Sauce: personal preference is so wide on this one. I like a very light, plain, tomato-centric sauce. Typically, I use Cento tomato passatta (peeled, seeded tomato puree), which is sold in glass bottles. Second best is a high-quality canned crushed tomato (or use Pomi brand in tetrapaks if you can find it), just drain off some of the liquid before using.
Posted on 10/22/13 at 11:38 am to MeridianDog
quote:Is what I use...damn good dough. Just got to think ahead.
Peter Reinhart's Napoletana Pizza Dough
Posted on 10/22/13 at 11:39 am to hungryone
Third Lahey.
For a sauce, Lakey is on the money as well. 28 ounce can of San Marzano tomatoes. Squish them up with your hands. Add salt and olive oil. That's it. I forgot the amounts olive oil and salt but Im sure its google-able.
For a sauce, Lakey is on the money as well. 28 ounce can of San Marzano tomatoes. Squish them up with your hands. Add salt and olive oil. That's it. I forgot the amounts olive oil and salt but Im sure its google-able.
Posted on 10/22/13 at 12:01 pm to BlackenedOut
I have the hardest time making the pizza then trying to get it on a hot stone. It falls apart. Any suggestions?
Posted on 10/22/13 at 12:12 pm to Sherman Klump
Do you use a floured pizza peel (or underside of a sheet pan) to transfer the dough?
Posted on 10/22/13 at 12:38 pm to BlackenedOut
I normally use a pan with wax paper and corn meal? Should I change things? 
I don't have all necessary equipment
I don't have all necessary equipment 
Posted on 10/22/13 at 12:46 pm to Sherman Klump
I have a flat cookie sheet that I sprinkle a little corn meal on and put the stretched crust on that, finish dressing the dough as quickly as possible and slide it off onto the hot stone in the oven. Had a pizza peel once and have no idea what happened to it.
This post was edited on 10/22/13 at 3:50 pm
Posted on 10/22/13 at 12:55 pm to Sherman Klump
Put parchment paper on a pizza pan. Create your pizza. Slide parchment paper onto pizza stone. You can pull parchment out after crust has set, a bit.
Posted on 10/22/13 at 2:17 pm to Sherman Klump
Try a pizza peel dusted with a bit of flour. Then add the pizza dough. Shake peel. If pizza moves add sauce and toppings. If not peel dough off and add more flour.
Takes a few times to get the wrist action down to drop pizza on stone or steel and pull off.
Takes a few times to get the wrist action down to drop pizza on stone or steel and pull off.
Posted on 10/22/13 at 2:18 pm to BlackenedOut
quote:I'm more concerned about burning myself on a 500 degree oven/pizza stone
Takes a few times to get the wrist action down to drop pizza on stone or steel and pull off.
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
Posted on 10/22/13 at 4:27 pm to Stadium Rat
Wow, I need to be teaching a pizza making course. I see a lot of effort going into something which is, by design, simple.
I don't want dough for 3 or 4 pizzas, just one. For a medium size pizza dough I find the average food processor, with a dough blade, to be easy.
2 Cups AP flour
1 tsp instant yeast
1 tsp salt
1 tsp dried oregano (optional)
1 tbsp olive oil (optional)
1 tbsp honey (optional)
1 cup warm water.
Put all the dry ingredients in the processor, blend, add the oil and honey if you like. Then, turn on processor and slowly pour in warm water until dough ball forms. You may not have to use all the water.
Let rise for an hour. Roll out and make a pizza.
I don't want dough for 3 or 4 pizzas, just one. For a medium size pizza dough I find the average food processor, with a dough blade, to be easy.
2 Cups AP flour
1 tsp instant yeast
1 tsp salt
1 tsp dried oregano (optional)
1 tbsp olive oil (optional)
1 tbsp honey (optional)
1 cup warm water.
Put all the dry ingredients in the processor, blend, add the oil and honey if you like. Then, turn on processor and slowly pour in warm water until dough ball forms. You may not have to use all the water.
Let rise for an hour. Roll out and make a pizza.
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