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re: I want to make a Fleur De Lis style pizza crust
Posted on 11/2/20 at 2:47 pm to tonydtigr
Posted on 11/2/20 at 2:47 pm to tonydtigr
The recipe is;
2 cups warm water
2 packages Feischmans yeast dissolved in the water
2 tsp salt
2 tsp sugar
1/4 cup olive oil
4 cups Gold Medal flour
Stir above ingredients until well blended, then add 3 more cups of flour. Make a solid ball. Keep it in the same bowl, cover and put in a warm place for 4 hours. It will double in size. Roll it with a rolling pin and place in a pan greased with solid Crisco. It is not docked.
The sauce is not out of a can. It is made in the restaurant.
2 cups warm water
2 packages Feischmans yeast dissolved in the water
2 tsp salt
2 tsp sugar
1/4 cup olive oil
4 cups Gold Medal flour
Stir above ingredients until well blended, then add 3 more cups of flour. Make a solid ball. Keep it in the same bowl, cover and put in a warm place for 4 hours. It will double in size. Roll it with a rolling pin and place in a pan greased with solid Crisco. It is not docked.
The sauce is not out of a can. It is made in the restaurant.
2
Posted on 11/2/20 at 3:18 pm to kayjay
I have seen them dock their pizzas with a docking tool numerous times And on numerous occasions while sitting at the bar with a view of the kitchen. Manager said milk is in the dough. She said they” had to tell the potential customer that due to him possibly having an allergic reaction“. I think you got a pizza dough recipe, but not the one they use. Yours sounds like the dough recipe I use from James McNairs pizza book. The sauce is not far from canned. May have some oregano and garlic, salt and pepper. I’ll give you that, but it’s not a complicated slow cooked sauce.
This post was edited on 11/2/20 at 3:27 pm
Posted on 11/2/20 at 3:30 pm to tonydtigr
I've had Fleur De Lis' recipes for their dough, sauce and sausage since 1999.
Posted on 11/2/20 at 3:33 pm to kayjay
quote:so just like every typical dough recipe on the internet.
The recipe is;
2 cups warm water
2 packages Feischmans yeast dissolved in the water
2 tsp salt
2 tsp sugar
1/4 cup olive oil
4 cups Gold Medal flour
Posted on 11/2/20 at 4:19 pm to Y.A. Tittle
Ive tried several times and have failed. I just call them for togo orders now.
Posted on 11/2/20 at 6:42 pm to CarRamrod
Pretty much. I've made it several times and it is spot on. I think it is about their sauce as well though.
The dough takes some practice to get it like theirs. It took me several tries to get the thickness right.
As for the dough, when you get to the step with the additional 3 cups of flour start with two and work that first. You might not need all of the third cup. It depends on the moisture content of your flour. It should be tacky, but not wet.
Also, I let it rise a little longer than four hours to the point where it starts to collapse. You want it to be easily workable to get it thin like theirs. Roll it to the thickness slightly more than a saltine cracker.
The dough takes some practice to get it like theirs. It took me several tries to get the thickness right.
As for the dough, when you get to the step with the additional 3 cups of flour start with two and work that first. You might not need all of the third cup. It depends on the moisture content of your flour. It should be tacky, but not wet.
Also, I let it rise a little longer than four hours to the point where it starts to collapse. You want it to be easily workable to get it thin like theirs. Roll it to the thickness slightly more than a saltine cracker.
Posted on 11/2/20 at 6:54 pm to SuperSaint
quote:
Why would anyone want to replicate that garbage arse pizza?
This
Posted on 11/2/20 at 8:19 pm to tigerinthebueche
The most overrated pizza I've ever had
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