Results 1 to 13 of 13

Thread: Pizza Dough

  1. #1
    Join Date
    Dec 2001
    Location
    Southern Tier, NY
    Posts
    6,066
    Post Likes

    Pizza Dough

    given the cost of a large, 6 topping pie here, is around $24....

    from some place that Actually Knows NY Pizza...

    i.e. ... no Pappa Chuby, Dominatrix, Pizza Slut ..
    who's gotta better dough recipe, than the one i use ..???

    Thin Crust, Well Done ..is how it should be ..

    Bread, is not .. Pizza

  2. #2
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,068
    Post Likes
    Heres how to get delivery pizza free..................................... works for me.

















    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  3. #3
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,856
    Post Likes
    I buy pizza dough it a plastic bag. Let it get to room temp. and then you can work it. Throw it in the air etc. Then I top it and cook it on a pizza stone in my oven.

    My secret is that I wait until the pizza is almost done then I sprinkle the mozzela cheese to it. This way the cheese doesn't get lost in the sauce.

  4. #4
    Join Date
    Mar 2005
    Location
    South/West of Quebec in the other part of Canada
    Posts
    2,331
    Post Likes
    Mmmmmmmm....PIZZA



    It's Time To Be Nice To People

  5. #5
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,195
    Post Likes
    Check out this link- these guys take pizza seriously!

    http://www.pizzamaking.com/forum/

  6. #6
    Join Date
    May 2004
    Posts
    8,623
    Post Likes
    We use a bread maker and then roll out our own pizza dough when it's done.
    Sometimes, we take mozzarella string cheese and make stuffed crust.
    We haven't bought a pizza in years.

  7. #7
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,856
    Post Likes
    Quote Originally Posted by chillbilly View Post
    We haven't bought a pizza in years.
    Same here. You couldn't afford to make a pizza like it make it if you owned a pizza parlor. I really load it up. Our family favorite is shimp and black olive.

  8. #8
    Join Date
    Jan 2008
    Location
    Madison In.
    Posts
    451
    Post Likes
    I'm hungry

  9. #9
    Join Date
    Feb 2017
    Posts
    11
    Post Likes
    Last day I made a pizza with dry vegetable toppings.

  10. #10
    Join Date
    Jun 2018
    Posts
    26
    Post Likes
    Alton Brown has a good pizza dough recipe. Easy enough to google it. I grew up in pizza shops and I get what you are talking about. Tons of terrible pizza around here that people think is good. I call it fast food pizza. At least Pittsburgh has a ridiculous amount of mom and pop shops. There's probably 30 with in 3 miles of my house and I live in the suburbs. Downtown there's 2 every block at least.

  11. #11
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    8,803
    Post Likes
    The dough is simple with the main difference from bread dough is adding olive oil to the mix.
    BTW Italy has been dumping low quality olive oil on the US. Very fancy bottles but not the oil. Taste it first or use another light oil. I first became aware of this watching 60 min and found it true.
    Julia Child had a good recipe in her book. Asked for two rises of the dough for texture. She adds a bit of lard to American flour. Like a tablespoon but the oil might do the same.
    There are other things that can be done at home. I have a 18" sq floor tile I use in place of a brick oven with a good pre-heat. A Julia trick is steam. Adding steam makes a crispy crust. I have a 2 pound hunk of steel I heat on a burner until hot then plunge it into a small pan of water to fill the oven with steam. I precook the pie a bit so the sauce doesn't soak in. Pre-oil the crust first makes an even different result.
    The tile and steam makes a larger difference than the dough recipe if you like crispy pie. Using different methods a dough can be from chewy to crisp like a cracker.
    I also cook any meat and onions before. That way the attention can be on the crust and not be distracted by waiting until the other food looks right and overcooking the crust.
    The short comings of not having a real brick oven.
    I might have been raised in Chicago but I don't care for deep dish. Too much dough.
    Give me a relay with big enough contacts, and I'll run the world!

    You can be anything you want......As long as you don't suck at it.

    If a person wants to create a machine that will be more likely to fail...Make it complicated.

    USAF 98 Bomb Wing 1960-66 SMW Lu49

  12. #12
    Join Date
    Jul 2018
    Posts
    10
    Post Likes
    I get them ready made from a supermarket.

  13. #13
    Join Date
    Apr 2019
    Posts
    11
    Post Likes
    Papa johns is easier

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •