I need help with my pizza dough!

Marc said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

Suggestions?

Marc

Try using only 1/2 a packet of yeast, and leave out the sugar. That will slow the rise down and
maybe it can develop more flavor. Also, let the dough rise and punch it down once or twice.

Maybe it needs more salt. I use a generous 1/2 tsp of salt to 2 cups of flour.

Bob

"Marc" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

I don't proof the yeast when making pizza dough. I just dissolve it in cold water then start
mounting the flour. I use about a teaspoon of salt and about 2 tablespoons of my best olive
oil. Then let the dough rise in the fridge for 12-24 hours. That helps develop a really yeasty,
tangy dough.

Paul

"Marc" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

Suggestions?

Marc

==
You didn't add anything to give it flavor--I add about 1/4 cup parmesan, a teaspoon or so of minced
garlic and a little oregano to my two crust dough. I also use olive oil-- and much more than 1-2 T.
Try an eighth (one crust) to a quarter cup (two crust) and reduce water accordingly. Brush crust
with olive oil after baking as well. Pizza dough lends itself to creativity--sprinkle the edge of
the crust w/parm. before baking. Try adding a little freshly chopped spinach to the dough in place
of oregano.
==

You can't beat the basic pizza recipe at www.theartisan.net.

And. let the dough ferment overnight in the 'fridge - long slow fermentation adds a huge amount
of flavor.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Marc" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

Suggestions?

Marc

"Marc" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

Suggestions?

Marc

I add a little more yeast, salt and oil. Change your yeast - I use Bakipan brand with good success.

-L.

"Paul M. Cook©®" <[email hidden]> wrote

Quoted message said:

"Marc" <[email hidden]> wrote ...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't

use

Quoted message said:

Quoted message said:

the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any
flavor. I read that you should use regular yeast instead of rapid rise because it builds a
better flavor.

I don't proof the yeast when making pizza dough. I just dissolve it in

cold

Quoted message said:

water then start mounting the flour. I use about a teaspoon of salt and about 2 tablespoons of my
best olive oil. Then let the dough rise in the fridge for 12-24 hours. That helps develop a really
yeasty, tangy dough.

Paul

I'll second the part about the long, slow rise in the fridge. I do that often and it does make for a
much tastier dough.

Paula

"Brian Macke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Gini said:

I add about 1/4 cup parmesan, a teaspoon or so of minced garlic and a little oregano to my two
crust dough. I also use olive oil-- and much more than 1-2 T. Try an eighth (one crust) to a
quarter cup (two crust) and reduce water accordingly. Brush crust with olive oil after baking as
well. Pizza dough lends itself to creativity--sprinkle the edge of the crust w/parm. before
baking. Try adding a little freshly chopped spinach to the dough in place of oregano.

That looks very California. For those of us feeling Minnesota, I'd like to point out that the OP
had a perfectly respectable combination of ingredients.

Some of my best pizzas have had nothing more than yeast, water, flour, salt, and olive oil.
Sometimes I add sugar, milk, or cornmeal depending on what the crust needs to do.

If you want those kinds of flavors, put them on top of the pizza. Putting them in the crust is
best left to places like Pizza Hut.

==
Good grief--The OP wants flavor. I gave him flavor. Your pizza dough preferences are simply *your*
preferences which may/may not be his preferences. I am not aware of any law forbidding pizza crust
creativity. Geez--Lighten up.
==
==

Quoted message said:

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that

which

Quoted message said:

builds it." -- Unknown

Paul that's what I try to do when I am organized. What is your ratio of
flour to water, and how much yeast do you use?
My usual is:

1.25 cups H20 3 cups flour 1 tsp yeast
2/2 tsp salt 1 TBS flour

Cheers, Kent

Paul M. Cook©® said:

"Marc" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use the rapid rise), 1 tsp
sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I just doesn't have any flavor. I read that you
should use regular yeast instead of rapid rise because it builds a better flavor.

I don't proof the yeast when making pizza dough. I just dissolve it in cold water then start
mounting the flour. I use about a teaspoon of salt and about 2 tablespoons of my best olive
oil. Then let the dough rise in the fridge for 12-24 hours. That helps develop a really yeasty,
tangy dough.

Paul

I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2 tablespoons olive oil and usually
6-7 cups of flour. I like to make enough dough for 2 pizzas at a time. I often make calzone with the
remainder.

Paul

"Kent H." <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Paul that's what I try to do when I am organized. What is your ratio of flour to water, and how
much yeast do you use? My usual is:

1.25 cups H20 3 cups flour 1 tsp yeast
1/2 tsp salt 1 TBS flour

Cheers, Kent

Paul M. Cook©® said:

"Marc" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't

use

Quoted message said:

Quoted message said:

Quoted message said:

the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls).

I

Quoted message said:

Quoted message said:

Quoted message said:

just doesn't have any flavor. I read that you should use regular

yeast

Quoted message said:

Quoted message said:

Quoted message said:

instead of rapid rise because it builds a better flavor.

I don't proof the yeast when making pizza dough. I just dissolve it in

cold

Quoted message said:

Quoted message said:

water then start mounting the flour. I use about a teaspoon of salt and about 2 tablespoons of
my best olive oil. Then let the dough rise in

the

Quoted message said:

Quoted message said:

fridge for 12-24 hours. That helps develop a really yeasty, tangy

dough.

Quoted message said:

Quoted message said:

Paul

Ok, tell me what the milk or cornmeal does to the dough. I use this general recipe but sometimes
would like a crisper (on the outside) crust. Does cornmeal do that and if so how much? Anita

Quoted message said:

Some of my best pizzas have had nothing more than yeast, water, flour, salt, and olive oil.
Sometimes I add sugar, milk, or cornmeal depending on what the crust needs to do.

Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas, and they are not small,
just thin.

il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:

Quoted message said:

I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2 tablespoons olive oil and
usually 6-7 cups of flour. I like to make enough dough for 2 pizzas at a time. I often make
calzone with the remainder.

Paul

--
Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 17 Feb 2004 15:23:31 GMT, "mondaymorning" ha scritto:

Quoted message said:

Ok, tell me what the milk or cornmeal does to the dough. I use this general recipe but sometimes
would like a crisper (on the outside) crust. Does cornmeal do that and if so how much? Anita

Milk is a crust softener. Eggs also soften the crust. That's when in with the mix I guess. Not sure
what they do as a glaze besides increase browning.
--
Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]

"Loki" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas, and they are not small,
just thin.

il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:

Quoted message said:

I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2 tablespoons olive oil and
usually 6-7 cups of flour. I like to make enough dough for 2 pizzas at a time. I often make
calzone with the remainder.

Paul

Thin may be the qualifier here. I often use a recipe that calls for 3 cups flour and make one 15-16"
deep dish pizza.

Wayne

Yep - huge. I love leftovers. My calzones could feed 6 people. Plus I can also make garlic twists
and what have you with it.

Paul

"Loki" <[email hidden]> wrote in message news:9544887295951953.NC-
[email hidden]...

Quoted message said:

Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas, and they are not small,
just thin.

il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:

Quoted message said:

I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2 tablespoons olive oil and
usually 6-7 cups of flour. I like to make

enough

Quoted message said:

Quoted message said:

dough for 2 pizzas at a time. I often make calzone with the remainder.

Paul

--
Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]

"Brian Macke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Gini said:

Good grief--The OP wants flavor. I gave him flavor. Your pizza dough preferences are simply
*your* preferences which may/may not be his preferences. I am not aware of any law forbidding
pizza crust creativity. Geez--Lighten up.

No laws, no, but they could lead to problems.

parmesan -- likely to burn in an oven above 425F garlic -- increases water and oil ratio thus
could lead to weaker crust more olive oil -- again, makes a weaker crust. spinach -- burn and
break risks.

The oregano is the most likely to not impact a dough, but by itself it's not that helpful.

I bet rosemary would be good. As for structural concerns, good grief does this dough have to be
engineered to withstand a 747 flying into it or something? A little experimentation would tell the
story as to whether a given additive is acceptable.

Personally I love the pizzas that have cheese in the outer rim. Yeah I know, it's soooo Pizza Hut.

"Dan Levy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Brian Macke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Gini said:

Good grief--The OP wants flavor. I gave him flavor. Your pizza dough preferences are simply
*your* preferences which may/may not be his preferences. I am not aware of any law forbidding
pizza crust creativity. Geez--Lighten up.

No laws, no, but they could lead to problems.

parmesan -- likely to burn in an oven above 425F garlic -- increases water and oil ratio thus
could lead to weaker crust more olive oil -- again, makes a weaker crust. spinach -- burn and
break risks.

The oregano is the most likely to not impact a dough, but by itself it's not that helpful.

I bet rosemary would be good. As for structural concerns, good grief does this dough have to be
engineered to withstand a 747 flying into it or something? A little experimentation would tell the
story as to whether a given additive is acceptable.

==
Actually, I have made pizza crusts for years with said additives without incident. In fact, many
have praised my crusts as the best they've ever had. Methinks Brian was just in a slump when he
posted his warnings. I'm sure he's had time to reflect and see the error of his ways ;-).
==

Quoted message said:

Personally I love the pizzas that have cheese in the outer rim. Yeah I know, it's soooo Pizza Hut.

Gini said:

"Dan Levy" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

"Brian Macke" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:

>Good grief--The OP wants flavor. I gave him flavor. Your pizza dough preferences are simply
>*your* preferences which may/may not be his preferences. I am not aware of any law forbidding
>pizza crust creativity. Geez--Lighten up.

No laws, no, but they could lead to problems.

parmesan -- likely to burn in an oven above 425F garlic -- increases water and oil ratio thus
could lead to weaker crust more olive oil -- again, makes a weaker crust. spinach -- burn and
break risks.

The oregano is the most likely to not impact a dough, but by itself it's not that helpful.

I bet rosemary would be good. As for structural concerns, good grief does this dough have to be
engineered to withstand a 747 flying into it or something? A little experimentation would tell the
story as to whether a given additive is acceptable.

==
Actually, I have made pizza crusts for years with said additives without incident. In fact, many
have praised my crusts as the best they've ever had. Methinks Brian was just in a slump when he
posted his warnings. I'm sure he's had time to reflect and see the error of his ways ;-).
==

Quoted message said:

Personally I love the pizzas that have cheese in the outer rim. Yeah I know, it's soooo Pizza Hut.

I don't see anything wrong with adding stuff to the dough, but it would probably be better to
*first* work on getting the plain dough to taste good.

I think the original poster's dough just needed a longer rise time, and maybe more salt.

Best regards, Bob

What about the cornmeal? What does it do to the crust.?

il Sat, 21 Feb 2004 03:39:42 GMT, "mondaymorning" ha scritto:

Quoted message said:

What about the cornmeal? What does it do to the crust.?

Add yellow gritty bits?

--
Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]