Pizza Crust

Jarkat2002 said:

Does anyone have a tried and true recipe for pizza crust? We like our crust on the thin/medum side
and not sweet. The last 2 times I have made pizza crust it was OK but nothing special. Yes, I know
I could google .. But I would like to have a recommendation. Thanks! 😄 ~Kat

What did my hands do before they held you? Sylvia Plath (1932 - 1963)

I mix 2 cups bread flour, 1 cup hot water. Add a tsp. yeast, 1/2 tsp salt, 1 Tbsp olive oil or bacon
grease, and sometimes a big pinch of sugar. Knead in electric mixer for about 5 minutes. Let
rest/rise until it starts looking puffy. Form into a crust (I form it into a disk about an inch
thick, then press it into a pizza pan with my fingertips.)

If you use all-purpose flour with this much water, I suspect you'll have a gooey mess instead
of a dough.

Best regards, Bob

"Jarkat2002" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Does anyone have a tried and true recipe for pizza crust? We like our

crust on

Quoted message said:

the thin/medum side and not sweet. The last 2 times I have made pizza

crust it

Quoted message said:

was OK but nothing special. Yes, I know I could google .. But I would like to have a
recommendation. Thanks! 😄 ~Kat

Google for Wolfgang Puck pizza dough. The only one we ever use.

leo

In article <[email hidden]>,

(Jarkat2002) said:

Does anyone have a tried and true recipe for pizza crust? We like our crust on the thin/medum side
and not sweet. The last 2 times I have made pizza crust it was OK but nothing special. Yes, I know
I could google .. But I would like to have a recommendation. Thanks! 😄 ~Kat

The latest issue of Cooks Illustrated has a recipe for pissaladière (French onion pizza). We made it
Monday night. The crust is pretty easy to do. Check www.cooksillustrated.com.

Cindy

--
C.J. Fuller

Delete the obvious to email me

il 05 Feb 2004 13:17:42 GMT, [email hidden] (Jarkat2002) ha
scritto:

Quoted message said:

Does anyone have a tried and true recipe for pizza crust? We like our crust on the thin/medum side
and not sweet. The last 2 times I have made pizza crust it was OK but nothing special. Yes, I know
I could google .. But I would like to have a recommendation. Thanks! 😄 ~Kat

Well mine is pretty simple, but was originally based on a recipe in a book and from my
sister in Italy.

1 cup (250 ml) strong flour (that's 13% gluten and a bread flour here
- NZ) yeast appropriate for that much flour - mine always varies maybe a bit of salt for the flour
and sugar for the yeast but usually a pinch only mix together once the yeast has bubbled as per
usual knead by hand, rise once if not in a rush

roll flat as possible for a thin crust, an inch would be far too thick for my taste. try 1/4 of an
inch, but only trying different thickness will give you the thickness you prefer once cooked. rise a
bit but i don't wait long, just while i'm getting the toppings ready.

then i smear mine with tomato paste etc. and voila, a thin crust pizza after a short 10 min bake

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

Jarkat2002 said:

Does anyone have a tried and true recipe for pizza crust? We like our crust on the thin/medum side
and not sweet. The last 2 times I have made pizza crust it was OK but nothing special. Yes, I know
I could google .. But I would like to have a recommendation. Thanks! 😄

This is a mostly weight/metric recipe. I use this without fail.

1tsp active dry yeast 125ml water at 42C 250g bread flour, sifted
1/2tsp salt 15ml olive oil

Mix the water and yeast and let it bloom. Mix the flour and salt in a stand mixer. Make a well in
the middle. Add yeast water and oil. Mix until ingredients form a single mass. Switch to a dough
hook and let it run for about eight minutes. Take the dough out and glaze the inside of the bowl
with olive oil (less than a teaspoon). Cover and let sit in a warm place until doubled.

Punch down and form into a 14" crust. Move it to a peel and let it proof for another 30 minutes.
Make up the ingredients while the dough proofs.

I'd suggest no more than 250g of cheese and no more than 300g of ingredients. Otherwise the pizza
will be crowded.

Enjoy!

Quoted message said:

~Kat

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

il 06 Feb 2004 09:13:29 +1300, "Loki" ha scritto: oh, and as much water as need, which is about half
a cup, but i just never measure and do it by feel and look.

Quoted message said:

Well mine is pretty simple, but was originally based on a recipe in a book and from my sister
in Italy.

1 cup (250 ml) strong flour (that's 13% gluten and a bread flour here
- NZ) yeast appropriate for that much flour - mine always varies maybe a bit of salt for the flour
and sugar for the yeast but usually a pinch only mix together once the yeast has bubbled as per
usual knead by hand, rise once if not in a rush

roll flat as possible for a thin crust, an inch would be far too thick for my taste. try 1/4 of an
inch, but only trying different thickness will give you the thickness you prefer once cooked. rise
a bit but i don't wait long, just while i'm getting the toppings ready.

then i smear mine with tomato paste etc. and voila, a thin crust pizza after a short 10 min bake

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

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

Quoted message said:

"Loki"

(Jarkat2002) asks:

Quoted message said:

Does anyone have a tried and true recipe for pizza crust?

Well mine is pretty simple, but was originally based on a recipe in a book and from my sister
in Italy.

1 cup (250 ml) strong flour

<snip>

Quoted message said:

roll flat as possible

If it can be rolled it's not pizza dough.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

In article <[email hidden]>,

(Jarkat2002) said:

Does anyone have a tried and true recipe for pizza crust? We like our crust on the thin/medum side
and not sweet. The last 2 times I have made pizza crust it was OK but nothing special. Yes, I know
I could google .. But I would like to have a recommendation.

I use Alton Brown's recipe exclusively -- foodtv.com and choose the "good eats" show link.

I don't put quite as much salt in it as he does, though. The secret is to knead it to hell and back.

--
Mark Shaw contact info at homepage --> panix.com~mshawOpen ↗
========================================================================
"How can any culture that has more lawyers than butchers call itself a civilization?" - Alton Brown

Mark

Have you tried the pizza crust on The Artisan? We have had very good results, and good reviews. Here
is the link: theartisan.netpizzabas.htmOpen ↗

Pls feel free to contact us if you have problems or question.

Regards

Jerry @ The Artisan theartisan.nettheartisan.netOpen ↗

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

Quoted message said:

In article <[email hidden]>, [email hidden]

(Jarkat2002) said:

Does anyone have a tried and true recipe for pizza crust? We like

our crust on

Quoted message said:

Quoted message said:

the thin/medum side and not sweet. The last 2 times I have made

pizza crust it

Quoted message said:

Quoted message said:

was OK but nothing special. Yes, I know I could google .. But I would like to have a

recommendation.

Quoted message said:

I use Alton Brown's recipe exclusively -- foodtv.com and choose the "good eats" show link.

I don't put quite as much salt in it as he does, though. The secret is to knead it to hell
and back.

--
Mark Shaw contact info at homepage -->

panix.com~mshawOpen ↗

Quoted message said:

========================================================================

Quoted message said:

"How can any culture that has more lawyers than butchers call itself a civilization?" -
Alton Brown

Jarkat2002 said:

like crust thin/medum side last time crust was OK but nothing special.

Apart from making the dough, a crust is much affected by the conditions of the oven and whether or
not you use a baking stone. How hot was your oven? How long did you preheat? Did you use a baking
stone? Did you let the pizza rise on the peel or counter for 30 min. at least before putting in the
oven? How thick or thin was the cheese and the sauce? These heavy ingredients affect how the dough
is cooked beneath? Was you dough sticky or dry?