Pizza Dough

[nofishfisherman]

Just made a new pizza dough over the weekend that was fantastic and really easy so I thought I'd share. The only down side is you need to plan 1 day ahead. There is no kneading involved and actual prep time is just a few minutes.

I could have typed it out but here is the link to the full recipe.

Pizza Dough

Here is the ingredient list

7 1/2 cups of flour

4 tsp of salt

1/2 tsp of active dry yeast

3 cups of water.

It makes six 12" pizzas and the leftovers are even better cold the next day which is the true test of a good pizza dough.

[grundy]

Never heard of slat? Or perhaps you meant salt.

[nofishfisherman]

What? You've never heard of slat? Its just like salt just spelled differently. I'll make the change in my first post so I don't confuse anyone.

[Chef]

I prefer whole grain SLAT to white SALT

[nofishfisherman]

You haven't really lived until you tried organic free range slat. Tastes just like regular salt but without all the hormones.

[reinhard1]

i like that recipe. it's simple and if you say it's good later with left overs, it's got to be good. i have made pizzas camping and this one would be easier to make. i will try it next week when the grandkids come and help make the pizza's. thanks. still like your avatar. all thats missing is a fishin pole on a stick, waiting for a bite. good luck.

[KEN W]

I make my own and always make enough dough for 2 pizzas.Put one dough ball in the freezer.When you want to eat it for supper,take it out and let it thaw and rise a second time.It will be the best crust you've ever had.....Should also wotk for this recipe if you don't want to eat 6 pizzas at once.

[Ebiz]

Do you know if there is a way to make this and freeze portions to use later?

Would you wrap and freeze the individual balls or flatten and partially bake before freezing?

[leech~~]

What? You've never heard of slat? Its just like salt just spelled differently. I'll make the change in my first post so I don't confuse anyone.

The Doc put me on a low bad stuff pizza menu which we use to have just about every Friday when the kids were home! Go figure! So, I'm forced to make home made with out all the Slat and other good bad stuff in it! I have been looking for a good home made dough since the pre-made store ones are tastless Cr@p!

I may have to try this one with a little lower Slat level in it! Thanks for the post!

[nofishfisherman]

Do you know if there is a way to make this and freeze portions to use later?

Would you wrap and freeze the individual balls or flatten and partially bake before freezing?

I would think you'd be able to freeze it. I'd just let it sit out and thaw overnight before using it.

I know we left 2 pizzas worth of dough in the fridge over night and pulled it out an hour before using and it was just fine.

[nofishfisherman]

The Doc put me on a low bad stuff pizza menu which we use to have just about every Friday when the kids were home! Go figure! So, I'm forced to make home made with out all the Slat and other good bad stuff in it! I have been looking for a good home made dough since the pre-made store ones are tastless Cr@p!

I may have to try this one with a little lower Slat level in it! Thanks for the post!

I would think you could cut the salt in this one pretty easy. THere is probably about 2/3 of a tsp of salt in each pizza and each pizza turns out to be a pretty good sized pizza for one person. THe crust rises when it bakes so its a pretty thick crust.

As for toppings we did ground italian turkey suasage, red and yellow peppers, carmalized onions, fresh garlic, fresh mozzeralla, and brussel sprouts chopped fine. The sprouts were actually a really nice addition.

As for sauce we bought a can of the italian tomatoes with basil and pureed it and that was the sauce but I've also just sliced up tomatoes and used them as the sauce, as they break down they turn into a sauce as the pizza bakes.

Here is a picture of the final product, this actually wasn't the best looking one of the bunch.

[reinhard1]

that looks good to me. i dont mind a little dark spots. kind of tasty. looks like you did just fine. good luck.

[nofishfisherman]

I think I was probably pouring myself or a guest another drink and got distracted while this one was in the oven. It tasted great just not as photogenic.

WE had a bunch of friends over the night I made these and I just kept a steady stream of them coming out as people kept eating.

[KEN W]

Do you know if there is a way to make this and freeze portions to use later?

Would you wrap and freeze the individual balls or flatten and partially bake before freezing?

As I said above.....I always make enough dough for 2 pizzas and freeze 1.Leave it in a ball.Spray the inside of a ziplock bag.Put the dough in and freeze it.

When you want to eat pizza for supper.....take it out in the morning and put it in a bowl.Spray the top with Pam so it doesn't get a crust on top and put the cover on.By the time you get home it will have risen a second time.The best pizza crust comes from dough that has risen twice.

One other thing.....I never use regular flour.The best pizza crust hands down comes from making it with bread flour.Higher gluten content.

[Walleyehooker]

Looks good to me. I like my pizza a little burnt on top.

[leech~~]

Looks good to me. I like my pizza a little burnt on top.

Plus 1 looks great! All the veg's on top should make my Doc happy!

[BTL]

That pizza looks delicious!

Do you have to cook it on a pizza stone?

[nofishfisherman]

No you don't need to use a pizza stone.

In the link on my first post there are modified cooking temps/time for using a cookie sheet. If I remember right its just a minor temp variation so no big deal.

Once I bring the grill back out I'll probably start using this dough on my grill cooking it directly on the ceramic grates.

[jentz]

If you let that dough rise, punch it down kneed, shape to a round loaf let rise and bake you'll have froccica bread,Mix in some basil and oregano and its delish!

Just made a new pizza dough over the weekend that was fantastic and really easy so I thought I'd share. The only down side is you need to plan 1 day ahead. There is no kneading involved and actual prep time is just a few minutes.

I could have typed it out but here is the link to the full recipe.

Pizza Dough

Here is the ingredient list

7 1/2 cups of flour

4 tsp of salt

1/2 tsp of active dry yeast

3 cups of water.

It makes six 12" pizzas and the leftovers are even better cold the next day which is the true test of a good pizza dough.

[leech~~]

If anyone ever gets up to the Nisswa area stop in at Shaffer grocery store on the corner of 371. They make an outstanding veggy froccica that tastes just like a pizza! I eat it all summer when at the camper and the wife is having Zorbaz! It looks just like nofishs above!

[Chef]

We have been buying crust from Joey Nova's in Tonka Bay--$4.00 for enough dough to make a 19" 'Zah, or 2 smaller ones.

Otherwise my recipe is:

3 Cups Flour (sub 1/2 C. Semolina for a crisper crust).

1 C. HOT water

1-Pkg. Active Dry Yeast

1-Tsp SLAT (SALT)

2-TBsp Olive Oil

Procedure:

Mix yeast with water in a large stainless mixing bowl until dissolved

add olive oil, then 1-cup of the flour and salt, mix thoroughly so no lumps, then add the remaining flour and mix well.

Turn dough onto a non-stick surface with some flour dusting both surface and dough. Knead for at least 5 minutes, let it rest for 3-4 minutes, then knead another 2 minutes, place dough back into mixing bowl, dust with flour, cover bowl with a cloth towel and set in a warm place to rise for at least 2 hours, 3-4 if possible.

Make your pizza when ready...

[Leaky]

I have my step daughter & grandson at the lake this weekend and we're making pizza tonight. Cheated and bought the Pillsbury canned stuff to roll out on a cookie sheet. He wants pepperoni, bacon & black olive. A different combo than what I would have picked out that I think just might work. Pictures at 8:00.

[solbes]

Chef, that's pretty much the recipe I use. Makes a really nice deep dish pizza has an awesome bread crust taste.

I add 1/2 tsp of sugar to 1 cup of warm water (42 seconds in microwave). Then add Fleishmans Rapid Rise yeast, stir and let sit 10 minutes. Swirl that up and add to the rest of the flour/SLAT/olive oil mixture. I knead for 8 minutes. I only let it rise for 30 minutes on top of the warm oven, punch it down, form into a ball and let rise for 5 more minutes. Then it's ready to make the pizza and go into the oven.

Just made it again on Saturday night as I was brewing up a Porter beer batch. Two different forms of yeast, both working for me in tasty ways.

[OnAFly]

I cheat and use the pre-baked thin crusts that come in the 3 pack at Cub for ~$4. Those are about the best deal I've found for pizza crust. They speed things up a lot and have great crunch without being a cracker.

[ZEEK1223]

This is my favorite. It's a neopolitan style crust which is thin,crisp,and chewy all at the same time. I cheated once and didn't stretch the dough by hand,and it didn't turn out as well. I just kept it in the kitchenaid,not a good idea. http://www.fornobravo.com/pizzaquest/ins...itan-style.html