Pizza Dough Recipe (pics added! 2-5-09)

[MissPrissy]

I buy raw sugar from an organic grocery store owned by mennonites. I pay $36 for a #50 bag.

 

[2468Chickensrgr8]

So should I freeze it in a ball or can I form small disks and then freeze?

 

[Mac in Wisco]

Quote:
You could do it in disks, but I'd sandwich them between wax paper, stack them and and put them in ziplock bags with as much air removed as possible, to keep them from drying out.

 

[miron28]

i was just asking my wife to buy a pizza for dinner tonight, i am going to try to make this instead. wish me luck!

 

[2468Chickensrgr8]

Let us know !!! Good for you !

 

[miss_jayne]

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make sure to tell us which recipe you used, so we can make notes on how it turned out for you!

 

[Jen4]

I've been looking for a good pizza recipe too, the last one I tried wasnt a hit. So next time I made pizza going try your... thanks

 

[miss_jayne]

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well, i hope it works out for you. same keys as other breads. the less handling, the better.

enjoy!

 

[mychickensrock]

So I tried to make the original recipe. Something didn't work out quite right. It was kinda heavy. I par-baked it for 10 minutes, then topped and baked 15 or so more minutes. The middle was still a little doughy. I baked it on a round baking stone at 375 F.

1/4 Tablespoon is approx 3/4 teaspoon (best I could figure). But there was a post that said one could round the active dry yeast up to 2 teaspoons. Why not 1 teaspoon? Should I have used 2 teaspoons instead of 3/4 teaspoon? It was edible, but not great like it was supposed to be. Any thoughts?

 

[miss_jayne]

Quote:
the dough doesn't need to par-bake. did you heat the stone then put the crust on? stones work best when pre heated. sounds like a lot of liquids on top of the pizza possibly. or it could have been thicker in the center than the rest of the pizza. humidity also effects any bread made.

you can add up to 2 teaspoons of yeast, but it will depend on the type of crust you like. (crispy or fluffy. more yeast = more rise) also, if you want a puffier, soft crust, you can let the crust rise a bit before topping.

hope this may help a bit.