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

[miron28]

miss_jayne
that came out awesome! loved it! my wife wrote the recipe down in here cook book that is a keeper!

 

[miss_jayne]

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great! so glad for you.

did you make it thin or thick?

 

[mychickensrock]

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I'm definitely going to give it another try. I didn't preheat the stone. I think the crust was fairly even thickness across the pan. I was in a hurry making it and my DD was having a temper tantrum like only an 8 year old can. Perhaps I was a bit distracted.

A question... when the yeast is proofing in the sugar water, is the end result still really watery? I was concerned that I messed it up because mine was still really watery with some foam on top. Thanks a bunch!

 

[miss_jayne]

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temper tantrum! that could definitely be a distraction!

yes, when the yeast proofs in the sugar water, it is watery. foam on top is just right! (sugar feeds the yeast. salt tells it to stop rising. just a little fyi.)

give it another whirl. any bread product has a learning curve. the method is always similar, but you have to find your own way of doing it.

 

[SoccerMomof7]

Okay 2 questions how long do I proof the yeast and what is AP flour?

 

[miss_jayne]

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yeast sponges should proof about 15 minutes. AP= All Purpose Flour

 

[SoccerMomof7]

Thanks!

 

[miss_jayne]

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but of course!

 

[miss_jayne]

what a proofed sponge looks like:

chickensnatcher kneading the dough into a ball:

rolled into a rectangle and placed on pan:

James adding toppings and making funny faces:

 

[miss_jayne]

the finished product: