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Discussion in 'Bad Dog Cafe' started by studio1087, Apr 22, 2021.
Oil (olive) can be added too. Flour - I use any available at home
A real simple answer:
(1) Go to Walmart (or any other grocery store)
(2) go to the aisle where they sell flour and cake mix and purchase "pizza dough" mix. At Walmart it's $0.57 a packet.
(3) add water--> voila you have pizza dough
There are a lot of recipes online that are very good. I like Mario Batali's. Not overmixing and properly proofing your dough are going to be key in the end product.
Step one: Deliver the pizza.
Step two: They hand you the dough.
I thought all guitar players were pizza delivery experts.
2C Hot Tap H2O
1/2tsp (Tea Spoon) Salt
1 Pkg Yeast
1/4C Veg. Oil
1-2Tbs (Table Spoon) Sugar
Mix together in a large bowl
Add 5C flour
Mix thoroughly but not too much
Cover with towel and let rise 2 hours
Voila! Home made pizza dough.
I dont know how Ms 24 does it , but she makes the best home made pizza dough , I'll ak her for the recipe and post it ,I do know she uses virgin olive oil in it , I have a BBQ pizza stone/oven that cooks brilliant pizzas , this sits on the BBQ ,I love this thing
look up Baker Stone if you are interested
its all in the toss (and the ingredients) gotta get that dough right amigo.
Too True, Too True
- Extra strong bread flour
- Dried yeast
- Olive oil
let is rise well... i put mine next to our log burner for an hour, gets the big bubbles,.
I do this I use olive oil and after first rise, knead all the bubbles out, let it sit until it doubles again, divide dough into balls and let rest for 5-10 minutes. The last rest will help it hold its shape when you stretch it into pizza shape.
Practice. It took me about 15 batches of dough before I got consistent. I had to through 1 couple batches away. Yuk. All dough contains is Bread flour, about 12% protein. Yeast, salt and liquid. Oil counts in the liquid total. I bought a pizza stone, but it shattered while a pizza was baking. I use Baking Steel now. Only thing going to break is a toe if it gets dropped! 26 lbs.of stainless steel. I also found this site handy.
Also, 00 grade flour is very hard to begin with. It need high heat to make it best. If the oven ain't 900* or better it's not a neapolitan pizza.
If you want to go authentic use a biga to start your dough with the fermentation process. Then after you make the dough you can plastic bag it up in balls and freeze it. It takes about 24 hours. But it makes a lot of dough if you make a big recipe. There are many quicker recipes but you should try this at least once to see the difference. My Mom (born in Naples) would start this Friday night as we had pizzas on Saturday evening at home. It was a ritual.
This guy kind of does it like we do. We let the dough rise all day though before prep for oven.
This has been a staple at our house for decades. Its much better than it should be. We can make two big pizzas for next to nothing. Dare I say, its better at being pizza, that virtually any franchise delivery pizza shaped object. I don't do deliver PSO anymore.
But, I've got a recipe from an Eye-talian ex grandmother, that is awesome. Haven't made it in a while, I need to dig it out.
We have a bread machine from zojirushi, like this one but an older model. It makes many things actually but Pizza Dough is one of them:
Kneeding the dough is great for getting dirt out from under your finger nails.
This is the pizza that I like to make at home:
Comes out great every time.
This is a good way too if you don't have a good cast iron skillet:
Oohhhh... milk.. must try that this weekend