Post # 1
Im in the mood to make margherita pizza tonight, but Ive been wanting to try out some new pizza dough recipes. I usually use Emeril Lagasse’s. Any suggestions?
Post # 3
@enzoani4sale: I use the pain à l’ancienne receipe from the bread bakers apprentice, although I think you can find the recipe online here. During the final knead, I add a bit of olive oil.
Post # 5
I just made my first pizza from scratch this week, and I was very happy with this recipe:
It turned out nice and chewy, and since I used a pizza stone it was a little crispy on the bottm. Yum!
Post # 6
I need to try some new recipes!
I usually use Tyler Florence’s recipe for the dough and sauce (also really yummy!)
Post # 7
@kes18: Ive seen this one before, it looks really good and I usually have success with Tyler’s recipes. Did you make the sauce with it, too? It has mixed reviews so Im a bit apprehensive about that
Post # 8
@enzoani4sale: Yeah I do the sauce and I really like it. I probably add extra spices and some crushed hot pepper. But it’s good, I just tend to add extra spices to everything I cook. Sometimes I don’t include any of the fresh herbs and do my own thing too.
Post # 9
- Wedding: June 2014 - British Columbia
I’ll steal this from my food blog, which I refer to all the time when I’m making pizzas from scratch. I just recently used the same recipe with a dough hook on speed-2 with a KitchenAid and it works the same, except that there is no need to hand-knead in Step 4 to 5:
PIZZA DOUGH (ingredients borrowed and enhanced from Chatelaine, Oct 2010; dough techniques borrowed from Jamie Oliver)
1 1/3 cups warm water
1 tbsp active dry yeast (original Chatelaine recipe: 1 tsp)
1 tbsp sugar (original Chatelaine recipe: 1 tsp)
4 tbsp extra-virgin olive oil, plus more for bowl
1 tsp salt
3 cups all-purpose flour, plus more for kneading (I have been using 2 cups all-purpose flour and 1 cup semolina flour. You could use 1 cup whole-wheat flour instead of semolina.)
- Stir water with yeast and sugar in a measuring cup. Let stand 5 minutes or until frothy.
- Pour flour onto a silicone pizza mat or table. Make a well in the centre.
- Add yeast mixture and olive oil to the well.
- Stir with a fork to incorporate. Mixture will be sticky (and moist/messy).
- Add some extra flour on the surface you are working on and knead. If you watch Jamie Oliver doing it, you should be pulling the dough together on the bottom, shaping it into a ball. Add more flour to help prevent sticking.
- Lightly grease and flour a large bowl.
- Cover bowl with a damp tea towel. Dough rises best when you provide the yeast a warm and moist environment. Let it rise at room temperature until it’s doubled in size. Takes about 45 minutes, at least. (Doubling your yeast helps)
- Roll out dough on a lightly floured surface, using a rolling pin. Don’t forget to flour your rolling pin as well. Useful tip: give your dough a good spin, with both hands, to stretch the dough out evenly. One hand spins the dough while the other hand catches it. You could split your dough into halves and make two medium pizzas.
My other more recent notes:
Just for fun, I baked on other surfaces other than my pizza stone. The texture is definitely different on a tin deep dish pizza pan versus my cast-iron pan. I still prefer baking it on the pizza stone.