Does anyone have a tried and true recipe for pizza crust? We like our crust on
the thin/medum side and not sweet. The last 2 times I have made pizza crust it
was OK but nothing special.
Yes, I know I could google .. But I would like to have a recommendation.
Thanks!
~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

Jarkat2002 wrote:
> Does anyone have a tried and true recipe for pizza crust? We like our crust on
> the thin/medum side and not sweet. The last 2 times I have made pizza crust it
> was OK but nothing special.
> Yes, I know I could google .. But I would like to have a recommendation.
> Thanks!
> ~Kat
>
>
> What did my hands do before they held you?
> Sylvia Plath (1932 - 1963)


I mix 2 cups bread flour, 1 cup hot water. Add a tsp. yeast, 1/2 tsp salt,
1 Tbsp olive oil or bacon grease, and sometimes a big pinch of sugar.
Knead in electric mixer for about 5 minutes. Let rest/rise until it starts
looking puffy. Form into a crust (I form it into a disk about an inch
thick, then press it into a pizza pan with my fingertips.)

If you use all-purpose flour with this much water, I suspect you'll have a
gooey mess instead of a dough.

Best regards,
Bob

"Jarkat2002" > wrote in message
...
> Does anyone have a tried and true recipe for pizza crust? We like our
crust on
> the thin/medum side and not sweet. The last 2 times I have made pizza
crust it
> was OK but nothing special.
> Yes, I know I could google .. But I would like to have a recommendation.
> Thanks!
> ~Kat

Google for Wolfgang Puck pizza dough. The only one we ever use.

leo

In article >,
owza (Jarkat2002) wrote:

> Does anyone have a tried and true recipe for pizza crust? We like our crust
> on
> the thin/medum side and not sweet. The last 2 times I have made pizza crust
> it
> was OK but nothing special.
> Yes, I know I could google .. But I would like to have a recommendation.
> Thanks!
> ~Kat
>
The latest issue of Cooks Illustrated has a recipe for ****aladière
(French onion pizza). We made it Monday night. The crust is pretty
easy to do. Check www.cooksillustrated.com.

Cindy

--
C.J. Fuller

Delete the obvious to email me

il 05 Feb 2004 13:17:42 GMT, owza (Jarkat2002) ha
scritto:

> Does anyone have a tried and true recipe for pizza crust? We like our crust on
> the thin/medum side and not sweet. The last 2 times I have made pizza crust it
> was OK but nothing special.
> Yes, I know I could google .. But I would like to have a recommendation.
> Thanks!
> ~Kat

Well mine is pretty simple, but was originally based on a recipe in a
book and from my sister in Italy.

1 cup (250 ml) strong flour (that's 13% gluten and a bread flour here
- NZ)
yeast appropriate for that much flour - mine always varies
maybe a bit of salt for the flour and sugar for the yeast but usually
a pinch only
mix together once the yeast has bubbled as per usual
knead by hand,
rise once if not in a rush

roll flat as possible for a thin crust, an inch would be far too
thick for my taste. try 1/4 of an inch, but only trying different
thickness will give you the thickness you prefer once cooked. rise a
bit but i don't wait long, just while i'm getting the toppings ready.

then i smear mine with tomato paste etc. and voila, a thin crust
pizza after a short 10 min bake

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

>"Loki"
>
> (Jarkat2002) asks:
>
>> Does anyone have a tried and true recipe for pizza crust?
>
>Well mine is pretty simple, but was originally based on a recipe in a
>book and from my sister in Italy.
>
>1 cup (250 ml) strong flour
<snip>
>roll flat as possible

If it can be rolled it's not pizza dough.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

il 06 Feb 2004 09:13:29 +1300, "Loki" ha scritto:
oh, and as much water as need, which is about half a cup, but i just
never measure and do it by feel and look.

> Well mine is pretty simple, but was originally based on a recipe in a
> book and from my sister in Italy.
>
> 1 cup (250 ml) strong flour (that's 13% gluten and a bread flour here
> - NZ)
> yeast appropriate for that much flour - mine always varies
> maybe a bit of salt for the flour and sugar for the yeast but usually
> a pinch only
> mix together once the yeast has bubbled as per usual
> knead by hand,
> rise once if not in a rush
>
> roll flat as possible for a thin crust, an inch would be far too
> thick for my taste. try 1/4 of an inch, but only trying different
> thickness will give you the thickness you prefer once cooked. rise a
> bit but i don't wait long, just while i'm getting the toppings ready.
>
> then i smear mine with tomato paste etc. and voila, a thin crust
> pizza after a short 10 min bake
>
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]
>

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

On Thu, 05 Feb 2004 13:17:42 +0000, Jarkat2002 wrote:

> Does anyone have a tried and true recipe for pizza crust? We like our
> crust on the thin/medum side and not sweet. The last 2 times I have
> made pizza crust it was OK but nothing special.
> Yes, I know I could google .. But I would like to have a recommendation.
> Thanks!

This is a mostly weight/metric recipe. I use this without fail.

1tsp active dry yeast
125ml water at 42C
250g bread flour, sifted
1/2tsp salt
15ml olive oil

Mix the water and yeast and let it bloom. Mix the flour and salt in a
stand mixer. Make a well in the middle. Add yeast water and oil. Mix until
ingredients form a single mass. Switch to a dough hook and let it run for
about eight minutes. Take the dough out and glaze the inside of the bowl
with olive oil (less than a teaspoon). Cover and let sit in a warm place
until doubled.

Punch down and form into a 14" crust. Move it to a peel and let it proof
for another 30 minutes. Make up the ingredients while the dough proofs.

I'd suggest no more than 250g of cheese and no more than 300g of
ingredients. Otherwise the pizza will be crowded.

Enjoy!

> ~Kat


--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

In article >,
owza (Jarkat2002) wrote:
>Does anyone have a tried and true recipe for pizza crust? We like our crust on
>the thin/medum side and not sweet. The last 2 times I have made pizza crust it
>was OK but nothing special.
>Yes, I know I could google .. But I would like to have a recommendation.

I use Alton Brown's recipe exclusively -- foodtv.com and choose
the "good eats" show link.

I don't put quite as much salt in it as he does, though. The
secret is to knead it to hell and back.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

Mark

Have you tried the pizza crust on The Artisan? We have had very good
results, and good reviews. Here is the link:
http://www.theartisan.net/pizzabas.htm

Pls feel free to contact us if you have problems or question.

Regards

Jerry @ The Artisan
http://www.theartisan.net


"Mark Shaw" > wrote in message
...
> In article >,
> owza (Jarkat2002) wrote:
> >Does anyone have a tried and true recipe for pizza crust? We like
our crust on
> >the thin/medum side and not sweet. The last 2 times I have made
pizza crust it
> >was OK but nothing special.
> >Yes, I know I could google .. But I would like to have a
recommendation.
>
> I use Alton Brown's recipe exclusively -- foodtv.com and choose
> the "good eats" show link.
>
> I don't put quite as much salt in it as he does, though. The
> secret is to knead it to hell and back.
>
> --
> Mark Shaw contact info at homepage -->
http://www.panix.com/~mshaw
>
================================================== ======================
> "How can any culture that has more lawyers
> than butchers call itself a civilization?" - Alton Brown

Jarkat2002 wrote:
> like crust thin/medum side
> last time crust was OK but nothing special.

Apart from making the dough, a crust is much affected by the conditions
of the oven and whether or not you
use a baking stone. How hot was your oven? How long did you preheat?
Did you use a baking stone? Did you let the pizza rise on the peel or
counter for 30 min. at least before putting in the oven? How thick or
thin was the cheese and the sauce? These heavy ingredients affect how
the dough is cooked beneath? Was you dough sticky or dry?