I've been trying for years to make my own pizzas like you buy at the shops.
Alas every recipe I've tried ends up too dry, no matter if I use baker's
flour, wholemeal flour or rye flour, no change.

Here's what I do . .
Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir until
sugar is dissolved.
Add a small sachet of baker's yeast, set aside for ten minutes until it
froths up.

In a mixing bowl sift 1 - 1/2 cups of plain flour.
Add enough water and a few tablespoons of extra virgin olive oil, add yeast
and mix into a dough and then kneed it, set it aside covered with a wet
towel until it has well risen.
Kneed it again then roll it onto a flat pizza baking tray.

It never turns out like it's supposed to, no matter how I try.
Is it because I only have a normal oven and not a pizza oven?
Help someone.

Grinner wrote:
> I've been trying for years to make my own pizzas like you buy at the shops.
> Alas every recipe I've tried ends up too dry, no matter if I use baker's
> flour, wholemeal flour or rye flour, no change.

Possibly not enough oil, although your recipe isn't much different than
mine.

I use approx 1 cup warm water, yeast (dissolved in the water), 1t salt,
no sugar, ~3 c regular, bleached flour and 4-5 T canola oil. I add the
water/yeast to the dry ingredients first, then add the oil. You need
to knead the dough until it is soft and pliant - like a baby's bum.
Once it's risen, I just spread it on the greased tray - no second
kneading. I suspect you are either over-kneading or not using flour
that makes good pizza dough...I know the flour and yeast have to be
extremely fresh for it to taste good.

If my dough is especially thick, I sometimes pre-bake it before adding
sauce and toppings. Most of the time, though, I just add the sauce
(sooled), toppings and cheese. I use the same dough for focaccia as I
do pizza.

-L.

"Grinner" > wrote in message
...
> I've been trying for years to make my own pizzas like you buy at the
> shops. Alas every recipe I've tried ends up too dry, no matter if I use
> baker's flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir
> until sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>

My pizza dough used to come out too dry. I finally figured out that even
though it didn't seem like it, I was using too much flour. The dough should
be ever so slightly sticky- once I realized this, it made a HUGE difference
in the texture of my dough. I always use bread flour, and make sure your
water for proofing the yeast is between 105-115 degrees. I also brush the
dough with oil once it's stretched out, and poking some holes in it with a
fork can make it more airy. A second rise, once it's rolled or stretched
out, can also make it more tender. I don't have it in front of me at the
moment, but I have found that Martha Stewart's dough recipe comes out
perfect for me. It's the same ingredients as every other standard recipe,
but the amounts seem to make it come out just right. Also, make sure your
oven is super hot, 500 degrees, and cook it for only 10-12 minutes.

Good luck!

laurie


>
>
>
>

Grinner wrote:
> I've been trying for years to make my own pizzas like you buy at the shops.
> Alas every recipe I've tried ends up too dry, no matter if I use baker's
> flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir until
> sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>
> In a mixing bowl sift 1 - 1/2 cups of plain flour.

If a sachet is a packet of yeast, it's 2 1/4 tsp of yeast. I use only
1 tsp. for 1 -1/2 cups of ap or bread flour. But some do say that a
home stove can never match a pro pizza oven.

On Sun, 20 Aug 2006 17:38:38 +1000, Grinner wrote:

> I've been trying for years to make my own pizzas like you buy at the shops.
> Alas every recipe I've tried ends up too dry, no matter if I use baker's
> flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir until
> sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>
> In a mixing bowl sift 1 - 1/2 cups of plain flour.
> Add enough water and a few tablespoons of extra virgin olive oil, add yeast
> and mix into a dough and then kneed it, set it aside covered with a wet
> towel until it has well risen.
> Kneed it again then roll it onto a flat pizza baking tray.

Your recipe sounds ok. Your technique needs some tweaking. If you
can roll the dough onto a flat pizza tray the dough consistency is
lacking. Cut the oil into the dough before you add the water/yeast
mixture. Don't over pack with flour and knead it longer. I use that basic
recipe and it works for me.

On Sun, 20 Aug 2006 17:38:38 +1000, "Grinner" >
wrote:

>I've been trying for years to make my own pizzas like you buy at the shops.
>Alas every recipe I've tried ends up too dry, no matter if I use baker's
>flour, wholemeal flour or rye flour, no change.

You should find some good recipes here. I use a variation of the
Chicago deep dish crust of Pizzaria Uno's. I don't post it anymore,
because I'm tired of having it critized. (I do add sugar to mine)
http://www.pizzamaking.com/

Carol

Grinner wrote:
> I've been trying for years to make my own pizzas like you buy at the shops.
> Alas every recipe I've tried ends up too dry, no matter if I use baker's
> flour, wholemeal flour or rye flour, no change.
>


I use 1 cup of warm water, 2 cups of high protein bread flour, a heaping
1/2 tsp salt, a little olive oil or bacon grease, and a teaspoon of
active dry yeast. It should be wet enough that it's hard to work with,
then dust the surface with just a little more flour to make it manageable.

Bob

"Grinner" > wrote in message
...
> I've been trying for years to make my own pizzas like you buy at the
> shops. Alas every recipe I've tried ends up too dry, no matter if I use
> baker's flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir
> until sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>
> In a mixing bowl sift 1 - 1/2 cups of plain flour.
> Add enough water and a few tablespoons of extra virgin olive oil, add
> yeast and mix into a dough and then kneed it, set it aside covered with a
> wet towel until it has well risen.
> Kneed it again then roll it onto a flat pizza baking tray.
>
> It never turns out like it's supposed to, no matter how I try.
> Is it because I only have a normal oven and not a pizza oven?
> Help someone.
>

For the dough use 1.25 cups liquid[milk + water, or water alone] to 3 cups
flour. Use all purpose dough. It Italy they use 00 flour, which has lower
gluten than all purpose, and a lot less than bread flour. Your dough should
be sticky and moist feeling. After the rising shape the pizza by stretching
the dough. Don't use a rolling pin. Slide the pizza round onto a floured
pizza peel[from local restaurant supply house] and top it. I use flour, not
corn meal.
Slide "topped" pizza onto a hot pizza stone. You must use the highest
temperature your oven will go, and heat the stone for 45 minutes. Spray
water into the oven, and again one minute later while baking.
Consider using a starter, or biga when you make dough, to flavor the crust.
Life will never be the same,

Kent, a certified pizza junkie

Damsel in dis Dress wrote:
>
> You should find some good recipes here. I use a variation of the
> Chicago deep dish crust of Pizzaria Uno's. I don't post it anymore,
> because I'm tired of having it critized. (I do add sugar to mine)
> http://www.pizzamaking.com/
>
> Carol

Oh Carol, I say post away! **** people who are into criticising other
people's recipes. As if anyone here is a Master Chef, anyway. Sheesh!
And 99% of cooking is making things the way *you* like them. Making
jokes about something is one thing - being seriously assholy abut it is
another altogether.

-L.

On 20 Aug 2006 14:05:06 -0700, "-L." > wrote:

>Damsel in dis Dress wrote:
>>
>> You should find some good recipes here. I use a variation of the
>> Chicago deep dish crust of Pizzaria Uno's. I don't post it anymore,
>> because I'm tired of having it critized. (I do add sugar to mine)
>> http://www.pizzamaking.com/
>
>Oh Carol, I say post away! **** people who are into criticising other
>people's recipes. As if anyone here is a Master Chef, anyway. Sheesh!
> And 99% of cooking is making things the way *you* like them. Making
>jokes about something is one thing - being seriously assholy abut it is
>another altogether.

Okey-dokey. Here goes. This makes enough for three large, deep dish
crusts. There was no salt in the original, there's no salt in mine.

* Exported from MasterCook *

Pizza Crust - Deep Dish

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Breads-Yeast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packets rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
1/4 cup olive oil
2 tablespoons sugar
5 1/2 cups flour
cornmeal -- as needed

In the bowl of a stand mixer, dissolve the yeast in the water. Add the
vegetable oil, olive oil, sugar, and half of the flour. Beat for 10
minutes. Attach the dough hook and mix in the remaining flour. Knead
for several minutes with the mixer.

Remove dough and place in a very large metal bowl and allow to rise
until double in bulk. Punch down and allow to rise again. Punch down a
second time and divide dough into thirds. Freeze two pieces for later
use.

Oil bottom and sides of deep-dish pizza pan. Sprinkle with corn meal.
Place one-third of dough in the pan and push it out to the edges using
fingers. Dough should be about 1/8-inch thick throughout the pan.

Add desired toppings. Bake at a 475°F until the top is bubbly and the
crust a light golden brown, about 35 to 40 minutes.

Cuisine:
"Italian"
Source:
"adapted from a Jeff "Frugal Gourmet" Smith recipe"
Yield:
"3 crusts"

Damsel in dis Dress wrote on 20 Aug 2006 in rec.food.cooking

> On Sun, 20 Aug 2006 17:38:38 +1000, "Grinner" >
> wrote:
>
> >I've been trying for years to make my own pizzas like you buy at the
> >shops. Alas every recipe I've tried ends up too dry, no matter if I
> >use baker's flour, wholemeal flour or rye flour, no change.
>
> You should find some good recipes here. I use a variation of the
> Chicago deep dish crust of Pizzaria Uno's. I don't post it anymore,
> because I'm tired of having it critized. (I do add sugar to mine)
> http://www.pizzamaking.com/
>
> Carol
>

Moosehead Dough Recipe

makes 4 patties

1 ½ cup Moosehead Beer
1 cup water (lukewarm temperature 72°F)
1 tbsp Sea Salt
1 tbsp sugar
16 g Yeast (pressed yeast) (or you could use Fleishman’s instant dry
active yeast)
6 tsp Extra Virgin Olive Oil
1000 g (6 cups) unbleached white flour (all purpose)


1. Dissolve sugar and salt in water/beer mixture (use wisk).
2. Add yeast and wisk until dissolved.
3. Add flour and mix on low speed for 3 minutes
4. Stop mixer, add oil and mix on low speed for another 3 minutes
5. Stop mixer, mix on high speed for another 3 minutes.


Total mixing time 9 minutes.


Weigh out dough in four - 13 oz (or .81 lbs) for medium dough patties
(12” pizza). Roll into balls – but careful not to over work the dough.
Cover and put in walkin cooler (fridge) overnight for proofing.



Approximate yield – 4 Medium (13 oz) dough patties



--


Curiosity killed the cat, but for a while I was a suspect

-Alan