Homemade Pizza
I've been making my own pizzas from scratch recently and they are delicious. I'm looking for ideas to make a better dough. I've been activating a yeast packet in sugar water then mixing in several...
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You don't need to activate the yeast if you are using dry instant yeast. This stuff has been around for decades. I don't know why so many recipes still circulate that say to activate yeast in warm...
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I'm with WC here. 6-1 crushed tomatoes makes a nice simple sauce that is a decent substitute for what you get in Italy itself. I've also been wood firing the pizzas on my grill. I use the throw away...
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Rich I took your advice and tried another batch of dough. I added cool water to the AP flour and stirred it in and let it sit for about a half hour. Next I added yeast, salt and oregano. Mixed,...
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Pointerpride102 wrote: Now I bought a 10 pound bag of generic 'bread flour'. Do I do the same sort of thing with this flour? The techniques I described up thread are applicable to almost all types of...
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If you're focused on tweaking for a better crust, I think the high gluten bread flour might be a slight change that you'll like.
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Thanks for the tip Timster. I've got a cheap brand of "Bread Flour" but I don't know if it is a high gluten bread flour. I think I'll have to go out and search for a higher end bread flour and give it...
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Is everyone making a thin crust here? I turned in to a pizza snob after travelling in Italy - must only be thin crust- a bit burned. 4th's grill technique intrigues me but I thought my grill didn't...
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Plazasauce wrote: Is everyone making a thin crust here? I turned in to a pizza snob after travelling in Italy - must only be thin crust- a bit burned. 4th's grill technique intrigues me but I thought...
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I've done this with both my built in charcoal grill and the gas grill (Weber Genesis Silver B about 10+ years old) and it's passable on the gas grill when I don't want to f- around with starting the...
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Pointerpride102 wrote: Rich, you got any good herbs or seasonings to add to the dough to take it up the flavor ladder a bit? I've been using oregano quite a bit. How about like a sun dried tomato and...
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Hmmm TAW- sounds like a group of girls bid $800 to consort with an Italian physician "and he can COOK!!" I get the picture-
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On the radio this morning I heard a story regarding the Pizza Napoletana the status of a 'tradional speciality guaranteed', a decision that makes the Italians happy. For your reference, the pizza...
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This is the recipe my grandma used. She got it from Playboy of all places. It is excellent. (I cheated and googled it. I assume it's the same one.) ___________________________________________ Sift...
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We just buy pizza dough at a pizza place. Take it home, put it in a covered bowl with olive oil and let it rise several hours. It gets nice and yeasty and easily spreads on our pizza pan. For a bit of...
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The recipe below is what I use for pizza dough. My family and I use it mostly when we do pizza on the grill. Just add more flour so that the dough isn't as sticky if you are going to grill pizza. I...
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Well I've been playing around with my dough recipe for a while now and I have finally found a really good one. I actually have requests from my girlfriends coworkers for me to make them some and they...
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Yes, I know what you're talking about. I'm sure they have them at Kessenich's on Fair Oaks, or Kavanaugh by Kaiser Ford, or probably at Wisconsin Cutlery on Univ Ave. All fun places to visit if you...
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