Oh no!!! He wants pizza tonight!!!!

[Jewel]

I am SO embarrassed to say this, but DH requested pizza for dinner tonight, and I 'bout choked on my coffee! I only make pizza a few times a year, and they have been little ones for each of us on a Boboli crust. This time he has requested one large pizza with his favorite toppings of turkey pepperoni and mushroom but...

My name is Jewel and I can't make pizza dough!!! :eek:

This board is FULL of dough masters, and I need each and every one of you! Any time I have made pizza dough before it either 1) doesn't rise 2) rises but won't deflate 3) won't roll out! I swear, I have rolled pizza dough out into a nice 14" or 15" circle only to pick up my rolling pin and have it spring back into a ball in the center of my board. :confused: What am I doing wrong??

I want to use the CL basic pizza crust recipe, but I don't know where to find it. CL Complete? Also, I DO have a dusty Bread Machine, but I've never used it for pizza dough. Would it work better? When do I take it out? When I take it out, do I immediately roll or does it need to rise again? :confused:

Help me everyone, I'm frightened!!! :(

[Angela]

Two words....Pizza Hut. :D

Sorry, I'm no dough expert only have made dough a few times, but I've never had a problem. So I don't have any suggestions. The CL Basic Crust is good, but I can't remember what issue is was in. I think it is in the CL Complete. Good luck!!

[Nirak]

One tip is to let your dough rest part way through rolling it out. It will spring back a little bit but if it rests, then you will be able to roll it out further the next time. Do you have any of Pam Anderson's books? She has a great chapter on pizza dough that really goes into the "why's and wherefores".

I make pizza about once a week. I always use the same recipe. Sometimes it rises more than other times, but it always tastes good, so I don't worry too much about it.

Let me know if you would like me to post the recipe.

Once you get the hang of this you will never go back!

[Terrytx]

I'd be frightened too!! I'm in your camp, so I can't help you. I have tried every dough recipe know to man and have not come up with a sucessful crust yet. They are usually so bad that we scrape the topping off and eat it without the crust!! I use bakery made crust or Boboli.

I hope we both get some good advice-and good luck!!

[Beth H]

I have had good luck with pizza and calzone dough in the bread machine -- but it probably would be better to follow the a bread machine pizza dough recipe. It also helps to have the bread machine flour, I think.

I have found that the dough comes out of the machine pretty sticky. I lay it on a well-floured surface and let it sit there for about 5 - 10 minutes. This makes it easier to roll out. It is fairly elastic -- you just have to make sure that your pin is well-floured, too.

If you don't have a bread machine pizza dough recipe, I can post one.

[DmOrtega]

I too am searching for the best pizza dough recipie. I don't think it is hard to put the dough together, I just haven't found the right combination of ingredients for a good semi-thick dough. They are either too thin and taste strange or too thick and hard to eat.

[RunnerKim]

I normally don't try for a big pizza -- I do 2 smaller ones. Ummm about 8-10" in diameter. Are you putting it in a pan or using a peel & stone? If you're using a pan the size shouldn't be a big deal - if you're using a stone it'll be more challenging transferring that large a pizza.

The biggest thing that will help your roll out the dough is to let it rest. So you knead the dough (If you do it by hand I've found it really needs to be for a good 10-15 minutes). Let it rise for the specified time and then punch it down (don't be timid). Then let is rest for 10 minutes. Flatten it and do an initial roll out. It'll probably still resist you some (shrink). If this happens let it rest again for another 5-10 minutes. This makes a huge difference!

I don't have the particular recipe you want, but I'm sure it'll be posted here soon!

Kim

[Laura B]

Two words, Jewel: parchment paper!!

Really. Roll your dough out on parchment paper and then trim it to within an inch of the pizza and leave it under the pizza for baking. I spray some plastic wrap with cooking spray and put that (sprayed side down) on top of the pizza for rolling out. Then just peel the plastic wrap off, top your pizza, and bake! You can slide it right onto you stone on the paper with no worries and retreive it easily, too. (I guess this only helps you if you have a pizza stone but something tells me you probably do!)

[amcleod]

Jewel, it is easy, don't fret.

I make dough using a recipe from The New Basics. Well, I tried a new recipe last week from CL. It did not work for me. Yeah, it tasted good but it was SO sticky and hard to work with. I have heard this about their doughs in general...

I don't have the exact New Basics recipe but it is something like this:

1 c warm water
1 package yeast
2 1/2 + cups flour (usually need at least 3 c)
2 T olive oil
pinch salt

Combine water and yeast. Add flour salt and olive oil, mix well. Turn out on floured surface. Add more flour til dough not sticky. Knead til smooth and elastic.

Put in large bowl covered w/cooking spray. Cover and Let stand one hour or til doubled in size. Divide dough into two balls. Place on floured surface, cover and let stand for 20 mintues. Now roll and shape as desired.

Put your toppings on, bake at 500* for 12+ minutes - ALWAYS on very lowest rack of oven.

I'm at work or I would double check the recipe for you. Good luck.

[KathrynY]

Pizza Dough

Recipe By : Cooking Light, August 2001 p. 146
Serving Size : 1 Preparation Time :0:00
Categories : Pizzas

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------
1 teaspoon sugar
1 package dry yeast -- (appx. 2 1/4 teasp.)
1 1/4 cups warm water -- 100F to 110F
3 cups all-purpose flour -- divided
1 tablespoon olive oil
1 teaspoon salt
cooking spray

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough acording to recipe directions. Yield: 2 (12-inch) crusts.

Cal 761; Fat 8.8g; Protein 20.7g; Carb 146.5g; Fiber 5.8g; Chol 0mg; Iron 9.3mg; Sodium 1,179mg; Calc 32mg.

I've never made this particular recipe, but I do have a tried and true pizza dough recipe at home - it's NEVER failed us! If you like, I can post it when I get home which should still be in time for your dinner since we're on opposite coasts :).

[LaraW]

Pizza Dough....

I have a "tried and true" recipe that I discovered about 3 years ago. I have made it 1-2 times per month and have never had it "not work".

This is from the 1998 CL Annual, I think that it appeared in June of that year.

Quick and Easy Pizza Crust

2 C Bread Flour (you can sub All Purpose)
1/2 tsp salt
1/2 tsp sugar
1 pkg quick rise yeast
3/4 C warm water (120 - 130 degrees)
1 TBSP olive oil
vegetable cooking spray
cornmeal


Combine first 4 ingredients in a large bowl and give a couple of stirs with a whisk. Make a well in the center of the mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball (it will be sticky). Turn dough out onto a lightly floured surface; knead until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to coat the top. COver and let rise in a warm place (85 degrees*), free from drafts 45 min or until double in size. Punch dough down, cover and let rest for 10 min.

*What I do is to turn my oven on to about 350 and count to 15, then turn the oven off. Stick your hand in and if it feels warm, then it's probably OK.

I think that letting the dough rest before/during rolling it out will help it retain its shape. What I do is to roll it out slightly smaller than my pizza stone, then when I put the dough onto the stone, I stretch it to fit.

I also pre-cook my crust. That's really a matter of personal taste, there has been lots of discussion on this board.

Hope this helps! :)

[Grace]

This is the best pizza dough (IMO). I make mine in the food processor. Just dump all the ingredients in at once (using the plastic dough blade), turn it on for a minute or two, take it out and put it in the greased bowl to rise. DONE. And it's fabulous. Everyone else gave great rolling instructions, I'd follow those.

CookWare(tm) from Cooking Light(r)

Pizza Dough

SOURCE: Cooking Light YEAR: August PAGE: 146

INGREDIENTS FOR 8 SERVINGS:
1 teaspoon sugar
1 package dry yeast (about 2-1/4 teaspoons)
1-1/4 cups warm water (100 degrees to 110 degrees)
3 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon salt
Cooking spray

INSTRUCTIONS:
1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2-3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10
minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions. Yield: 2 (12-inch) crusts.

NUTRITIONAL INFORMATION:
CALORIES 95 (10 % from fat); FAT 1.1 g (sat 0.2 g, mono 0.7 g, poly 0.2);PROTEIN 2.6 g; CARB 18.3 g; FIBER 0.7 g; CHOL 0 mg; IRON 1.2 g; SODIUM147mg; CALC 4 mg


If you're still that scared, do you have a TJ's near you? They sell pizza dough in plastic baggies in the refrigerated section (near the lettuces, etc.). It's 79 cents and makes great pizza crust. You just take it out of the bag, (I hand form mine as opposed to rolling), top and bake.

[Jewel]

Thanks everyone! To clarify a few details:

I have both the huuuuge airbake pizza pan with the holes in the bottom for the 'crispy crust' and a cheap (gift from MIL! :o ) pizza stone that I've used only once, and the crust stuck like glue. Of course, I BUILT the pizza on the stone back then, and I didn't know that you're supposed to preheat the stone first or use cornmeal! :rolleyes: I say it's cheap, I have no idea of the brand. It's about 1/4" to 3/8" thick and it's square. It still had the 'Value City (Pittsburgh, PA) price tag on it for $8.99. :o I also have no idea what temperature to use, or what rack to put it on! I have no peel, but I've got a huge wooden cutting board that I could slide it onto the stone with if it came to that. I'm guessing I'll make the pizza about 14" around if I can get the dough out that far!

To make matters even more fun, I don't think I have the bread machine book any longer! :rolleyes: So, I couldn't get a bread machine recipe outta there. It's a 1-1/2 lb loaf 'Oster' bread machine I believe. Hey, I said it was dusty! I haven't used it in a year or so, so I can't be expected to remember the brand! :D

I refuse to buy a good pizza stone and peel until I master pizza dough! The dough I HAVE made always turns out very hard and tough. There's no 'tenderness' to it at all.

Only 7 more hours till I have to start making this thing! :eek: I'm scared!!!

[Leslie w]

You can always cheat and buy the dough at the store. I know my local grocery carries their own pizza dough in the refrigerated area where the fresh pasta is located.

My fave CL pizza dough recipe is from their grilled pizza issue. I make it in my Cusinart because it takes only 2 min from start to finish. You can also make it by hand.

2 cups bread flour

1/2 tsp salt

1/2 tsp sugar

2 1/4 tsp active dry yeast

1 TBS olive oil

3/4 cup warm water (110 degrees)

Add first 4 ingredients to process and pulse til combined. In steady stream add the water and oil and process 1 min. Remove and place in bowl coated with cooking spray, cover. Let rise an hour. Punch down and form onto pan or stone.

The rest is easy.

If it doesn't stretch easily than cover it and let it rest 10 min. I usually have no trouble after that.

Incidentally King Arthur sells a dough relaxer that's great for just that problem.

[doggerham]

Jewel:

I made my first homemade pizza over Christmas, and it was easy!! I think the trick to getting the dough to behave is to let it rest the 10-20 minutes between punching it down and rolling it out. If its not behaving, let it rest a little more. That allows the gluten to relax a bit (or so they say, personally a glass of wine makes me relax!). And obviously check the expiration date of your yeast, proof it to make sure its alive (water between 105-115) before adding it to the other ingredients. I also used my new PC pizza stone and that REALLY made it great -- thin thin thin and nice and crispy! I also believe in brushing the edges with olive oil before it goes in, make it pretty.

I used the recipe in the Cuisinart book that came with the new food processor and used the machine to make the dough, too! But frankly, most of the recipies are very similar. I found one that subs part cornmeal for the flour that sounds wonderful.

I was thinking about making one tonite. Mix the dough, let it rise while I work out, and then I'm ready to go!

Amy

[buffygirl]

I used to use the CL recipe, sometimes it would behave for me, other times it would not.

Then I came across the pizza dough mix from Pampered Chef and I have not tried anything else since. The box comes with 2 pouches and yeast. Each pouch makes 2 crusts. I think it's like $5 or $6 a box. A true bargain for me considering how many batches of dough I've ruined before discovering this mix. It's easy, you just add water and a little oil to the ingredients they give you. You need it for a minute or so. No rising needed and the dough is just as smooth as can be. The crust is fabulous, very tender with a really nice flavor.

Jewel, I know this does not help for tonight, but you may want to try it in the future.

Kim

[Grace]

Jewel, I promise you this will be FAILPROOF!!!! Heat your stone for a good 15 to 20 minutes (or even more if you want) at 450º. Form your dough on your cutting board on TOP of a piece of PARCHMENT paper (don't bother with the messy, crunchy cornmeal). When your pizza is topped and ready to bake, slide the whole thing (including the parchment) from your cutting board onto the stone. I bake my pizzas about 12 minutes. When it's done, grab a corner of the parchment and pull it out back onto the cutting board. Wait three minutes, cut and eat. I PROMISE you will not have any sticking, burning, etc. and it will be the best pizza ever.

[LaraW]

When I use my pizza stone, I put it in the oven and turn on the oven to about 450 to heat while I am rolling out the dough. If you have not used your stone much, brush it with some olive oil or spray it with cooking spray before preheating. I also will sometimes sprinkle 1-2 teaspoons of cornmeal on the stone before I put the dough on.

One thing that you might try is to pre-bake the crust. That might make things a little easier. I put my crust in the oven and give it 4-7 minutes to cook, then bring it out and put the toppings on.

I don't think that you have to spend a lot of money on a pizza stone to have it be successful. I think the main thing is to use it a lot and season it. I have not had to put anything non-stick on my stone since the first month or two that I used the stone. I had a terrible sticky mess the first time I used mine too! :eek: I think it is a rite of passage for pizza stone users!!

[Kjente2]

Its a feel thang...you know humidty plays havoc with doughs..other than that, its just like playing in the mud. This article may be helpful to you depending on how you like your pizza.hope so! You're gonna do GREAT!
http://www.taunton.com/finecooking/pages/c00002.asp
(I don't use this recipe,though it sounds good, but the technique is helpful I think)

[Jewel]

Originally posted by Grace
Jewel, I promise you this will be FAILPROOF!!!! Heat your stone for a good 15 to 20 minutes (or even more if you want) at 450º. Form your dough on your cutting board on TOP of a piece of PARCHMENT paper (don't bother with the messy, crunchy cornmeal). When your pizza is topped and ready to bake, slide the whole thing (including the parchment) from your cutting board onto the stone. I bake my pizzas about 12 minutes. When it's done, grab a corner of the parchment and pull it out back onto the cutting board. Wait three minutes, cut and eat. I PROMISE you will not have any sticking, burning, etc. and it will be the best pizza ever.

Thanks Grace...but one question: Can I make your crust recipe in the bread machine? I'm always confused about proofing yeast in water in such and such temp, then letting dough rise in a warm place free of drafts. Excuse me? My heat is set at 64 deg and I live in Washington. Warm place? No drafts? Jeez! :confused: I like the in-the-oven idea, but it's not perfect either. I think the bread machine will help keep the temps right on and give it a good place to rise. So can I use that recipe? :D And if I DO use that recipe and since my BOOK has disappeared, do I put the ingredients in the machine in the same order as when I make bread? Water first, then dry ingredients, then yeast last on top so the yeast doesn't touch water? Or the way the crust RECIPE says, which is water and yeast, then dry ingredients. (sigh!) I'm starting to think that Pizza Hut suggestion wasn't so bad! :D

[gertdog]

My absolute favorite pizza dough recipe is from Mark Bittman's How to Cook Everything. Sorry, I don't have it here at work with me, but I could post it for future pizza-making occasions if you like. There are three main things I like about his recipe. 1) He calls for instant yeast... no proofing. 2) The food processor method he uses is quick and easy. 3) The amount of yeast is less than that in other doughs, making the dough much less stretchy and difficult to shape. The dough rises and achieves a nice texture after baking, but it's supereasy to roll out.

A good pizza stone is worth the money, but do expect some accidents! I had to clean my oven last weekend after some of the toppings fell to the bottom of the oven as I transferred the pizza to the stone. The pizza was still good, though!

[Jewel]

Originally posted by LaraW
I don't think that you have to spend a lot of money on a pizza stone to have it be successful. I think the main thing is to use it a lot and season it. I have not had to put anything non-stick on my stone since the first month or two that I used the stone. I had a terrible sticky mess the first time I used mine too! :eek: I think it is a rite of passage for pizza stone users!!

Oh Gosh, I have to SEASON IT!? :eek: It's been used once, so I don't think it's seasoned!!! Well, unless you call the crusty black bits stuck on it from last year's sticky pizza fiasco seasoned... :rolleyes: If I use Grace's suggestion regarding parchment paper I guess I'm safe tonight, but since I'm not a 'baker' by nature, I would have no real way to 'use' the thing to even get it seasoned, would I?

[LaraW]

Originally posted by Jewel


I'm starting to think that Pizza Hut suggestion wasn't so bad! :D


Jewel, once you start making your own pizza, you will never go back! :D

[Melman]

Disclaimer: I've never made pizza dough. I'm afraid of it too.

BUT...Alton Brown did a show on pizza dough a couple of seasons ago. He gave tons of information about what makes the dough work, tells what not to do, gives more details than you could possibly need. Even if you don't use his recipe, maybe the suggestions would help with whichever one you use.

The link to the transcript is http://www.goodeatsfanpage.com/Season3/PizzaTranscript.htm

Good luck!!

[SandyM]

I use the pizza dough recipe that Grace posted, and it's great. I also use my bread machine (because you know of my history with yeast!) Put all of the ingredients in the bread pan, starting with your liquids - save the flour for second-to-last. Make a little well in the flour, put the yeast in that well. Close the thing up, and I don't know about your Oster, but my Breadman is pretty self-explanatory as far as how to make "pizza dough". If yours has the option, set it for "pizza dough" or "dough", and select the size - I think it's 1.5 lbs. I'd even let it raise in the thing - if you select dough, it will knead and raise, yet stop before baking.

I need to say one thing about your stone - given the dimensions you've listed, I would say that it may not be cheap, but not suitable for preheating - I would highly recommend you not preheating it in the oven. That sounds like a disaster waiting to happen. Read: cracked or broken stone. I know nothing about assembling a pizza on a peel and then baking it that way, but I know that people on this board have had success doing it that way.

You will get through this. But I would ask that you do one thing - get thyself to Costco quickly and see if they have the big old honking stone that I saw there just before Christmas - square, about 1" thick, and heavy as heck. Check out a peel too. Once you get going on pizza like this, you'll be doing it once a week in no time!

[Gracie]

Jewel - have you ever heard of Lora Brody's Dough Relaxer? It's sold in Whole Foods (Bread and Circus around here) and health food stores and some upscale grocery stores. It used to be available in Kitchen Etc which is a kitchen-gadget place also. Who knows what's in it but it's for all kinds of dough that you want to roll out and not break like pie dough and pizza dough etc. It comes in a blue can about the size of a Planter's Peanuts can for less than $10.

Also, IMHO, I have an awesome pizza dough recipe that took me about a year of searching and refining to come up with. My pizza dough always tasted like good white bread and that was NOT what I was after!

You can make this in the bread machine on the dough setting in the order given here or in your FP. The dough will be sticky (good pizza dough is not dry) so you have your choice of oiling your hands/rolling pin or flouring them. Roll it/manipulate it before putting it on your wooden cutting board, which should have some cornmeal on it to act as ball-bearings for the dough to slide off easily.

Everyone's suggestions about letting the dough rest are right on! Roll, rest, roll, rest, be patient, it'll stretch. If you find the Dough Relaxer it'll be even easier.

Heat your stone on your oven's highest heat (I use 550) for at least an hour before sliding your pizza in. Your oven comes up to temp much faster than the stone and you want the stone at 550 (or whatever) to mimic a pizza oven where they slide it in on the floor of the oven.

Once your dough is rolled, on the cutting board and you've topped it, practice giving it a little jerk or two to make sure it's sliding easily off the board (but not too much!!! :D ).

If you use your Air-Bake pan, you don't have to mess with sliding the pizza onto the stone. If you cut my recipe in half, you get 2 12-inch thin crust pizzas or if not, you get 1 thick-er (not deep dish) 14-inch pizza. If you want the thin crust a little puffy, let the topped pizza rest around 30 minutes to rise. Otherwise, just put it right in.

Here's my recipe:

1 1/3 cup water
2 tablespoons olive oil
1 1/4 teaspoon salt
2 tablespoons cornmeal
2 cups bread flour
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 teaspoons yeast

optional:
1 teaspoon each - garlic powder, onion powder and oregano
1/2 teaspoon basil
3 large rounded tablespoons of Dough Relaxer

Please let us know what you did and how it turned out! Good Luck!

Loren

[aggie94]

Originally posted by Leslie w
You can always cheat and buy the dough at the store. I know my local grocery carries their own pizza dough in the refrigerated area where the fresh pasta is located.

That is EXACTLY what I'm doing tonight! We've rented a movie and I wanted homemade pizza, but I'm too lazy to bother with the dough. One of the grocery stores here carries locally made pizza dough by some of the Italian places in town that is ready to go. I know it's cheating, but it's still better than Pizza Hut!

[Grace]

Jewel, I think you have a perception that this is harder than it really is! It really isn't this complicated. (And I am not saying that in a snotty tone!!! I'm trying to say it in a REASSURING tone!! So please don't misunderstand....)

Anyway, I don't have a bread machine, so I can't comment on the "order" in which you would put the ingredients in the bread machine (personally, if a bread machine is picky about the order the ingredients go in, I know I don't want one!). Do you have food processor? If so, dump everything in (don't worry about proofing the yeast unless you're worried it's old and might not be active anymore). Turn the machine on. When it's formed a nice ball and spun around for about 30 seconds, turn it off, pull out the dough (grease your hands first), form it into a nice ball, put it into a greased bowl, cover it with plastic wrap, and stick it in the oven (don't turn it on), and leave it there (dough just isn't this finicky....EXACT temperature for rising just isn't necessary! You can raise dough in the FRIDGE). When it's risen sufficiently, take it out, divide in half (if you're using my recipe), put one of the dough halves into the fridge in a ziploc baggie for another night (unless you WANT to make 2 pizzas tonight!), and then press the other half out into a circle on your parchment paper.

If you still want to use your bread machine, perhaps another bread machine expert can ring in here, as I have absolutely no experience with one whatsoever. GOOD LUCK, and please, don't worry so much! It ruins the fun. Just try and I'm quite sure you'll be soooo pleasantly surprised, you'll never go back to Boboli's as someone else already mentioned!

Let us know how you fare, too.

[LaraW]

Originally posted by Jewel


Oh Gosh, I have to SEASON IT!? :eek: It's been used once, so I don't think it's seasoned!!! Well, unless you call the crusty black bits stuck on it from last year's sticky pizza fiasco seasoned... :rolleyes: If I use Grace's suggestion regarding parchment paper I guess I'm safe tonight, but since I'm not a 'baker' by nature, I would have no real way to 'use' the thing to even get it seasoned, would I?

Well, if you LIKE pizza dough and you keep using it, that will season it. ;) I'd give it a good spray with some cooking spray or brush with olive oil for a couple of times of use.

Seasoning, I think, comes when the stone has had a chance to absorb some of the fat from what you are making. The stone is very porous (sp??) and absorbs (for example) the butter that is in cookies, etc. It becomes a non-stick surface. That's why you should not use soap to clean it because it will absorb the soap.

[RunnerKim]

This is so fun! How many bakers to make a pizza?! I'll have to check the board over the weekend just to see how it comes out Jewel! I have my bread machine set on the timer, ready to have the dough ready when I get home. I'll certainly be thinking of you as I make up our traditional Friday night pizzas! We're doing black bean chicken fajita pizza (and maybe a leftover cheese fondue with mushroom & sausage???).

I preheat my stone at 450 for an hour. Due to another thread on here I finally figured out what the whole Timed Bake setting meant on my oven! I'm afraid to actually leave any food in the oven to cook but I do put my stone in so it's preheating before I get home from work. I'll admit though if I forget to set it up ahead of time or am in a hurry that I won't always wait the hour for it to preheat (but the pizza does take longer to cook).

I think the parchment paper is a great idea! It's not an issue for us to use the peel anymore (easier than cutting a piece of parchment) but if we ever want a bigger pizza that's certainly the way to go. I've never seasoned my stone -- other then all the stuff that's been baked into it! Lot's of black on mine (I keep one side cleaner for breads that don't have any toppings that can spill).

Use your bread machine, use parchment paper and go with the stone Jewel -- you won't be sorry!

Kim

[Meg O'C]

I have been saying for a long time that I am going to make pizza from scratch (dough, sauce, etc.) . . . every time I read a pizza thread, I am inspired and then lose my inspiration because I am totally intimidated by this activity! I had determined, yet again, that this would be the weekend. I am printing out this whole thread and will definitely give it a try this weekend!

Jewel, good luck! Sorry I couldn't add any advice but I am definitely benefitting from your inquiry!

[Jewel]

Thanks again everyone! Sorry if I sounded paranoid, I was actually joking about being frightened! :cool: I'm just one who is usually comfortable in my own kitchen, but when you mention the word 'dough' my blood pressure starts to rise! (Rise?? I'm at it again! ;) )

Sandy's warning about the stone has me wondering too. I know it's fairly thin. I'll preheat, but I won't preheat it for long, I promise Sandy! Probably about 30 minutes. I'm going to use parchment paper, and I'm going to make and rise my dough in the bread machine. IF this pizza turns out, I will get myself to Costco (or wherever!) and buy a good stone and peel! I have no place to store this stuff, but I remember reading on here that some of you leave your stones in the oven at all times anyway!

Thanks for all the advice. My new New Years Resolution is to never buy a Boboli crust again, and to master Pizza Dough! Of course, then I will have to try another pizza besides Pepperoni and Mushroom! :D Kim, that Black Bean Chicken Fajita Pizza sounds interesting! Would you mind posting that recipe? Every pizza I've ever tried has been 'traditional' with meats and cheese, no veggies, sometimes pineapple. Do you believe? :eek: Thanks again everyone! I have no fear! :D

[RunnerKim]

Someone gave me California Pizza Kitchen's cookbook years ago and ever since then I've been inspired to find new & interesting pizzas!

I sometimes use red onion instead of green or will use slightly drained salsa instead of the tomato if I can't find decent ones.

Black Bean Fajita Pizza
Kim & Chris original

1 chicken breast half
½ pkg fajita marinade
¾ can black beans, drained
4 roma tomatoes, chopped
1 green onion, sliced
¼ cup sharp cheddar cheese
¼ cup Monterey jack with jalapeno cheese
1 pizza dough
2 tbl chopped cilantro

1. Cut chicken into 1" inch cubes. Cook in a skillet with fajita marinade.
2. Shape dough into 2 shells. Mash beans and spread on shells. Top with tomatoes, chicken, cheeses and onion.
3. Bake on a stone (preheated for 1 hour at 450) for 10 minutes. Sprinkle with cilantro.

Note: This is a great BBQed. Grill crust a few minutes on each side. Top with ingredients and grill covered.

[Kjente2]

you need to preheat the stone..its that brick oven deal..I was surprised by all the people that only go 15 minutes..i leave mine an hour or more. when the time comes that you want to get a new one..go for quarry tiles..better all the way around. If you have any pampered chef stuff you know how it seasons after a while ..same thing with a stone(s).
You're gonna do just great...makes me want to make pizza too...hmmmmmmm

[SandyM]

Hi Karen,

I heat mine for at least 45 minutes also, but my stone is manufactured in a way such that it can withstand the heat for a prolonged period.

I don't believe the Pampered Chef stone is to be preheated, but if I'm wrong, I'm sure someone will step up.

[aggie94]

Originally posted by SandyM
I don't believe the Pampered Chef stone is to be preheated, but if I'm wrong, I'm sure someone will step up.

I checked this when I got my stone, and the instructions only say that preheating isn't necessary. It doesn't say you shouldn't. It also mentions that the stone can go straight from fridge (not freezer) to oven, so I would think that preheating would be OK. Besides, Grace does it! ;)

[Jewel]

Originally posted by Kjente2
you need to preheat the stone..its that brick oven deal..I was surprised by all the people that only go 15 minutes..i leave mine an hour or more.

OK, so Pampered Chef you don't preheat, good quality stones you DO preheat...

So what does the guidebook say about cheap Value City Mother-In-Law Gift stones!? :p

[SandyM]

ahhh - duly corrected. :p I could swear I heard about someone preheating their PC stone and it cracked, or shattered, or something..........sorry!!!:o

ummm....Grace who???? pfffttttttt:p just teasing you!!! :D :D :D

[Grace]

Yes, quiet, shy, unnoticeable Grace. Perfect description! :D :D

Yes, I DID preheat my PC stone, always, and never had a problem.

I got rid of my PC stone though because after 4 years of baking stuff on it, it got SSOOO "seasoned", that the black "seasoning" was flaking off onto everything I was cooking. I tried scrubbing and scraping and scrubbing and scraping, to no avail. I couldn't get it off, but yet it was flaking off in little black specks all over my food. I didn't like that so I got rid of it! But it never cracked or shattered!!! I now have a nice new W-S stone that I am planning to always use parchment paper with so it never gets really gunky like the old one did. But I will say that I used that stone several times a week for a good 3-1/2 years with no problems whatsoever. The "flaking" thing is only a recent development. So if you won't be using your stone all that much, I wouldn't worry. Plus, it was only like $30, so I figure, after 4 years of constant use, I got my money's worth.

[browneye]

Originally posted by Jewel


Thanks Grace...but one question: Can I make your crust recipe in the bread machine? I'm always confused about proofing yeast in water in such and such temp, then letting dough rise in a warm place free of drafts. Excuse me? My heat is set at 64 deg and I live in Washington. Warm place? No drafts? Jeez! :confused: I like the in-the-oven idea, but it's not perfect either. I think the bread machine will help keep the temps right on and give it a good place to rise. So can I use that recipe? :D And if I DO use that recipe and since my BOOK has disappeared, do I put the ingredients in the machine in the same order as when I make bread? Water first, then dry ingredients, then yeast last on top so the yeast doesn't touch water? Or the way the crust RECIPE says, which is water and yeast, then dry ingredients. (sigh!) I'm starting to think that Pizza Hut suggestion wasn't so bad! :D

jewel-
I have that Oster bread machine recipe book. My first bread machine was that one, then it broke, but I still have the book: BTW, I still use this recipe for my dough, and make it either in my bread machine, or my kitchenaid mixer, or by hand and it always comes out perfect!

Here it is:

Pizza Dough
1 cup plus 2 tablespoons water
2 tblsp. olive or vegetable oil
3 cups Bread flour
1 tsp. sugar
1 tsp. salt
2 1/2 tsp bread machine yeast or quick acting

Directions:
Place all ingredients in the bread pan in the order listed. Select the WHITE DOUGH cycle.

When it's done, roll and bake. It makes 2 10 inch pizzas or so. Follow the directions with the parchment that Grace gave. You will have success!

Incidentally, if you like super thin crust, a trick is to just mix the dough, and after kneading it, don't let it rise. Just take it out and roll it out. You will find it pretty easy to roll. Then, let it rest on the parchment, or refrigerate until you want to use it. This is the thinnest, fastest, easiest method if you like thin and crispy. Courtesy of the NAKED CHEF!

[funnybone]

I used to be the same way Jewel. First I started making it in the bread machine (mine is an Oster as well), but I have started making it in my KA mixer this past year. Emeril has a great recipe that is very easy and I like to use it. I mainly make pizzas for the kids - it comes in handy when I want seafood, and they won't eat it.

I use the dough from the following recipe - although I have not made the actual pizza.

Emeril's of Orlando's Capicolla Ham and Homemade Mozzarella Cheese Pizza



Recipe courtesy Emeril Lagasse, 2000

1 package active yeast
1 cup warm water (110 degrees F)
1/4 cup olive oil
3 to 4 cups flour
2 teaspoons salt
1 cup chunky fresh tomato sauce
4 ounces capicolla ham, small diced
4 ounces homemade mozzarella cheese, small diced
1/4 cup chiffonade basil


Preheat the oven to 400 degrees F with a baking stone. In a electric mixing bowl, whisk the yeast, water and oil together. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into 4 (4-ounce) portions. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. Press the dough out into 4 individual pizzas, about 6 inches in diameter and 1/4-inch thick. Spread 1/4 cup of the tomato sauce evenly over each pizza dough. Sprinkle each pizza with 1-ounce of the ham and 1-ounce of the cheese. Bake the pizzas in batches. Using a pizza peel carefully place two of the pizzas on the baking stone. Bake the pizzas for 15 to 20 minutes or until golden brown. Remove the pizza from the oven and slice into 4

Yield: 4 individual pizzas
Prep Time: 1 hour 40 minutes
Cook Time: 30 minutes

[DmOrtega]

Originally posted by Jewel


Thanks Grace...but one question: Can I make your crust recipe in the bread machine? I'm always confused about proofing yeast in water in such and such temp, then letting dough rise in a warm place free of drafts. Excuse me? My heat is set at 64 deg and I live in Washington. Warm place? No drafts? Jeez! :confused: I like the in-the-oven idea, but it's not perfect either. I think the bread machine will help keep the temps right on and give it a good place to rise. So can I use that recipe? :D And if I DO use that recipe and since my BOOK has disappeared, do I put the ingredients in the machine in the same order as when I make bread? Water first, then dry ingredients, then yeast last on top so the yeast doesn't touch water? Or the way the crust RECIPE says, which is water and yeast, then dry ingredients. (sigh!) I'm starting to think that Pizza Hut suggestion wasn't so bad! :D

If I remember correctly (I'm at work), it's wet ingredients (including salt, if used), dry ingredients and then the yeast on top.
I have a Breadman machine and the booklet said that you could use your own recipies in the machine. Just keep the order of the ingredients. There was a note about keeping salt away from the yeast, so you'll need to put that in with the wet ingredients.

[lweiss]

I could not believe it when I saw this thread. I had decided to make pizza for the first time tonight, too. I used Mark Bittman's recipe from How to Cook Everything. I made it in my food processor. The crust was delicious. I used Trader Joe's garlic olive oil. Oh my. I baked the pizzas on my PC stones (I did not preheat the stones, just the oven @ 500). My family was oohing and aahing. I must admit I am feeling very proud of myself. My son wants me to make pizza weekly now. We'll see.

If you have been wanting to try homemade pizza, bite the bullet and go for it. If I can do it, anyone can. Trust me.

[vbak]

Leslie, what issue were the grilled pizzas in? Thanks, Vicky

[katygirl]

Sooooo, tell us how it was Jewel.

[SandyM]

Yes, please tell!

[kima]

Maybe Jewel is too busy opening her new pizzarea(sp??) to give us a review.
I know I would drive hundreds of miles for a Jewel Original!!
How about it Jewel? Isn't time for a career change anyway?:D

[katygirl]

Originally posted by kima
Maybe Jewel is too busy opening her new pizzarea(sp??) to give us a review.
I know I would drive hundreds of miles for a Jewel Original!!
How about it Jewel? Isn't time for a career change anyway?:D

I was thinking the SAME thing. :D

[SandyM]

She's here - give it to us, girlfriend! :D

[Jewel]

Oh if only it were that easy... :rolleyes: The finished product turned out pretty good, but I learned a few hard lessons along the way! I used Grace's CL recipe above by the way.

1. When using a new recipe and a bread machine, check the dough when it's in the 'knead' stage to make sure it is forming a ball. If it is not, add flour.

I did NOT check it, I figured it was doing its thing just fine without me, and after the total time of 1:30 hours, (an hour of rising) I heard the beep, went to open the bread machine and found nearly half a tub of dough soup. Had no 'ball' qualities whatsoever!!! :eek: I added a few TBS of flour and turned it back on again and it gradually made a bit more of something I could hold onto. I poured (yes, poured...) the dough onto my floured board and watched it spread out like a fresh egg broken into a cold frying pan! I have a feeling that no 'rising' took place during that last hour too! With sprinkling flour over it and kneading it a few times I gradually made it into something resembling dough, and I was able to press it into a 12.5" to 13" circle onto parchment paper. It was supposed to make two 12" crusts, but since it never rose, I figured it was better to just make one! It worked fine. Then I learned second important lesson:

2. When working with extremely tacky and gooey dough, make sure to sprinkle flour or cornmeal onto parchment paper before rolling dough onto aforementioned parchment paper to avoid dough adhering to paper like glue.

I decided to waste a sheet of parchment. I sprinkled cornmeal all over another piece of paper, then clumsily turned my dough-adhered-to-
paper onto the new paper, then prrriiiied the dough off the icky paper and reshaped and patted it down. Trimmed the paper, slid the whole thing onto my huge cutting board (the one that slides into the counter) and started buiding my pizza. Stone had been heating on the bottom rack of my oven at 450* for about 30 minutes. I opened oven, then learned lesson #3.

3. Make sure that pizza is not the same size and shape as your stone. It is nearly impossible to slide a heavy 1.5" high heavily-topped 13" round pizza perfectly onto a 13" round stone without major slippage.

I managed to turn it around by holding the paper and pulling to where the pizza didn't overhang much at all, then closed the oven. My timer went off 13 minutes later and I learned lesson #4.

4. Line the bottom of your oven with foil when cooking anything that could overflow, drip, or otherwise deface your oven floor.

You guessed it...my heavily-topped pizza didn't like the fact that it had no real place to spread. At least 6 or 7 slices of pepperoni and quite a bit of cheese slid off onto the oven floor since there was no stone to catch it! :rolleyes:

Because the dough didn't rise and the yeast never really 'caught' the dough was extremely easy to press into shape! It didn't 'spring' on me at all! Because of this I was wondering how it would taste. DH loved the look of the pizza (I slapped a few pieces of pepperoni back onto the pizza...he never noticed the charred side! :eek: ) and when we rolled the pizza cutter onto it he was impressed at the very crispy bottom! (At this point, happy about any success, so was I! :p ) The pizza was undoubtedly the best I have made at home. :D It was a pain in the BUTT to put together, but that's only because of Pilot Error. Next time I use a different dough recipe or I add flour when it's in the 'knead' stage, and I remember to cornmeal my paper. I'm also trying desperately to find a good pizza stone and peel together to replace my poopy cheapie! I saw a 'set' on cooking.com last night for $40, but they're out of stock. The stone was 14" x 16" and weighs 10 lbs! Good peel that was 24" long and was 13" on the paddle end. Here it is, everyone, tell me what you think!

http://www.cooking.com/products/shprodde.asp?SKU=140979

The good part of this experience is that I'm now not frightened of pizza dough! :cool: Well...I'm still scared, but at least I've done it! I think next time I'll try mixing the dough in the KitchenAid with the dough hook and rising it in the oven after it's been turned off. I also think with the right stone I won't need the paper. Thanks to EVERYONE for their speedy and wonderful advice! If anyone has advice on the Stone and Peel (preferrably in a set) let me know! You're right...I'm hooked! :D:D:D

[SandyM]

Hi sweetie,

I think this set looks fine, and the price is right too. But check Costco first - you may find the exact same thing, and not have to pay shipping!!!

Can I say one more thing? Say No to Cornmeal. Try Semolina - unless you like crunchy burned things on the bottom of your pizza. Semolina isn't even noticeable.

Just my humble opinion.

And yes, it is hard work the first few times, but I'm telling you, the more you do it, the better you get - like my mom always tells me about baking bread by hand (which I have yet to try). Practice, practice, practice!! I'm so glad the finished product tasted good!! And I'm so proud of you for trying this!! :D :D :D

[SusanL]

this has got to have been the most entertaining thread I have read in a long time on this BB!! Jewel thank you for your continued attempt at making pizza, I believe that we have all enjoyed your trip!! Continue to try, it is worth the effort!!:)

[Nirak]

Ok, You inspired me to make pizza tonight. After a few weeks without it, and responding to this thread, i felt I needed to participate! However, I didn't leave enough time in the day so I bought store-bought dough! Never again! Make it yourself, it is worth the trouble!

I mixed ff ricotta with about 2 T Penzy's sunny Paris as my base -- it was incredible. Then I topped with artichoke hearts and black olives and then a sprinking of parmesean cheese. All in all, it was a great combination. However, the store-bought crust "poofed". I am much happier with my home-made flat-but=predictable crust.

How was yours?

[Little Bit]

Jewel,
Do I remember correctly that you have a KitchenAid Mixer? If you'd like to try a completely different technique next time, you might consider using it to make your dough instead of a bread machine.
I make dough in my mixer all the time, and it's great. I use Alton Brown's recipe, mostly
(I tend to use whichever sort of yeast, flour and oil I have on hand, I think his recipe gets pretty specific with things like instant yeast, particular flours, etc. and haven't had problems.)
One of the techniques he mentions as being very important, is to knead the dough A LOT and then let it rest overnight in a greased ziploc bag in the fridge. (I like this because it lets you get the work of making the dough done one day, and then you can focus on all the other details the next day. This also gives the yeast a chance to get growing, which develops the flavor of the dough.)
I use the paddle blade to mix and blend the dough, then switch, once it's blended to a dough hook and let it run for a good 15 minutes.
Alton Brown says to test a blob of the dough by stretching it out between your fingers. If it stretches without tearing, thin, thin, and is practically transparent, it's kneaded enough and you can let it begin it's rise.
I'm hoping your next pizza experience is a bit calmer. :)

[beckms]

My world is shattered! I thought you knew everything there was to know about cooking, Jewel! :p

Glad to know you're mortal like the rest of us...

Anyway, I hope your pizza adventure was successful. I discovered homemade dough a few months ago, and now we have pizza every week! My favorite: brush olive oil on the crust, top with caramelized onions, crumbled bacon, feta and mozzarella...MMMMMM! :D

[Nirak]

Again, I need to direct you to Pam Anderson. All of this sounds like W-A-Y too much work. I can literally make dough at 4 p.m. and have pizza on the table at 6 p.m. I never use corn meal or a peel. I have a PC stone and roller. I roll the risen dough right out on the stone and then bake. I use a wide variety of toppings. The dough has never stuck and usually is a nice manageble consistency. My only regret is that today I used store-bought and it was literally 3" off the stone. Nice if you are from Chicago, I guess!

[Jewel]

Originally posted by beckms
My world is shattered! I thought you knew everything there was to know about cooking, Jewel! :p

Sweetie, you've got me confused with Goddess Gail...but thanks! ;)

[LaraW]

Originally posted by Jewel
The finished product turned out pretty good, but I learned a few hard lessons along the way!

The good part of this experience is that I'm now not frightened of pizza dough! :cool: Well...I'm still scared, but at least I've done it!

Glad to hear that it turned out good. There's a learning curve to everything. You'll never go back!!

[Leslie w]

Originally posted by vbak
Leslie, what issue were the grilled pizzas in? Thanks, Vicky

The issue was June 97. I liked the dough but didn't have much success with grilling pizza. For some reason the tops never cooked and the dough would burn on the grill.

[LaraW]

Originally posted by Leslie w


The issue was June 97. I liked the dough but didn't have much success with grilling pizza. For some reason the tops never cooked and the dough would burn on the grill.

I had the same thing happen with this dough. The trick, I found, was to turn the dough off the grill and onto a cookie sheet to put the toppings on, then put back on the grill. That worked great for me. It does take some practice, though.

[yomomma]

Hi ya'll I'm new here! Years ago while living in Illinois there was a business called Garcia's Pizza. They made the best pizza I've ever tasted and I have been trying for years (23 now) to replicate their recipe. Anyone familiar with this pizza business - I hear they are still in business? Of course, considering my new health minded thinking, will need to reduce the fat/cals, but will appreciate anything that come close to the original.

[Molli526]

Originally posted by Grace
This is the best pizza dough (IMO). I make mine in the food processor. Just dump all the ingredients in at once (using the plastic dough blade), turn it on for a minute or two, take it out and put it in the greased bowl to rise. DONE. And it's fabulous. Everyone else gave great rolling instructions, I'd follow those.

CookWare(tm) from Cooking Light(r)

Pizza Dough

SOURCE: Cooking Light YEAR: August PAGE: 146



Grace-

Thank you! This was SO easy and it turned out great. :)

[Grace]

Oh good, Molli!!! I'm glad it worked out for you! We make this at least once a week!

[FL Spirit]

We enjoy the flavored burrito shells for pizza crusts! Such as Mission. Make wonderful individual pizzas, particularly for varied topping likes & dislikes.