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Message |
    
Shanabana
Citizen
Username: Shanabana
Post Number: 267
Registered: 10-2005
| | Posted on Tuesday, March 21, 2006 - 12:50 pm: | 
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I usually take a short cut at the end of making pizza dough. Is the last "rest" period after rising essential? Will it help the flavor? My pizza dough always comes out tasting like yeasty dough--nothing like pizzarias. Any tips? |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13110
Registered: 1-2003
| | Posted on Tuesday, March 21, 2006 - 2:54 pm: |
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This is a wild guess, but maybe add salt. What's your recipe for dough? I took a bread recipe and added salt and oil to it.
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Shanabana
Citizen
Username: Shanabana
Post Number: 268
Registered: 10-2005
| | Posted on Wednesday, March 22, 2006 - 9:18 pm: |
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Thanks, Tom. I used a couple of different recipes, one from Chez Panisse and another from a book called Hot and Spicy. The crust tastes good, except for the yeast, but maybe salt is the answer. |
Monster©
Supporter
Username: Monster
Post Number: 2577
Registered: 7-2002
| | Posted on Wednesday, March 22, 2006 - 11:48 pm: |
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I follow the recipe that Larry Goldberg used at the now defunct NY pizzeria Goldberg's Pizzeria, Goldberg was crowned the Pizza KIng of New York by New York Magazine, of course this was back around 1970 or so.
Besides the recipe, you want your oven hot,
for a gas oven take out the rack and place it on the floor of the oven, turn the heat up to about 500?, and let it get hot.
For an electric oven, place the rack on the lowest shelf.
There's your pizza oven, use the rack, don't put the pan on the floor of the oven, or you will end up with burned crust, before the cheese even melts.
Or you ready for the recipe now, okay, here it is,
9.462 pounds of flour
530 pounds virgin spring water
196 pounds 5 ounces olive oil
45 pounds yeast
9 pounds salt
Ram it all together, allow to rise for two days, then knead, roll out, and place into 6,250 pie pans. |
Shanabana
Citizen
Username: Shanabana
Post Number: 280
Registered: 10-2005
| | Posted on Thursday, March 23, 2006 - 11:02 am: |
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Jeeze, I'll be eating pizza for months! |
Monster©
Supporter
Username: Monster
Post Number: 2597
Registered: 7-2002
| | Posted on Thursday, March 23, 2006 - 1:00 pm: |
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Oh yeah, it breaks down like this
| 2 teaspoons powdered yeast | | 1/3 cup plus 2 tablespoons warm water | | 1 & 1/2 cups flour | | 4 tablespoons olive oil | | 1/2 teaspoon salt |
Thoroughly dissolve the yeast in warm water.
Then mix all the ingredients together in a large bowl.
Knead like crazy for 5 minutes on a heavily floured board until your fingers hurt.* Then put the dough in a clean, lightly oiled bowl, cover with a damp cloth and put it in a warm place.** Allow the dough to rise for 1 hour, or until it is about twice its original size.
Thoroughly grease the inside of the pan with olive oil, making sure the inside edge is is covered with oil, this helps to stop the cheese & tomatoes from burning.
pat the dough down for a few minutes, sprinkle with lots of flour (or less), & then place it in the pan. Press with fingers until dough covers the entire pan, edge to edge, patch it up if it tears.
Don't bring the dough over the sides of the pan, unless you want to had cheese or sauce in the crust.
No need to be gentle, slap that dough around.
* Kneading means you lift the edge of the dough up with your fingers, folding it over like an omelette & pushing it down with the heel of your hand, turning the dough after every knead. For both men and women this yoga exercise develops the pectoral muscles, without meditation.
** I sometimes place the covered bowl out on my enclosed porch in some sunlight, & I have been known to place the bowl in the back of my car, making sure to keep all windows closed, and have the car in the sun.
I usually make double the recipe above, it makes great dough for my Monster-boli
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LilLB
Citizen
Username: Lillb
Post Number: 1417
Registered: 10-2002
| | Posted on Thursday, March 23, 2006 - 1:02 pm: |
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I have an even easier recipe...
Step 1: Pick up Phone
Step 2: Call Arturo's
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Tom Reingold
Supporter
Username: Noglider
Post Number: 13167
Registered: 1-2003
| | Posted on Thursday, March 23, 2006 - 1:03 pm: |
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That's a small amount of salt and a large amount of yeast. What brand of yeast do you use? I use Fleischmann's.
This is my white bread dough recipe:
1-1/4 cups water
3 cups flour
1 t salt
1 T butter
1 T sugar
1 t yeast
I bought a scale recently and will soon be changing from volume to weight measurements with flour. That's what they do in Europe, and it's more accurate.
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Monster©
Supporter
Username: Monster
Post Number: 2599
Registered: 7-2002
| | Posted on Thursday, March 23, 2006 - 1:33 pm: |
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I use Fleischmann's too Tom, I recently bought a USB powered scale, and it comes in handy when measuring with volume, it even has a Tare button to account for the weight of the container. |
Shanabana
Citizen
Username: Shanabana
Post Number: 281
Registered: 10-2005
| | Posted on Thursday, March 23, 2006 - 3:24 pm: |
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Thanks! I generally use the packet from the supermarket, I think Fleischmann's. Is it 2 tsp in one packet? I use the whole thing. I'll try both the recipes. |
Monster©
Supporter
Username: Monster
Post Number: 2601
Registered: 7-2002
| | Posted on Thursday, March 23, 2006 - 5:20 pm: |
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If you have the yeast in the fridge, make sure to take it out early and allow it to come to room temperature (at least) before using it, you get better results this way. And of course, make sure the water doesn't get to warm, or it will begin to kill the yeast.
If the water temperature is too low, or below 110 degrees F, the yeast will be inhibited. If too high, starting at a minimum of 120 degrees F, it starts killing the yeast.
Don't ever add salt directly to the water with the dissolved yeast, it will kill it, stir the yeast during the dissolving process with a wooden chopstick, or something similar, let it dissolve for two to three minutes. It should become bubbly, use immediately.
Best results are had when all ingredients to be used have been brought to room temperature.
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Joe R.
Citizen
Username: Ragnatela
Post Number: 345
Registered: 6-2004
| | Posted on Sunday, March 26, 2006 - 1:20 pm: |
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On bread (not pizza) substitute honey for the sugar. Nice variation. I don't use butter in my bread, olive oil only, but that has more to do with cholesterol avoidance than anything else. |
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