Numero Uno Magic Pizza Dough Recipe?????

[3br...@sbcglobal.net]

Does anyone know where to find one out there? Thanks!!!!

[News]

not numero uno, but try this

Tim

Pizza Crust

Makes 2 pizzas

From the Pirate Cookbook courtesy of Sandy Shields

2 cups warm water (110F - 115F) ¼ cup olive oil

2 packages yeast 5-6 cups
all-purpose flour

2 teaspoons of salt yellow cornmeal

Proof yeast with slat in warm water. Mix yeast, water and olive oil, stir
in flour 1 cup at a time. Turn out onto floured surface, knead until
smooth, 5 to 7 minute, adding flour as necessary. Dough will be soft.
Place in oiled bowl, turning to coat all sides, cover with plastic wrap and
let rise in warm place until doubled. Punch down and let rest 15 mins.
Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1
pans or 1 of each. sprinkled with yellow cornmeal(prevents crust from
sticking).

SAUCE:

1 can (14 1/2oz) whole peeled tomatoes, undrained

1 tablespoon olive oil 1 medium onion, chopped

1 clove garlic, minced 2 tablespoons tomato paste

1 teaspoon crushed, dried oregano leaves

1 teaspoon crushed dried basil leaves

1/2 teaspoon sugar

1/2 teaspoon salt

For sauce, finely chop tomatoes in can with knife, reserving juice. Heat
olive oil in medium saucepan over medium heat. Add onion, cook 5 minutes or
until soft. Add garlic, cook 30 sec. More Add tomatoes with liquid, tomato
paste, oregano, basil, 1/2-teaspoon sugar, 1/2-teaspoon salt and black
pepper. Bring to boil over high heat. Reduce heat to medium-low. Simmer,
uncovered 10-15 minutes until thickened. Stirring occasionally.

[3br...@sbcglobal.net]

Thanks! I'll give it a try!

[Tom Stanton]

You can also the recipe for pain a l'ancienne in Bread Bakers Apprentice for
pizza dough.

I've used it for foccacia and it was excellent!

Tom
<3br...@sbcglobal.net> wrote in message
news:50s13v4ksof1tj2md...@4ax.com...

[Jim & Sherry Favre]

Proof yeast with slat in warm water. What does this mean?

TIA

Jim

[Ed B]

Jim & Sherry Favre wrote:
>
> Proof yeast with slat in warm water. What does this mean?

Perhaps it is a typo? (Proof yeast with "salt" in warm water.)
However, since salt kills yeast, is this a good way to proof the yeast?

> TIA
>
> Jim

--
~)< Love & Peace Ed B.

It is easy enough to be friendly to one's friends. But to befriend the
one who regards himself as your enemy is the quintessence of true
religion. The other is mere business.
-Mohandas K. Gandhi (1869-1948)

[Roy Basan]

Ed B <huma...@nethere.com> wrote in message news:<3E3325BD...@nethere.com>...

> Jim & Sherry Favre wrote:
> >
> > Proof yeast with slat in warm water. What does this mean?
>
> Perhaps it is a typo? (Proof yeast with "salt" in warm water.)
> However, since salt kills yeast, is this a good way to proof the yeast?
>
> > TIA
> >
> > Jim

Probably it is,or definitely for a purpose(which we will discuss later
on).
Theoritically Salt and yeast are incompatible.It will destroy the
yeast cells through elevated osmotic pressure within the cell
components by immediate contact.At elevated temperature such as warm
water salt is more soluble and will permeate faster within the
semipermeable membrane of the yeast cell.The practical result will be
some deterioration of the dough quality.
If the salt level is lower it can slow down the activity and gradually
exude decomposition products such as sulfur containing peptides that
can in some way relax the dough.Maybe good if you are using high
gluten flour but definitely not desirable for all purpose flour.This
sulfur containing peptides will interact with the gluten proteins and
tend to affect the dough symmetry and you will end up with a flatter
bread with some yeasty taste.
I would rather disperse the dry yeast in part of water and dissolve
the other solutes (such as salt) in another part of water then combine
them with the flour as the flour will provide a barrier as the gluten
will interact with the salt and not impair the yeast performance.

In bakery application as the salt used is in free flowing type it is
more convenient to add it with the rest of the dry
ingredients(including of course, flour).It can be added with a delay
in the later part of the mixing process.

Now on the other hand going back to the recipe which is a pizza
dough it can be thought partly reasonable as in pizza industry, they
add reducing agents that will prevent the buckiness of the dough and
enabling it to be easily rolled out to shape.In the same principle
that an autolyzed yeast cells will confer to the dough(that is formed
when yeast and salt are simulataneously dissolved in water).But they
normally use higher protein flours and there is an allowance for this
relaxing effect.
Now another point is the ratio of the salt and the yeast is almost
half which means that the formulator was expecting that some of the
yeast cells will become dead and part of the yeast will provide the
leavening effect.Hence he saw the recipe as a simply as having the
raising and relaxing effect in harmony; which is desirable in some
pizza dough formulations which produces an extensible dough, usually
resulting in a shorter bite and less chewiness.

If I were to apply the given recipe with the corresponding procedure
I will prefer to do it with a stronger flour (bread flour)and not the
common plain flour(all purpose);Or if I have to use the all purpose
flour I will carefully reconstitute the yeast in part of water.
Roy

[3br...@sbcglobal.net]

I have Bread Baker's Apprentice, so I will definitely give that a shot
as well . . . thanks for the tip! :o)