Pizza Dough
Sheryl D. Chapin
Hi, I have never worked with pizza dough, but I bought some frozen to
try it. The dough was sticky and impossible to work with. I am used to
dealing with bread dough, but this stuff was so elastic I couldn't get it
to stay put, I would stretch it out and it would just return to a ball.
The directions on the dough just said form it to the pizza pan, it didn't
say anything about having to use the toss and twirl method. I tried using
flour so I could handle it without it sticking to everything, but it didn't
work.
So, is this texture normal for pizza dough? If it is, how do you work with
it? Would it be easier if I made my own dough? I don't mean better because
of course it is always better to make it yourself, I mean is it easier
to work with. The reason I went with frozen is because all the recipes I
have for pizza dough require it to rise and I was looking for something I
could just put together and throw in the oven.
Thanks for any help you can give.
Sheryl
--
It was only for kicks cracks and flacks plicks and placks and plickers--
Lackplacker Lackplicker loundwadtti Daago--Nickers flickers lackplicker--
Kicks flicks plack and ack lackflacmac ack ack macflackack ...
-- Roscoe Mitchell
Kiran Wagle
>Hi, I have never worked with pizza dough, but I bought some frozen to
>try it. The dough was sticky and impossible to work with. I am used to
>dealing with bread dough, but this stuff was so elastic I couldn't get it
>to stay put, I would stretch it out and it would just return to a ball.
Try letting it sit for a while, let it relax and _do not_ knead it
during or after the relaxation step. (you know about gluten...)
>The directions on the dough just said form it to the pizza pan, it didn't
>say anything about having to use the toss and twirl method. I tried using
That method is just showmanship. No serious pizza maker I know uses
it. Stretch the dough over your knuckles, roll it, or press it out.
>flour so I could handle it without it sticking to everything, but it didn't
Dust it heavily with flour, this also helps control the stretchiness.
(Grab a copy of _The Pizza Book_ by Evelyne Slomon...
>So, is this texture normal for pizza dough?
Only if you consider it normal for bread dough. Pizza dough is just
bread dough, a simple dough with a bit (or a lot) of oil added for
crispness. (The traditional dough has about two tablespoons of oil
for each 1 cup liquid, 3-4 cups of flour.)
>to work with. The reason I went with frozen is because all the recipes I
>have for pizza dough require it to rise and I was looking for something I
>could just put together and throw in the oven.
Ack! Pizza is not something you throw together, it is not junk food,
it is not fast food. It is as elegant and as time-consuming as
anything else you might cook or eat. Like a good soup, like a
buttercream frosting, you can't just throw it together. It takes work
to achieve quality. (Sorry, but this fast-food-junk attitude towards
pizza is one I have been fighting for much of my life.)
I would write more about pizza, but I am leaving tomorrow for the East
to visit friends, and eat pizza, wild mushrooms, and ribs. So I'm
feeling a bit pressed for time... when I am terse on the subject of
pizza...
Anyway, if you want a good pizza crust, try the one in the Frugal
Gourmet's three ancient cuisines, with butter substituted for the
oils. If you want a _really_ spectacular crust, double the butter.
Pig out,
-kiran
Valerie Mates
>s...@nsscmail.att.com (Sheryl D. Chapin) writes:
>
>
>>The directions on the dough just said form it to the pizza pan, it didn't
>>say anything about having to use the toss and twirl method. I tried using
>
>That method is just showmanship. No serious pizza maker I know uses
>it. Stretch the dough over your knuckles, roll it, or press it out.
>
actually did lots of tossing and twirling the pizza crusts in the air.
The results tasted wonderful!
Cheers!
-Valerie Mates
pop...@grex.ann-arbor.mi.us
Patt Bromberger
Half the fun of going down to the local pizza place was standing in
front of the window to watch the pizza maker throw the pizza dough
into the air - some of these fellows were really talented at it.
My dad, however, a serious pizza eater, would take our family to the
local Italian restaurant in Long Island City and the kitchen was in
the back of the restaurant without a window to watch the pizza maker
twirl and toss the dough ** sigh **
--
Patricia Ann Bromberger - pa...@squid.tram.com
Tramway Unix Systems in Naturally Beautiful British Columbia :-) :-)
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
Kiran Wagle
>When I was a child growing up in Manhattan, all the local pizza makers
>actually did lots of tossing and twirling the pizza crusts in the air.
>The results tasted wonderful!
Yes, but that is NYC pizza, and we all know about _that_ :-)
It's not at all necessary, and as far as I know,
not [Italian] traditional either.
David Levinson
In this town homemade pizza dough far surpasses the ordered out kind
it's not funny. I use the recipe from Pierre Franey &Craig Caliborne,
which takes 65 minutes from mixing to being ready to cover with topping.
I don't see how you would save time over me if you start with frozen
dough. Defrosting time would be pretty close to rising time if made by
scratch.
I just happen to have a file with the recipe I use, mentioned above. The crust
section I follow religiously, and it works perfectly every time. When
I follow the other parts religiously, it's fabulous, but substitutes
(bottled spaghetti sause, reduced) works great also.
PIZZA CON TUTTI (Pizza With Everything)
Pizza dough made with four cups of flour (see following recipe)
1/4 cup olive oil plus oil for greasing a pizza pan
2 cups marinara sauce (see following recipe)
1 cup thinly sliced mushrooms
1 cup thinly sliced sausages, such as Italian sausages or salami
or Polish sausages
2 cups coarsely grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Hot red pepper flakes
1. There are two recommended ways of cooking pizza at home. It may
be prepared and cooked in a 14-inch pizza pan, or it may be baked
on a baking stone. If it is to be baked in a pizza pan, preheat
the oven to 475 degrees; if it is to be baked on a stone, preheat
the oven to 500 degrees and ven.
2. Divide the dough in half. Flatten each half with the hands
into a circle. Start punching it all around with the back of a
clenched fist to shape it into a larger circle 12 or 13 inches in
diameter. Keep the surface floured lightly but enough so that the
dough does not stick.
3. If pizza pans are used, rub the surface of each with 1
tablespoon of oil. If a baking stone is used, you will place the
pizza circle on the wooden paddle. You should bake 1 pizza first
and continue to make the second after the first is baked.
4. Arrange 1 circle of dough on each pan or on the wooden paddle.
Add half of the marinara sauce to the center of each circle of
pastry and smooth it almost, but not quite, to the edge. Scatter
half of the mushrooms, half of the sausage slices, half of the
mozzarella and half of the Parmesan over the sauce. Sprinkle each
pizza with 2 tablespoons of olive oil.
5. If a pizza pan is used, place it in the oven for 14 minutes,
or until the pizza is well done. If the baking stone is used,
slide the pizza off onto the stone and bake for 14 minutes, or
until the pizza is well done. Repeat with the second pizza.
Serve with red pepper flakes on the side.
Yield: 2 14-inch pizzas.
PIZZA DOUGH
1 1/2 envelopes dry yeast.
1 1/2 cups lukewarm water
2 tablespoons olive oil
4 cups flour
pinch of salt, if desired
1. Put the yeast, water and oil into the container of a food
processor.
2. Add the flour and salt and process until the mixture becomes a
soft but firm and kneadable mixture.
3. If a food processor is not used, soak the yeast in the water
and oil. Put the flour and salt into a mixing bowl. Add the
yeast liquid and blend by hand.
4. Turn the dough out onto a lightly floured board and knead
briefly. Shape into a ball. Place the ball in a mixing bowl and
cover. Let stand until doubled in bulk, 45 minutes to 1 hour. It
is now ready to be used for pizza.
Yield: Enough dough for 2 pizzas.
MARINARA SAUCE FOR PIZZA
2 1/2 cups imported canned tomatoes
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup tomato paste
1 teaspoon dried oregano
Salt, if desired
Freshly ground black pepper to taste
1/4 cup finely chopped parsley
1. Put the tomatoes through a sieve or puree them in the
container of a food processor or blender.
2. Heat the oil in a saucepan and add the garlic. Cook briefly
without browning. Add the tomatoes, tomato paste, oregano, salt
and pepper. Bring to the boil and simmer for 20 minutes. Stir in
the parsley.
Yield: About 2 3/4 cups.
--Craig Claiborne and Pierre Franey, COOKING WITH CRAIG CLAIBORNE
AND PIERRE FRANEY. New York: Times Books, 1983
Jim Basara
technique for doing this?????
--
-------------------------------------------------------------------------------
Jim Basara
uunet!ssdc!jbasara "All the other nations are drinking
jbasara%ss...@uunet.uu.net Ray Charles beer, and we are drinking
Barry Manilow." - Dave Barry
John DeCarlo
>Speaking of "tossing and twirling", is there anyone that can explain the
>technique for doing this?????
Well, sort of <g>. You hold the dough on your finger tips and toss it up in
the air while turning your fingers. I don't ever toss it more than a few
inches up off my fingers, though.
Why do *I* do this? To help keep the dough round while thinning. I also
avoid it after the dough thins a certain amount, as my clumsy fingers are
likely to tear the dough.
What happens? As far as I know, the dough only thins/stretches out when it
touches your fingers, but that may be because I can't keep it up as the
dough thins.
John DeCarlo, MITRE Corporation, McLean, VA--My views are my own
Fidonet: 1:109/131 Internet: jdec...@mitre.org
Kiran Wagle
>Speaking of "tossing and twirling", is there anyone that can explain the
>technique for doing this?????
As I recall, it's covered quite well in Evelyne Slomon's _The Pizza
Book_, which every pizza connoiseur should cherish and treasure.
bruce bowser
> In this town homemade pizza dough far surpasses the ordered out kind
> it's not funny. I use the recipe from Pierre Franey &Craig Caliborne,
> which takes 65 minutes from mixing to being ready to cover with topping.
> I don't see how you would save time over me if you start with frozen
> dough. Defrosting time would be pretty close to rising time if made by
> scratch.
> I just happen to have a file with the recipe I use, mentioned above. The crust
> section I follow religiously, and it works perfectly every time. When
> I follow the other parts religiously, it's fabulous, but substitutes
> (bottled spaghetti sause, reduced) works great also.
> PIZZA CON TUTTI (Pizza With Everything)
> Pizza dough made with four cups of flour (see following recipe)
> 1/4 cup olive oil plus oil for greasing a pizza pan
> 2 cups marinara sauce (see following recipe)
> 1 cup thinly sliced mushrooms
> 1 cup thinly sliced sausages, such as Italian sausages or salami
Dave Smith
for your answer.
Sheldon Martin
Pumbax
Qumbax
you loser. no friends no real job no money no sex and no hope for the
future. Loser. Ghe Ghe Ghe.
US Janet
put some on half the pizza. :)
Janet US
Dave Smith
> On Sun, 20 Feb 2022 17:05:29 -0500, Sheldon Martin <penm...@aol.com>
>
> I snuck some anchovies into the house. Next time we have pizza I will
> put some on half the pizza. :)
Thomas
Rumbax
Rumbax
Leonard Blaisdell
> I snuck some anchovies into the house. Next time we have pizza I will
> put some on half the pizza. :)
weak to try it myself. :)
leo
Sumbax
US Janet
Gary
> I snuck some anchovies into the house. Next time we have pizza I will
> put some on half the pizza. :)
> Janet US
favor and make 2 smaller pizzas. Anchovies for you only.
Dave Smith
well put them on both because the entire pizza will be tainted.
Gary
Eastwood featured an indian chief named "Ten Bears."
They both agreed to choose life. hahaha
Sumbax
bruce bowser
Michael Trew
> On Sun, 20 Feb 2022 13:47:48 -0800 (PST), bruce bowser
> <bruce2...@gmail.com> wrote:
>
>> On Monday, July 13, 1992 at 11:09:59 PM UTC-4, David Levinson wrote:
>>> In this town homemade pizza dough far surpasses the ordered out kind
>>> I don't see how you would save time over me if you start with frozen
>>> dough. Defrosting time would be pretty close to rising time if made by
>>> scratch.
>>> I just happen to have a file with the recipe I use, mentioned above. The crust
>>> section I follow religiously, and it works perfectly every time. When
>>> I follow the other parts religiously, it's fabulous, but substitutes
>>> (bottled spaghetti sause, reduced) works great also.
>>> PIZZA CON TUTTI (Pizza With Everything)
>>> Pizza dough made with four cups of flour (see following recipe)
>>> 1/4 cup olive oil plus oil for greasing a pizza pan
>>> 2 cups marinara sauce (see following recipe)
>>> 1 cup thinly sliced mushrooms
>>> 1 cup thinly sliced sausages, such as Italian sausages or salami
>>
>> Salami and mushroom slices are the greatest toppings for pizza.
>
> Anchovie is the greatest topping for pizza... pepperoni comes second.
onions, olives, and green peppers with it.
Michael Trew
the other half will taste like anchovies. Only teensy-tiny particles
might make it over there.
Sumbax
> On 2022-02-21 12:48 a.m., US Janet wrote:
>> On Sun, 20 Feb 2022 20:18:04 -0500, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2022-02-20 8:16 p.m., US Janet wrote:
>>>> On Sun, 20 Feb 2022 17:05:29 -0500, Sheldon Martin <penm...@aol.com>
>>>
>>>>> Anchovie is the greatest topping for pizza... pepperoni comes second.
>>>>
>>>> I snuck some anchovies into the house. Next time we have pizza I will
>>>> put some on half the pizza. :)
>>>
>>> Why only half. They will pollute the entire pizza.
>>
>> husband won't eat them
>
> I can understand that but, IMO, if you put them on one half you may as
> well put them on both because the entire pizza will be tainted.
Hank Rogers
vagina.
Sheldon Martin
>On 2/21/2022 Dave Smith wrote:
>> On 2022-02-21 US Janet wrote:
>>> On Sun, 20 Feb 2022 Dave Smith wrote:
>>>> On 2022-02-20 US Janet wrote:
>>>>
>>>>>> Anchovie is the greatest topping for pizza... pepperoni comes second.
>>>>>
>>>>> I snuck some anchovies into the house. Next time we have pizza I will
>>>>> put some on half the pizza. :)
a pack of smokes... can slip two tins in your socks. And from being
in a hot oven everyone in the house will know anyway, that fishy aroma
will waft everywhere.
>>>> Why only half. They will pollute the entire pizza.
>>>
>>> husband won't eat them
>> I can understand that but, IMO, if you put them on one half you may as
>> well put them on both because the entire pizza will be tainted.
>
>Are you that sensitive? Unless your oven is on a slant, I doubt that
>the other half will taste like anchovies. Only teensy-tiny particles
>might make it over there.
oven/kitchen. I like anchovies, especially the rolled/female ones.
Sheldon Martin
<michae...@att.net> wrote:
>On 2/20/2022 17:05, Sheldon Martin wrote:
>> On Sun, 20 Feb 2022 13:47:48 -0800 (PST), bruce bowser
>> <bruce2...@gmail.com> wrote:
>>
>>> On Monday, July 13, 1992 at 11:09:59 PM UTC-4, David Levinson wrote:
>>>> In this town homemade pizza dough far surpasses the ordered out kind
>>>> it's not funny. I use the recipe from Pierre Franey&Craig Caliborne,
>>>> which takes 65 minutes from mixing to being ready to cover with topping.
>>>> I don't see how you would save time over me if you start with frozen
>>>> dough. Defrosting time would be pretty close to rising time if made by
>>>> scratch.
>>>> I just happen to have a file with the recipe I use, mentioned above. The crust
>>>> section I follow religiously, and it works perfectly every time. When
>>>> I follow the other parts religiously, it's fabulous, but substitutes
>>>> (bottled spaghetti sause, reduced) works great also.
>>>> PIZZA CON TUTTI (Pizza With Everything)
>>>> Pizza dough made with four cups of flour (see following recipe)
>>>> 1/4 cup olive oil plus oil for greasing a pizza pan
>>>> 2 cups marinara sauce (see following recipe)
>>>> 1 cup thinly sliced mushrooms
>>>> 1 cup thinly sliced sausages, such as Italian sausages or salami
>>>
>>> Salami and mushroom slices are the greatest toppings for pizza.
Italian salami doesn't work... that's why pepperoni is so populer.
bruce bowser
Many times I make pizza ideally the night before, olive oil is already on the refrigerated store-bought crust. Before baking. I ideally mix chunky marinara (with roasted fennel oil) and diced tomatoes covering the crust. I'm heavy on the grated mozzarella and provolone. Then I add plenty of salt, mushrooms, thinly-sliced non-Kosher hard Salami and slices of pepperoni. Even then, I might add ground beef. Vinegared slices of jalapeños and/or anchovies are optional. Bake for 17 minutes at 400°F. This can't EVER be topped !!
GM
;-D
--
GM
Bruce 6.2
> Hi, I have never worked with pizza dough, but I bought some frozen to
> try it. The dough was sticky and impossible to work with. I am used to
> dealing with bread dough, but this stuff was so elastic I couldn't get it
> to stay put, I would stretch it out and it would just return to a ball.
> The directions on the dough just said form it to the pizza pan, it didn't
> say anything about having to use the toss and twirl method. I tried using
> flour so I could handle it without it sticking to everything, but it didn't
> work.
> So, is this texture normal for pizza dough? If it is, how do you work with
> it? Would it be easier if I made my own dough? I don't mean better because
> of course it is always better to make it yourself, I mean is it easier
> to work with. The reason I went with frozen is because all the recipes I
> have for pizza dough require it to rise and I was looking for something I
> could just put together and throw in the oven.
>
> Thanks for any help you can give.
> Sheryl
> --
> It was only for kicks cracks and flacks plicks and placks and plickers--
> Lackplacker Lackplicker loundwadtti Daago--Nickers flickers lackplicker--
> Kicks flicks plack and ack lackflacmac ack ack macflackack ...
He's a fanboi of Trump's.
Bruc...@nomail.invalid
Sheldon Martin
>On Monday, July 6, 1992 Sheryl D. Chapin wrote:
>> Hi, I have never worked with pizza dough, but I bought some frozen to
>> try it. The dough was sticky and impossible to work with. I am used to
>> dealing with bread dough, but this stuff was so elastic I couldn't get it
>> to stay put, I would stretch it out and it would just return to a ball.
>> The directions on the dough just said form it to the pizza pan, it didn't
>> say anything about having to use the toss and twirl method. I tried using
>> flour so I could handle it without it sticking to everything, but it didn't
>> work.
>> So, is this texture normal for pizza dough? If it is, how do you work with
>> it? Would it be easier if I made my own dough? I don't mean better because
>> of course it is always better to make it yourself, I mean is it easier
>> to work with. The reason I went with frozen is because all the recipes I
>> have for pizza dough require it to rise and I was looking for something I
>> could just put together and throw in the oven.
>>
>> Thanks for any help you can give.
>> Sheryl
temperature. Cold dough is difficult to work. Let it warm and slice
it in half or quarters, you should find the smaller amounts easier to
work. You may want to make four personal size pizzas from that dough.
Bruce 6.2
wrote: