|Posted: 1/29/2013 11:55:52 AM|
We are a family that loves pizza. We are good and usually have it on Sunday nights. Our favorite place doesn't deliver and the place that does deliver is ok, not great but not bad either. It can get expensive quickly and I have been trying to make our pizza lately.
I do make homemade dough but when it comes to baking I either get the top done and the bottom doughy or I burn the bottom. I have tried metal pizza pans and a pizza stone. When I use the stone and put the pizza on while it is cold I get a doughy crust. If I heat the stone first it "sears" the dough and the crust is too hard.
What do you do about sauce? I am thinking of canning my own next summer if I can get a good recipe.
Henry Cavill is my boyfriend!
Loc: Calgary, Alberta
Loc: Texas of course..
|Posted: 1/29/2013 12:17:10 PM|
The best crust that i have found for pizza is made from the frozen Rhodes Bread dough. I usually put it out in the morning and let it rise all day. Then let everyone make their own pizza and we cook it on our stone.
I have used several different types of sauce. But, really have found i like a spagetti sauce better than the pizza sauces.
Loc: PNW USA
|Posted: 1/29/2013 12:22:04 PM|
I got this countertop pizza cooker thing for Christmas one year. It's kind of like a waffle iron without the holes. Anyway you heat it up, put the pizza on there ( usually put the dough on and then add the toppings and it cooks both the top and bottom of the pizza at the same time. It is faster than the oven too.
Loc: At the intersection of Hooterville and Stars Hollow
|Posted: 1/29/2013 12:25:57 PM|
I just tried making homemade for the first time.
I am crust challenged.
I used yeast and mixed up a batch of dough but no how, no way did I have the touch to get that 12" circle all thin. It tore, it bunched, I ended up making another batch of dough and ending up with a thick crust pizza.
I really need help in the dough area.
|Posted: 1/29/2013 12:34:38 PM|
I just tried the Pillbury whole grain pizza dough in a tube. It was good! It's easy, pop open and spread it to the edge of your pan. I used the Ragu pizza sauce and topped with green pepper, mushrooms and tomatoes (seeds removed). DH is on a special diet and I don't eat dairy, so I topped with 1/2 fat free mozzarella and 1/2 feta. It was great!
|Posted: 1/29/2013 12:37:39 PM|
I make homemade pizza all the time. I just make my own sauce. Sorry I don't have a recipe because I just throw the ingredients together. To avoid the dough getting soggy, I cook it at a really high heat for a short time. Between 450 and 500.
Loc: Lovin Life in CA
|Posted: 1/29/2013 12:38:33 PM|
We have a pizza oven, but if you don't, do the crust on the grill first and then finish it inside, in oven, with the toppings. Buy fresh mozzarella-the stuff that comes whole, way better than shredded. We don't use pizza sauce-we like olive oil on bottom, then ricotta and fresh or roasted garlic, then all the toppings. Frozen pizza dough is very good and can be a time saver, not to mention it is perfect all the time.
Ancient Ancestor of Pea
Loc: back in the USA
|Posted: 1/29/2013 12:38:45 PM|
1) bread flour
2) let the dough sit in the fridge at least overnight. punch down when needed.
3) hot as you can get your oven (500 degrees, if possible)
4) i hand crush italian style tomatoes with a bit of olive oil and sea salt. you can also saute garlic in the olive oil first if you like a little more flavor. i like my sauce to taste fresh. if you can find san marzano tomatoes, they are worth it. you can also grow your own san marzano style tomatoes, or use a nice plum tomato.
5) learn to hand stretch/toss your dough. search youtube. i cringe when i see foodnetwork chefs pushing dough around trying to stretch it. it takes some practice, but, it makes a HUGE difference in your crust. you can get it much thinner. do not roll your crust. you will push all the air out and it will be hard and flat.
pizza is a personal thing. this is how i like my pizza. i am a woodfire pizza caterer that makes thin crust neapolitan-style pizza.
Loc: Summerville, SC
|Posted: 1/29/2013 12:39:58 PM|
How thick/thin does your family prefer the crust to be? I have a very easy crust recipe that is probably about medium thickness I would say. Right now the sauce I use is Muir Glen organic tomato sauce that I doctor up with spices and garlic. After this summer, I will be canning our own with fresh tomatoes from our garden!
A few other variations we love are BBQ pizza where the sauce is BBQ sauce and either BBQ Beef or Chicken as the meat. Another favorite is Mexican pizza where I use refried beans as the base right on top of the crust and then build the toppings up from there. It was a big hit!
Ancient Ancestor of Pea
|Posted: 1/29/2013 12:43:08 PM|
I dont use a hot pizza stone. I spread the dough out very thin on a cold pizza stone, put the sauce on, and then cook for a few minutes in a super hot oven (500 degrees) once it's cooked for a few minutes I put the toppings on and then cook until everything is bubbly
I had the same issues with the dough and it drove me crazy until I started doing it this way
Let the refining and improving of your own life keep you so busy that you have little time to criticize others.
|Posted: 1/29/2013 12:44:46 PM|Check out Noreen's Kitchen on you tube she has some great dough and pizza tips!
My tip is to prebake the crust. Bake it for about 5-7 mins and then take it out of the oven and build your pizza.
I never use raw ingredients. A home oven just does not heat the same as a commercial pizza oven and with sautÃ©ing the veggies I find the pizza cooks more evenly.
|Posted: 1/29/2013 1:23:48 PM|Thanks ladies I do have some ideas now. As for how thick or thin, DH likes medium to deep dish and I can eat anything. DD just wants cheese bread
I will look at the sauces/recipes and see what we come up with.
Loc: Utah... somewhere in this big city! Finally!!