Ingredients2 1/2to 3 cups Gold Medal™ all-purpose flour or Better for Bread™ bread flour1tablespoon sugar1teaspoon salt1package regular or quick active dry yeast (2 1/4 teaspoons)3tablespoons olive or vegetable oil1cup very warm water (120°F to 130°F)
1In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.2For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
― | (Latham Green), Thursday, 14 May 2020 14:46 (one week ago) link
The recipes that come out of test kitchens for consumer brands like Gold Medal™ all-purpose flour tend to be very middle-of-the-road in terms of quality, but at least they test the hell out of them to make sure almost anyone can follow them and get adequately edible results.
― A is for (Aimless), Thursday, 14 May 2020 15:28 (one week ago) link
do they test by eating?
― | (Latham Green), Friday, 15 May 2020 16:37 (one week ago) link
if they eat it and no one dies, they pronounce it good
― A is for (Aimless), Friday, 15 May 2020 17:53 (one week ago) link
I've got a good friend who swears by Joe Beddia's Pizza Camp. He now has the problem eating restaurant pizza that I have with eating steakhouse steak.
― El Tomboto, Friday, 15 May 2020 19:02 (one week ago) link
We've been making some serious pizza using the same dough as sourdough bread (using the Tartine method), and putting the oven up as high as it'll go.
― change display name (Jordan), Friday, 15 May 2020 19:09 (one week ago) link
I've got multiple sourdough starters going and can bake serious sourdough loaves (using Tartine primarily), but every time I try to make pizza dough it's a massive failure. I've tried many solutions without success (no knead; knead; long cold fermentation). Problems usually breakdown into the following:
1. Dough is so delicate that it is impossible to transfer from peel to steel in oven. Using flour and cornmeal on the peel does not improve the situation.
2. Dough ends up very dense with almost zero rise, meaning the finished product is like eating a 2x4 with sauce and cheese.
My sourdough loaves always have super texture/structure, so I am not sure what the issue is.
― Pissed Jeans Genie C. Riley (PBKR), Saturday, 16 May 2020 12:21 (one week ago) link
can we take a gander at the pizza dough recipe?
― medicate for all (outdoor_miner), Monday, 18 May 2020 15:40 (one week ago) link
If you're not into making sauce, I find that Victoria's White Linen Marinara makes a very good pizza sauce.
― longtime caller, first time listener (man alive), Monday, 18 May 2020 16:10 (one week ago) link
we've been using a no-yeast recipe, will try to find and post
PBKR, I was going to suggest just using your sourdough, but I guess I mentioned that in the post above. :) Have you tried it though?
― change display name (Jordan), Monday, 18 May 2020 23:53 (one week ago) link
I've used both the sourdough and instant yeast (separately) and had similar issues.
― Laziest Sybarite in the World (PBKR), Tuesday, 19 May 2020 12:37 (six days ago) link
― Li'l Brexit (Tracer Hand), Tuesday, 19 May 2020 13:41 (six days ago) link
Different kind of pizza, but still damn fine is Detroit style. I make it with normal mozz (can't get brick cheese here), and sauce the whole top, not just a stripe.https://joythebaker.com/2017/09/zingermans-detroit-style-pizza/
Highly recommend. Even better re-heated, so much so that I usually make one early in the day we want to eat it, let it cool, and reheat in a hot pan in the oven, gloriously crispy crust.
― colette, Tuesday, 19 May 2020 13:48 (six days ago) link
Oh I've got nothing then, except that for delicate dough we've just been using parchment paper to transfer it from the counter/peel to the oven (on a pizza stone or pan). And back (leaving it on the parchment paper while cooking).
― change display name (Jordan), Tuesday, 19 May 2020 14:20 (six days ago) link
Maybe this would be helpful, or at least mildly entertaining :)
― change display name (Jordan), Tuesday, 19 May 2020 14:27 (six days ago) link
You definitely don't want a -breadlike- crust - maybe instant yeast is the problem
― | (Latham Green), Wednesday, 20 May 2020 16:43 (five days ago) link