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Post by garrett on Aug 31, 2011 1:18:24 GMT -5
how ya make homemade pizza?do's and don'ts?secret sherpa tips?fave recipies?equipment needed?
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noobgahdnuh
New Member
my spaghetti western life
Posts: 43
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Post by noobgahdnuh on Aug 31, 2011 3:41:34 GMT -5
i am a homemade pizza makin' queen!
hold on' lemme collect ma thoughts an ill tell you my secrets :0
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Post by Penny on Aug 31, 2011 7:49:11 GMT -5
We had a bread maker that would mix our dough......it finally died, so i need to get a new one for the Fall.......we usually made a pizza once a week.
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noobgahdnuh
New Member
my spaghetti western life
Posts: 43
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Post by noobgahdnuh on Aug 31, 2011 14:29:01 GMT -5
bread machines rock to make dough!! thats what we use too penny... you can find them pretty easily at secondhand stores, round here anyway...
we roll out the dough really thin onto those pizza sheets with the holes on the bottom and let it rise. its so hot here we just put it in the oven when its off and they rise right up. i always make my own sauce... with all these toms and basil we got now its so good! my favorite pizza is just tomato, basil and mozzarella. super simple and so good.
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Post by garrett on Aug 31, 2011 19:41:41 GMT -5
yummmmmmmmmmmmmmmmm make the zuke pizza noobs.....smiles
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Post by camochef on Aug 31, 2011 22:13:51 GMT -5
I like using pre-ferments in my pizza dough just like in my breads. I also use a blend of different flours to achieve the best dough flavor. I add a combo of oils and flavors to my dough too. Usually some onion and garlic powders as well as ancho chili powder and some fresh ly ground (between my fingers and palm), freeze dried oregano. I only use instant yeast and usually some Diastatic malt powder in my pre-ferment. I just checked myBread Bakers Apprentice cookbook and I have over 20 recipes on index cards plus the original in the book and 5 more on stick-its.Most are adjustments on flours, oils, and spices. I also use air pans in a 500 degree preheated (for at least 1/2 hour) oven for best results. I got rid of my pizza stones years ago as the air pans do a much better job. Recipes vary for different types of crust too. A thin crust (N.Y. style), wouldn't be the same recipe as a much thicker Chicago or Sicilian style crust. It's too late to start writing recipes now as I'm heading to bed but if anyone is interested , let me know, and I'll peck out a few, in the future. Camo
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Post by txdirtdog on Sept 3, 2011 11:52:32 GMT -5
No hurry Camo, but I would love to see some of your favorite pizza dough recipes.
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Post by txdirtdog on Sept 3, 2011 12:15:54 GMT -5
Well with all the bread and pizza threads, I've been putting the breadmaker to good use for the dough mixing in the last week.
Yesterday I made 6 batches of pizza dough with a simple recipe that came with the breadmaker's instruction book for a 2 Lbs dough ball. 1 3/8 Cup water 3 Tablespoons vegetable oil (I used EVOO). 2 teasoons yeast (I used breadmachine yeast) 4 Cups all-purpose flour 3/4 teaspoon salt (I used iodized sea salt)
We usually have 3 store-bought pizzas on Friday nights as the kids love them. I usually eat something else with just a slice or 2 of pizza (more than that of store-bought pizza usually gives me a reaction of some kind - I guess some ingredient in the dough). This usually leaves a few slices for the kids to have the next day. So I made 3 batches of dough for last night and 3 went in the freezer for future use.
Pizza #1: Spinach alfredo: DW made a simple alfredo sauce out of about 2 1/2 Tablespoons butter 1 to 1 1/2 Cups shredded parmesan (from a bag) Used about 1/4 to 1/2 cup milk and then added some flour to tighten it up after is was melted and liquidy.
Spread out the dough on an oiled cookie sheet by hand. Spread most of the Alfredo sauce on the dough, sprinkled some ground black pepper on that and squeezed the moisture out of a 10oz. pkg of defrosted frozen chopped spinach and spread on the Alfredo sauce. Topped with the remainder of the Alfredo sauce.
This one was good. Much better than the store-bought frozen spinach Alfredo pizzas.
The second one put in the oven at the same time as the spin-Alfr. was barbeque chicken. Spread the dough on an oiled cookie sheet. Spread honey-barbeque sauce on the dough. Spread a nice layer of colby-jack/cheddar shredded cheese (from bag). Picked apart 1 single remaining seasoned leg quarter left over from previous nights dinner (We buy these at HEB for $1/lb. Makes a good meal with 1 or 2 leg quarters left over) and spread the chicken meat evenly across the pizza.
This one was great!
They were baked at 400F for about 25 minutes till the crust was golden brown.
We had more than the usual leftover pizza off just the 2 pizzas after everyone was full (I had 6 squares with no side effects!). The 3rd dough ball got rather large during dinner, so I punched it down and put it in the fridge to use today. These made a nice thick pizza crust in between a thin crust and a deep dish.
Need to buy larger bags of flour! Lol.
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Post by camochef on Sept 3, 2011 13:44:12 GMT -5
I usually make enough dough for two pizza's at a time. This requires approx. 21-22 oz of flour, but on occasion I've used as much as 33 oz of flour for thicker crusts.
A typical recipe would be: 11 oz. of King Arthur all-purpose flour 6 oz. of King Arthur bread flour 4 oz. semolina flour 1 tsp. instant yeast 1 tbsp. diastatic barley malt powder 1 tsp. vital wheat gluten containing ascorbic acid 1 tsp. salt 2 tbsp. Extra virgin olive oil 2 tbsp. safflower oil 1 tsp. garlic powder 1/2 to 1 tsp. onion powder 1 3/4 + - cups cold water. Mix together flours, yeast, malt powders, gluten, and salt. Then add wet ingredients, (oils and water), Knead dough 8 -10 minutes. Divide. Place in oiled food grade plastic bags and refrigerate bags overnight. Remove dough at least 2 hours before shaping for pizza's.
Add your favorite sauce, and spread thinly. add shredded mozzerella cheese, my favorite topping is mushroom and onion, so I then load the top with sliced mushrooms that have been pre-cooked enough to remove a lot of the moisture and then cover that with thinly sliced onions rings. A little more freeze-dried oregano that has been ground between fingers and palm and a light sprinkling of garlic powder around outer crust.
Place on air pan and slide onto a center shelf in pre-heated 500 degree oven. After 8 minutes turn pan 180 degrees and bake for 8 minutes more. checking to see if bottom crust is to your satisfaction, and toppings are lightly browned. Adjust shelf up or down depending on preferences and oven. This is a great thin-crust recipe. Camo
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Post by camochef on Sept 3, 2011 14:02:33 GMT -5
For a thicker crust pizza: 11 oz. King Arthur Bread Flour 11 oz. King Arthur all-purpose flour 11 oz. Hodgeson Mills Semolina/Duram flour 2 teaspoons Instant Yeast 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 tablespoon diastatic barley malt powder 1/4 cup extra virgin olive oil 1 1/2 tsp. salt 2 cups cold water Mix dry ingredients together; then add wet ingredients to mix. Knead for 8-10 minutes then place in oiled bags and refrigerate overnight or for up to three days. Remove from fridge at least 2 hours before shaping into pizza dough. Follow remaining instructions above. preheat oven to 500-550 degrees for at least 1/2 before baking. Bake 5-8 minutes, rotate if needed bake until done
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Post by camochef on Sept 3, 2011 14:19:14 GMT -5
For a pasta/pizza dough: 10 oz. Semolina flour 5 oz. King Arthur Bread Flour 5 oz. King Arthur all-purpose flour 1 1/2 tbsp Bob's red mill gluten flour 1 tbsp. instant yeast 1 1/2 tsp. sea salt 2 tbsp. barley flour 2 tbsp. potato flour 1 tbsp. diastatic barley malt powder 3 eggs-large (room temp) 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 tbsp. litehouse freeze dried Oregano (ground between fingers and palm) 1/2 tsp fresh ground tellicherry black pepper 1/2 tsp. fresh ground nutmeg 1 tsp. ancho chili powder 1/2 tsp. ground cumin 2 tbsp. safflower oil 2 tbsp. extra virgin olive oil. 1 3/4 cups cold water
Mix dry, then add wet. Knead 8-10 minutes till dough is soft and pliable. This dough can be used to make pasta, or pizza. If making pasta. divide into small amounts to run through your pasta rollers keeping the remaining dough covered with plastic wrap until ready to use. All sauces and toppings are up to you, but I prefer mushrooms and sweet onions on pizza and pulled pork with mozzerella and riccotta cheeses in ravioli. Enjoy! Camo
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Post by Train on Sept 8, 2011 16:18:56 GMT -5
Ya I thought I had done this before but since I don't see it now here it is again. Let me make a statement or two first. When making pizza at home I have found that a flat stone such as a Pizza stone or as I now have, a piece of granite will make all the difference in the world. I even bake biscuits on it. This stone bakes from the bottom up while the oven bakes it from the top down. Perfect. Another thing is that the pizza crust is far and away the most important part of any pizza so pay particular attention to that. I, like the guy your about to see am a traditionalist. I am not interested in Hawaiian pizzas or margarita pizza any more than pizza with chocolate on them. I leave those for the moderns. An old stick in the mud Gorilla like me is never gonna enjoy those. So, once you master the art of the crust you can start working on your sauce. So if your a modern, do what you like. I will tell you that you can buy a fairly good commercial tasting sauce made by Ragu in 107 oz cans for appx. $4.00 each. Problem solved. Here are two URLs to lead you to a master pizza chef and you will quickly know why he is that. Pizza Margberita www.youtube.com/watch?v=88xyZ_t6ARYwww.youtube.com/watch?v=thsbAOsbpek&feature=relatedTrain
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Post by garrett on Sept 9, 2011 2:26:01 GMT -5
yuuuuuuuuuuuuuuuuuuuuuummmmyyyyyy.
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Post by Train on Sept 9, 2011 8:51:39 GMT -5
Ya Garrett Did you watch? You can do that with ease. Is takes about 3 hours to adjust the dough but that is not straight through. There are several dough resting periods that allow you to accomplish other things such as gardening. Looks like a great way to spend a day with the little one and what a great meal treat afterward. Now your an expert! buy the way. Extra dough can be frozen for future use. Train
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Post by Train on Sept 9, 2011 9:14:01 GMT -5
Ya Man, Camo had to mention Ravioli. I just got back into making pasta by hand. It took two tries to get back a respectable dough but I got there. Let me tell you that it is semolina that you want. Add a little all purpose if you must but make semolina your main ingredient. I did buy another hand crank pasta machine but you really don't need one. I only use mine the form the thin sheets for ravioli and tortellinis or other pastas to be cut from it. In fact I still cut my pasta by hand as the cutters on this cheap machine does not cut the dough as well as my old machine. I use my bread machine for mixing my pasta dough, that makes it even easier yet. I now have everything to crank out nearly every kind of pasta there is outside of the special pastas that require an extruder that I plan to buy soon. Making pasta at home has just become even more economical then ever in light of recent price raising and the quality is nite and day from commercially made pasta. Like the difference between beer and champagne. I hope those who do not yet enjoy these activities will consider them. This kind of food preparation becomes a family tradition that form fond memories that last a life time. Greater still is the savings and the step up in quality. A very great step. Should you need a good basic recipe for dough here is mine. 1 cup semolina flour 1 cup all purpose flour 3 eggs water only as needed. You dough mixer will do it or you can mix by hand as I did for a long time which takes little time. Allow to rest before using. I allow mine overnight in the frig. This recipe makes enough to last me all week and sometimes more. Only one to feed here. Heheh
Train
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Post by tastyofhasty on Sept 9, 2011 9:24:48 GMT -5
I often wonder why dough recipes call for starting with so much yeast. Years ago when I made bread a lot, I realized the yeast was one of the most expensive ingredients. And lots of recipes call for TWO packets of yeast. Not sure what yeast costs nowadays but if you buy it by the packet, why not just use one packet and let your amount of yeast multiply in a mixture of water, flour, and sugar, rather than have to PAY for more than one packet of yeast? I just don't get it.
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Post by Train on Sept 14, 2011 18:47:39 GMT -5
I often wonder why dough recipes call for starting with so much yeast. Years ago when I made bread a lot, I realized the yeast was one of the most expensive ingredients. And lots of recipes call for TWO packets of yeast. Not sure what yeast costs nowadays but if you buy it by the packet, why not just use one packet and let your amount of yeast multiply in a mixture of water, flour, and sugar, rather than have to PAY for more than one packet of yeast? I just don't get it. Ya That's because you don't have a recipe for yeast! I do have that recipe but have no idea at present where that book is so I did a little leg work for you. www.realbeer.com/spencer/yeast-culturing.htmlWhen I find mine I'll remember you. Train
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Post by Train on Sept 14, 2011 18:51:17 GMT -5
Ya Man, Camo had to mention Ravioli. I just got back into making pasta by hand. It took two tries to get back a respectable dough but I got there. Let me tell you that it is semolina that you want. Add a little all purpose if you must but make semolina your main ingredient. I did buy another hand crank pasta machine but you really don't need one. I only use mine the form the thin sheets for ravioli and tortellinis or other pastas to be cut from it. In fact I still cut my pasta by hand as the cutters on this cheap machine does not cut the dough as well as my old machine. I use my bread machine for mixing my pasta dough, that makes it even easier yet. I now have everything to crank out nearly every kind of pasta there is outside of the special pastas that require an extruder that I plan to buy soon. Making pasta at home has just become even more economical then ever in light of recent price raising and the quality is nite and day from commercially made pasta. Like the difference between beer and champagne. I hope those who do not yet enjoy these activities will consider them. This kind of food preparation becomes a family tradition that form fond memories that last a life time. Greater still is the savings and the step up in quality. A very great step. Should you need a good basic recipe for dough here is mine. 1 cup semolina flour 1 cup all purpose flour 3 eggs water only as needed. You dough mixer will do it or you can mix by hand as I did for a long time which takes little time. Allow to rest before using. I allow mine overnight in the frig. This recipe makes enough to last me all week and sometimes more. Only one to feed here. Heheh
Train
Ya I changed my recipe and found it to be much better than what I was doing so here it is. 2 cups semolina 2 eggs TBS oil water as needed. Easy huh? I made this batch yesterday and am way happier. I use this now for my ravioli too. Train
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Post by garrett on Sept 15, 2011 9:34:43 GMT -5
ahhhhhhhhhhh secret gorilla cookin .......................smiles
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Post by garrett on Sept 15, 2011 9:35:24 GMT -5
ahhhhhhhhhhhhh secret gorilla cooking techniques.smiles
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Post by Train on Sept 17, 2011 10:22:15 GMT -5
Ya I now use semolina only in the pasta dough. Maybe good maybe not but works for me so far. Train
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Post by dogwoman on Sept 17, 2011 14:40:38 GMT -5
Use basil pesto instead of tomato sauce! If you've never had pesto pizza, you are missing out!
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Post by Train on Sept 23, 2011 16:28:41 GMT -5
Ya Does anyone make pretzels? Not the big soft ones but the hard crunchy pretzels like rods or even the pretzel shaped hard pretzels. It's all the same but it's the crunchy I want, not the soft. I'll just wait and watch the commercial while waiting.
Train
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Post by Train on Oct 6, 2011 12:11:54 GMT -5
Ya Camo has the gourmet stuff covered but I'm satisfied with the nuts & bolts as usual. I found this little gal and like her a lot. I think you will too. If all you want is pizza and fast, this is for you. www.youtube.com/watch?v=C2C6v9mGuR0
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Post by garrett on Oct 10, 2011 9:06:18 GMT -5
so hows da pizza gman?smiles
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Post by Train on Oct 11, 2011 15:03:03 GMT -5
so hows da pizza gman?smiles Ya I've been making pasta daily and having a ball. I have the pasta down now or at least very close so am now direct- ing my efforts at Pizza crust, an art long since lost to me. I am getting closer every time and as soon as all my replacement supplies are in I estimate a week and I'll be there. For those who have large requirements such as football night or just a large family I suggest you watch this flic. Even if you have no requirements watch, you'll be glad you did. www.youtube.com/watch?v=PVAlYtUqjhYThere are two Italian chefs I really admire and he is one of them. The restaurant he's working in is located in this magnificent building and the restaurant is his own and it too is huge. It occurred to me that you might like a look at that building and a look at how Mario makes normal large pizzas. Heheh You won't ever forget. www.youtube.com/watch?v=gtmZ7ZSIb6g&NR=1Train
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Post by Train on Oct 12, 2011 14:52:17 GMT -5
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Post by w8n4dave on Oct 12, 2011 20:39:09 GMT -5
OK well we made pizza today We made our own pizza dough and it wasn't fancy but it was good! Enuf for two meals Yummy!!!
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Post by Train on Oct 12, 2011 22:13:10 GMT -5
Ya WTG Wendy I know it was good. I hope you enjoy these flics I post as much as I do. Waiting to get to the store this week and stock up so I can keep on making too. Train
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Post by w8n4dave on Oct 13, 2011 9:04:54 GMT -5
Well I rolled out my dough, I don't slap it around and give it a good abuse like he does! The large pizza was amazing!!
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