Pizza Dough

Demo · Joined: 16 Nov 2005 Posts: 271

Does anyone have a good pizza dough recipe?

duchessisa · Posted: Wed Nov 16, 2005 1:51 pm Post subject:

yes! Bette Hagman's yeast-rising thick pizza crust.
you will need three small bowls and a large mixing bowl. I seriously recomend a kitchenaid heavy duty mixer. Most of us already have made the investment Smile

I burned up two hand mixers before I got a kitchenaid for my birthday.
Inbowl of heavyduty mixer put :
[b]2c rice flour 2c tapioca flour 1tsp salt
2/3 c dry milk powder or baby formula 3 1/2 tsp xanthan gum [/b]
in small bowl crumble yeast into water with sugar
2 yeast cakes or 2 tbls dry yeast granules 1 tablespoon sugar
1c water lukewarm 105-115 degrees
in another small bowl melt shortening
3tbls shortening 1/2 HOT water
last small bowl
4 egg whites room temp.
with mixer on low, blend dry ingredients, pour in the water and shortening, add the egg whites, blend.add the yeast mix, when mostly mixed through turn on high for 4 minutes.
spoon half the dough on a greased cookie sheet. with your hand inside a ziplock bag spread the dough/batter into a round shape with slightly thicker edges. (1/4 inch thick w/ thicker edge) spead sauce on and let sit on top of warm stove while you prepare your toppings. This allows it to rise. You don't have to let it rise, it makes for a thicker crust though.
Hints: 1. don't remix after it has set in a bowl for several minutes. it is a bit flat if you do.
2. this is excellent to make soft pretzels from but let them raise for 20 minutes.
3. add vanilla, put a thin layer in a bread pan, top with pie filling, top again with dough, sprinkle with course sugar and make small cuts diagnally. Bake for a breakfast pastry. Sometimes I make a double batch , using 3/4 of the dough for pizza's and the rest for this treat. Yummy!

duchessisa · Posted: Thu Nov 17, 2005 10:44 am Post subject:

I just reread my post and realized there is no measurement for the HOT WATER. It is 1/2 CUP.

Al · Guest

We always have trouble with yeast. It never really foams or bubbles alot, it's it not expired.

This might be helpful...pay attention to the water temp like dutchess points out.

http://www.baking911.com/howto/yeast_dissolve.htm

ONHI · Joined: 16 Oct 2005 Posts: 10

I substitute the same amount of oil for the shortening and it comes out great.

Guest · Posted: Mon Jan 23, 2006 11:31 am Post subject:

Here is the no yeast recipe we use. I have even made this recipe and frozen it to have ready made pizza's.
MrsP's Pizza Crust

2 cups GF flour (I used rice flour, tapioca, potato starch)
1/4 cup of oil (I use Olive oil)
3/4 cup of milk
3 teaspoons of baking powder
1/2teaspoon salt
1 -2 Tablespoons of sugar
2 teaspoons of Xanthan or Guar Gum

Before adding the sauce, I have found that if I cook the crust for 10 minutes it helps to crisp and hold together better.
Mix and top with sauce and toppings of your choice. Bake at 350 F until done. (About 20-25 total cooking minutes/ If you prebake for 10, then it is about 10-15 minutes after the toppings.)

I use this on a pizza stone....I sprinkle a little corn meal to keep it from sticking. I think you could use the oil on top and then the cheese.

The other morning, I made this dough and then spread melted butter on top and then sprinkled with cinnamon and sugar. It made a great breakfast pizza.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2440

Al,
The temperature of the water for the yeast should be about 110*F. I measure the temp with a candy thermometer before adding the yeast to it. If the water is too cool, the yeast won't proof. Is proof the word? It also helps to 'feed' the yeast. I always add a 1/2 tablespoon of brown or granulated sugar to the water/yeast mixture. If you measure the water temperature and feed the yeast it will work like a charm--promise.
TEC

aklap · Joined: 02 Oct 2004 Posts: 8607 Location: WI, USA

Hi TEC,

Yup...we've temped the water...it's 110-115 (I think that's an acceptable range). I know the last time I did it...it was 110.

Yes, proof is the term. Sugar we haven't added, because the directions haven't called for it. But I do know that sugar feeds the critters so they blech lots. I will try that next time. I have a pizza dough mix that I want to try. It has yeast, so I need to allow extra time for me to mess with it.

Thanks TEC!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1471 Location: GF Kitchen

Al, you have to feed the yeast to proof it. You can add a little sugar or honey and watch it foam. (about 5 minutes.)

Sorry you were having trouble with it before. I know how disappointing it is to work and have a recipe flop.
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aklap · Joined: 02 Oct 2004 Posts: 8607 Location: WI, USA

Hey MrsP!!

Thanks for stopping by.

Dumb question then...why don't they say that in the directions that needs to be done? I've even seen it on TV where they just dump in the yeast and it starts foaming.

Thanks for the tips!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa