Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the best recipe for a pizza dough ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best recipe for a pizza dough ?),it will help you,my kids.
with minor details plz
Answers:
Pizza Dough Recipe
There has been a clamor for years to get me to post a pizza recipe. So here it is.
A few tips: Always use bread flour, which has more protein. If you don't have a pizza stone, cook the pizza on a preheated cookie sheet. This will make it brown much better. Have you ingredients at room temperature, at least the ones that won't spoil. And consider precooking the meats. This pizza cooks about ten minutes. Cold toppings may not cook well.
This recipe will make two medium pizzas.
Sponge:
3/4 cup warm water
1 tsp sugar
1/4 oz active fry yeast
1 tsp flour
1/2 tsp salt
2 tbsp olive oil
3 cups bread flour
Sauce:
4 oz tomato sauce
2 oz tomato paste
1 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1/2 tsp sugar
Mix together the sponge ingredients (first four ingredients). The water should be warm but not hot. Let that stand for 5 minutes or so. Then add the olive oil and salt.
From this point forward the goal is to use as little flour as possible.
Start mixing in flour 1/2 cup at a time, mixing well between each addition. You probably won't get past the 1 1/2 cup point before the mixture gets too think to mix in more flour, but this will vary. Just keep adding flour slowly and mixing until the dough gets to the point where you can get your hands into it and form it into a ball. The dough should still be rather sticky, but not gooey.
Turn the dough ball out onto a well floured cutting board or counter and start kneading. The kneading works like this: Press your fingers into the center of the dough ball, grab the front of the dough ball and pull it over the top of the depression you just made, press down hard with the heal of you palm, turn the dough ball 1/4 turn and repeat. The idea is to keep stretching and compressing the dough.
Try and do this very quickly. As the dough feels like it might stick, spread a small amount of flour on the surface you're using. If the dough does stick enough to get on the board or your hands you'll need to remove it. Scrape the board with a knife and rub your hands together to remove any stuck dough.
You'll need to add flour a lot, and you want to use as little flour as possible, so try to dust the surface lightly. Keep kneading for about 10-15 minutes. It will get harder to work with after about 5 minutes, but keep at it. Longer kneading will incorporate too much flour, and less won't develop the glutton enough.
Cut the dough ball in half and form each half into a smooth ball by folding the edges into the bottom. Lightly oil two bowls and place a ball in each. Lightly coat the dough balls with oil, cover loosely with plastic wrap, and place both bowls in the back of the fridge. If you want to use the dough ASAP you can let the dough rise out on the counter for two hours rather than putting it in the fridge. But it won't have the same taste and it will be harder to form the pizza.
Let the dough rise in the fridge for several hours or overnight. About 1-2 hours before you're going to top the pizza, take the dough out and let it warm up and rise more. Don't touch the dough yet or punch it down. It should triple or more in size. Preheat the oven to 450 well before you're ready to use it. If you have a pizza stone it will take longer to heat that up completely. If you don't have a pizza stone you can preheat a cookie sheet instead.
Prepare all your ingredients and toppings before you touch the dough. The pizza will have to come together very quickly and you won't have time to chop or mix things. Make the sauce, but don't cook it, just mix the ingredients together. Lay out the meats, chop the veggies, grate the cheese, etc. Get your pizza peel ready by rubbing it with plenty of flour. If you don't have a pizza peel you can use a cookie sheet without a lip, or even a piece of cardboard.
When you're ready to make the pizza, take the dough ball out and put it on a well floured surface (not the peel). Cover both side with plenty of flour. Use your finger tips to make a well defined edge. Use a press and stretch sort of technique. Then pick up the dough and slap/stretch/spin it so that you have a pizza sized disc. 6-8 inches across is what you're going for. Try to have the dough even all the way through without making it too thin in the middle. There's no magic technique to make this happen. It just takes practice.
Place the dough on your peel. The goal now is to keep the dough from sticking to the peel. Give it a little shake every few seconds as you top it to make sure it will still slide. If the dough sticks to the peel you are screwed! Don't forget the shake.
Top the pizza however you want, but don't use too many toppings. It will cook very quickly and too much stuff on top will keep it from cooking all the way through. I use a sauce - cheese - topping - more cheese strategy, but you can use whatever you want. I've made pizzas with potatoes and salsa verda. Anything goes. Keep shaking!!!!
As soon as the pizza is topped, slide it onto your cooking surface it the oven. Check the clock and don't open the oven for another 7 minutes. It will probably take about 8-10 minutes to cook. And will burn if you let it go a couple minutes longer than that. Take the pizza out and let it cool a few minutes before cutting.
Other Answers:
This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai pizza. It's your pizza, be creative.
Ingredients:
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt
You have three choices in mixing your dough:
In A Food Processor
In A Bread Machine
By Hand
Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
By Hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is the best recipe for a pizza dough ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the best recipe for a pizza dough ?),it will help you,my kids.
with minor details plz
Answers:
Pizza Dough Recipe
There has been a clamor for years to get me to post a pizza recipe. So here it is.
A few tips: Always use bread flour, which has more protein. If you don't have a pizza stone, cook the pizza on a preheated cookie sheet. This will make it brown much better. Have you ingredients at room temperature, at least the ones that won't spoil. And consider precooking the meats. This pizza cooks about ten minutes. Cold toppings may not cook well.
This recipe will make two medium pizzas.
Sponge:
3/4 cup warm water
1 tsp sugar
1/4 oz active fry yeast
1 tsp flour
1/2 tsp salt
2 tbsp olive oil
3 cups bread flour
Sauce:
4 oz tomato sauce
2 oz tomato paste
1 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1/2 tsp sugar
Mix together the sponge ingredients (first four ingredients). The water should be warm but not hot. Let that stand for 5 minutes or so. Then add the olive oil and salt.
From this point forward the goal is to use as little flour as possible.
Start mixing in flour 1/2 cup at a time, mixing well between each addition. You probably won't get past the 1 1/2 cup point before the mixture gets too think to mix in more flour, but this will vary. Just keep adding flour slowly and mixing until the dough gets to the point where you can get your hands into it and form it into a ball. The dough should still be rather sticky, but not gooey.
Turn the dough ball out onto a well floured cutting board or counter and start kneading. The kneading works like this: Press your fingers into the center of the dough ball, grab the front of the dough ball and pull it over the top of the depression you just made, press down hard with the heal of you palm, turn the dough ball 1/4 turn and repeat. The idea is to keep stretching and compressing the dough.
Try and do this very quickly. As the dough feels like it might stick, spread a small amount of flour on the surface you're using. If the dough does stick enough to get on the board or your hands you'll need to remove it. Scrape the board with a knife and rub your hands together to remove any stuck dough.
You'll need to add flour a lot, and you want to use as little flour as possible, so try to dust the surface lightly. Keep kneading for about 10-15 minutes. It will get harder to work with after about 5 minutes, but keep at it. Longer kneading will incorporate too much flour, and less won't develop the glutton enough.
Cut the dough ball in half and form each half into a smooth ball by folding the edges into the bottom. Lightly oil two bowls and place a ball in each. Lightly coat the dough balls with oil, cover loosely with plastic wrap, and place both bowls in the back of the fridge. If you want to use the dough ASAP you can let the dough rise out on the counter for two hours rather than putting it in the fridge. But it won't have the same taste and it will be harder to form the pizza.
Let the dough rise in the fridge for several hours or overnight. About 1-2 hours before you're going to top the pizza, take the dough out and let it warm up and rise more. Don't touch the dough yet or punch it down. It should triple or more in size. Preheat the oven to 450 well before you're ready to use it. If you have a pizza stone it will take longer to heat that up completely. If you don't have a pizza stone you can preheat a cookie sheet instead.
Prepare all your ingredients and toppings before you touch the dough. The pizza will have to come together very quickly and you won't have time to chop or mix things. Make the sauce, but don't cook it, just mix the ingredients together. Lay out the meats, chop the veggies, grate the cheese, etc. Get your pizza peel ready by rubbing it with plenty of flour. If you don't have a pizza peel you can use a cookie sheet without a lip, or even a piece of cardboard.
When you're ready to make the pizza, take the dough ball out and put it on a well floured surface (not the peel). Cover both side with plenty of flour. Use your finger tips to make a well defined edge. Use a press and stretch sort of technique. Then pick up the dough and slap/stretch/spin it so that you have a pizza sized disc. 6-8 inches across is what you're going for. Try to have the dough even all the way through without making it too thin in the middle. There's no magic technique to make this happen. It just takes practice.
Place the dough on your peel. The goal now is to keep the dough from sticking to the peel. Give it a little shake every few seconds as you top it to make sure it will still slide. If the dough sticks to the peel you are screwed! Don't forget the shake.
Top the pizza however you want, but don't use too many toppings. It will cook very quickly and too much stuff on top will keep it from cooking all the way through. I use a sauce - cheese - topping - more cheese strategy, but you can use whatever you want. I've made pizzas with potatoes and salsa verda. Anything goes. Keep shaking!!!!
As soon as the pizza is topped, slide it onto your cooking surface it the oven. Check the clock and don't open the oven for another 7 minutes. It will probably take about 8-10 minutes to cook. And will burn if you let it go a couple minutes longer than that. Take the pizza out and let it cool a few minutes before cutting.
Other Answers:
This dough is easiest to make in a food processor or bread maker. You can, however, make it by hand (there's just a lot of mixing and kneading that way). Feel free to add ingredients to the dough to make it more interesting. I've often added minced garlic or rosemary or basil. I've even added chopped peanuts for the Thai pizza. It's your pizza, be creative.
Ingredients:
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt
You have three choices in mixing your dough:
In A Food Processor
In A Bread Machine
By Hand
Food Processor
Some food processors come with a dough blade. If you have it use it. If you don't, just use the standard cutting blade. My dough blade broke from over use (some would call it pizza abuse, but that's another story) and the regular blade works fine.
Pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Bread Machine
Throw all the ingredients in, set to dough only setting, push start and walk away. That's it! No work, no hassle. If you don't work for something is it really worth having? In this case, you bet!
Once the machine "beeps" and your dough is ready, it's time to go on to the next step - Rolling Out The Dough.
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
By Hand
Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough!
This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
www.allrecipes.com has a few
correctness,It's Non-profit and only for informational purposes.
- Animal Friendly MAkeup?
- What's your favorite fruit and why?
- WHY do you act?
- wich is the soft veg dish in hyderabad?
- What is the scientific name 4 the tropical plant 'kappa'?
- What is cochineal (carmine)?
- Will eating too many almonds make you smell funny like garlic does?
- why potatoes turn black ,if peeled and left exposed to the air for some time?
Related Question about Food and Health
- Why do some fish eaters claim to be vegetarians?
- Why do some girls to gay that is just nasty?
- Why do some meat eaters even care what we vegetarians and vegans eat?
- Why do some papayas taste bitter? Is the pesticide used on them safe ?
- Why do some people call themselves vegetarian and eat meat?
- Why do some people claim to be 'Vegetarians' when they eat fish?
- Why do some people crave dirt or mud?
- Why do some people dislike vegetarians and vegans so much?