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PostPosted: Nov 19th, '14, 11:28 
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So the home made pizza came out great.

So now I'm in pizza mode!

What are ya'lls guys opinion in what makes a good pizza?

At the end of this I'm gong to make a fully scratch home made pizza..

Dough
Sauce
and Topping's

So far I made the dough and it was great so now I'm working on improving the dough recipe then I'll work on a home made sauce and eventually semi-homemade toppings(I'm not going to be raising any cattle or pigs any time soon so not completely homemade. Haha :geek: :flower:


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PostPosted: Nov 19th, '14, 12:01 
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If anyone wants the dough recipe I'll post it on here if you guys want to try it..


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PostPosted: Nov 19th, '14, 12:03 
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Attachment:
File comment: First one I made.. As I progress they will look nicer haha first timer go easy on me!
phpPDWuf2PM.jpg
phpPDWuf2PM.jpg [ 178.53 KiB | Viewed 4288 times ]


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PostPosted: Nov 19th, '14, 12:21 
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I posted to your other thread where you needed help. By the way I'm not certain about not using a rolling pin. I've been to some New York style pizza places (very thin crispy crust) and they definitely ran the crust through a machine with rollers. Not saying they all do it this way but some do and New York style is one of my favorites. Personally I don't use a rolling pin, because it's a pain.


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PostPosted: Nov 19th, '14, 15:53 
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I'm just going to transfer that bit over here since it is helpful in both areas.
onepower wrote:
scotty435 wrote:
Looks good. Crust is definitely better after sitting for at least a day or two as Werdna mentioned. You get teh bubbles but you also get more depth of flavor. I like to put mine in the fridge after letting it rise initially, it makes the dough easier to work with when you stretch the crust. Here's a good recipe to start with for your crust (You can add whole wheat flour, I have done about 50:50 and it works), I've found that having my bread machine do the initial knead of the dough makes it easy - http://www.bakespace.com/recipes/detail/Basic-Pizza-Dough/14125/#.VGwTMmf_0aM

Beth Hensperger (where the dough recipe came from) also has a very good basic sauce recipe as well that's quick to prepare and super simple -

Both recipes are in this book which is very good and is worth getting if you have a bread machine - http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread-/dp/155832156X/ref=sr_1_2?s=books&ie=UTF8&qid=1416369413&sr=1-2&keywords=hensperger. The book is geared toward 1.5 to 2.0 Lb loaf machines. I don't know if there is a metric version or if she's added anything for 1 lb machines.

Lots of sauce, Lots of cheese. Try one with homemade Basil pesto for the sauce, yum :thumbright:

Too bad I'm not closer, I'd help you test them out :D


You would be welcome to! Haha

Well I don't have a pizza dough machine I have to do everything by hand... Learned I had to do it by hand almost the hard way because I tried using my hand mixer at first and almost broke it haha poor little mixer.. :(


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PostPosted: Nov 19th, '14, 15:56 
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And for me stretching out the dough to fit the pan was a pain!!

So I think for me using a roller will be easier.. And what I will do is roll it out flat and then let it sit for idk 10-30minutes for it to not be so squished and "reflate" itself to back to a soft state and then cook it and put sauce, toppings and all that.

Unless I want the whole super thin crust new York style thing.


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PostPosted: Nov 19th, '14, 15:59 
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This is your recipe that you gave me... I'll just post it here. Its the one from Scotts link

Pizza dough
INGREDIENTS
1 cup warm water (110 degrees F)
2 teaspoons active dry yeast
Pinch of sugar or 1/4 teaspoon honey
2 1/2 to 3 cups unbleached all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt
cornmeal or semolina, for sprinkling


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PostPosted: Nov 19th, '14, 16:03 
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Hey Scotty if you like pizza you wanna try my recipe? Tell me what you think after you make it.. I'll look for it and post it... Also of anyone else tries it..


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PostPosted: Nov 19th, '14, 16:08 
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This is my pizza dough recipe in development....

PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups bleached all purpose flour
1 cup bread flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons of honey
2 1/2 teaspoons yeast


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PostPosted: Nov 19th, '14, 16:11 
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I used bleached flour because I didn't have unbleached so unbleached is what should be used.


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PostPosted: Nov 19th, '14, 16:47 
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There isn't anything I'd love more than to try your recipe onepower so I feel bad breaking the news to you. My wife has me on a low carb, gluten free, bread free diet at the moment, just to do the pizza I'd have to buy flour and spirit it in without her knowing, cause there isn't a speck in the place. On the up side I'm pretty certain there's more than one professional chef here on the forum to give you some suggestions.


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PostPosted: Nov 19th, '14, 16:58 
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Haha.. Well arent you allowed a cheat day once in a while?


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PostPosted: Nov 19th, '14, 17:03 
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And same here I was on a no flour no pasta no comfort food diet and I don't miss it but I've always wanted to make my own pizza recipe so I'm doing that now and its the only flour I'm eating.. But I am trying out a new receive for no flour pizza but that will come after I figure out my original flour recipe because most people want normal pizza before a no-flour one.. Haha maybe I'll give you my no flour one if it comes out good.. My no flour one I'm going to work on especially well because I don't want to eat mountains of flour from all that pizza haha


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PostPosted: Nov 19th, '14, 17:28 
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I'll eat no flour pizzas but they just aren't pizza to me. I've learned to love Socca/Farinata/Faina (chickpea aka garbanzo bean flour flat bread) on this diet. You might want to try Faina on your pizza it's something thats done in South America (Argentina and Uruguay for sure). It's called Pizza al Caballo - http://southamericanfood.about.com/od/snacksstreetfood/r/pizzaacaballo.htm


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PostPosted: Nov 19th, '14, 17:30 
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I don't like bean "flour" so I going to try something else


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