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******************PIZZA THREAD******************

15,659 Views | 162 Replies | Last: 6 hrs ago by Two Down
MichaelJ
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Buzzy said:

What is the dough recipe?


Used this dough recipe

https://www.google.com/amp/s/www.foodnetwork.com/recipes/michael-symon/grilled-white-pizza-8847584.amp
fav13andac1)c
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Would at least try.
Buzzy
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MichaelJ said:

Buzzy said:

What is the dough recipe?


Used this dough recipe

https://www.google.com/amp/s/www.foodnetwork.com/recipes/michael-symon/grilled-white-pizza-8847584.amp
The recipe uses plenty of yeast, which makes me wonder if the lack of rise after thawing and baking it is because you froze the dough. I've never used frozen dough containing yeast, so I can't comment.

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tlfw378
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LondonAg89
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FIDO*98* said:

Vegan Pizza

Whole wheat dough, fido pizza sauce, Follow Your Heart vegan mozz, oregano dusted baked tofu, kalamata olives, roasted red peppers, caramilized onion.

Sorry to ruin your Pizza thread


Dough recipe please?
Decay
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We like making crispy thin crust.


Buck Compton
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This thread inspired me to get back into pizza today. Tried a Sicilian/pan pizza. Started the dough yesterday and the sauce this afternoon. Went from memory on everything from several years ago. Turned out great.

Sauce was simple - can of whole san marzanos, garlic sauteed in olive oil, a pinch of basil, and a few red pepper flakes. I hand mashed the tomatoes once it had cooked a bit.

Crust was nice and crispy but airy and held up to the toppings. I hope you all appreciate my fine china with the wife out of town this weekend--I don't like doing dishes!









fav13andac1)c
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Looks delicious!! Thanks for sharing.
Buzzy
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Pepperoni, peppers, onions

Actually left it in for two minutes longer than normal, so crust was crunchier than usual, but still good.
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Buzzy
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I salute your fine china, sir.

You're making pizza, you're not supposed to add to the dishes you need to wash at the end.

How many cups of flour did you use for that dough?
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Buck Compton
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Buzzy said:


I salute your fine china, sir.

You're making pizza, you're not supposed to add to the dishes you need to wash at the end.

How many cups of flour did you use for that dough?
About 3 1/2 cups flour to about 1 1/3 cups water (maybe a little more).

I measure out the slightly warm water and add the yeast (about 2 tsp) and a bit of agave (or sugar or honey, whatever you want) and stir it in, then wait 10 minutes and add a pinch of salt and add flour until it was the consistency I remember. This was all from memory, so I'll probably dial in some weights for the ingredients next time.

I worked the dough 2-3 times (once out of the bowl to knead it, again to fold it and make it into a ball, again into the pan) after letting it rise in between each one, so it probably absorbed more flour during that process as well.
Buzzy
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Is that pan just a normal-sized baking pan?
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fav13andac1)c
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Running back and forth between the kitchen and the Aggies doesn't help a dough slide off the peel any easier. Bummer because caramelized onions and bacon are a good combo. Better luck next time.
Buzzy
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We've all been there where a little error obliterates our plans for a gorgeous pizza.

How did it taste? I don't care how it ends up looking, if it tastes great, it's a success.
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fav13andac1)c
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I plan on making it again
Buzzy
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Pepperoni and peppers
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Buzzy
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Double pepperoni
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Buzzy
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Double pepperoni and hot sausage
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Buzzy
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Prosciutto and peppers

All four pizzas were made from one batch of dough I made last Wednesday after returning from vacation, because the first thing to do upon returning home is make pizza dough, right?
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Buzzy
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Had some stuffed shells filling left over so I used it as a topping. Delicious.

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fav13andac1)c
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Nice!
FIDO*98*
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Double Dave's cheesesteak Stromboli copycat. Didn't have white American so I used provolone and mozz. Definitely better with the white American, but still turned out great




Two Down
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Looks solid - were you just copying the concept or have a more specific recipe in hand?

I have had decent luck with mimicking the concept but have not been able to nail the exterior crust / seasoning (salt / cornmeal?).
 
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