how come HOMEMADE PIZZA, never tastes as good as delivery, especially the dough, how can i fix this?

Answer 1

I agree with Gerard, buy a Pizza Stone, and learn how to use it - they rule!

Here's a good dough recipe (use it with a pizza stone!):

* 1 (.25 ounce) package active dry yeast
* 1 tablespoon white sugar
* 2 1/2 cups warm water (110 degrees F)
* 2 tablespoons olive oil
* 1 tablespoon salt
* 6 cups bread flour



1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

2. Stir the olive oil, salt and 4.5 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl (you can spray with Pam), place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

4. Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

This will yield enough dough for 3 large pizzas.

Answer 2

wow... you need the right recipe... I think I've got one for you, mine alwasy turns out great.

Dissolve:
1 T Yeast in
4 T Warm Water

Combine and add to Yeast:
1 C Warm Water
1-2 tsp Salt
2 T Olive Oil

1) Beat into yeast mixture 2 C Flour then add enough flour so you can kneed till the dough tends to stretch rather than tear when pulled on.
2) Let rest 10 minutes.
3) Press onto lightly greased pan (hint: I put some cornmeal on the pans before spreading the pizza dough on. Just sprinkle a thin layer over the oil.) Let rise 10 minutes.
4) Bake at 425 degrees for 10 minutes.
5) Add toppings... sause, cheese, toppings... ect
6) Bake 15 minutes at 425 degrees.

The best: to try a Greek Pizza use these toppings: sauce, mozzerella cheese, feta cheese, sliced black olives, sliced fresh tomatoes, spinich... and even artichoke hearts if you want to really try! :)

Enjoy!

Answer 3

Several tips to making a better crust.

1. What type of flour are you using? Different flours have different gluten levels, so they rise differently. There is a specific type of flour called "Itallian flour", aka "OO" flour, or "pizza flour".
Ideally, you want about 11 or 12% gluten content for pizza flour. All Purpose flour is generally less than that, and bread flour is generally 13 to 14% gluten. So if you don't want to fork over the extra cash or can't find pizza dough, try doing a mixture of about 1/2 to 2/3rds AP flour with some bread flour.

2. Try adding some more salt into your dough. Pinch of sugar helps add a subtle sweetness and complexity of flavors to the crust.

3. Especially with thick crust,(I even do it with thin crust), I partially bake just the rolled out crust by itself, before taking it out and loading it up with the sauce, cheese, and toppings and finishing the baking.

Answer 4

the secret to making great pizza at home is using a baking stone -preferably rectangular
turning your oven up as high as it will go and leaving it there for a while place stone in it first and
making your dough using the sponge method..There are two ways to make any yeast dough;
the straight dough method - mix all your ingredients at once
the sponge method - mix all your ingredients but only 1/2 your flour-allow to rise in a warm place until it looks all bubbly, has doubled in size, smells of alcohol and is beginning to collapse on itself. add remaining flour and mix /knead until an elastic dough is achieved.
The sponge method does two essential things ; it adds flavor in the form of alcohol and it allows the gluten to relax which makes the dough easier to work with.

Answer 5

Go buy the dough from the pizzeria you like best (it shouldn't cost more than 2 bucks) and then put your own sauce and toppings on it. The most difficult part is taken care of, but you still get a fantastic flavor that you can mostly take credit for.

And, if you have a trader Joes nearby, their pizza sauce in a jar (red label) is PHENOMENAL!!!!!

Answer 6

You must definitely be doing something wrong, because home made is sooooooooo much better than delivery. Try putting some garlic powder and italian seasoning in your dough to give it a little flavor.

Answer 7

I bought a bread machine and use it to make dough for the pizza. It comes out great every time.

Answer 8

Just take a short cut and use Boboli. The package has dough, sauce, and cheese. Add your own toppings and seasonings. Great everytime.

Answer 9

Practice makes perfect. My homemade pizzas rock.

Answer 10

DiGiorno pizza really does taste like delivery but it's expensive.