can you help me with my pizza dough?

Question

I place "my" recipe first, then the results and finally what I want to archive

The recipe:
3.5 Cups of flour
1.5 Cups of warm water
1 Tablespoon of dry yeast
1 Tablespoon of Olive Oil
1 pinch of salt

Basically the recipe says this:
Dissolve the dry yeast in the warm water, let it rest 5 minutes and then add it to the flour and also add the oil and the salt, Mix it whith your hands and when the dough is no more a sticky mass let it rest untill it doubles its size and then cut it in half and make the pizzas.
The Results:
I have a pizza dough that is very thin, pale and soft even after cooking at 260Celcius for 30 mins... and without flavor. Is not too bad but it could be better.

What I want to archive:
A dough a little thick (like 1 or 1.5 cm of thickness) and a little like the PanPizza of Pizza Hut, Crusty outside and soft inside or like the Baguette Bread, or something that rises and toast a little while in the oven (with some flavor too)
You can write your recipe or advises

Answer 1

Be sure your warm water is not too hot, kililng the yeast. If this happends, your crust will remain thin and not rise.

You need WAY more salt than a pinch for 3½ cups flour. I'd say more like 1½-2 tsp. salt. Use kosher salt for best flavor.

To get a crust like you want, do not stretch it too thin. Get a rimmed round pan (thinking of a stone Pampered Chef pan) w/ a lip to make your crust. Brush w/ and egg wash (1 egg white + a couple Tbsp. water, whisked together) for glossiness and a crisp exterior.

Prebake your dough before loading on ingredients. Brush w/ egg wash here, too, esp. on bottom to keep bottom crust from getting soggy. About 400-425ºF (you convert to ºC!) for about 7-10 min., then load w/ cooked toppings, sauce, cheese, and bake until cheese is melted anc crust is browned.

This is a recipe I like. Notice the ratio of flour to salt, for flavor.


** PIZZA DOUGH **

1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt

Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)

Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400ºF.

Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Makes 2 (10-inch) pizzas.

Answer 2

Your dough has no 'tooth' and I think that would fix the problem.

First, do everything in half so as not to waste so many ingredients while experimenting.

Second, after soaking the yeast, mix in four tablespoons of the unsalted flour and let that rise in a warm place. Then 'stir it down' before continuing with the breadmaking. Also, use more than a 'pinch' of salt; a teaspoon per two cups of flour will add more taste to the dough.

Additionally, use bread flour instead of all-purpose flour so that your dough will automatically display the proper condition, stand up better, brown better, and be more sturdy.

Use a slightly lower temperature than called for to help create a chewy exterior.

Good luck!

Answer 3

Pizza Hut' Style Dough Mix
Each batch makes one 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a variety of smaller, free form individual pizzas.

8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder

In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar, salt and baking powder very well. Store in well sealed plastic bags. Keeps 4 months.

To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil

If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, breadier pizza, use the larger amount (and do not roll out too thin). Depending on the yeast you choose (i.e. brands differ in performance as do fast or active dry varieties), the fermentation may vary somewhat. I suggest fermipan but most any choice will result in good pizza dough.

This dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine on dough cycle, following manufacturer instructions. For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding.

Answer 4

When the the dough doubles in size, punch it down and let double again. After that cut the dough 1/4 and 3/4. Let it grow again and use the larger one for the pizza. The dough rises 3 times for a lighter consistency, if the crust was thin you need more dough, either double the recipe or make 1 pie and use the extra dough for a calzone or garlic knots.

Answer 5

All of your ingredients look adequate, however, I would place a teaspoon of sugar in with the yeast and water. You need to add something to "feed" the yeast so it activates. Definitely add the salt ( i would use 1/2 tsp.) last as it retards yeast fermentation. Let the dough sit in a warm place in a well oiled, covered bowl for at least 20 minutes to let the dough rise. You should get a thicker crust. Also pre-bake a thick crust on 350 degrees for 10 to 12 minutes b4 adding sauce and toppings.

Answer 6

You need more flour. The dough should be a nice ball when you leave it to rest. Add flour to the work surface and knead it in until it is not a sticky mass. It can be a bit tacky and that should go away after it rests. The kneading is important as it stretches the gluten in the flour and will allow it to rise evenly when cooked.

Answer 7

After mixing it together, drizzle the dough with oil, cover it and put it in a warm spot for 10 to 15 minutes. This will help it to rise better and become bubbly and delicious when you bake it. (the oil helps the dough not to form a skin)

Hope this helps!

Answer 8

I would add a little bit more flour (experiment with it). I would also add other spices if you want to add flavor to the dough/crust. Good Luck, I'm going to try this recipe myself. Thanks for the question and the recipe.

Answer 9

just buy the damn dough.

Answer 10

nice reciepe and easy one