ti tried for pizza base but it never puffs like that in pizza houses..pl help with good recipe which astes?

Question

tasets like that one of pizza parlours

Answer 1

Everyone who has tried this recipe says that it's just as good, if not better, than the pan pizza found at Pizza Hut. Enjoy!

DOUGH
4½ cups (22.5 ounces / 637.9 grams) bread flour
1½ cup (12.5 ounces / 354.4 grams) water
2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast
3 tablespoons (0.5 ounce / 14.2 grams) powdered milk
1 teaspoon (0.2 ounce / 5.7 grams) salt
1 tablespoon (0.42 ounce / 11.9 grams) sugar
2 tablespoons (1 ounce / 28.4 grams) vegetable oil

All ounce measurements are avoirdupois (by weight not volume)
In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).

While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 1½" thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).

WHEN READY TO MAKE

Preheat oven to 500 °F for about 30-45 minutes.

Remove dough from the refrigerator and add sauce, cheese, and toppings.

Bake at 500 °F on a pizza stone for 14 minutes.

Answer 2

Deep Dish Dough
1 cup warm water, 105°f to 115°f
1/4 cup vegetable oil
1 packet active dry yeast
2 cups flour

Combine warm water, oil and yeast; fold in flour and mix thoroughly. Roll into a ball; place in an oiled bowl and let rise in refrigerator overnight.

Bring to room temperature before putting it in the pizza pan. Coat a deep-dish pizza pan with oil or cooking spray. Spread dough evenly around bottom and sides of pan. Cover with a cloth and let rise for 30 minutes at room temperature.

Preheat oven to 450°F. Remove cloth and cover dough with preferred pizza toppings. Bake until crust is brown on the edges, 30 to 40 minutes.

Cut into wedges and serve at once.




Make sure you let the dough rise enough

Answer 3

Don't Kill the YEAST!

Crisp Pizza Dough
Yield: One 16 inch crust

Ingredients

1/2 tsp. granulated sugar
1 pkg. active dry yeast
1 cup lukewarm water (110-115 degrees)
3 1/4 cups all-purpose flour
1 tsp. salt
1 tbsp. olive oil

Instructions:

Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is
not sticky.

Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.

Answer 4

Enjoy!

Here are some best pizza recipes...

and I hope your pizza starts puffing now!

Good Luck!

Take cares!