making pizza at home?

Question

Is it possibel to make decent pizza at home? I have tried different recipes, using a pizza stone, a baking tray, let my dough prove/not, and the best one that I made was made with a packet from sainsbury's. Whats that all about? The crust on my pizza is always rubbish/average and after a year on and off messing about do I admit defeat and give up?

Answer 1

NEVER GIVE UP! You're going to keep trying till we start calling you Luigi, kapeesh? The most important thing in this and any dough that uses Yeast, be kind and gentle, it never did anything to you, don't kill it with hot water, feed it, give it some sugar when you proof the baby, let it grow and foam, you're giving LIFE man LIFE! to your Zaaa. Now that I got your attention, I take it you have had all the practice of making your sauce, and like guys, we know what we like as toppings, never could get the kitchen sink on there but still trying. So let's build, wash your hands,PLEASE! I ain't eatin' it if you don't, I saw what you where doing with that hand and well......Thank You.

Crisp Pizza Dough
One 16 inch crust<<< I'm hungry, double the recipe

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 till it proofs, all the way, be patient. 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 it DOUBLES in size, about 40 min. maybe, it could be 50 degrees in your kitchen, patience. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin. Now add that stuff you add.
Note: You said you had a Pizza Stone? preheat your oven with the stone in it about one hour before you want to cook the pizza. For cryin' out loud get a coaster for that beer, my wifes goin to kill me if we leave rings on that coffee table.

Answer 2

Jay's Signature Pizza Crust
Submitted by: Jason Sharp
Rated: 5 out of 5 by 1069 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings
"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water
(110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and
let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups the
flour.
3. Turn dough out onto a clean, well floured surface, and knead in
more flour until the dough is no longer sticky. Place the dough into
a well oiled bowl, and cover with a cloth. Let the dough rise until
double; this should take about 1 hour. Punch down the dough, and
form a tight ball. Allow the dough to relax for a minute before
rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the
dough on a pizza stone, you may place your toppings on the dough
and bake immediately. If you are baking your pizza in a pan, lightly
oil the pan, and let the dough rise for 15 or 20 minutes before
topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden
brown, about 15 to 20 minutes.

Answer 3

I have a Panasonic bread maker and I use it to prepare my pizza dough which I bake in an ordinary fan oven. I think the pizzas I make this way are a lot better than the ones I get from supermarkets and restaurants. Friends of mine are all very impressed. Some of them won't believe that they are homemade. When I have time, I use the dough programme for ordinary bread but if I don't, I use the pizza dough programme which takes 45 minutes. I spread tomato sauce (tinned tomatoes with most of the juice evaporated) on the pizza dough (I use a swiss roll tin), then add whatever I fancy, such as cooked chicken meat, ham, bacon or pineapples. I then top the pizza with grated cheddar and pieces of mozzarella cheese. It always turns out perfect and professional. I am happy with most strong flour but I think it's worth buying the more expensive, extra-strong ones or the Doves Farm organic one. I really adore my Panasonic bread maker. It's not the cheapest model on the market but it makes beautiful French bread and great pizza dough.

Answer 4

trythis..very easy..got it off my home econ book

Pizza

Ingredient
75 g plain flour
25 g margarine
2 tablespoons cold water

Topping
100 g chicken meat, cooked and shredded
50 g cheese, grated
1 tomato, sliced
1 slice pineapple ring, cut into quarters
1/2 small capsicum, sliced
1/2 large onion, cut into rings
1 level teaspoon tomato paste
1/2 level teaspoon oregano

Garnish ( optional )
a sprig of parsley



Method
1 Sift the flour into the mixing bowl.

2 Rub in the margarine with fingertips until the mixture looks like breadcrumbs.

3 Bind the mixture with cold water to form dough.

4 Flatten the dough on a baking tray.

5 Spread the dough with tomato paste and sprinkle with oregano.

6 Top with chicken, tomato, capsicum, pineapple and large onion. Sprinkle with cheese.

7 Bake at 200 degree celcius/regulo 7 on the middle shelf of an oven for 20-30 minutes.

Answer 5

here's a recipe for a GREAT deep dish dough (the secret is the cornmeal)

2 pkg quick rise yeast
2 C tepid water
1/2 C salad oil (I use canola)
4 TBLsp olive oil
1/2 C cornmeal
51/2 C flour

use an electric mixer, in the mixer bowl disslove the yeast in the water, add the oils, cornmeal and 3 cups flour. Beat for 10 minutes. Add the dough hook and mix in additional 21/2 cups flour. knead for several minutes with machine.

pour onto a countertop and cover with large bowl, allow to rise until double, punch down and let rise again. punch down a second time. The dough is now ready for pizza. Oil round cake pan or deep square pan, put enough dough in to work it 1/8 inch thick on the bottom and up the sides of the pan (use olive oil on your fingers to prevent it from sticking as you work it around the pan.)
add your sauce, topping and cheese, bake 475 degrees 35-40 minutes

Answer 6

I used asda's own pizza dough mix and can say i was very impressed ! I oiled & floured the tray then rolled out the dough put it on the tray, i let it proove in the airing cupboard covered with oiled clingfilm for 10 mins, when i brought it out i rolled mozzarela cheese around the edge, covered it in tomato's cheese, salami, pepperoni and more cheese, popped it in the oven at 200c for 15 mins and i had a lovely pizza with a firm crust and a stuffed crust. The kids loved it

Answer 7

Pizza Dough from a Pizzeria gets it's crispy crust from the intense heat of the oven and from the high gluten flour that is used to make the dough. Pizza Oven range in temperate from 475 to as high as 800 degrees. You can preheat your oven to 500 with a Pizza Stone to simulate the intense heat of a Pizza Oven. When you make your dough you should look for High Gluten Pizza flour. If you can't find a small package of High Gluten flour buy some from a local Pizzeria. Bread flour can be used in place of High Gluten flour but your dough will not have the elastic properties associated with High Gluten flour. When mixing pizza dough it's important to allow the dough to knead for about 20 minutes in a Kitchen Aid mixer with a dough hook to develop the gluten. After mixing the dough must be shaped, allowed to rest and rise, and then pressed out in the shape of pizza. Another option would be to purchase pizza dough from a local pizzeria. I have purchased dough from my favorite pizza shop and made Fried Dough, Calzones, and Pizza.

Answer 8

After almost gluing myself to the counter on my last "homemade pizza dough" attempt, I now buy the pre-made crust - Mama Mia's or else the one in the freezer section by Pillsbury - it's next to the crescent rolls. Then I add a little sauce - not too much, thin sliced roma tomatoes, pepperoni & crushed pineapple. My sweetie's half gets the same - minus the pineapple & extras like sliced baby bela mushrooms, chopped onion, diced bell pepper. Sprinkle with Sargento's Asagio w/ roasted garlic & the Cheddar with sun - dried tomato. Bake til cheese is brown & yummy!!!

Answer 9

My mom's pizza was always so so so good. She let is rise, put cheese and a blend of herbs in the crust, buttered the edges with garlic and onion powder. No fancy machines or stones, just a pie pan. BUT to tell you the secret, the dough wasn't the regular pizza recipe, she used the dough from a calzone recipe. Try that and you might get a better result.

Answer 10

Pizza dough and pizza sauce Pizza dough I developed this dough years ago. Baking your dough on a pizza stone will guarantee a nice crispy pizza. At least 45 minutes before baking pizza, put a pizza stone [or 4 to 6 unglazed quarry tiles arranged together] on oven rack in lowest position in oven and preheat oven to highest setting [500°F-550°F]. Ingredients 3/4 cup warm water [105°F to115°F] 1 teaspoon superfine sugar 1 envelope yeast [ensure its freshness] 2 cups flour 1 1/2 teaspoons olive oil 3/4 teaspoon kosher salt Method Place 3/4 cup warm water and honey in mixer or food processor. Sprinkle yeast over; let stand until mixture is foamy, about 5 minutes. Add flour, oil and salt and process until dough forms. Turn dough out onto lightly floured surface. Knead until smooth, about 5 minutes. Transfer dough to large oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough. Divide into 2 equal balls. Roll out your dough, top and bake for 10 to 12 minutes until crispy. Pizza sauce Don’t mistake the purpose of this tomato sauce, or be fooled by it's glaring simplicity. The idea is that it not compete with the cheese and toppings. Reducing the tomato sauce deepens the tomato flavor and accentuates anything you decide with which to pair it. Ingredients 28-ounce can crushed tomatoes in puree [preferably Italian; about 3 1/2 cups] 3 tablespoons olive oil Method In a large non-reactive saucepan bring tomatoes and oil to a simmer and simmer, uncovered, stirring occasionally, 20 minutes, or until sauce is reduces to about 2 1/2 cups. Season sauce with salt and cool to room temperature. Sauce keeps, covered and chilled, 5 days.