A question about my homemade pizza?

Question

Hi everybody, I am making my first homemade pizza. The recipe I'm using says to take the dough and divide it into two balls after it has doubled in size. The two balls sit for another 15 minutes then the recipe just says, "Now the dough is ready to roll out, topped and baked into your pizza." Are the two balls supposed to be united into one big one? The recipe doesn't say anything about making two pizza's so do I roll the two balls together for one pizza or keep them separate for two pizzas? The dough consists of 3 cups flour and one cup warm water, if that helps. Also, I would like to make a thin crust, and rather crunchy. How thick should I roll the dough out for a thin crust pizza? Also, I found a pizza pan in my cupboard with holes on the bottom. But it's not very big and I'd like to make a bigger pizza. Can a baking sheet be used? How about a pie pan? Thanks for any advice you can give me!

Answer 1

The two balls are for two crusts.

Yes you can use a cookie sheet to make pizza on.

If you make two crusts, after you bake one and it's cooled, remove it from the pan, wrap and freeze for another day!

Answer 2

The two balls of dough are for 2 seperate crusts unless you want one really thick crust. If you are not going to use them both, you can always freeze the one for later. Also a cookie sheet could work well especially if you want a thiner crust. A pie pan works, but you will get more like a deep dish pizza, so you have some options.

Answer 3

You have enough dough for at least two separate pizzas.

If you want a thin crunchy crust, don't use a pie pan - UNLESS you cut the dough into a ball that's around the size of your fist and stretch it out. You could use a baking sheet, but you have to be careful about how you stretch it out - you can't overlap it over the edges of the pan.

I personally would stretch the dough out thinner than you think you want - they do "poof" a little - as I found out the hard way. =)

Answer 4

the recipe is for 2 crust prob 12" round but as big as your pan is is however much dough you need.

a cookie sheet will work your dough is going to rise 2 to 2 1/2 times when its raw in the oven so thin and crispy you will need a thin dough also "dock" it with a fork poke holes in the entire crust before saucing another tip for crisp crust is to spray or lightly oil the pan then "dust" with cornmeal don't use a glass pie pan it will be soggy the one with holes works great but if it is small go w/ the baking sheet use a 450 degree oven a try to put in the middle rack good luck

Answer 5

2 pizzas unless you want a very thick crust. If you want a thick crust pre-cook the crust at least 1/2 way before putting the toppings on.
For a thin crust use half. At least a 16 inch pizza. Once it is all rolled out poke it with a fork all over to keep it from rising thick.

Answer 6

It is for two separate pizzas. Each ball is for a pizza. You can use a baking sheet or cookie sheet. Roll it out to the thickness you want. You should prebake your dough for about 8 minutes before you top it....

Good luck!

Answer 7

If you want thin crust just roll it out flat til it looks the thickness you want.You can use any kind of flat or pie pan you want.I used a muffin tin and made little individual pizzas for my family.
The recipe you talked about sounds like for 2 pizzas.

Answer 8

Well what I usually do is way similar I just bring yeast from the store and than I make the yeast and than I make dough out of it. Uh......I usually put 1 packet to make the dough than I divide that dought into two and make balls and than i flatten it and put sause and everything onto and stick it in the oven!!!!

Answer 9

thx for the two points!!

Answer 10

http://web.foodnetwork.com/food/web/searchResults?searchString=homemade+pizza&site=food&gosearch=&searchType=Recipe

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