Pizza with a nice crust?

Question

My pizza dough always comes out heavy and solid. How do i make my pizza dough bubble and fluffy like you would see in a pizza place? This is my sixth time making pizza dough for my family and it always comes out wrong! Please help.

Thank you.

Answer 1

Hi, ok here a few tips.....

1) Grocery stores and restuarants will often sell pizza dough all you have to do is rolll it out add your sauce cheese and toppings at home and bake it off. Problem solved.

2) Although its very hard to over work a pizza dough the more you play with it the strechier and elastic it gets inturn it also gets tougher as well. You can tell if you pizza dough is ready to be rolled out if you cut off a piece adn make a mini pizza first. Make the centter really really thin. It should be translucent so that its still a solid thin peice but allows light to come through it when you hold it up. If it tears before you can get it that thin then you need to do more kneading on the dough.

After the kneading let it rest for 20 minutes or so this gives the glutten time to develope and make for a great pizza dough.

Answer 2

Making pizza dough is just like making bread. You are using a bread recipe, rights? I like to use rapid rise yeast with the dough as this makes slightly bigger bubbles. You only let rise and punch down once, roll out, dress and cook. I start out using a cold oven at 425 degrees, put in the pizza as soon as I hear the oven light and leave in for 20 minutes or until starting to brown around the edges. Why the cold oven? Because the extra few minutes of cold allow the dough to rise more before the heat destroys the yeast.

Answer 3

I use a basic bread dough recipe, roll and stretch thin and bake in a hot oven. That has always worked for me. What kind of dough are you making?

Answer 4

Chicago-Style Deep-Dish Pizza



2 packages regular or active dry yeast
1 1/2 cups warm water (105°F to 115°F)
6 cups Original Bisquick® mix
1/4 cup olive or vegetable oil
8 cups shredded mozzarella cheese (32 oz)
1 lb bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 oz each) sliced pepperoni
Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired
2 cans (28 oz each) Progresso® whole peeled tomatoes with basil (Italian style), well drained
2 to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese


1. Move oven racks to lowest positions. Heat oven to 425°F. Grease two 15x10x1-inch pans or four 9-inch round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes.
2. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.)
3. Divide dough in half. Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans.
4. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
5. Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.

Answer 5

-------hope this will Help you.....

PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

****Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

***Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

***Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

************By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

____!!!___(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days._______________

Answer 6

It is called order pizza. I am just kidding i really don't know I never make pizza I ether buy or get the frozen kind.