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, Mon, 27 Feb 2012 08:11:31
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I have made pizza from scratch almost weekly for over a decade and have had good results w/ the following:
-use a 1 hr pre-heated pizza stone (a regular oven cannot match a hot stone), cooks in 13-14 minutes at 500
-use regular yeast (not rapid rise) and rise for 2 to 3 hrs or more
-rolling pin is ok but by hand is better
-make pizza on a 'peel' coated with cornmeal (or lots of flour)and 'toss' the pizza onto the hot stone with a forward/reverse jerking motion, takes practice, can also put corn mealed foil on peel, build on foil, use foil to assist slide from peel onto stone, cooks on foil on stone
-put grated cheeze on dough surface below the toppings, which can also include more cheeze, it protects dough from getting soggy which helps it cook light and airy
-use an olive oil sprayer to spray crust before baking, enhances crispyness/flakyness
-use white flour; save the whole wheat for bread
-use extra virgin olive oil
-can add herbs to dough to add flavor
Basic recipie: 2 cups flour, 3/4 cup warm water, 1/4 cup olive oil, teaspoon salt (more or less), yeast. Pitch yeast in warm water, add pinch or two of sugar and aerate with fork to help feed yeast, verify yeast has started (bubbles), add oil to yeast water, dump into 1.5 cups of flour and mix briefly (high torque mixer helps)while gradually adding rest of flour to thicken. Place dough on floured board and knead while adding flour (if sticky) for 5 to 10 minutes until no longer sticky and some resistence is felt, lightly oil the ball, place in warm metal oiled covered bowl and let rise for 2 to 3 hours or more. Once risen, flour dough, light punch to deflate, use dough round draped over two fists to do a rough approximation of circular pizzeria maneuver to get a basic pie shape that you 'throw' gently onto corn mealed peel, then use fingers to shape the rest of pie. Then oil spray, pat down to spread oil, herbs, cheeze, toppings, throw onto stone, bake at 500 for 13-14 minutes or until cheeze bubbles in middle.
For a large thick crust pizza, use 3 cups flour and about 1 cup water.
There are many ways to make pizza, just need to try some out and see what you like. In my opinion, the single most important factor is the pizza stone. I would never try to bake a pizza without one. Once when I didn't have one handy, we went outside and grabbed a flat piece of 3" thick rock, placed it in the over for a few hours, and baked the pizza on that (worked great).
Good luck!
Pat
posted by 129.162....
, Mon, 27 Feb 2012 08:11:31
, Mon, 27 Feb 2012 10:42:42, Mon, 27 Feb 2012 08:59:50, Mon, 27 Feb 2012 09:18:24, Mon, 27 Feb 2012 10:21:38
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