Minimal pizza dough quantity?

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Joined Oct 2, 2010
@Benway; love your story! A propos, one objection. You claimed; "...Well lactic acid isn't a common ingredient in cooking, but it is very common for those who brew beer and living in the beer capital of the world, I've got several friends who had lactic acid in stock...". No no no! I'm living in a country the size of a major city, plus we have over 750 beers, mostly artisanal stuff. So, I'm better placed to claim I'm living in the beer capital of the world, hahaha!

Back to topic; sorry 'bout Kevin!

@Mary; could you elaborate a little on the "warm fermentation"? What kind of yeast do you use? Ambient temperature? Thanks Mary.

@Kaneo; to all people suffering from stomach acid and sleepless nights after eating a commercial pizza; make your own crust and your troubles are over, and it's so easy! I'm certainly gonna try to make the dough the day before, it's just a 15 minute job.
 
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Standard bread yeast. I use a modified version of the Pizza Inn recipe from pizzamaking.com, I use a little more water to get a slightly softer and easier to work dough. Get the dough to come together, stick it in a plastic bowl that is sprayed with oil and cover it with a corner barely open. Put it on the counter and let it warm ferment. This is for a thin crispy cracker style crust. One of my free form pizzas cooked at 500 degrees on a 3/4 inch stone that is preheated for an hour



Stone is from here http://www.bakingstone.com/order.php
 
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Judging from the "cheating" thread, Bishop will absolutely hate this but I have a sourdough shortcut that I often employ to get a complex flavor from my pizza doughs and bread.

I once had a sourdough starter (named Kevin) that I had kept going for two or three years but when my girlfriend moved in, I came home one day and it was gone.  She had mistaken Kevin for rancid batter and threw him out.  In an ironic twist that really defines what its like living with women, the girlfriend complained about the Kevinless bread a few days later.  So I sought to imitate sourdough without enough time to reincarnate Kevin.  Not surprisingly the thing that makes sourdough sour is acid but straight lemon juice or vinegar won't do.  The primary acid formed in sourdough is lactic acid, the same stuff that makes your muscles sore after you work out btw.  Well lactic acid isn't a common ingredient in cooking, but it is very common for those who brew beer and living in the beer capital of the world, I've got several friends who had lactic acid in stock.  After playing around with amounts, I had an approximation of sourdough that I was happy with.  No waiting, no feeding, no heartbreak when your girlfriend throws away your pet.  RIP Kevin.
You were right. I do HATE that your girl tossed out Kevin.
 
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..I once had a sourdough starter (named Kevin) that I had kept going for two or three years but when my girlfriend moved in, I came home one day and it was gone.  She had mistaken Kevin for rancid batter and threw him out.  In an ironic twist that really defines what its like living with women, the girlfriend complained about the Kevinless bread a few days later...
Let me get this straight, she threw out Kevin and she was still around a few days later??? /img/vbsmilies/smilies/eek.gif Boy oh boy, you certainly are very forgiving! /img/vbsmilies/smilies/talker.gif
 
 
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