pizza dough

Discussion in 'Food & Cooking' started by Guest, Jun 28, 2010.

  1. Guest

    Guest Guest

    i make my own pizza, cheaper and just as good as the frozen. its a basic dough recepie, the flour, yeast, water, oil, ,  don,t even look in the cook book....gosh, maybe i forgot,,,there might be surgar too, if so, it did not get added...well, when i roll out the dough and place on my pizza pan covered with corn meal. , i stick it in the oven for awhile to brown it,,but when i take it out to put my pizza sauce and topping on, its bubbled up in places,,,the top crust raises 2 inches in places , crusty....why is that? i was hoping it would be flat when i took it out of the oven....425degrees
     
    Last edited by a moderator: Jun 28, 2010
  2. koukouvagia

    koukouvagia

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    Why do you hope it's flat?  When my crust bubbles up I call it success. 

    Are you making very thick crust?  Is that why you're parbaking the dough first?  When I make my dough I roll it out as thinly as possible, put on my toppings and then put it in a 550 oven.  It cooks up in less than 10min.  Bubbling up is good.  It means the dough is relaxed and the yeast is active.
     
  3. benway

    benway

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    Take a fork and poke holes in your crust before baking it.
     
  4. Guest

    Guest Guest

    thanks guys, helpful hints.. i am allways open to improve my pizza dough making process...i love my pizza. 
     
  5. Guest

    Guest Guest

    okay, set the over temp at 550,  poked holes into the crust, and i put the tomato sauce and mushrooms on first....about 4 min, , then added the chesse..it came out okay,,,though i did have one spot that wanted to buble, but it came out okay..
     
    Last edited by a moderator: Jun 28, 2010
  6. eastshores

    eastshores

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    I've had the same thing happen with dough I got from our local grocery store (it's refrigerated and just needs to come to room temp). Sometimes it bubbles, sometimes it doesn't. I've not figure out if there is a reason for it yet, but I suspect the various ovens I've cooked in have something to do with it. Have you tried using a pizza stone? Is your oven convection or non?
     
  7. Guest

    Guest Guest

    i buy my flour at costco,,,cheap....resturant flour, 25 lbs, $5.50......and my yeast which is a steal there..$2.99 for 32oz....frys grocoery wants $9 for 4 oz...i paid for my costco,s membership with just buying one item.

    well, the first thing i do when i buy flour,  into the freezer, ,,,,kill any bugs eggs that might be there...

    it could be that its because of the cool flour , ,not sure...i am a pizza junky,,can eat it every day.....
     
  8. koukouvagia

    koukouvagia

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    I'm a pizza junkie too but I only buy organic ingredients.  Have found King Arthur's flour is amazing and I add a bit of 00 semolina to the dough which makes it amazing.  It's hard to find 00 flour at the store.  I also find that fresh yeast makes a big difference in texture and flavor though I don't know why.  Our pizza ends up costing us way more than delivery ever would but organic ingredients, real fresh mozzarella, and home made sauce from my frozen roasted fresh tomatoes are worth it.
     
  9. chef tomain

    chef tomain Banned

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    You need to roll or toss your dough out so that its thinner. If you want a thin quick no raise pizza dough try this. Mix dough, salt, baking powder and water, let set for ten min. or so.

    Then roll out put your ingreds on top and bake at about 500 degrees for a few min. It will produce a cracker like crust.
     
  10. kyheirloomer

    kyheirloomer

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     Our pizza ends up costing us way more than delivery ever would

    Not if you compare like to like, KK. If the delivery pizza used the kind of ingredients you do it would cost two or three times what it does.

    Are you familiar with the chain Cici's? Just how do you think they sell an all-you-can-eat pizza buffet for less than five bucks? Certainly not with top quality ingredients.

    BTW, if you can't find 00 semolina, take the regular and pulse it a time or three in the food processor or coffee grinder.
     
  11. koukouvagia

    koukouvagia

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    Yea you're right about the cost of the ingredients.  I do find 00 semolina, I buy it at a local bakery.  They look at me a little funny and then sell it to me in a ziploc bag lol.
     
     
    Last edited: Jul 5, 2010