Quick prep Dough pizza. Zero rise time.

Discussion in 'Recipes' started by decrotie2004, Oct 26, 2014.

  1. decrotie2004

    decrotie2004

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    I made a simple Pepperoni Pizza using a quick prep dough recipe. I have made pizza with a standard dough previously with great sucess, but this is the first quick prep dough i have found to be a viable substitute for a standard dough .

    Dough (not my personal recipe, see link):

    http://allrecipes.com/Recipe/Quick-and-Easy-Pizza-Crust/

    Sauce ( personal Recipe): - This recipe is "normally" for 2 pizzas

    6 oz. Can of tomato Paste

    8 oz. Can of tomato sauce

    1/2 tsp onion powder

    3/4 tsp granulated garlic

    1 Tbsp (store bought) Italian seasoning

    Toppings of my choice: 

    Sauce- see above

    8 oz Mozzarella

    pepperoni 

    anyone else have a good "quick dough"
    recipe?
     
  2. luc_h

    luc_h

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    Hi Decrotie,

    this is what's called a straight or direct dough. In a pinch in the past, I've done a very similar recipe.  The trick is to hyper activate the yeast which is accomplished with the added sugar, warm water and rest.  The resulting frothy/foam is called proofing the yeast and indicates that the yeast is in overdrive at making gas (bubbles).

    These doughs lack yeasty fermented bread aroma, bite, large blistering voids and often taste bland. The texture is often too fine like self rising supermarket frozen pizzas.

    My recipe is very similar except I substitute 1/2cup of the flour with equal part semolina for added bite and I add 1-2tbsp of olive oil for flavour richness.  Adding herbs, garlic, onion powder, pepper and/or grated Parmesan cheese help spruce up the taste of the dough.

    Good subject!

    Luc H.
     
  3. decrotie2004

    decrotie2004

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    @Luc H, Thank you so much for your input. next time i will try and add some seasoning to the dough, i had not tried this recipe so i did not want to alter it. 

    The crust does lack what you mentioned, the yeasty taste, firm bite and large bubbles of traditional pizza dough. BUT i would use this as a Chicago style crust kind of like "Gino's East" in Chicago crust. I recently had their deep dish and it was oddly soft and flaky yet delicious. The difference being that they use a lot of corn meal in the dough.

    I think some Parm or pepper flake would give it a nice flavor, or adding some hot pepper infused oil along with the olive oil. If anyone has other ideas to "spruce up" this any further please let me know.
     
  4. teamfat

    teamfat

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    I Just Like Food
    Every question you might have about anything to do with pizza is probably answered somewhere on this site:

    http://www.pizzamaking.com/

    I only go there to look at the pictures :)
     
  5. luc_h

    luc_h

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    @teamfat

    cool site!! thanks for sharing!

    @decrotie2004

    just a little caution here on adding spices in the dough If you're making a long fermentation dough some spices may inhibit the yeast from working properly.  By experience I noticed that garlic and cayenne pepper does affect the yeast and possibly pepper and onion powder does slow it down.  the result is the crust does not aerate as much as expected.

    You could add a bit more oil if you went for a deep dish Chigago style pizza... and Teamfat's website confirms that much more fat (oil) goes in that type of pizza.

    Good luck,

    Luc H.
     
    Last edited: Oct 26, 2014
  6. decrotie2004

    decrotie2004

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    @Luc H : i did not even think about certain spices or pepper inhibiting the yeast. do you know if it would effect a direct/straight dough? My recipe for regular Pizza dough has a lot of sweetness, such as honey AND sugar, this give me a whole lot of rise thanks to the yeast's feast. 
     
  7. maryb

    maryb

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    I make the pizza inn dough form the site TeamFat linked. Make extra and after the overnight rise I punch it down and freeze it. Take it that morning and toss it in a loosely covered container to thaw and rise again. I almost always have pizza dough balls in the freezer for that purpose. It can be quick thawed and rise in a oven you heat to 100 degrees, turn off and then put the dough in to rise but the long counter top rise is much tastier because the dough develops better flavor.
     
  8. luc_h

    luc_h

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    If your yeast is well fed it should not be a problem which is the case with the straight dough recipe you shared above,  For long rising doughs some spices slow down or inhibit the yeast.

    Luc H.