The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on August 13, 2013, 06:08:24 PM
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http://www.democraticunderground.com/115729791
eissa (2,543 posts) Tue Aug 13, 2013, 12:10 PM
Looking for the perfect pizza dough
I make pizzas occasionally, and sometimes the dough comes out just perfect, and other times no so much. It's the simplest of things to make, but I have yet to master it, and it drives me nuts! If anyone has the perfect, no-fail pizza dough recipe, please share. Thanks!
<<<when wants pizza, just goes to the convenience store in town and buys a slice.
Stinky The Clown (51,957 posts) Tue Aug 13, 2013, 05:28 PM
1. Frozen dough from the grocery store
It is a 95% product, meaning you can do better, but the effort is likely not worth it for all but the most singularly special occasion.
bif (15,512 posts) Tue Aug 13, 2013, 05:37 PM
2. I just bought a bag of Trader Joe's
I used to make my own, but I found it's not really worth it. Trader Joe's is 99 cents I believe. I'm making a salmon pizza, and the dough works out well every time. Plus their pizza sauce is good as well. I've gotten lazy in my old age!
^^^as a primitive, was probably lazy in young age, too.
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SALMON PIZZA?
Salmon, I get. Pizza, I get. Together? WTF is wrong with you people?
Oh, and when girl-child wants pizza that I've made? Market Basket dough. Easy-peasy. Dough, toppings, sauce, cheese, maybe $6-7 per pizza. And the cheese is the biggest expense. I fed seven people two pizzas, cost $12-13 for everything, and still had some ingredients left over.
Dear DUmmies...cheese, pepperoni, sausage. Quit trying to **** up pizza by putting FISH on it.
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SALMON PIZZA?
Salmon, I get. Pizza, I get. Together? WTF is wrong with you people?
Oh, and when girl-child wants pizza that I've made? Market Basket dough. Easy-peasy. Dough, toppings, sauce, cheese, maybe $6-7 per pizza. And the cheese is the biggest expense. I fed seven people two pizzas, cost $12-13 for everything, and still had some ingredients left over.
Dear DUmmies...cheese, pepperoni, sausage. Quit trying to **** up pizza by putting FISH on it.
That was my thought too, but I was afraid to express it, given the number of fishophiles all around.
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SALMON PIZZA?
Salmon, I get. Pizza, I get. Together? WTF is wrong with you people?
Oh, and when girl-child wants pizza that I've made? Market Basket dough. Easy-peasy. Dough, toppings, sauce, cheese, maybe $6-7 per pizza. And the cheese is the biggest expense. I fed seven people two pizzas, cost $12-13 for everything, and still had some ingredients left over.
Dear DUmmies...cheese, pepperoni, sausage. Quit trying to **** up pizza by putting FISH on it.
Some ham and pineapple on occasion as well goes good on pizza, but you can't go wrong with the "big 3"! :drool:
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That was my thought too, but I was afraid to express it, given the number of fishophiles all around.
I like fish. Salmon is one of my favorites.
But I wouldn't eat fish pizza, and I definitely wouldn't make one.
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Pizza in Norway......."who threw up on the Lefse"?
Making dough, is easy. You have to work at it. :-) :whatever:
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I've had many pizzas made by people who seriously try to make good homemade pizza .
Not one has ever been as good as Pizza Hut, or even a frozen DiGiorno pizza.
I've also had some good ones from pizzerias in Chicago.
Why anyone goes to all the time and trouble to make it themselves baffles me, because it's invariably second-rate.
Sort of like homemade beer.
It's so much better, quicker, cheaper, and easier to buy from someone who does it professionally.
I guess if you live in the wilds of Connecticut it might be necessary to make your own pizza.
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Pizza Hut sux. Way to much salt. Same with all other pizza chains.
Paper thin layer of sauce, overly salted meat, cheap cheese. (and little of it)
Stupid frozen ones are better. Not by much.
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Pizza Hut sux. Way to much salt. Same with all other pizza chains.
Paper thin layer of sauce, overly salted meat, cheap cheese. (and little of it)
Stupid frozen ones are better. Not by much.
We buy either a crust mix or ready made crust and load our own toppings on it. Lots of sauce, tons of cheese, sausage, pepperoni, Canadian Bacon and sometimes onions and mushrooms.
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Best pizza I ever had was made by this little restaurant a half mile down the road from were I was stationed at in Italy. Every ingredient was fresh and warmed in a brick oven. Best part was it cost about $4.00 for a medium sized pizza with the exchange rate.
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I sense the winds of a pizza war brewing.
I have NEVER understood the pineapple and ham on a pizza deal. Some people just adore it, I dislike fruit in (hot) food. I agree with GOBUCKS on the homemade pizza. It's just not as good. The crust is usually very disappointing, no matter what advice you get cooking shows, etc. He's also right about CT pizza. It's horrendous, which makes no sense, because you just cross the border into NY, and the pizza's great. This holds true for bagels as well.
I use to love the Pizza Hut super supreme, but the current husband doesn't like all that stuff on it.
Salmon pizza? Now that's ****ed up.
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Ci-Ci's is only $5.95.
There used to be a New York-style pizza place here but they closed up shop decades ago. I remember going there as a kid... it was the real deal, not any of that pretend stuff that Dominos tries to pass off as "Brooklyn". They were in the food court at the mall, but it was still some of the best pizza I've ever had.
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Some ham and pineapple on occasion as well goes good on pizza, but you can't go wrong with the "big 3"! :drool:
I make pizza all the time. Only two types, either straight up loaded pepperoni or ham and pineapple. :cheersmate:
Frank, you ought to try making your own one day. It's simple. Publix here makes pizza dough and sells it for about 3 bucks. After I did it the first time, I was hooked. It's simple.
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After I did it the first time, I was hooked. It's simple.
Same here. My family loves my pizza.
I like a really thin crispy crust, and no sugar in the sauce.
I did have a bbq shrimp and pineapple pizza at Houstons once. (Not my choice). Surprisingly, it was very good.
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I always tell people I liked their homemade pizza, after gagging down a piece of it, because they went to so much time and trouble to prepare it.
But what do I know? I like Olive Garden, American beer, Red Lobster, and Crocs.
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That was my thought too, but I was afraid to express it, given the number of fishophiles all around.
Yeah, I'm one of them, but salmon pizza? NFW.
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Same here. My family loves my pizza.
I like a really thin crispy crust, and no sugar in the sauce.
I did have a bbq shrimp and pineapple pizza at Houstons once. (Not my choice). Surprisingly, it was very good.
Shakey's Pizza used to serve an everything pizza that included shrimp which I loved.
The latest weird-sounding combo on a pizza I had was at http://www.broadwaypizza.com/about.html
"PORK ‘N KRAUT
Premium Canadian bacon,
crisp bacon, sauerkraut and
onion topped with mozzarella
and a touch of cheddar
It was delicious! :drool:
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Well, for me, weird stuff on pizza, like fish, shrimp, kraut, pineapple, etc., falls into the same category with putting peas in chili. I had a pizza in Rome one time that had egg on it.
I like all that stuff, but on pizza? Yuck.
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Why anyone goes to all the time and trouble to make it themselves baffles me, because it's invariably second-rate.
Sort of like homemade beer.
It's so much better, quicker, cheaper, and easier to buy from someone who does it professionally.
I guess if you live in the wilds of Connecticut it might be necessary to make your own pizza.
HUSH YO 'MOUF!!! I'll have you know when I make beer it's 100X better than any of the crap I could buy in a store, and a helluva lot cheaper to boot.
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I make pizza all the time. Only two types, either straight up loaded pepperoni or ham and pineapple. :cheersmate:
Frank, you ought to try making your own one day. It's simple. Publix here makes pizza dough and sells it for about 3 bucks. After I did it the first time, I was hooked. It's simple.
3 bucks? You're getting ripped off. Market Basket sells dough in just the perfect size for a 14-16" pizza for $1.29, and sometimes has it on sale for 99 cents.
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HUSH YO 'MOUF!!! I'll have you know when I make beer it's 100X better than any of the crap I could buy in a store, and a helluva lot cheaper to boot.
I have a couple of family members who fancy themselves brewmasters, so I've had to endure many bottles of their best efforts over the past few years. It's always dark, foul stuff, with a brownish, thick foam like a layer of CoolWhip gone bad. I've never been able to last more than a few polite sips. Appropriately, one of them also prides himself on homemade pizza.
I'll take Pizza Hut and an ice cold Rolling Rock any day of the week.
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I've had many pizzas made by people who seriously try to make good homemade pizza .
Not one has ever been as good as Pizza Hut, or even a frozen DiGiorno pizza.
I've also had some good ones from pizzerias in Chicago.
Why anyone goes to all the time and trouble to make it themselves baffles me, because it's invariably second-rate.
Sort of like homemade beer.
It's so much better, quicker, cheaper, and easier to buy from someone who does it professionally.
I guess if you live in the wilds of Connecticut it might be necessary to make your own pizza.
A few months back, Pizza Hut--I think--was running TV ads for a pizza with little cheese pockets running all along the edge of the crust. Every time this ad came on, my mouth started watering.
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I have a couple of family members who fancy themselves brewmasters, so I've had to endure many bottles of their best efforts over the past few years. It's always dark, foul stuff, with a brownish, thick foam like a layer of CoolWhip gone bad. I've never been able to last more than a few polite sips. Appropriately, one of them also prides himself on homemade pizza.
I'll take Pizza Hut and an ice cold Rolling Rock any day of the week.
I've had people pay for my beer and ask when I'm making more. That tell you anything?
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I have a couple of family members who fancy themselves brewmasters, so I've had to endure many bottles of their best efforts over the past few years. It's always dark, foul stuff, with a brownish, thick foam like a layer of CoolWhip gone bad. I've never been able to last more than a few polite sips. Appropriately, one of them also prides himself on homemade pizza.
I'll take Pizza Hut and an ice cold Rolling Rock any day of the week.
You're describing the difference between ale and lager. Difference brewing processes (warm v. cold fermentation), different ingredients (ales are made from barley, lagers are made with corn or rice as well).
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We tried the Trader Joe's dough last night. It was very good.
I think depending on how you press it down you can get it how you like it. Now, obviously a pan pizza is, imo, something you can't buy in a store, but calorie wise I stay away from those anyway...too many calories from simple carbs and too much fat from the oil involved ie not worth it. I'd rather have a New York variety or a pizza with a thinner crust and have a good solid 2 pieces then nibble on the edges of a pan pizza.
As for the home brew discussion, I have a good friend and former coworker who runs a very successful specialty bar in Arizona who started as a home brewer...even back then at his gatherings his beer was top notch. Perhaps we are talking the difference between those with a genuine interest in brewing who take time to perfect it and those for whom it is a passing hobby with a 'Mr. Beer' kit. The latter shouldn't be pushing their brews on their friends. :wink:
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No Market Basket in the South.
I was just sent a recipe by a FB buddy for some cheese rolls made with pizza dough (from scratch) and was wondering where I could find some good pizza dough. The stuff in the cans at Kroger is was awful to work with! :censored:
My guys like calzones... will try the Trader Joe's and Publix and see which works better...thanks for the suggestions JT and Reb.. :cheersmate:
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I was just sent a recipe by a FB buddy for some cheese rolls made with pizza dough (from scratch) and was wondering where I could find some good pizza dough. The stuff in the cans at Kroger is was awful to work with! :censored:
You really should make your own dough. It's very simple and super easy to roll out. You can freeze it too.
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You really should make your own dough. It's very simple and super easy to roll out. You can freeze it too.
Yes, it is. I use a bread machine with a dough cycle.
I beat the crap out of it a little more when I take it out. Works fine.
Never have frozen any, however.
@JLO. I remember Shakeys from years ago. The did have a pretty good pie.
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I've had people pay for my beer and ask when I'm making more. That tell you anything?
Then they must like it, but I'll still take the Rolling Rock.
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I've had people pay for my beer and ask when I'm making more. That tell you anything?
Tells me to show up with some money in my pocket. :yahoo:
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No Market Basket in the South.
I've also seen frozen dough at WalMart too. Bit more expensive than MB, but you get the idea. Easy to defrost and let it proof a bit before rolling it out. Still tastes pretty darned good.
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No Market Basket in the South.
I was just sent a recipe by a FB buddy for some cheese rolls made with pizza dough (from scratch) and was wondering where I could find some good pizza dough. The stuff in the cans at Kroger is was awful to work with! :censored:
My guys like calzones... will try the Trader Joe's and Publix and see which works better...thanks for the suggestions JT and Reb.. :cheersmate:
Deb, Trader Joe's reminds me very much of the type of dough I've had in calzones before.
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Yes, it is. I use a bread machine with a dough cycle.
I beat the crap out of it a little more when I take it out. Works fine.
Never have frozen any, however.
@JLO. I remember Shakeys from years ago. The did have a pretty good pie.
I had lunch at a Shakey's on the Ginza in Tokyo. It was not a little slice of home. :-)
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Deb, Trader Joe's reminds me very much of the type of dough I've had in calzones before.
Oh good, I will get some from there.
Dori...I don't mind making dough from scratch, and do when I make sticky buns and cream cheese braids, but I'd rather not mess with it for calzones... more time than I want to spend on them.
We got a bread machine several years ago for a gift. Sold it on Craig'sList a couple of years ago..never even opened the box.
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This is the recipe (http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html) I use. The dough takes about five minutes to mix but takes another 12-24 hours to proof. It's also the same bread recipe I use to make loaves.
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Oh good, I will get some from there.
Dori...I don't mind making dough from scratch, and do when I make sticky buns and cream cheese braids, but I'd rather not mess with it for calzones... more time than I want to spend on them.
We got a bread machine several years ago for a gift. Sold it on Craig'sList a couple of years ago..never even opened the box.
OH Snap, I watched a cooking show that had Chicago Deep Dish pizza.
Sent Hubby to Pizza hut to get me one of them. He came home with two small regular pizzas.
I once drove for Domino's in the ghettos of tidewater VA night shift, frankly before I took the job I had seldom eaten pizza. I grew to like the smell and taste of Domino's and compared it to all other pizzas.
Couple months ago I got a hankering for pizza and Hubby stopped on way home from work to get me one. What he brought home looked like something my Mom would make. { She does not cook and a grilled cheese she makes looks like BBQ briquettes.}
What was wrong with the pizza, a big one with 2 tablespoons of sauce, Cut into 12 slices and one strip of green onion, one slice of white onion and one piece of mushroom on each slice. Someone forgot to put any cheese on it.
I believe the very best pizza I ever had was made at home by a young woman from Italy that made her own spicy sauce, topped with loads of cheese and swimming in olive oil. None of the American vegetables, fish, meat or fruit.
Pizza was invented as a poor mans food, Lots of tomatoes, olive oil, and some cheese and a bread crust. Soon as we non Italion's got it we began pouring on the toppings and the original taste was lost under all the salad and meats.
Everyone needs to taste authentic Pizza at least once in their lives. It is the sauce with the strong garlic and perhaps shake a few hot pepper flakes on top.
I remember the old shops of the immigrants serving old country food, on every table was a container of Parmason cheese and another of hot pepper flakes. Some had small containers of olive oil to dip the bread in.
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Yes, it is. I use a bread machine with a dough cycle.
I beat the crap out of it a little more when I take it out. Works fine.
Never have frozen any, however.
I don't go through all that.
I just mix my ingredients in a bowl, slightly knead it in the bowl and set aside for about an hour. Then lightly knead again, (I find too much kneading makes the dough stiff and harder to roll. I put it out onto a well floured area (I now just use my granite counter top) sprinkle more flour on top of it and flour my rolling pin. It rolls out easily, and then I put it on a well oiled pizza pan and shape the edges. Not counting the first hour of letting it rise, it doesn't take me more than 10 min. (if that long) to make the crust.
I also don't make or buy a pizza sauce. I use 4 oz of tomato sauce, (for a large size pizza) spread it around with the back of a spoon and sprinkle some garlic powder and about a teaspoon of dried oregano over it, then add my cheese and toppings.
I usually top with parmesan, mozzarella, pepperoni, thinly sliced zucchini, onion, bell pepper, mushrooms and olives.
I also want to find a creamy garlic sauce recipe, in place of the red sauce, like they serve at Roundtable pizza.
We're having pizza tonight :-)
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Question: does anyone use a pizza stone ? I know of people that use the stone to also bake all kinds of other breads, pasties and dinner rolls.
I wonder how a deep dish pizza would taste if baked in a deep dish pie shell from the store.
CALLING MR.MANN------ Have you ever experimented with the Puff Pastry shells to make mini pizza
in a 12 serving cupcake pan ???? I saw a recipe for mini chicken pot pies and now wonder what else can be used for filling.
Face it the crust is just there to keep the fillings from sliding off other wise one has spaghetti sauce.
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Question: does anyone use a pizza stone ? I know of people that use the stone to also bake all kinds of other breads, pasties and dinner rolls.
I wonder how a deep dish pizza would taste if baked in a deep dish pie shell from the store.
CALLING MR.MANN------ Have you ever experimented with the Puff Pastry shells to make mini pizza
in a 12 serving cupcake pan ???? I saw a recipe for mini chicken pot pies and now wonder what else can be used for filling.
Face it the crust is just there to keep the fillings from sliding off other wise one has spaghetti sauce.
The stones work nice.
I think any pastry type shell would fall apart. Pie tin might be fun to try with dough. Do it.
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The stones work nice.
I think any pastry type shell would fall apart. Pie tin might be fun to try with dough. Do it.
Stones work great. I highly recommend them.
(yes, I cook. **** you!.... :tongue: )
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Question: does anyone use a pizza stone ? I know of people that use the stone to also bake all kinds of other breads, pasties and dinner rolls.
I wonder how a deep dish pizza would taste if baked in a deep dish pie shell from the store.
I don't have a stone, but a heavy cast iron pizza pan. But I haven't found it cooked any better than a steel pan or a cookie sheet. You could cook a deep dish pizza in a cast iron skillet in the oven.
I don't think a pie shell would work. Pizza dough is more like bread made with yeast.
Why don't you try making your own Vesta?
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I had lunch at a Shakey's on the Ginza in Tokyo. It was not a little slice of home. :-)
Just because there was seaweed and corn on it, jeez...
Purist.
(And yeah, I know the one you're talking about.)
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Stones work great. I highly recommend them.
(yes, I cook. **** you!.... :tongue: )
^^^^^^
Cooks with "Dutch oven". :lol:
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Puff pastry is very flakey, Vesta.
You could use the frozen cupsize and put it into cupcake size and fill it with spinach, feta cheese and spices and have cupcake sized spanokopita.
It's really better for lighter weight stuff.
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This is the recipe (http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html) I use. The dough takes about five minutes to mix but takes another 12-24 hours to proof. It's also the same bread recipe I use to make loaves.
I tried an experimental 2-ingredient pizza dough today. Didn't turn out half bad. Takes 5 minutes. 1 cup of self-rising dough and 1 cup of yogurt.
Easy pizzy. :wink:
"2-ingredient pizza dough recipe
This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast.
1 cup self raising flour
1 cup of Greek or natural yoghurt
Extra flour for dusting the board
Method:
In a bowl, combine the flour and yoghurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes. Roll into a pizza shape and add toppings."
http://www.kidspot.com.au/best-recipes/budget+23/2-ingredient-pizza-dough-recipe+2760.htm
I just patted the dough into a small baking pan, sprayed with PAM, and went from there - pizza sauce, sausage, green peppers, onion and seeing as we were out of mozzarella, I used cheddar and pepper jack cheeses. 23 minutes @425.
Got compliments, so there's that... :-)