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Pizza dough recipe needed

Michne's picture

I need a recipe for a good pizza dough. The stuff in a bag from the supermarket is so elastic, I can't get it to shape without it wanting to come back to a ball. Is it my technique, or is there a good dough recipe out there? Do I need a "special" flour? I would sure like to get a crust like my local pizzatorium. Is a pizza stone required for the baking? Any answers appreciated. Thanx, John

Chiffonade_'s picture

(post #60089, reply #1 of 6)

OK, more ammo for Mean Chef. I swear by a recipe in The Frugal Gourmet Cooks American. I have had raves including someone who thought it was the best pizza he ever had. (And he was someone else's husband so he wasn't trying to butter me up.)

There is no rolling of this crust, just push it into an oiled pan. I will give you the crust only - let me know if you would like the rest of the recipe.

Chicago Deep Dish Pizza Crust

2 packages quick rise dry yeast

2 cups tepid water (90 degrees F)

1/2 cup salad oil

4 tablespoons olive oil

1/2 cup cornmeal

5 1/2 cups flour

In the bowl of your electric mixer - KitchenAid is perfect for this - dissolve the yeast in the water. Add the oils, cornmeal, and 3 cups of the flour. Beat for 10 minutes with the mixer. Add the dough hook and mix in the additional 2 1/2 cups flour. Knead for several minutes with the machine. It is hard to do this by hand since the duogh is very rich and moist.

Pour out the dough on a plastic countertop and cover with a very large metal bowl. Allow to rise until doubled in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza.

Note...I usually use 5 cups regular flour and 1 whole cup corn meal - it makes for a more "toothy" crust. Also, I usually raise mine in a large bowl covered in plastic.

Buon Appetito!!

Jean_'s picture

(post #60089, reply #2 of 6)

Are you giving your dough a 10 minute rest on tne pan before you try to shape it?

Chiffonade_'s picture

(post #60089, reply #3 of 6)

No rest...once you punch it down the second time, rip off a blob, press into an oiled round cake pan or use half and make a large pizza. This dough does not spring back like "white" doughs. (Maybe the cornmeal has something to do with it??)

clint's picture

(post #60089, reply #4 of 6)

Try using bread flour. It seems to work the best
for us.

Marie_'s picture

(post #60089, reply #5 of 6)

If you're using dough that's come straight from the fridge, it will be difficult to stretch. Let the dough rest on the counter. When it warms up to room temperature, it should be much easier to work with.

Chiffonade_'s picture

(post #60089, reply #6 of 6)

NOTE - There is no "fridge time" for the recipe I posted. I am assuming it will go from being made to being used. Re: Fridged dough - true, it must rest or it will coil right back into itself.

The flour I use is regular white flour - it goes well with the corn meal.