| | | This site has no official connection with the Food Network, this is a fan site.Contact Us | Members: 1,341
Threads: 6,001
Posts: 33,100
Online: 44
Newest Member:
cherryc | | | |  |  | |  | |
Pizza Crust
| Join Date: Jul 2006 Location: West Virginia
Posts: 10,731
Rep Power: 10 | Description:
A great basic crust, crispy on the outside soft on the inside.
| | Other: | Ingredients: | | Time: 1 hour 30 minutes Difficulty: N/A Serving Size: 2 thin crust or 1 thick crust | - 2 1/4 teaspoons instant yeast
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water 110 degrees
- 1 teaspoon sea or kosher salt ground very fine (I use mortar and pestle on the kosher)
- 2 tablespoons olive oil (I often use garlic flavored)
- 3 1/3 cups bread flour
| | Preparation: | - Oil a glass bowl large enough for the dough to rise in. Preheat the oven to 500 degrees
| | Instructions: | - In the mixing bowl of your stand mixer, dissolve the yeast and brown sugar in the water.
- Add a cup of the flour and mix with the dough hook attachment then add the salt and the oil.
- Add the remaining flour a half a cup at a time with the mixer running.
- Allow the dough hook to knead until the dough is no longer sticky, then knead by hand on a well floured surface.
- Place the dough into a well oiled bowl, and cover with a cloth and place in a warm draft free spot. Let the dough rise until double; this should take about 1 hour.
- Punch down the dough, and form it into a ball. Allow the dough to relax for a minute before rolling out. Top with desired toppings.
- Bake pizza in preheated oven on the bottom rack, until the cheese and crust are golden brown, about 15 minutes.
|  | 
09-26-2008, 10:34 PM
|
#2 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 833
Rep Power: 1 | I think that this might just be better than Alton's recipe. I made pizza last night with this recipe and the results were fantastic. I made the dough the night before then stretched it the next day after letting it come to room temp. I also let it rest for about 10 min after stretching. This made a crust that was nice and light and puffy around the edge, delicious. I baked on a stone @500 with the rack on the lowest position.
My sauce is just to pop open a can of plain tomato sauce with basil, I like Furmano's. I added a bit more dry basil and a couple shakes of salt.
Thanks for the recipe.
MAC | 
| | |
09-26-2008, 10:42 PM
|
#3 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 10,731
Rep Power: 10 | I am glad it turned out well for you.  | |
| | |
09-26-2008, 10:45 PM
|
#4 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 833
Rep Power: 1 | I am in a dough mood lately, I have Chap's Italian bread recipe proofing in the kitchen, I am making lasagna tomorrow.
MAC | |
| | |
09-26-2008, 10:59 PM
|
#5 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 1,862
Rep Power: 2 | LOL Bakerman... I made lasagna today. Having the neighbors in for supper tomorrow, so I made up the lasagna (Pioneer Woman's) and put it in the fridge. Will bake it tomorrow.
Suzie... that's the first pizza dough recipe I've ever seen with brown sugar in it. Interesting.
__________________ Give me that shoehorn! I think I can get one more cookbook on the shelf!  | |
| | |
09-26-2008, 11:02 PM
|
#6 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 10,731
Rep Power: 10 | I think it's just to boost the yeast a little. Yesterday I used the malted barley syrup and I liked it even better. | |
| | |
09-26-2008, 11:05 PM
|
#7 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 1,862
Rep Power: 2 | I know a lot of pizza dough have white sugar in them to boost the yeast, but never seen brown sugar. Wonder if it works like brown sugar vs. white sugar in cookies, where the brown sugar helps to make a more moist cookie? I like a nice soft pizza crust instead of the crispy one. I'll have to try this one out.
__________________ Give me that shoehorn! I think I can get one more cookbook on the shelf! | |
| | |
09-27-2008, 12:49 AM
|
#8 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 833
Rep Power: 1 | Quote:
Originally Posted by Pluff Mudder  LOL Bakerman... I made lasagna today. Having the neighbors in for supper tomorrow, so I made up the lasagna (Pioneer Woman's) and put it in the fridge. Will bake it tomorrow.
Suzie... that's the first pizza dough recipe I've ever seen with brown sugar in it. Interesting. | That's the one that I'm making, after I saw the recipe, I had to try it, just to see for myself if it is indeed as good as it looks!
MAC | |
| | |
09-27-2008, 03:04 PM
|
#9 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 10,731
Rep Power: 10 | I think the brown sugar dissolves in the water better than the white so it's not all just sitting in the bottom of the bowl. If you use water warm enough to dissolve the white sugar it would kill the yeast. I guess because the brown sugar already has the extra moisture as you say to help it melt into the water. | |
| | |
09-27-2008, 04:42 PM
|
#10 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 1,862
Rep Power: 2 | Quote:
Originally Posted by bakerman That's the one that I'm making, after I saw the recipe, I had to try it, just to see for myself if it is indeed as good as it looks!
MAC | It is! This is the 4th time I've made it, but using ricotta cheese this time instead of cottage. Everyone I've ever served it too loves it! Hope you like it too.
__________________ Give me that shoehorn! I think I can get one more cookbook on the shelf! | |
| | 
LinkBacks (?)
LinkBack to this Thread: http://www.foodnetworkfans.com/forum/bread-pasta-recipes/2125-pizza-crust.html | | Posted By | For | Type | Date | | Quiz 2 | This thread | Refback | 10-26-2008 02:57 PM | |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | | | | Thread Tools | | | | Display Modes |  Linear Mode | 
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is On | | | All times are GMT -4. The time now is 01:03 PM. | | | |
Suzie 
