untateve Posted March 12, 2006 Share Posted March 12, 2006 I've been making my own pizza dough for years and while it's always been good, I never felt it was exceptional. Recently, I stumbled across this dough recipe: http://www.101cookbooks.com/archives/00119...ml#yourcomments It is somewhat labor intensive but the taste was, in a word, exceptional. I followed the recipe pretty closely as I usually do when making something new. Next time, I'll throw herbs into the dough to improve the overall flavor. I made three different doughs--one with high gluten bread flour, one with half bread dough and half all purpose flour, and one with only all purpose flour. Consensus is that the best dough was the only all purpose flour. It cooked up nicer without that "bread-like" consistency. My next plan is to order some of that Italian 00 flour and see if there's a difference. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 13, 2006 Share Posted March 13, 2006 that looks good.... think i'll give it a try next weekend. Quote Link to comment Share on other sites More sharing options...
Bonehand Posted March 14, 2006 Share Posted March 14, 2006 I've been making my own pizza dough for years and while it's always been good, I never felt it was exceptional. Recently, I stumbled across this dough recipe: http://www.101cookbooks.com/archives/00119...ml#yourcomments It is somewhat labor intensive but the taste was, in a word, exceptional. I followed the recipe pretty closely as I usually do when making something new. Next time, I'll throw herbs into the dough to improve the overall flavor. I made three different doughs--one with high gluten bread flour, one with half bread dough and half all purpose flour, and one with only all purpose flour. Consensus is that the best dough was the only all purpose flour. It cooked up nicer without that "bread-like" consistency. My next plan is to order some of that Italian 00 flour and see if there's a difference. 1365565[/snapback] Bread Bakers Apprentice, where this recipe originated, is an outstanding book for bakers of all types of bread. I recommend it highly. The author, Peter Reinhart, also has a book called American Pie that is Pizza specific, which is absolutely brilliant, Both are "must-owns" for people who want to have a decent cookbook collection. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted March 15, 2006 Share Posted March 15, 2006 Good dough is only as good as it is tossed IMO. Looks good though I'll give it a try Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 16, 2006 Share Posted March 16, 2006 this may be obvious to some,but if you go to your favorite pizza shop they'll usually sell you some dough ready to go. Quote Link to comment Share on other sites More sharing options...
untateve Posted March 16, 2006 Author Share Posted March 16, 2006 this may be obvious to some,but if you go to your favorite pizza shop they'll usually sell you some dough ready to go. 1371980[/snapback] but where's the fun in that. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 17, 2006 Share Posted March 17, 2006 but where's the fun in that. 1372500[/snapback] well, it's more convenient.You can't screw it up and you know you're gonna like it if you get it somewhere you know.I can see the fun in experimenting with other recipes,just thought I'd put it out there. Quote Link to comment Share on other sites More sharing options...
untateve Posted March 17, 2006 Author Share Posted March 17, 2006 well, it's more convenient.You can't screw it up and you know you're gonna like it if you get it somewhere you know.I can see the fun in experimenting with other recipes,just thought I'd put it out there. 1374150[/snapback] you are accurate in your comments. however, I am like a knight of the round table, questing for my grail, creating the perfect pizza crust at home. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 18, 2006 Share Posted March 18, 2006 you are accurate in your comments. however, I am like a knight of the round table, questing for my grail, creating the perfect pizza crust at home. 1374523[/snapback] Understandable..Good luck! Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted March 19, 2006 Share Posted March 19, 2006 Do you ever do pizza on the egg? I'd be interested in hearing some tips on creating pizza on the grill, to give it that wood fired crisp crust you can get in restaurants. Quote Link to comment Share on other sites More sharing options...
untateve Posted March 19, 2006 Author Share Posted March 19, 2006 Do you ever do pizza on the egg? I'd be interested in hearing some tips on creating pizza on the grill, to give it that wood fired crisp crust you can get in restaurants. 1376784[/snapback] yes--that is also an experiment in progress. I bring my pizza stone and put it on the Egg and get it up to 650. The problem is that the Egg is imparted too smoky of a flavor IMO. I need to try it without adding wood to the charcoal to see if that decreases the smoky flavor while allowing me to get the brick oven flavor. I had one pizza that came out very good, but it had very strong flavors--(much carmelized onion and garlic that was not overwhelmed by the smoke. Quote Link to comment Share on other sites More sharing options...
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