Fed up w/ pizza dough!!

[Guest guest]

Alright, people!

 

I need help. :-) I have been using a pizza dough recipe that is AWFUL.

Betty Crocker let me down big-time, and so now I'm searching for

tested-and-true pizza dough recipes that will taste good, have good texture,

etc. So if any of you have recipes or ideas, I'd love to have them!

 

Thanks so very much, in advance!

 

~Emmy~

[Guest guest]

On another recipe list of mine, a generous volunteer puts all recipes posted

on a list website. Any takers for this list?

 

Quite sure I posted this before, but here goes:

 

From the Tightwad Gazette:

Thick and Chewy Pizza Dough <---- I use it for dinner rolls or round loaves

of bread, too

 

2 cups flour (use 1/2 WW and 1/2 white)

up to 1 cup warm water (105 -115 degrees F)

1 TBSP dry active yeast

1 TBSP oil

1/2 tsp salt

1 tsp sugar

garlic pdr, spices

 

Combiine 1/4 cup of water with yeast and sugar, let stand in warm place until

bubbly, about 5 minutes. Place dry ing. in food processor and process about 5

seconds with steel blade. Add yeast mixture and oil and process 10 seconds or

until blended. Turn on processor and drizzle just enough of remainig water

thru feed tube so that a ball forms that cleans the sides of the bowl.

Process so the ball turns about 25x.

 

Put dough on a 14 " greased pan or cookie sheet. Cover with a bowl and let

stand 10 minutes. Pat dough out to cover pan, leaving a ridge at the edge. Spr

ead sauce and add toppings.

Bake at 425 degrees F for 15-20 min.

Notes: Crust is crisper if rolled, not patted. Also, it cooks better on a

baking stone than on a cookie sheet.

 

Jo

[Guest guest]

Thanks so much for all the recipes, everybody! This is a big help!!

 

Just one question to you, Jo: is that thick and chewy dough really thick and

chewy when it's used for pizza crust, or is it like, say, a regular Dominoes

pizza crust? Tell me if that made any sense, okay? Lol!

 

~Emmy~

[Guest guest]

In a message dated 9/15/00 5:59:06 PM, BabyAndChive writes:

 

<< is that thick and chewy dough really thick and

chewy when it's used for pizza crust, or is it like, say, a regular Dominoes

pizza crust? >>

 

It isn't chewy in the bad sense, as if it had been cooked in a microwave.

However, it isn't like dough from a pizzeria, either — it's heartier, a tiny

bit denser, mostly because of the flour, and not rising as long. I'm sure

that if you let it rise for an hour, it would be lighter. but I don't bother,

and the recipe doesn't call for it.

 

Okay, since I happen to LIKE Dominoes (Don't tell anyone! LOL) I'd say it's

more like Pizza Hut Pan pizza without the grease. Of course, I like PH, too.

 

DEFINITELY make it on a stone if patted for thick pizza, or roll it out on a

cookie sheet for crisp pizza. (kinda blah patted on a metal sheet)

Jo

[Guest guest]

Thanks, Jo, I appreciate it! I'll have to try that recipe then, sometime!

 

Dominoes is my favourite, btw. Ssshhh.... ;-)

 

~Emmy~