Can't wait for summer. Nothing like a boiled pizza cooked outside.

tonygraz wrote:

Can't wait for summer. Nothing like a boiled pizza cooked outside.

tonygraz wrote:

Welp... pizza dough is pretty much Italian bread rolled flat. I just made a pie from scratch and I'm gonna cook it in a little bit.

450 degree over for 15-20, prolly... on my pizza pan.

Sauce is a splash of olive oil smeared over the pie, followed by a small bit of marinara and minced garlic. Toppings are mozzarella, pepperoni, salami and black olives.

MACS wrote:

Tasty, but crust was too thick for my liking. I don't have a rolling pin... so I pressed it down as best I could with my hands.

I need a rolling pin.

MACS wrote:

Pizza dough

1c flour

1.5 teaspoons instant yeast

A little oil

Milk, buttermilk, or water

Combine flour, yeast, and splash a little oil in there.

Form a well with the dry flour

Add just enough liquid to form a dough that sticks to the bottom of the bowl but not to the sides. Knead till it's nice and workable. Let rise for at least 15min or till doubled in volume.

While you're waiting for dough to rise assemble your toppings. I usually skip tomato sauce in favor of olive oil but you can use pesto, bbq sauce, hot sauce, whatever.

Split your dough into 2 loaves and work a loaf in a circular motion until it's somewhat thin. One loaf should be big enough to make a thin crust on a 12in pan or a 8in thick crust. It doesn't have to be perfect, all mine come out somewhat square. Add your sauce and toppings once the dough is the way you like it. Bake for about 20min at 450 degrees. Just keep an eye on the toppings and the cheese once they're about done then the pizza should be done.

You can also use this dough for calzones or if you add a half cup of sugar you can make some nice pastries too.

With this method I can make two reasonable sized pizzas in about 45min to an hour. Consult youtube on how to work the dough into a circle pizza. The way I see it, it takes about 35min to make a frozen pizza so you might as well take the extra ten or fifteen minutes to make a superior product that you can be proud of if you've got any reasonable amount of ingredients.

jjanecka wrote:

I have a similar recipe, but after the initial rise, I punch it down, cover the bowl with saran wrap and stuff it in the warmest spot in the refrigerator for a few days. Or leave it out on the counter in the winter. Let it sour a bit.

Never tried it with buttermilk. How's the texture? Seems kind of Chicago deep dish casserole-ish.

Thunder.Gerbil wrote:

I made a couple four inch pies and some calzones using buttermilk in the dough. Yeah, it's definitely got a heavier texture but it worked exceedingly well for what I was doing. Punching down the dough helps make a fluffier texture, I omit mainly because I'm a cook, not a baker and I don't like to wait for anything but it does make a substantially better product.

jjanecka wrote: