Author Topic: Howard's Pizza dough  (Read 8135 times)

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SydTracked

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Howard's Pizza dough
« on: October 28, 2003, 02:42:35 AM »
Howard’s PIZZA dough Recipe

This recipe was passed to me from the owner of a chain of Pizza parlors in the western United States! The shops were running in the 60s!
It makes a great Deep Dish! All in all is works fine for a general pizza dough.

Dough:

4         cups bread flour
¼        cup buttermilk
¼        cup milk
½        cup water
½        egg
2         Tbsp. oil
1         Tbsp. Butter  (optional)
1-1/3   tsp. Salt
2         tsp malt or 1-1/2   tsp sugar
2         tsp dry yeast

How to Prepare:

1)   Add the water to the mixing bowl, and then add the malt (or sugar) to the lukewarm water. (105 deg./42deg, C)  Stir to dissolve!
2)   Add the yeast and let stand until creamy, about 10 minutes.
3)   Scald milk then add the buttermilk and salt (make sure the mixture is cool to warm) then add to the water yeast mixture.
4)   In a heavy-duty mixer slowly add the flour until the dough pulls away from the side of the bowel and forms a ball, add water if you need to. Mix for 10 minutes.
5)   If you want a thin cracker crust then add flour till the dough is scrappy and rough in appearance)
For a deep dish you will want moist dough, New York not as moist and a cracker thin crust dry and scrappy (as long as you can form the scraps into a ball using your hands to press them together)
6)   After 10 minutes, add oil (butter) and mix for 2 to 3 additional minutes. And that’s it.

     
Rise Methods:

       Deep dish and New York:  
Cover and allow rising at room temperate for 2 hours or till double in size.  Push down the dough, knead briefly and allow rising an additional 2 hours until approximately doubled in bulk.

       Thin Cracker crust:
Allow to rise at room temperature for 24 hours!


Offline Wayne

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Re:Howard's Pizza dough
« Reply #1 on: October 28, 2003, 10:38:42 AM »
Looks somewhat similair to the papa dels recipe, which is going to be my next project.  To be honest though, this one looks better.  I'll probably use it this weekend.  Thanks!
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Thick crust, or thin?

Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #2 on: October 28, 2003, 11:33:43 AM »
I just mixed up the Howard's dough. Looked a lot like Pizza Brain picture. I'll let you know how it turns out.

Offline Steve

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Re:Howard's Pizza dough
« Reply #3 on: October 28, 2003, 11:46:32 AM »
Question on the malt...

Is that barley malt syrup or malt powder? Diastatic or non-diastatic?
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SydTracked

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Re:Howard's Pizza dough
« Reply #4 on: October 28, 2003, 04:04:35 PM »
The malt I use is a Dry Malt Extract (light power) Beer and wine supply shops carry it.
I have never tried the Syrup but it should work as well.

Offline canadianbacon

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Re:Howard's Pizza dough
« Reply #5 on: October 28, 2003, 09:08:19 PM »
Hi there  ;D

This looks like a great recipe, think I'll try this out.  I almost missed out on seeing
it. I hope the software in future will let us check a button off, so that any post made
to the forum will send me an email alert, - that would be just too great  ;D

Anyway the recipe looks super, thanks much for sharing that !

Mark.
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #6 on: October 29, 2003, 12:54:15 PM »
Tried Howard's last night. Not bad. Hope the pictures turn out.

Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #7 on: October 29, 2003, 12:56:20 PM »
Here's the dough, rolled out.

Offline DKM

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Re:Howard's Pizza dough
« Reply #8 on: October 29, 2003, 03:12:41 PM »
Looks good, might have to try it.
I'm on too many of these boards

SydTracked

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Re:Howard's Pizza dough
« Reply #9 on: October 30, 2003, 11:36:32 PM »
Looks like you did well (insinthesauce), on the Howard’s! I was wondering what comments you may have on how your crust turned out?


Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #10 on: October 31, 2003, 09:26:30 AM »
It turned out well. Next time I will use a little more liquid. I would also like to try it Ney York style.

Offline DKM

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Re:Howard's Pizza dough
« Reply #11 on: October 31, 2003, 10:08:15 AM »
I'm trying it this weekend.

Looks a lot like the dough that a local pizza joint uses.

DKM
« Last Edit: October 31, 2003, 10:08:32 AM by DKM »
I'm on too many of these boards

Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #12 on: October 31, 2003, 12:38:32 PM »
Here's how it  looked before rolling it out.

Offline DKM

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Re:Howard's Pizza dough
« Reply #13 on: October 31, 2003, 02:56:15 PM »
½        egg

Ok....  Another new thing for me.

DKM
I'm on too many of these boards

Offline itsinthesauce

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Re:Howard's Pizza dough
« Reply #14 on: October 31, 2003, 03:01:20 PM »
Let us know how it turns out.

SydTracked

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Re:Howard's Pizza dough
« Reply #15 on: November 07, 2003, 01:39:40 AM »
My original post on the Howard’s pizza dough recipe!

 So what do I like about it? The flavor, I like the flavor the buttermilk gives it!
I often use more buttermilk than what the recipe calls for, as much as 50% Water and buttermilk!
Depending on the kind of flour you use, you will need to adjust the amount of water used!
For New York dough I add water till the dough is moist!
The original recipe I posted is dry dough so please bare that in mind!
For moist dough you could use 1-cup liquid to 3 cups flour.

Please post your findings so this recipe can be perfected. Thanks!


 

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