Author Topic: Following Instructions  (Read 1440 times)

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Offline Perk

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Following Instructions
« on: January 28, 2006, 10:43:21 AM »
Man, I don't know what it is but I just can't follow pizza dough instructions.
I've been making pizza dough so long with out instructions that when I break out the measuring stuff It's over!!
I am serious, I just say screw it! give me that bag of flour! King Author's Bread flour, the best I can get at my publix grocery store.

I always start with 2 cups of water, 1 packet of yeast
 I have no Idea how much flour I put in because I just go on texture and feel.
I put in a teaspoon of salt, but I may need a 1 1/2 teaspoons. not sure.

The only thing I may change is the oil and the amount of sugar and the amount of salt.
Many times I don't add oil.
I put a lot of sugar in my dough. Last night it was a 1/4 of a cup. This is normal for me.
But I used crisco shortning 2tbl spoons this is a first to try crisco shortining.

I will take some pics tonight of the pizza's I make.

Does anyone else have the same problem, or does everyone measure out exactly their ingredents every time?



-Dave
Jacksonville Fl.


Offline Perk

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Re: Following Instructions
« Reply #1 on: January 28, 2006, 12:59:29 PM »
Ok, It was lunch TIME! So I thought I get one of the 4 dough balls out of the refrigerator.
I just store them individually in zip lock bags nothing fancy.

Anyways Using King Arthur Bread Flour the dough came out nice and light.
It stretched out well. I mostly tossed it in the air and stretched it by using it's own weight.

You can see I like my crust thin, if you look hard enough you can see the table cloth through some of the pizza dough.
-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #2 on: January 28, 2006, 01:02:56 PM »
Oh I forgot, my little daughter also was into the picture mode!  ;D She loves to take pictures with her pretend camera! Shh! don't tell her it's pretend!

Anyways it was time to put the dough on the peel and add tomato sauce. Yea it's from a Jar but it's not bad for jar pizza sauce Its L.E. Roselli's Pizza Sauce. Not bad. I may add a little to it later on.
-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #3 on: January 28, 2006, 01:05:41 PM »
Here is the pepperoni pizza prepped and ready to go into the oven.

I pre set the oven on clean mode, to get it extra hot! But I found out, that the door will not unlatch until
it cools down to it's max temp of 550F.

Well I was hoping at least the stone would stay extra hot. I'm not sure if it did or not but hey you got to try it.  ;)

-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #4 on: January 28, 2006, 01:07:38 PM »
After about 5 min in the oven on a pizza stone, I turned it so it would brown even. I kept watch the whole time, to make sure no air bubbles would form in the middle of the pie. If so I would poke them with a knife. No bubbles formed because it was super thin.

Here is it right out of the oven
-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #5 on: January 28, 2006, 01:09:38 PM »
Well I was hungry! So It was time to slice it.
I really liked how it puffed where there was no sauce had good texture and air in the outer edge.

-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #6 on: January 28, 2006, 01:11:05 PM »
Here is the back of the slice, as you can tell I don't like the crust burnt, I prefer it golden brown.
Notice how that little droop of cheese was trying to get away! Nope I soon tilted it straight and munched down!
-Dave
Jacksonville Fl.

Offline Perk

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Re: Following Instructions
« Reply #7 on: January 28, 2006, 01:19:27 PM »
Well this pic didn't get the detail I wanted, little blurry, but it was the last piece.

I will say I really liked the crust!
It is more of a sugar based then any receipt I've found.
It starts with 2 cups of warm water.
1 packet of yeast
I add 1/4 cup of Sugar and let it set there for 5 minutes.

I then add King Author Bread Flour 3 cups and a teaspoon of salt and 2 table spoons of Crisco shortening.

I keep adding a  flour. I stop my mixture get the flour off the hook add flour, mix some more.

Once it's to the consistancy I like I semi kneed the dough in both hands.
Then I lightly dust it with peanut oil. so it won't dry out on it's first rise.

Through it in the refrig until the next day.
I am full!
Until tonight that is! >:D


-Dave
Jacksonville Fl.