Author Topic: Pizza Dough  (Read 2627 times)

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Offline wizard

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Pizza Dough
« on: February 18, 2005, 11:16:06 AM »
I am new to this forum so please bare with me? I am trying to make a good pizza/bread dough and so far it has not come out to good. I don't know why but every time i make dough it seems to have a wine taste?
Could someone please tell me what i need to do to make a dough for a thick pizza. And also a good recipe
i have seen some on here but i don't understand some of these recipes i am used to cups/tbs/tsp not %.
What i do now is use a standard recipe flour, yeast, olive oil, salt ,sugar ,water, knead let rise till doubled then bake.


Offline canadianbacon

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Re: Pizza Dough
« Reply #1 on: February 18, 2005, 11:30:30 AM »
welcome to the board  ;D

Wizard, we are here to help you so don't be shy to ask questions.

I am a very simple pizza maker.

My dough:

1 cup of warm water
3 teaspoons of yeast
1 tablespoon of sugar
pinch of salt.
3 tablespoons of oil ( veg oil )

add flour to this mixture until it forms a ball.

Can't get much simpler that that  ;D ,

let it rise in a bowl for an hour, punch it down, and then roll it out to the size
of dough you want.



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

Offline canadianbacon

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Re: Pizza Dough
« Reply #2 on: February 18, 2005, 11:33:54 AM »
by the way, this wine taste you are tasting ?

This is the fermentation of the yeast.....

You are perhaps using way too much yeast.


Solution:

Cut down on the yeast, and don't let it rise as long, - the longer it is allowed to rise, the more yeast cells are being
created, as yeast propgates, and the longer it sits, it creates gas, which I guess you are saying tastes like "wine"
which is certainly the case....

use less yeast, and don't let rise as long.

On many Friday nights, I don't even let my dough rise, I make it ( mix it ) and roll it, 10 mins later it is being baked...
and it tastes great.

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

Offline wizard

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Re: Pizza Dough
« Reply #3 on: February 18, 2005, 06:38:06 PM »
What kind of flour i use all purpose flour i would like the dough to be more elastic mine is not and some of the better doughs i have used are tough to roll out but are great.

Offline pftaylor

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Re: Pizza Dough
« Reply #4 on: February 18, 2005, 08:42:32 PM »
Wizard,
Welcome to the forum. I think we can help you with your dough issue(s) as I was using all purpose flour and had some of the same concerns you are now raising. The members here heavily suggested for me to switch to a high protein flour such as King Arthur Sir Lancelot (KASL).

How long do you allow your dough to rise? From your description it sounds like an hour or two. That's not enough and your dough will taste funny. It should rise at least a few hours if not overnight. Bacon may also be correct in his assumption that you are using too much yeast.

Regarding a thick pie, there are several good recipes on the main page.

Good luck and don't be afraid to ask plenty of questions.
« Last Edit: February 18, 2005, 09:08:59 PM by pftaylor »
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