Great recipe as other mentioned it multiplies well. Here are some things I do that I think makes a better pizza:
Use a high-gluten flour, trust me this is the difference between ho-hum and "Oh my goodness this is amazing"
Use olive oil it tastes better--if you are making a lot (which we do) use half olive oil/half veggie oil to save money
Make sure the water used is the same rules as baby formula, warm but not hot against the under side of your wrist. This is about 100 degrees, 110 will feel hot. I find 90 degrees not as good
Mixing (there's a trick for a better dough):
- mix with a dough hook.
- put 3/4 of the flour in, mix for 6 minutes at a slow speed then add the rest, mix for 4 minutes.
-- for the 4 minute stage let the additional flour combine then increase the speed, to about twice the speed
-- the dough should not be sticky so, add little additions of flour until it's silky to the touch but not sticky.
-Use the highest temperature your oven will go, a real pizza oven is 800 degrees, most ovens will only do 500.
--The goal is to cook quickly so that you get a firm crust but chewy interior. Pizza will cook faster, and in non-convection you will need to move them around the oven to get the to cook evenly, every couple minutes.
--Note at this temperature non-stick coatings will become poison as they melt, use only uncoated pans
- Roll out dough use corn meal instead of flour to expand, this will give the bottom a nice texture without drying out the dough
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Great recipe as other mentioned it multiplies well. Here are some things I do that I think...