I bought a good pizza pan from King Arthur, along with their pizza dough flavor and dough improver. I hate having the dough snap back when I'm trying to roll or stretch it, and the dough improver seems to help. Then I started looking for pizza dough recipes. I looked for the "best" recipes online, jotted them down, and I've tried eight or ten different ones.
I was not completely happy with most of them, so I researched some more, looking for that Goldilocks recipe that was just right. I read forums and calculated dough hydration levels, wondered whether all-purpose or bread flour was best, and considered the length of time I was letting the dough rise. I even looked at some pizza dough calculators. I became slightly overwhelmed by all of it and haven't made pizza for a month or so.
Yesterday I was asking myself the eternal question, what should I make for dinner yet again tonight?, and I decided I wanted pizza. While looking through my recipe box, I came across Jay's Signature Pizza Crust. I had printed it out years ago but then decided it was too sticky to use for making calzones. I don't think I ever made pizza with it, so it was clearly time to try. I also decided that I wanted barbecue chicken pizza and proceeded without consulting any recipes.
And it worked! The dough wasn't too sticky and I did manage to get it stretched out on the pan without too much trouble. I used a combination of barbecue sauce with just a little hot sauce (don't tell John) and marinated a chicken breast in it while the dough was rising. I sauteed the chicken breast while the crust was resting and used both mozzarella and Gouda cheese. I don't like really thin and crunchy crust, so I don't need a pizza stone or special 00 flour. I just need to remember to Keep It Simple, Stupid!
$35 for a pizza?!?! That would definitely direct me to make my own, too! Mo and I often make pizza at home when my husband is out or traveling, though I don't have any fancy tools or additives. We've got a couple of recipes that work well, but I'm always willing to try out a new one, so thanks for linking to yours!
ReplyDeleteI will send you my go to, the best ever (and I have tried a few) pizza dough recipes! Also... for that snap back, if after doing your first "stretch" let your dough sit for 5-10 minutes. It allows the gluten (which is causing that snap back) to relax and it is much easier to work then! My recipe also freezes beautifully (it makes enough dough for 4 pizza's...)
ReplyDeleteOh yum! Our pizza prices have soared as well and we decided we really prefer home-made pizza anyway (then you get what you want and how you want it). I have used frozen bread dough for crust with success. Also Trader Joe's dough is good...and their pizza crust is not bad either! BUT...I may need to try to make my own dough next time.
ReplyDeleteThat's looks delicious! Pizza around here is still pretty reasonable but I don't like any of it. Cardboard crust and sickly sweet sauce. I make my own from time to time but I can't beat what my son makes in his backyard Ooni pizza oven. Best. Pizza. Ever. I wish he lived closer. I'd have him making me pizza all the time. I hate to say it but those cheap Betty Crocker packages of pizza dough that you used to find at Walmart were always the best for homemade pizza. I haven't seen it for ages.
ReplyDeleteI looked at Ooni ovens but even the cheapest ones are a bit outside of my budget. I wish I knew someone nearby who had one, but then I'd probably be inviting myself over for pizza every day.
DeleteGo you! I second what Kat said about letting the dough rest after your first stretch. I use 00 flour, I find it works best for the Ooni pizza oven. $35 for a pizza is crazy, though!
ReplyDeleteYAY! KISS is really good advice - and that pizza looks delicious!
ReplyDeleteI would say, Keep it Simple and Smart is what you did. The recipe you used is much like the one I use for homemade pizza. Zowie - $35 for pizza sounds high to me. I made pizza with homemade sauce farily often in the cooler seasons.
ReplyDeletePizza here is overly pricey, too. We indulge once in a while, but not often. I usually make Smitten Kitchen's pizza recipe, which is really rather unorthodox as far as pizza dough goes. But simple. And tasty. (And I don't even know what 00 flour IS . . . ) (I know people love their Oonis, but my goodness! I'd have to make pizza ALL the time to make it worth the $$.)
ReplyDeleteI worked to refine my method and my pizza recipes a couple of years ago. I make about 3-4 pizza's worth of dough, and freeze it in individual balls. I find that the frozen dough balls are much easier to handle, roll out without resistance, and taste just fine if you don't leave them in the freezer for longer than 3 months. I use a dough recipe from the NYT, but I think many recipes work just fine. I also use a pizza stone on the rack below my pizza pan, which really encourages a nice crust. I was never seduced by pizza ovens due to price and belief that it was possible to make good pizza without one. I preheat my oven to 500 and let it get the oven really hot before I put my pizza in. I also learned that it is important to put the cheese directly on the dough, which keeps the rest of the toppings from making the pizza soggy. I reserve a little cheese to put on the top of the pizza after I take it out of the oven so that I will have that stringy mozzarella goo that it is so good. Also key not to use too many toppings or sauce. Making great pizza at home is a journey, and a fun one.
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