What is the best pizza dough to make under home cooking conditions in Houston, Texas?
November 14, 2009 by admin
Filed under pizza home recipes
I’m throwing a pizza making party Monday and I want to make a few different doughs, does anyone know a great pizza dough recipe to make at home and any extra preparation such as cooking the dough before putting the sauce on, high temp cooking, etc.?
go to- copycat.cdkitchen.com has the pizzahut dough recipe knockoff it tastes great and smells just like pizzahut when its baking
Your easiest thing to do is go to your local grocery store and buy some pre made doughs. I get mine in the bakery section. They have white and wheat. The directions are on the bag they come in, but I found out that it cooks better when I lower the temperature by 25 degrees. I put my sauce and toppings on at the same time. You can add different herbs and seasonings to the dough before you roll it out.
References :
go to- copycat.cdkitchen.com has the pizzahut dough recipe knockoff it tastes great and smells just like pizzahut when its baking
References :
Pizza Dough
1 (16×12-inch) pizza, 2 (12-inch) pizzas, or 8 (7-inch pizzas)
Prep: 20 minutes
Rise: 50 minutes
ngredients
* 1 package active dry yeast
* 1 cup warm water (105 degree F to 115 degree F)
* 1 egg
* 3 tablespoons olive oil
* 1/4 teaspoon salt
* 3-1/2 to 4 cups all-purpose flour
Directions
1. In a small bowl, stir yeast into warm water; let stand for 5 minutes.
2. In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle. Place in a greased 16×12x1-inch baking pan. Cover with damp towel and let rise for 20 minutes.
5. Add desired toppings and bake as directed. Makes 1 (16×12-inch) izza, 2 (12-inch) pizzas, or 8 (7-inch) pizzas.
Thin Crust Pizzas: Prepare as directed, except divide dough in half after Step 3; roll each half into a 12-inch circle. Use two greased 12-inch pizza pans instead of the 16×12-inch rectangular pan.
Individual-Size Pizzas: Prepare as directed, except divide dough into 8 portions after Step 3; roll each portion into a 7-inch circle. Place in eight greased individual 7-inch pizza pans or place dough circles on greased baking sheets instead of the 16×12-inch rectangular pan.
References :
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R082437