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Found 4 results

  1. Hi everyone, I’m a bit obsessed with pizza’s so I’ve been knocking a few pizza dough recipes out. There are so many great doughs that I just want to share them. If you like pizza’s, it’s worth a watch. Cheers.
  2. I could use a little help with my pizza dough, any advice is appreciated! I've been making pizzas for quite a while with great success. Normally I purchase uncooked pizza dough from a local pizza parlor. My last few pizzas I've switched to making my own dough and I'm dissatisfied with the results. The crust doesn't taste nearly as good as the crust made with the pizza parlor dough. It's not that it tastes bad necessarily, but more than it doesn't have much taste at all, it almost had a store bought frozen pizza taste to it. The other issue with the dough is though I can get the bottom of the crust to brown, the top edge of the crust doesn't brown much - even when the pizza toppings are over cooked. The recipe I'm using is from Bobby Flay, as follows: 3 1/2 to 4 cups bread flour 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons I used all purpose flour instead of bread flour but otherwise followed the recipe. I mixed the dough in a kitchen aid mixer with a dough hook until it achieved what I thought was a normal dough consistency, similar to the pizza parlor dough. I then separated the dough into three balls for three pizzas, and let it rise for about 1.5 hours. The dough did in fact rise, up to approximately 1.5 times the dough balls original size. So do you think it's the all purpose flour? Or do I need to let it rise more? One other question - when cooking pizzas on the kamado do you rely on the dome thermometer, or do you use your maverick. If you use the Maverick, where are you placing the probe? Thanks!
  3. A video tutorial on making pizza dough for two 16 inch thin crust pizzas. Ingredients: 20 oz AP flour 12 oz warm water 1 oz oil, olive, corn, or other 0.4 oz salt 0.2 oz active dry yeast Natural Yeast Starter Option: Substitute 8 oz 50/50 yeast starter for 4 oz of flour and 4 oz of water Directions: Mix ingredients and knead until dough is stretchy and doesn't tear when pulled. Form into ball, cover, and let rise. Punch and reform as necessary until ready to cook. Divide dough in half. Form new balls. Rollout dough to desired shape. Video version: http://youtu.be/Uvx2oWgwy8g
  4. I`m trying to make my own dough, Not much success!! Any good recipes would be a blessing. Thanks, Danny
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