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Man Cave Thin Crust Pizza Dough


John Setzler
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Thanks for this recipe John, I just used it last night and the pizza turned out wonderful. Wife thought it was the best pizza crust yet. I did use a bread machine for it and it worked well.

Question for how exactly u made to dough. Did you just add all the ingredients to the bread machine and run dough cycle or did you rehydrate the yeast first and then put it all in the bread maker.
Use bread machine yeast and you can add all at the same time. Then run the dough cycle.
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is there a acorn or third party attachment to make this a pizza oven so you can go high heat with out lifting the lid up and slide the pizza out after it is done?  Also, what accessories have worked for everyone?  I want to start giving pizza a try, thanks for your help:)

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I just did a pizza for lunch using this dough recipe. I used my bread machine to work the dough, but I activated the yeast in the water and molasses before mixing everything in the machine.

 The crust is flavorful and crisp and the pizza was pretty good. the crust was finished before all the toppings so I need to try something different with the deflector stone. I had it set up high in the deflector frame with the grill expander and pizza stone high in the dome. I started the pizza at 600 degrees.

 I still have a ball of dough in the  fridge and will try another in a day or two.

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I just did a pizza for lunch using this dough recipe. I used my bread machine to work the dough, but I activated the yeast in the water and molasses before mixing everything in the machine.

The crust is flavorful and crisp and the pizza was pretty good. the crust was finished before all the toppings so I need to try something different with the deflector stone. I had it set up high in the deflector frame with the grill expander and pizza stone high in the dome. I started the pizza at 600 degrees.

I still have a ball of dough in the fridge and will try another in a day or two.

My biggest issue is that on some pies I use too much toppings and they take longer to finish up. My best pizzas are the simple ones.

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  • 2 weeks later...

I used this recipe several times now, as my family loves pizza.

I've had good luck starting off with the pie on parchment paper for the initial part of the cook, then removing it for the final stage,

It helps prevent the crust from getting too burnt, but still kept that nice crisp bottom.

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Used this recipe to make dough for my first grill-fired pizza last night. First one stuck to the peel as I was sliding it onto the stone, so it looks a mess but tasted GREAT. Threw on a bunch more cornmeal for the second, so it went on fine. Meat:

7AD37ED7-1B88-426F-8DBF-6FA10ACFD3D7_zps

 

Veggie:

4BD9E29D-A496-4753-A44E-AB05D8753BDB_zps

What is on that meat one?  It looks great!

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I have really found that TWO pizza stones makes an ideal great base.  I found 15" stones at the local Italian supermarket for $20 each.  They have ridges on one side, so I place the two pizza stones back to back (ridges to ridges) which creates a small air gap between the two stones.  Prevents the bottom of the pizza from burning while the top cooks.  Also, lets you do pizza's continuously - flip them over if you want to do another pizza right after the first one as the bottom stone does not lose it's heat to the dough.

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MCMCrust.jpg

After a good bit of tweaking, I think I have my own Man Cave certified thin crust pizza dough ready for prime time. I made the pizza in the photo this afternoon and it was fantastic.

Ingredients:

1 cup lukewarm water

1/2 tsp Molasses

1 packet instant dry yeast

3 cups flour

1/2 tsp salt

1/2 tsp Italian seasoning (optional)

1/8 tsp garlic powder

1/8 tsp onion powder

In your mixer bowl, combine the water and molasses and dissolve the molasses. Pour in the yeast and let it rehydrate for 15 minutes or so. You should see a foam on top of the water. In another mixing bowl, combine the rest of the ingredients and mix well. Dump the dry ingredients into your mixer bown and knead with the dough hook for 5 to 7 minutes until you have a nice dough ball and nothing is sticking to the sides of the bowl. Move your dough ball into an oiled mixing bowl, coating the dough ball with oil on all sides. Cover with plastic wrap and let rise for 60 to 90 minutes or until at least doubled in size.

Divide the dough ball in half (enough to make two pizzas). Wrap or vacuum seal the leftover dough and freeze it if you like...

Good stuff!

GOTTA TRY THIS

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