Home made pizza advice

Discussion in 'Teacher Time Out' started by TamiJ, Apr 22, 2013.

  1. TamiJ

    TamiJ Virtuoso

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    Apr 22, 2013

    Tonight is the first time i have ever made home made pizza. I am nervous about my dough. I didn't put the yeast in warm water like the recipe called, but I then found out I have instant yeast so it should be ok. Any advice, especially on the dough which I have actually already made but am so worried about?
     
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  3. Caesar753

    Caesar753 Multitudinous

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    It should be okay. Next time use warm water because it activates the yeast a little better.
     
  4. Caesar753

    Caesar753 Multitudinous

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    Adding:

    Whenever my mom makes bread or pizza dough, she lets it rise in a bowl covered with a hot, damp rag. The heat from the rag might be enough to help with the yeast. The rag covers the top of the bowl--it doesn't touch the dough.
     
  5. TamiJ

    TamiJ Virtuoso

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    Ok. Boy this makes me nervous. Somehow i missed that in the instructions until after I made the dough. It looks like it is rising but I can't be sure. :unsure:
     
  6. TamiJ

    TamiJ Virtuoso

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    Oooooh. I am going to do that right now! Thanks!
     
  7. TamiJ

    TamiJ Virtuoso

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    It definitely looks like it is rising now! :)
     
  8. Irishdave

    Irishdave Enthusiast

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    Are you going to throw the dough or stretch it

    If you throw it needs to be just a little, little drier than stretching it
    the instant yeast should be ok
    I worked in a Pizzeria in high school
     
  9. dizzykates

    dizzykates Habitué

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    It might be a more cracker like crust if the yeast doesn't rise. I find crusts to be rather unpredictable, but we make pizza once a week and it's always tasty. We sprinkle garlic salt on the pan before we put the crust on and it's so good when it's baked into the bottom of the crust!
     
  10. chebrutta

    chebrutta Enthusiast

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    How did it come out?
     
  11. TamiJ

    TamiJ Virtuoso

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    It is in the oven. However, i didn't realize it would continue to grow in the oven....maybe too much dough in the pan?
     
  12. TamiJ

    TamiJ Virtuoso

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    I stretched it but had to keep putting more flower because it stuck all over me. Did I not put enough flower to begin with do you think?
     
  13. TeacherGroupie

    TeacherGroupie Moderator

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    Apr 22, 2013

    A word about yeast: yeast are little organisms, Saccharomyces, that like to eat sugar, including the sugars naturally occurring in grains and a good many other plant products; their byproducts are carbon dioxide gas (which is what makes your pizza dough rise) and ethanol (otherwise known as booze), and the process is known as fermentation. The little yeastie-beasties will consume sugars either till they exhaust the supply or until they collapse of ethanol poisoning, whichever comes first. Given the amount of sugars generated by the average grain, your little yeasties still had a goodly supply left by the time you popped that dough in the oven, and that's why it kept on rising. (The ethanol vaporizes during baking, in case you wondered.)

    Production of carbon dioxide gas is the goal of inviting yeasties to your baking party. If the goal is to make ethanol - for beer or wine - one also uses yeast, though a slightly different member of the Saccharomyces family.
     
  14. TamiJ

    TamiJ Virtuoso

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    It definitely looks like it has stopped growing. This is going to be an EXTRA LARGE pizza....
     
  15. TeacherGroupie

    TeacherGroupie Moderator

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    Chicago-style deep-dish pizza is thick and (in my admittedly limited experience) definitely a knife-and-fork affair, but golly is it good!

    Did you "punch down" the dough before stretching/throwing it for the crust? About how thick was the dough just before you popped it in the oven?
     
  16. Mr.history

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  17. Danny'sNanny

    Danny'sNanny Connoisseur

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    About a year ago I gave up on using yeast - now I just use a beer. Don't have to wait for it to rise, so it's faster, and it gives the crust a nice flavor (and I don't like the taste of beer, but I like it in breads and such...)
     
  18. teacherintexas

    teacherintexas Maven

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    Has anyone tried the Greek yogurt pizza dough?
     
  19. chebrutta

    chebrutta Enthusiast

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    :lol: I'm sort of imagining a Pizza Monster in your oven.

    In the pizzeria, we used .8 lbs of dough for a 14 inch pie, 1.2 lbs for a 16 inch, and 1.5 lbs for an 18 inch.
     
  20. TeacherNY

    TeacherNY Phenom

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    I use my bread machine to make pizza dough and it comes out great every time. If I'm not using the machine I just by premade dough. I can see the pizza monster happening to me lol
     
  21. TamiJ

    TamiJ Virtuoso

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    Apr 27, 2013

    Ok round two of homemade pizza dough. It has already gone better. I had no problems with the dough and made about half this time. Interesting about the beer. I would like to try that next time. How much do you put in? Also, i used yeast from the package I had opened last time. Do you think the yeast is still active?
     
  22. Ms B IL

    Ms B IL Rookie

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    How did you store the open packet in between uses? Was the packet originally intended for single use or is the package something like a small jar with multiple "doses" in it?

    You can also check if the yeast is still active by checking for activity when added to the warm water with a pinch of sugar.
     
  23. TamiJ

    TamiJ Virtuoso

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    I folded up the package. It is meant for single use but for a much bigger batch than what I need it for. The dough did rise and I had zero problems with this pizza. It was soooooo delicious. I had to force myself to stop eating it. :blush:
     
  24. TamiJ

    TamiJ Virtuoso

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    I've never heard of it.
     
  25. teacherintexas

    teacherintexas Maven

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    It calls for Greek yogurt and self-rising flour. I haven't made it yet as I still have stuff for my regular recipe. I'll eventually try it.
     
  26. Caesar753

    Caesar753 Multitudinous

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    This thread has made me crave homemade pizza ever since I first read it. :lol: We will be making it tonight!

    (I'm going to use a bread machine pizza dough recipe with beer. I found it on AllRecipes.com, which is my favorite recipe site. I've never made this particular recipe before, but it looks easy and good.)
     
  27. TamiJ

    TamiJ Virtuoso

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    So you use beer and no yeast? How much beer goes in it?
     
  28. Caesar753

    Caesar753 Multitudinous

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  29. TamiJ

    TamiJ Virtuoso

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  30. Caesar753

    Caesar753 Multitudinous

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    It was amazing!
     
  31. Ms B IL

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    I'm glad it was so good! Next time if you fold it up, put it in a plastic bag, and keep it in the fridge you might have a little better "assurance" that it will work again. Unless, of course, you just want an excuse to keep making frequent pizzas (don't want that extra yeast to just go to waste). ;)
     
  32. TeacherNY

    TeacherNY Phenom

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    I like to use the dry yeast that comes in a jar so you can just close up the jar after you use it and it lasts a while. I have not made pizza dough in my bread machine since starting to eat low carb. I'm wondering if I can find a good recipe that uses an alternative flour.
     
  33. Danny'sNanny

    Danny'sNanny Connoisseur

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    The recipie I use is:

    3 cups flour
    1 T baking powder
    1/2 t salt
    12 oz beer

    Makes enough for 2 pizzas. It is so fast and easy. I mix the dough, roll it out, bake the crust for 5 min or so, throw on the toppings, and then bake until the cheese is melted.
     

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