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  1. #1
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    Pizza crust - Help!

    I asked in my <post:=753,387>post 753,387</post:> about pizza crust recipes from the Great Chef Chris but since he is "in the dark" (due to electrical outage in his area), I'll put my plea out to anyone who happens to have a "fail proof" recipe to share. My last attempt was more leathery then crusty and I was very disappointed with my effort. All helpful suggestions will be appreciated! <img src=/S/yep.gif border=0 alt=yep width=15 height=15>


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  2. #2
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    Re: Pizza crust - Help!

    When I make my own, I use the Boboli pre-made crust. But I googled up this site that you might find useful.
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  3. #3
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    Re: Pizza crust - Help!

    I use the Boboli pre-made crust
    You cheat!? <img src=/S/shocked.gif border=0 alt=shocked width=15 height=15>

    I'll take a look at your link and see if it offers me any help! Thanks! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


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  4. #4
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    Re: Pizza crust - Help!

    <center>
    <hr>I use the Boboli pre-made crust
    You cheat!? <img src=/S/shocked.gif border=0 alt=shocked width=15 height=15><hr>
    </center>

    Yes I do !!! But I make a pretty good pizza !!! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>
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  5. #5
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    Re: Pizza crust - Help!

    The more sugar you put into your dough mixture, the crustier it gets. However, as you increase the sugar, increase the yeast by a tenths as much and the rising time by 3 times.

    In other words, if you add 10 grams of suger, add 1 gram of yeast and allow 3 more minutes for the dough to rise.

    BTW, I always add some oregano and basil to the dough, gives it a nice background, so to speak <img src=/S/smile.gif border=0 alt=smile width=15 height=15>
    Cheers, Claude.

  6. #6
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    Re: Pizza crust - Help!

    The recipe I tried which didn't turn out the best is the following:

    500gr bread flour
    325gr water
    10gr salt
    3gr dry active yeast.

    I think maybe I didn't let it rise as long as I should have and that's part of the reason it was tough.
    Do I understand correctly - I can add sugar to any recipe like the one I have, in the proportions you have given to make it more crusty - or should I hunt for a recipe that already includes some sugar?
    <img src=/S/thumbup.gif border=0 alt=thumbup width=15 height=15> I like your idea of adding the oregano and basil because I enjoy both flavors!

    Thanks!


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  7. #7
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    Re: Pizza crust - Help!

    Yes, you can add sugar to any dough recipe, including bread or bread rolls. The important thing is to let it rise, then knock it down and let it rise again. Of course this has to be done at room temperature, covered with a wet towel.

    Bread flour here has lots of additives, I just use plain flower and I always use filtered water for baking (and making coffee). You'd be amazed about the difference between tap water dough and filtered water.

    The other important part about making home pizzas is the temperature which should not be above 175 degrees Celsius (~345 degrees Fahrenheit). You want it to bake slowly so all the flavors can mix together <img src=/S/yum.gif border=0 alt=yum width=15 height=15>
    Cheers, Claude.

  8. #8
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    Re: Pizza crust - Help!

    Thanks for your response. I'm going to give it another go today - if I can find a warm enough place for the dough to sit and rise! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


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  9. #9
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    Re: Pizza crust - Help!

    Hi Skitterbug,

    You can also try this link.

    My experience is that it is easier to find a warm place in the house to let the dough rise in winter, than in summer.

    Hope your subsequent efforts are more rewarding.

    Johanna

  10. #10
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    Re: Pizza crust - Help!

    My experience is that it is easier to find a warm place in the house to let the dough rise in winter, than in summer.

    Not in this house! Our thermostats are set to 67 and 68 degrees F and we have hot water baseboard heating system. Trying to find a nice cozy spot for dough to rise is very difficult. Today I put my bowl of dough on top of the dishwasher which seemed warm because I had it running. This worked better than the last spot I tried. The crust turned out more like I wanted but still not quite what I hoped for. I still think most of my problem has to do with the warmth getting that dough to rise properly. I'll have to look for plain flour as Claude suggested because currently I am using bread flour. Our water is filtered so I have that part covered.
    ......And I have to figure out a way to induce the dough to rise properly!

    Thanks for the link. Between your link and the one that Doc gave, there are certainly many different recipes for pizza! This project is going to call for lots of practice! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


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  11. #11
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    Re: Pizza crust - Help!

    Hi Skitter,

    Practice is the best bit!! I mean, what would you do next if you got it perfect first time??

    Johanna

  12. #12
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    Re: Pizza crust - Help!

    If you keep the pets away from it, you could place the dough on a footstool or low table next to the baseboard heater to rise. One of those cheap, stackable checkerboard, wire toped, metal end tables from a set of yard furniture (lets the warm air circulate around the pan) would be ideal.
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  13. #13
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    Re: Pizza crust - Help!

    Is there a place around your hot water tank? Or there can be just the right anount of heat from the back of a fridge.
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  14. #14
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    Re: Pizza crust - Help!

    If you've got a bedside table lamp, put it under than and turn the light on, just make sure that the towel is well wet. Here, in summertime, I just leave it on the kitchen bench, in winter, assuming it's a sunny day, I put it on a chair behind a window. If the sun isn't shining, I don't bake <img src=/S/smile.gif border=0 alt=smile width=15 height=15>
    Cheers, Claude.

  15. #15
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    Re: Pizza crust - Help!

    Keeping Max's nose out of the bowl might be a challenge! He's our Schnauzer and he is very curious about anything that's in his reach. Our baseboard registers don't emit heat in any one area that would amount to enough for this project. The only place it could be a possibility would be upstairs where the more traditional type register is located. But < there's always a "but" involved <img src=/S/grin.gif border=0 alt=grin width=15 height=15> > we don't turn the heat past 55 degrees in that area since the kids are gone and the space is not used. So even though your idea would work in some folks' home, it isn't an option for me. Thanks for the suggestion though! <img src=/S/yep.gif border=0 alt=yep width=15 height=15>


    "Peace begins with a smile. "-- Mother Teresa

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