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Old 01-27-2006, 07:01 PM   #1
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Question Pizza Dough recipe

I have a request for homemade pizza .. so anybody got a real good recipe for a nice soft pizza dough, like you see in the pizza places? I have tried several recipes, and they just don't turn out nice and soft, or with a good flavor.

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Old 01-27-2006, 07:05 PM   #2
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Hi again Debbie! MJ is considered our expert at pizza and his dough recipe is in this thread. I have tried it and we really like it.
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Old 01-27-2006, 07:11 PM   #3
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oh wow... THIS sounds great! thank you thank you!!
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Old 01-27-2006, 07:12 PM   #4
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You are very welcome. I know you will enjoy that thread.
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Old 01-27-2006, 07:19 PM   #5
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MJ's recipe is exactly like mine, except mine calls for another tsp salt. It's an excellent dough. You can stretch it out very thin, or leave it a little thicker, depending on what you like.
When my kids were little, I must have made a jillion pizzas. When they had friends over, I'd prepare the dough and the toppings, and let them decorate their own.
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Old 01-27-2006, 07:27 PM   #6
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my oven does not go to 550 degrees though, and do you really have to preheat the oven for an hour before? has anybody cut this recipe in 1/2?
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Old 01-27-2006, 07:45 PM   #7
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Quote:
Originally Posted by Debbie
my oven does not go to 550 degrees though, and do you really have to preheat the oven for an hour before? has anybody cut this recipe in 1/2?
500 is fine, and yes you can cut that recipe in half, or freeze the other half ...(check your PM's).
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Old 01-27-2006, 08:08 PM   #8
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I didn't notice the temp...my oven doesn't do that either.
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Old 01-27-2006, 08:27 PM   #9
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and.. that picture below Mj's name is making me sooooooo hungry! I guess I am gonna have to see if I can find a pizza stone in Canada somewheres! lol
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Old 01-27-2006, 08:27 PM   #10
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The only reason I cook at and preheat my oven to 550* is because I use a pizza stone. When you slide your pizza onto a preheated stone, the moisture "escapes" from the crust, giving it that nice "crunch" when you cut it.
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