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Old 09-25-2004, 07:25 AM   #1
 
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The Perfect Pizza Dough

The Perfect Pizza Dough



Use a Mixer or Food processor

2 2/3 cup water
4 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil
4 tablespoons cornmeal (polenta)
6 cups unbleached all purpose flour
2 teaspoon baking powder (YES!)
4 teaspoons instant dry yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

(Thin base: Use 1/2 teaspoon less yeast)

Using Dough Hook:
Place water, sugar and olive oil in bowl of mixer and mix 30 seconds.
Add 1/2 flour and beat on high speed for 3 minutes, Mix in yeast and
leave 5 minutes.
Sift rest of flour and other dry ingredients together and knead with dough hook to
form a soft, but not-too sticky dough (about 5 minutes).
Remove from machine, Oil bowl lightly and turn dough to lightly grease
with oil. Cover with plastic wrap (place onto surface not just cover bowl)
and allow to prove until doubled in bulk, about 45 minutes.
Turn out on to floured surface and knead 2-3 minutes. Allow dough to
rest 15 minutes before using.

Dough can be refrigerated in bowl covered with greased plastic wrap for a couple of days.
Knead lightly each day and replace in refrigerator.

NB: can be made in food processor or bread machine if dough hook not available, I guess hand kneading also if you knead to. In processor, place all dry ingredients in processor and mix together. Add water and oil and process only until dough comes together in ball.

Bake 200°C/390°F for about 15-20 minutes. Bottom should be lightly browned, crust edge nicely risen and crisp.

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Old 09-25-2004, 08:23 AM   #2
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Thats a big pizza base :!:
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Old 09-25-2004, 12:17 PM   #3
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This enormous pizza will devour us all! :?
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Old 09-26-2004, 07:25 AM   #4
 
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Quote:
This enormous pizza will devour us all!
OK you guys, you have had your fun, you have taken the mickey out of me, so I have now corrected the title, so how about chanelling your excess energy into making the dough, either make one humongous pizza or several smaller ones OR you could even make a combination of these i.e some big, some small. Surely no mistake now. When you have achieved this little task, sit down and enjoy the best homemade pizza ever. he! he!

NB the baking powder addition.
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Old 09-28-2004, 03:31 AM   #5
 
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Basil/Onion Crispy Pizza Crust:

1/3 cup cornmeal
2 cup flour
2 tbsp salad oil
1 small onion minced very fine
1/2 tsp basil
1/2 tsp salt (optional)

Mix cornmeal and flour. Gradually stir in 3/4 cup cold water. Knead dough 2 minutes or until smooth. Cover bowl and let rest 15 minutes.

Cook onion, basil and salt in oil over medium heat until tender.

Preheat oven to 425 degrees. Turn dough onto floured surface, knead about 2 minutes, add more flour if needed. Roll dough into 12 inch round. Spread onion mixture over dough; fold in half, then half again. Pinch to seal edges. Roll into 12-14 inch round. Bake 15 minutes on pizza pan with your choice of cheese, vegies, meats, etc..until cheese is bubbly and toppings are done.
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Old 09-28-2004, 03:55 AM   #6
 
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Juliev,
I like your idea with the folding etc. something different.
I am a Basil freak. Pizzas, tomato =Basil.
My favourite topping is Tomato based sauce of choice, Cheddar cheese (tastier than Mozzarella), Fresh basil leaves, oregano sun dried tomatoes and anchovies and a few bits of chilli.
Slices of Avacado and Artichokes also go well.
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Old 09-28-2004, 10:16 AM   #7
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Wayne thank you so much ! I love pizza and I never tried adding cornmeal to the dough, what does it do ?
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Old 09-28-2004, 10:31 AM   #8
 
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This recipe is a recipe that I got from the net. It was supposed to be a Pizza hut recipe. I modified it slightly but left the cornmeal in. I used fine polenta, it is similar to semolina, I could not find any product in Sydney called cornmeal. I am not sure if it is exactly the same. As far as I can see it is purely a textural thing. I gaurantee that you won't end up with pieces of crust leftover on the plates if you use this dough. You can add herbs and cheese etc to the dough if you wish.
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Old 09-28-2004, 01:30 PM   #9
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Okay you got me so excited Wayne :D
I will try it over the weekend for sure & I did hear about baking powder in the crust before but I thought baking powder loses it's activity when left out for a long time (I read it in a cookbook for preparing cakes). I learned to trust experience 1000 times more than cookbooks & literature !
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Old 09-29-2004, 11:14 AM   #10
 
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Some baking powder activates on heat, some on contact with liquid. I am not sure what the Aussie stuff is but it once was possible to get both. No description on the tins. I have a feeling ours may be a mix of the two. I must admit that the fresher the dough the better the result. That is, while the dough works fine after freezing I find it has a slight edge if freshly made.
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