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Old 05-19-2007, 07:04 PM   #1
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ISO Help Making Pizza Dough

ok, making pizza dough is hard I think. I try different recipes and as much as people say TNT - it's still very difficult "lol". I found a tip/recipe that i followed today. I need some help in figuring out what i might of done wrong. The dough was VERY tasty and the pizza actually turned out pretty good. But, I feel something went wrong. This is what I did.

Took a cup of water and made sure it was 110 degrees
Add Active Yeast Packet in and a few drops of honey. I think it was a bout a teaspoon of honey.

Let is sit for 10 minutes. Did I see foam? YES. Was it a lot of foam? NO
Not as much foam as I have seen in the past with successful pizza's. But it did definetely foam up.

Added that to about 2.5 cups of whole wheat flour plus .5 cup of all purpose flour. Also in the flour mixture had some spices in there "oregeno, salt, onion powder".

With my kitchen aide mixture kneaded it on low speed 2 for 10 minutes. I did have to add some water from the sink as it was very dry.

let is rise for at least an hour. Ontop of a warm oven. Did it rise? Hard to say. It did, but not double in size. At this point I thought as I have seen in the past..oh oh flop, it just didn't rise properly. Than I cooked it on a pizza stone for 5 minutes. Took it out and added toppings and back in oven for 7 minutes. It was a shrimp alfredo pizza. There were bubbles in the pizza, but it was VERY VERY thin and didn't have any ump to it. I really though this is going to taste pretty yucky. But than to my surprise the dough as thin as it was....was GOOD and TASTY. but I still feel something went wrong.

I really liked this recipe and would like to try to figure out what the heck is wrong with it...if anything.

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Old 05-19-2007, 08:05 PM   #2
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I don't make pizza dough anymore, but when I did, I used an old recipe from Fannie Farmer. If I remember correctly, you disslove the yeast in a cup of warm water (about 105 degrees) and let set for about 5 minutes or so. Add 1 tsp sugar, 1 tsp salt, and 1 tbl olive oil. Stir into 1 cup of flour, and gradually add about another cup of flour a little at a time. When mixture forms a ball, remove to floured surface and knead until smooth.
You can do this in your mixer, using the dough hook, but I find you still need to knead by hand a little.
Here's where it's different...do NOT let rise. Form into a crust immediately and place on pizza pan or cookie sheet.
I've learned that if you want a medium crust, go ahead and doctor it up then and put in the oven, close to the bottom, at 400 degrees. But if you want a thin crust, put the formed crust into the freezer for an hour, or until a week later, for that matter. Take it out of the freezer when you need it, add your goodies to the frozen pizza, and bake on middle shelf of oven at 375 degrees. You can put the frozen pizza directly on the shelf, if you wish. You may need to adjust these temps, according to your oven.

Don't over-do the tomato sauce, or the pizza will be soggy no matter what you do.
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Old 05-19-2007, 08:08 PM   #3
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Make sure when you are purchasing yeast to buy it from the yeast rack and buy the brand that is selling. (Sometimes shoppers buy an off brand and the name brand is stale regardless of the expiration date.) Never buy yeast off of an end rack display.

You had lousy yeast for one reason or another.

Kneading for ten minutes is a slow gentle rhythm and mixing by machine for ten minutes is a hard rotating binding. Use your own judgement as to when your ingredients are incorporated and ready for a rise.

The water that you added when your dough went dry was from the sink? So it was cold. Bingo!!!

I like your recipe too. So I'll probably be making it one day soon.
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Old 05-19-2007, 08:10 PM   #4
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I think the ratio of whole wheat to AP flour was wrong. For 2.5 cups of WW flour I would guess you should have about 1.5 cups of AP flour. Also, if the dough hasn't risen to double the size in the specified time, you should let it keep rising until it does.
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Old 05-19-2007, 08:31 PM   #5
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The best advice about yeast, legend, is to check the expiration date, regardless of the brand. Yeast is yeast. I buy my yeast in bulk and keep it in a tightly-sealed jar in the freezer.

At any rate, when making pizza dough, if you have a bread machine it's one of the best tools for ensuring good pizza dough.

All you have to do is to put the recipe ingredients in the machine and set it to the DOUGH setting. The machine will mix the ingredients and knead it much better than your two capable hands can and will put the dough through the first rise. I've been making my pizza dough like this for years and have always had the most fantastic dough.

If you don't have a bread machine, don't go out and buy one one right away. Search thrift stores and yard sales (now's prime season) and pick one up for almost nothing. You'll be glad you did.
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Old 05-19-2007, 09:01 PM   #6
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Quote:
Originally Posted by StirBlue
Make sure when you are purchasing yeast to buy it from the yeast rack and buy the brand that is selling. (Sometimes shoppers buy an off brand and the name brand is stale regardless of the expiration date.) Never buy yeast off of an end rack display.
I bought the yeast packet an hour before I made the dough. Down the street at Hannaford. There are Fleismans Yeast Packets and Hannaford Brand. I got the Hannaford Brand ones. Thanks for the advise!!!!
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Old 05-19-2007, 09:03 PM   #7
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Quote:
Originally Posted by Andy M.
I think the ratio of whole wheat to AP flour was wrong. For 2.5 cups of WW flour I would guess you should have about 1.5 cups of AP flour. Also, if the dough hasn't risen to double the size in the specified time, you should let it keep rising until it does.
That would equal 4 cups of flour and in reality, my total of 3 cups was too much. I should of done less so that I didn't have to add water after the fact. I guess this is pretty TNT. The purpose is to have it mostly whole wheat flour and just a little all purpose. It did seem to rise slowly. I have another 1/2 in the freezor so when I take it out, I'll give it more time to rise.
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Old 05-19-2007, 09:08 PM   #8
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I am using a Kitchen Aide mixer with a dough hook. Perhaps 10 minutes is too long as well. The only real successful pizza dough as far as rising goes was this one. Someone told me about it my baby forum:

Recipes : Kids Pissaladiere : Food Network

But, we didn't like like the taste as much. Of coruse it doesn't help that i undercooked the first batch.

The one described in my first post was VERY tasty even if it didn't have any ump. I have made pizza dough before that basically didn't rise and still tried to cook it and man was it YUCKY! That's why this one was/is confusing, because although I have a funny feelign it didn't rise as properly as it should, it still was good. I couldn't stop eating it.
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Old 05-20-2007, 12:54 AM   #9
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Quote:
Originally Posted by StirBlue
The water that you added when your dough went dry was from the sink? So it was cold. Bingo!!!

I like your recipe too. So I'll probably be making it one day soon.

Sorry, I should not have put in so much information. When I figured it out, I should have erased everything else.
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Old 05-20-2007, 04:18 AM   #10
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another nice thing you can try, is go to a supermarket where they have an instore bakery and ask them for some Fresh yeast.
They will very often just give you some for free, or maybe charge a tiny amount, but it`s very rare they will say No :)
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