Request: Pizza crust recipes

Canelek · Post by **Canelek** » April 24, 2004, 6:23 pm

I have tried several that I have seen on random cooking sites, but I have yet to really find The perfect crust. I am looking for a variety of differing styles:

Deep dish
Thin (kinda cracker like)
NY style
CA Style

I do have a stone and a peel....so that is a start.

Also I heard that the California Pizza Kitchen cookbook is also a good source, albeit complicated.

Thanks!!

Arborealus · Post by **Arborealus** » April 24, 2004, 6:42 pm

This is the one I use...I must say I'm not much of a pizza crust conniseur though...

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tbsp olive oil
1 tsp salt
2 tsp white sugar

Drolgin Steingrinder · Post by **Drolgin Steingrinder** » April 24, 2004, 6:44 pm

I always wing it, but the main deal is this: use as little yeast as possible and let the dough rise for at least 5 hours, preferably overnight. Also, use good quality flour and good quality olive oil, durum wheat is

.

Canelek · Post by **Canelek** » April 24, 2004, 8:52 pm

Something to note:

Is it not a good idea to add other ingredients to the dough? Why not add some garlic powder/fresh garlic, minced chilis, etc? Would that fuck it up?

Gonna try Arbo's recipe in a few minutes....

Arborealus · Post by **Arborealus** » April 24, 2004, 9:21 pm

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes.

Errrm i just assumed you knew to get the yeast active etc...but in case you didn't...

Arborealus · Post by **Arborealus** » April 24, 2004, 9:24 pm

Canelek wrote:Something to note:

Is it not a good idea to add other ingredients to the dough? Why not add some garlic powder/fresh garlic, minced chilis, etc? Would that fuck it up?

Gonna try Arbo's recipe in a few minutes....

Yeah a lot of things will kill the yeast so you shouldn't add those early and if you work 'em in late you are going to overwork the dough...

Canelek · Post by **Canelek** » April 25, 2004, 3:43 pm

Arb's recipe worked like a champ.

I think it also helped that I used a wooden spoon to mix the dough as opposed to a mixer w/hook. I also used 1/2cup beer 1/2cup water instead of all water...

Thanks Arb and keep em' coming!

Arborealus · Post by **Arborealus** » April 25, 2004, 10:26 pm

NP...glad it worked well for ya...