*** READ HERE *** Making Pizza - Part #1 - Making The Dough
Edit of: Feb 8, 2007
Ingredients And Approximate Amounts:
Flour - 2 Cups If you want you can use about 1/2 cup of whole wheat type of flour in place of 1/2 cup of the bleached flour.
Water - 1/2 Cup - Boil To Remove Any Clorine - let cool down to a warm temp.
Sugar - 3 to 4 rounded teaspoons. You can used or not use sugar...but yeast use it to grow and produce a soft bread. I recomend a minimum of 3 teaspoons.
Oil - 2 to 3 tablespoons (was 3 tea. and was meant to be 3 tble.)- Thanks to one of joselight2007 with MaryJo pizza vid.,.. I had to check my recipe about the typical values. Use at least 1 + 1/2 tablespoons.
Yeast - about 1+1/2 tea. or 1/2 pack dry yeast
Salt - 1/2 tea. to 3/4 teaspoon (optional, since the yeast probably dont like it too much. I think salt is added to enhance the taste of the condition of the flour and might have been a germ fighter from ages past). A wonderful article about salt is here (note: it is usually dangerous to eliminate salt from your diet): http://www.soilandhealth.org/02/0201hyglibcat/020126shelton.orthotrophy/02012...
The other video I have about baking the pizza, will show the basic regular toppings of pizza such as:
Cheese - Mozarella - about 1 + 1/2 cup grated
Sauce - can use Pizza and/or spaghetti sauce - about 1/2 cup to around 1 cup (sorry I did not measure this, but used enough to cover the dough; perhaps about 8oz).
The pan is a regular sized baking sheet. The pans cooking surface was 15 inches by 10 inches: or 150 square-inches.
Before adding yeast to water, be sure it is only warm so that the yeast does not die. You can let it cool faster by putting the hot pot of water into another cooler pan of water (as I did in the video movie). I have also found that warm tap water can be used if your in a hurry.
You may need to experiment with the measurements due to the specific types of ingredients you use.
You will also need to experiment with just about every process of pizza making. For example some people may add in a small amt. of milk or milk powder, or onion powder.
When making the dough, give a few min. to let the dough absorbe the moisture of the water and oil, before you add any more flour to the dough if its "wet" still. If your dough is "wet" still, then go ahead and add a tablespoon more at a time. If your dough is "dry" then add only a tablespoon of water at a time and try to mix it into the dough.
How much you kneed the dough is up to you. A few minutes at least, and maby two times. I like to kneed with two hands, pressing, massaging and folding. After the dough then sets a bit, you will notice a change in the texture of the dough.
Put the dough in a seald container or a bowl with a damp cloth over it and let the dough rise for at least 1 hours (previously I said 2 hours). If you let the dough rise for many hours, you can consider rubbing some cooking oil or butter over the surface of the dough ball to prevent it from drying out. You can also place the dough in a bowl and put another bowl over the dough when it is rising; leave some room for the dough to rise.
Update: June 16, 2010. I did some experiments with the common yeast pack (I used Fleishmans (sp?)). If you make a "mash or starter" or whatever of it, you can get 4 pizzas out of it. Just use 1/4 of the packet at a time. Put that 1/4 pack into the warm water with about 2/3 of the sugar to start with about 3 tablespoons flour, let bubble...means good yeast. Mix in another tablespoon of sugar at the end, and then into the remaining flour, let rise an hour.
Here is MAKING PIZZA - Part #2:
http://www.youtube.com/watch?v=sCImpjX0V2M
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Making Pizza with Joe Rigsby GeneticBlend13,491 views
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