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Simpler Pizza Dough

Tuesday, June 9th, 2009

Though dougthecook has posted an excellent pizza dough, it has a lot of ingredients. In a pursuit to make a simpler dough for those busy nights, aka Trader Joe’s dough (which is 5 ingredients), here is the first try at it:

2 3/4 cups white flour
1/4 cup whole wheat flour
3 TBL vegetable oil
1 cup warm water (115 degrees)
1 tsp sea salt
1 tsp active dry yeast

I made it 2 nights ago. It is a little sticky. Surprising, it rose quite a bit but no sugar was added for the yeast to feast upon. The taste results will be posted soon.

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Pizza Crust Update

Saturday, February 14th, 2009

Having the past few crusts a little gooey inside, I decided to precook the crust. The past two crusts I precooked 10 minutes in an iron skillet while the oven warmed up. The result was excellent; a crisp crust cooked through. Another hint is to bring the dough to room temperature before forming it.

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Pizza Dough Update

Saturday, December 27th, 2008

The other day I made dougthecook pizza dough with an added 1 tsp of cream of tartar. Big difference, though I’ll have to make the dough a few times just to make sure. The dough was very elastic and easy to work with; easier than not having cream of tartar. The dough seemed smoother; empirical evidence only. Also, the dough rose much better than previously. All in all, I’ll have to add cream of tartar to the ingredient list.

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Pizza Dough Improv?

Thursday, December 25th, 2008

I made a batch of dougthecook pizza dough tonight with a new addition: 1 tsp cream of tartar. In reading the ingredients of Lou Malnati’s frozen pizza, cream of tartar, a dough conditioner, is used. According to the research I did the role of cream of tartar is to keep the dough elastic. No scientific explanation was found but empirical evidence from people that make their own play dough. They say adding cream of tartar improves elasticity and dough smoothness. Thanks kids!

dtc

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No Cook Pizza Sauce Redux

Sunday, November 23rd, 2008

I finally did it: made a homemade pizza with a no cook sauce. Naturally I used dougthecook pizza sauce but did not cook the sauce. All ingredients were mixed in a bowl and sat in the refrigerator for several hours so the flavors could meld. After cooking the sauce on the pizza, it tasted very fresh. My wife said it tasted very good and was surprised. That takes a half hour off making a pizza.

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No Cook Pizza Sauce

Monday, November 10th, 2008

My next experiment in making pizza will be this: mix all the ingredients of pizza sauce and put it directly on the pizza without cooking the sauce. This should be interesting. It will be a variation of Margherita pizza (dougarita?).

Doug

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Pizza Dough and Milk

Wednesday, October 8th, 2008

Using skimmed milk instead of water, dougthecook pizza dough had different characteristics, as expected. The dough cooked through rather than a little gooey in the middle. It rolled out nice but was a little more dense than the water version. And chewier.

dtc

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Pizza Dough Variation

Saturday, September 20th, 2008

Sounds like a classical music passage. From a hint I found at Cooks Illustrated I used milk instead of water to make pizza dough. The dough was a little less wet than the water-based one but still pliable. As they say the proof is in the pizza and I will find out tonight how well it tastes. As an aside, I do not think any pizzerias use milk in their dough as it would be too expensive.

Doug

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Another Pizza Sauce Experiment

Thursday, September 4th, 2008

In the spirit of finding the best pizza sauce I tried adding a Rotel tomato look-alike to the sauce. The results were not as good as I expected. The extra heat was pleasant but the pizza-like taste was thrown off. Oh well, it took Edison a long time of experimentation to create the light bulb.

Doug

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Pizza Sauce Addition

Tuesday, May 27th, 2008

Having a lot of V8 juice sitting around, I added 1/2 cup to the already great tasting pizza sauce recipe. The V8 juice added a nice dimension to the sauce. This addition is worth pursuing.

Doug

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