Pizza dough

[medtran49]

I don't think so - I think the word "pie" was/is used just because it's round, like a pie, and may also be a regional thing.

Now, do you remember back in the 1980's, when Pizza Hut sold the priazzo? That was a true pie, in that it was a bottom crust, topped with various toppings, sauce, and cheese, then another crust on top, dressed with sauce and cheese...basically, their version of stuffed pizza.

A couple of them even had a layer of dough in between. I went on a search for the dough/sauce/fillings once since Craig wanted a Portofino and there was a whole explanation of the various ones from a former employee. They even made regional specialty ones.

 

[medtran49]

I was looking in my bookmarks for another recipe and saw this old thread about pizza dough.

 

[MypinchofItaly]

Some pizzas are also made with milk in the dough, along with potato.

 

[TastyReuben]

Some pizzas are also made with milk in the dough, along with potato.

Now I want to make one with buttermilk! Fake sourdough pizza crust!

A company here in the States makes potato bread sandwich loaves, dinner rolls, hot dog/hamburger buns, slider buns... It is quite good.

We have a lot of that available here as well. There's a tradition of potato breads in Amish cooking, and we have a lot of Amish around here.

 

[MypinchofItaly]

Now I want to make one with buttermilk! Fake sourdough pizza crust!


We have a lot of that available here as well. There's a tradition of potato breads in Amish cooking, and we have a lot of Amish around here.

Yeah, go for fake

 

[PabloLerntKochen]

A couple of them even had a layer of dough in between. I went on a search for the dough/sauce/fillings once since Craig wanted a Portofino and there was a whole explanation of the various ones from a former employee. They even made regional specialty ones.

That would be something, I would like to try. Thank you very much for the new recipe idea. Stay healthy

 

[MypinchofItaly]

This is the Apulian focaccia (aka pizza) I’ve made time ago. It has potato in the dough and is basically made with semolina’s flour

 

[TastyReuben]

This is the Apulian focaccia (aka pizza) I’ve made time ago. It has potato in the dough and is basically made with semolina’s flour

View attachment 55646

I just made meatballs and sauce...I've got focaccia dough on an overnight rise...there's mozz in the fridge...

 

[PabloLerntKochen]

I'm so jealous of your pizzas, they look so perfect. On the one side, they're motivating and inspiring, on the other side, I always feel a little bit disappointed from my pizzas.
Stay healthy

 

[caseydog]

Stupid question number 2234 ...

Is there a difference between a regular Flat Bread Pizza and a Pizza Pie?

No, I don't believe a Pizza Pie refers to a deep dish Pizza.

Well, I think it is a regional thing, In New Jersey, where I was born, it was a pizza pie, and if you went to a pizzeria, you could just order by saying, "I need two pies," and tell them what you wanted on your "pies."

Down here in Texas, it's just "pizza." If you go into a pizzeria in Texas, and ask for two pies, you are going to get a blank stare.

CD

 

[Burt Blank]

Pizza Dough ... How simple can it be?

Pizza Dough produces one of the most simple and basic Flat Breads.

Basic ingredients ... Unbleached Flour, Active Dry Yeast, Water, Sugar, Oil and recommended (if desired), Sea or Kosher Salt.

As with any Active Yeast Bread, the Water should be about 110 to 115F to allow the Yeast to procreate and do its thing.

TastyReuben gives this basic recipe here. The basic recipe can be found repeated in Pizza Dough recipes all over the web.

Pizza Dough gets more complicated when diversions are made to this basic ingredient list. And those diversions are by preference to achieve desired results which go beyond the basics.

There are two basic kinds of Pizza Dough, Thin Crust and Thick Crust. Thin or Cracker Crust may forgo using Yeast. Thick Crust may not.

I use 50/50 water milk.

 

[caseydog]

I haven't yet, but one of the Chicago-style deep dish pizza recipes calls for adding potato to the dough.

You mean a Chicago-style tomato and cheese casserole, right?

CD

 

[MrsDangermouse]

Well I'm in the process of changing my pizza dough recipe. For years I've used a recipe with a mix of strong white flour and semolina and a glug of olive oil, which makes a nice crispy crust with a lovely flavour. But I've never managed to stretch it it out properly without it tearing. I read recently that using 00 flour will make for a dough that handles better so I'm going to try that on Tuesday.

 

[Morning Glory]

Well I'm in the process of changing my pizza dough recipe. For years I've used a recipe with a mix of strong white flour and semolina and a glug of olive oil, which makes a nice crispy crust with a lovely flavour. But I've never managed to stretch it it out properly without it tearing. I read recently that using 00 flour will make for a dough that handles better so I'm going to try that on Tuesday.

I used the semolina (fine) when I roll out or stretch the dough. That way you get the crispy crust without compromising the stretch of the dough itself.

One I made earlier: