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I have a pizza dough recipe I have been making of late 
Prior to making my own dough, I was using single serving Naans,
but it is actually less work to make my own dough because a
whole pizza lasts three times longer than a single serving
Pizza dough recipe:
2 cups all purpose flour
2 Tsps. baking powder
1/2 Tsp of salt
I cup liquid (water)
2 Tbsps. olive oil
After thoroughly mixing/whisking dry ingredients, add the fluids.
You can also add extra salt and any seasonings to the dough.
Be aware that less seasoning is required if applied directly to the toppings.
I add onion powder, garlic powder, celery powder, black pepper, and cayenne.
You could also add an Italian seasonings type mix, basil, oregano, etc. It would
probably depend on your toppings and tastes what type of seasonings you prefer.
I blend the ingredients at first with a very stiff spatula. After a point,
because the dough is so thick, you may need to knead a bit with your hand.
Some recipes say to knead until the baking powder becomes active.
You can tell when that happens because the dough burps a bit
I use peanut oil for now. I also reduce the water amount and add
a single serving cup of applesauce. You cannot taste the applesauce
I don't measure anything exactly, either. That would make a fairly thick
crust if your pizza tray/pan is as large or smaller than mine (12" diameter).
I have reduced the flour amount a little, even though I like a bit of a thicker crust.
Recipes are a lot more forgiving than many seem to realize. The most important
thing is to make sure all the flour is moisturized without the dough becoming
runny. It needs to be quite thick, and not stick to your hand too much at all.
I do not have a rolling pin. I take the ball of dough from the mixing bowl and
flatten it onto the pizza pan with my hand. This is very easily accomplished,
especially if the dough is as thick as it should be. Oiling your hand a little will
help prevent the dough sticking to it. I oil my hand by spreading oil on the
parchment paper covering the pan before flattening the dough onto it, or even
before mixing the dough with my hand. Find what works for you. Recipes are forgiving
I cook the dough by itself for at least ten minutes @ 375* F before adding any toppings.
This may not be necessary for a thinner crust. I top my pizza: first layer with lengthwise
cuts of fresh zucchini, followed by thickly sliced fresh mushrooms, and then loosely
position slices of onion and chopped yellow pepper between the mushroom bits. On top
of that I add lots of cheese. Mozzarella mostly, but also Havarti and now cheddar, too.
Bake for a further 20 minutes at 375*. I remove from the oven at this point to add tomatoes.
Cherry tomatoes halved are nice, but somewhat more costly perhaps if others are on sale. Right
now I am using slices of beefsteak tomatoes. Then I return to the oven and bake 10 more mins.
That's a lot of typing But I eat a lot of pizza. It is a good way to get my daily
bread, dairy, and veggies in a convenient, timely, and not too messy fashion
It tastes a whole lot better than it looks
Prior to making my own dough, I was using single serving Naans,
but it is actually less work to make my own dough because a
whole pizza lasts three times longer than a single serving
Pizza dough recipe:
2 cups all purpose flour
2 Tsps. baking powder
1/2 Tsp of salt
I cup liquid (water)
2 Tbsps. olive oil
After thoroughly mixing/whisking dry ingredients, add the fluids.
You can also add extra salt and any seasonings to the dough.
Be aware that less seasoning is required if applied directly to the toppings.
I add onion powder, garlic powder, celery powder, black pepper, and cayenne.
You could also add an Italian seasonings type mix, basil, oregano, etc. It would
probably depend on your toppings and tastes what type of seasonings you prefer.
I blend the ingredients at first with a very stiff spatula. After a point,
because the dough is so thick, you may need to knead a bit with your hand.
Some recipes say to knead until the baking powder becomes active.
You can tell when that happens because the dough burps a bit
I use peanut oil for now. I also reduce the water amount and add
a single serving cup of applesauce. You cannot taste the applesauce
I don't measure anything exactly, either. That would make a fairly thick
crust if your pizza tray/pan is as large or smaller than mine (12" diameter).
I have reduced the flour amount a little, even though I like a bit of a thicker crust.
Recipes are a lot more forgiving than many seem to realize. The most important
thing is to make sure all the flour is moisturized without the dough becoming
runny. It needs to be quite thick, and not stick to your hand too much at all.
I do not have a rolling pin. I take the ball of dough from the mixing bowl and
flatten it onto the pizza pan with my hand. This is very easily accomplished,
especially if the dough is as thick as it should be. Oiling your hand a little will
help prevent the dough sticking to it. I oil my hand by spreading oil on the
parchment paper covering the pan before flattening the dough onto it, or even
before mixing the dough with my hand. Find what works for you. Recipes are forgiving
I cook the dough by itself for at least ten minutes @ 375* F before adding any toppings.
This may not be necessary for a thinner crust. I top my pizza: first layer with lengthwise
cuts of fresh zucchini, followed by thickly sliced fresh mushrooms, and then loosely
position slices of onion and chopped yellow pepper between the mushroom bits. On top
of that I add lots of cheese. Mozzarella mostly, but also Havarti and now cheddar, too.
Bake for a further 20 minutes at 375*. I remove from the oven at this point to add tomatoes.
Cherry tomatoes halved are nice, but somewhat more costly perhaps if others are on sale. Right
now I am using slices of beefsteak tomatoes. Then I return to the oven and bake 10 more mins.
That's a lot of typing
But I eat a lot of pizza. It is a good way to get my daily bread, dairy, and veggies in a convenient, timely, and not too messy fashion
It tastes a whole lot better than it looks
J
JAPOV
Guest
Looks Delicious!I have a pizza dough recipe I have been making of late
Prior to making my own dough, I was using single serving Naans,
but it is actually less work to make my own dough because a
whole pizza lasts three times longer than a single serving
Pizza dough recipe:
2 cups all purpose flour
2 Tsps. baking powder
1/2 Tsp of salt
I cup liquid (water)
2 Tbsps. olive oil
After thoroughly mixing/whisking dry ingredients, add the fluids.
You can also add extra salt and any seasonings to the dough.
Be aware that less seasoning is required if applied directly to the toppings.
I add onion powder, garlic powder, celery powder, black pepper, and cayenne.
You could also add an Italian seasonings type mix, basil, oregano, etc. It would
probably depend on your toppings and tastes what type of seasonings you prefer.
I blend the ingredients at first with a very stiff spatula. After a point,
because the dough is so thick, you may need to knead a bit with your hand.
Some recipes say to knead until the baking powder becomes active.
You can tell when that happens because the dough burps a bit
I use peanut oil for now. I also reduce the water amount and add
a single serving cup of applesauce. You cannot taste the applesauce
I don't measure anything exactly, either. That would make a fairly thick
crust if your pizza tray/pan is as large or smaller than mine (12" diameter).
I have reduced the flour amount a little, even though I like a bit of a thicker crust.
Recipes are a lot more forgiving than many seem to realize. The most important
thing is to make sure all the flour is moisturized without the dough becoming
runny. It needs to be quite thick, and not stick to your hand too much at all.
I do not have a rolling pin. I take the ball of dough from the mixing bowl and
flatten it onto the pizza pan with my hand. This is very easily accomplished,
especially if the dough is as thick as it should be. Oiling your hand a little will
help prevent the dough sticking to it. I oil my hand by spreading oil on the
parchment paper covering the pan before flattening the dough onto it, or even
before mixing the dough with my hand. Find what works for you. Recipes are forgiving
I cook the dough by itself for at least ten minutes @ 375* F before adding any toppings.
This may not be necessary for a thinner crust. I top my pizza: first layer with lengthwise
cuts of fresh zucchini, followed by thickly sliced fresh mushrooms, and then loosely
position slices of onion and chopped yellow pepper between the mushroom bits. On top
of that I add lots of cheese. Mozzarella mostly, but also Havarti and now cheddar, too.
Bake for a further 20 minutes at 375*. I remove from the oven at this point to add tomatoes.
Cherry tomatoes halved are nice, but somewhat more costly perhaps if others are on sale. Right
now I am using slices of beefsteak tomatoes. Then I return to the oven and bake 10 more mins.
That's a lot of typing
bread, dairy, and veggies in a convenient, timely, and not too messy fashion
It tastes a whole lot better than it looks
I've actually experimented with a very similar recipe.
Have you ever used quick yeast?
The above picture is not a good representation because the pizza was not
fully cooked when I photographed it
So the dough looks pretty doughy
Here is the pizza I made yesterday and will have more of for brunch very soon
I ate a third of it yesterday, will eat a third of it today, and a third again tomorrow
The dough is fully cooked and actually looks browner than it would normally
because I used blueberry applesauce, which, quite frankly, by itself, is not
something I want to eat, but in pizza dough? You cannot tell
I do notcook bake with yeast. It just looks like too much work, and time waiting for the dough to rise
The recipe I have been using is very straightforward and so simple to remember that I know it by heart
fully cooked when I photographed it
So the dough looks pretty doughy Here is the pizza I made yesterday and will have more of for brunch very soon
I ate a third of it yesterday, will eat a third of it today, and a third again tomorrow
The dough is fully cooked and actually looks browner than it would normally
because I used blueberry applesauce, which, quite frankly, by itself, is not
something I want to eat, but in pizza dough? You cannot tell
I do not
The recipe I have been using is very straightforward and so simple to remember that I know it by heart
It looks pretty good too.I have a pizza dough recipe I have been making of late
Prior to making my own dough, I was using single serving Naans,
but it is actually less work to make my own dough because a
whole pizza lasts three times longer than a single serving
Pizza dough recipe:
2 cups all purpose flour
2 Tsps. baking powder
1/2 Tsp of salt
I cup liquid (water)
2 Tbsps. olive oil
After thoroughly mixing/whisking dry ingredients, add the fluids.
You can also add extra salt and any seasonings to the dough.
Be aware that less seasoning is required if applied directly to the toppings.
I add onion powder, garlic powder, celery powder, black pepper, and cayenne.
You could also add an Italian seasonings type mix, basil, oregano, etc. It would
probably depend on your toppings and tastes what type of seasonings you prefer.
I blend the ingredients at first with a very stiff spatula. After a point,
because the dough is so thick, you may need to knead a bit with your hand.
Some recipes say to knead until the baking powder becomes active.
You can tell when that happens because the dough burps a bit
I use peanut oil for now. I also reduce the water amount and add
a single serving cup of applesauce. You cannot taste the applesauce
I don't measure anything exactly, either. That would make a fairly thick
crust if your pizza tray/pan is as large or smaller than mine (12" diameter).
I have reduced the flour amount a little, even though I like a bit of a thicker crust.
Recipes are a lot more forgiving than many seem to realize. The most important
thing is to make sure all the flour is moisturized without the dough becoming
runny. It needs to be quite thick, and not stick to your hand too much at all.
I do not have a rolling pin. I take the ball of dough from the mixing bowl and
flatten it onto the pizza pan with my hand. This is very easily accomplished,
especially if the dough is as thick as it should be. Oiling your hand a little will
help prevent the dough sticking to it. I oil my hand by spreading oil on the
parchment paper covering the pan before flattening the dough onto it, or even
before mixing the dough with my hand. Find what works for you. Recipes are forgiving
I cook the dough by itself for at least ten minutes @ 375* F before adding any toppings.
This may not be necessary for a thinner crust. I top my pizza: first layer with lengthwise
cuts of fresh zucchini, followed by thickly sliced fresh mushrooms, and then loosely
position slices of onion and chopped yellow pepper between the mushroom bits. On top
of that I add lots of cheese. Mozzarella mostly, but also Havarti and now cheddar, too.
Bake for a further 20 minutes at 375*. I remove from the oven at this point to add tomatoes.
Cherry tomatoes halved are nice, but somewhat more costly perhaps if others are on sale. Right
now I am using slices of beefsteak tomatoes. Then I return to the oven and bake 10 more mins.
That's a lot of typing
bread, dairy, and veggies in a convenient, timely, and not too messy fashion
It tastes a whole lot better than it looks
In the baking aisle of the grocery store...
If you look you will find bread flour and yeast.
By the bakers math. (Not normal math)
100% bread flour
65% water
6% salt
6% sugar
4% oil
All Of these things are by weight....so use a scale and not a measuring cup.
One packet of yeast will raise 746 grams of flour.
Which means that you will use 485grams of water.
746 x 0.65 = 485.
Mix this well, cover, and then put in the refrigerator for use tomorrow.
* note*You can do this by hand but I use a stand mixer with a dough hook. If using a mixer, mix until it just begins to pull from the bowl sides and gets wrapped around the hook.
The next day begin portioning the dough into roughly 8oz portions. Knead each dough ball till its tight and smooth. (Stretch and fold)
Lightly oil each ball and again place in the refrigerator.
When the dough has rested....form out your pizza shell. I like round, square, rectangle, funky triangle or whatever the dough will allow.
Let it rise and then bake (@250-300⁰F) it until cooked but not brown.
Then once the shell has par-baked and cooled *you can freeze them at this time if you want...to use later*
You can now sauce and cheese your pizza. I like a blend of cheeses myself. I use provolone, parmesean, and mozzarella. Italian sausage should be cooked before using. Pepperoni, bell peppers, mushrooms....whatever you like.
When you bake it again....350-400⁰F and directly on the rack. Watch it close....it can get away from you quick. But this will get you that CRUNCHY and chewy crust you want.
If you look you will find bread flour and yeast.
By the bakers math. (Not normal math)
100% bread flour
65% water
6% salt
6% sugar
4% oil
All Of these things are by weight....so use a scale and not a measuring cup.
One packet of yeast will raise 746 grams of flour.
Which means that you will use 485grams of water.
746 x 0.65 = 485.
Mix this well, cover, and then put in the refrigerator for use tomorrow.
* note*You can do this by hand but I use a stand mixer with a dough hook. If using a mixer, mix until it just begins to pull from the bowl sides and gets wrapped around the hook.
The next day begin portioning the dough into roughly 8oz portions. Knead each dough ball till its tight and smooth. (Stretch and fold)
Lightly oil each ball and again place in the refrigerator.
When the dough has rested....form out your pizza shell. I like round, square, rectangle, funky triangle or whatever the dough will allow.
Let it rise and then bake (@250-300⁰F) it until cooked but not brown.
Then once the shell has par-baked and cooled *you can freeze them at this time if you want...to use later*
You can now sauce and cheese your pizza. I like a blend of cheeses myself. I use provolone, parmesean, and mozzarella. Italian sausage should be cooked before using. Pepperoni, bell peppers, mushrooms....whatever you like.
When you bake it again....350-400⁰F and directly on the rack. Watch it close....it can get away from you quick. But this will get you that CRUNCHY and chewy crust you want.
I have a recipe I use to make flatbread. Love it, no yeast involved, minimal rest time and who don’t love a good wrap?
2 cups all purpose flour
1/2 t salt
3 1/2 T melTed butter in 3/4 cup whole milk.
if vegan, olive oil in oat milk or almond milk will work to replace, milk and butter
add your salt to your flour and stir
warm your milk to the level that the butter will melt, not boiling
knead 2 mins
wrap in Saran Wrap and let rest 20 minutes. This helps glutens form
roll in 6 equal size balls. Roll out to 8 inch round diameter
Roll out flat and fry, no oil in a non stick pan, 1 min each side,
add to a covered tea towel while finishing frying.
can be frozen for up to three months
separate with wax paper and reheat.
makes 8
2 cups all purpose flour
1/2 t salt
3 1/2 T melTed butter in 3/4 cup whole milk.
if vegan, olive oil in oat milk or almond milk will work to replace, milk and butter
add your salt to your flour and stir
warm your milk to the level that the butter will melt, not boiling
knead 2 mins
wrap in Saran Wrap and let rest 20 minutes. This helps glutens form
roll in 6 equal size balls. Roll out to 8 inch round diameter
Roll out flat and fry, no oil in a non stick pan, 1 min each side,
add to a covered tea towel while finishing frying.
can be frozen for up to three months
separate with wax paper and reheat.
makes 8
Thanks for making me crave pizza!!!I have a pizza dough recipe I have been making of late
Prior to making my own dough, I was using single serving Naans,
but it is actually less work to make my own dough because a
whole pizza lasts three times longer than a single serving
Pizza dough recipe:
2 cups all purpose flour
2 Tsps. baking powder
1/2 Tsp of salt
I cup liquid (water)
2 Tbsps. olive oil
After thoroughly mixing/whisking dry ingredients, add the fluids.
You can also add extra salt and any seasonings to the dough.
Be aware that less seasoning is required if applied directly to the toppings.
I add onion powder, garlic powder, celery powder, black pepper, and cayenne.
You could also add an Italian seasonings type mix, basil, oregano, etc. It would
probably depend on your toppings and tastes what type of seasonings you prefer.
I blend the ingredients at first with a very stiff spatula. After a point,
because the dough is so thick, you may need to knead a bit with your hand.
Some recipes say to knead until the baking powder becomes active.
You can tell when that happens because the dough burps a bit
I use peanut oil for now. I also reduce the water amount and add
a single serving cup of applesauce. You cannot taste the applesauce
I don't measure anything exactly, either. That would make a fairly thick
crust if your pizza tray/pan is as large or smaller than mine (12" diameter).
I have reduced the flour amount a little, even though I like a bit of a thicker crust.
Recipes are a lot more forgiving than many seem to realize. The most important
thing is to make sure all the flour is moisturized without the dough becoming
runny. It needs to be quite thick, and not stick to your hand too much at all.
I do not have a rolling pin. I take the ball of dough from the mixing bowl and
flatten it onto the pizza pan with my hand. This is very easily accomplished,
especially if the dough is as thick as it should be. Oiling your hand a little will
help prevent the dough sticking to it. I oil my hand by spreading oil on the
parchment paper covering the pan before flattening the dough onto it, or even
before mixing the dough with my hand. Find what works for you. Recipes are forgiving
I cook the dough by itself for at least ten minutes @ 375* F before adding any toppings.
This may not be necessary for a thinner crust. I top my pizza: first layer with lengthwise
cuts of fresh zucchini, followed by thickly sliced fresh mushrooms, and then loosely
position slices of onion and chopped yellow pepper between the mushroom bits. On top
of that I add lots of cheese. Mozzarella mostly, but also Havarti and now cheddar, too.
Bake for a further 20 minutes at 375*. I remove from the oven at this point to add tomatoes.
Cherry tomatoes halved are nice, but somewhat more costly perhaps if others are on sale. Right
now I am using slices of beefsteak tomatoes. Then I return to the oven and bake 10 more mins.
That's a lot of typing
bread, dairy, and veggies in a convenient, timely, and not too messy fashion
It tastes a whole lot better than it looks
I actually love to cook but haven't made a homemade pizza in a long time. I may just start a new tradition now, Christmas Pizza. lol
Pizza is good at any time!Thanks for making me crave pizza!!!
homemade pizza in a long time. I may just start a new tradition now, Christmas Pizza. lol
Welcome!
Christmas 2022