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Pizza dough recipe

post #1 of 7
Thread Starter 
Hey everybody. I recently purchased my first food processor and am interested in making pizza dough. I have never tried making dough and was hoping someone might have a good recipe I could try. Any help would be greatly appreciated.

Thanks
post #2 of 7

http://www.cheftalk.com/t/70999/pizza is where I've given instructions for what I do. Let us know what you end up doing.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 7

You don't need a food processor to make pizza dough.  You can use a standing mixer with a dough attachment.  I prefer to use just my hands.  I don't measure anything.  I put a good amount of yeast in a cup with a few sprinkles of sugar and some warm water and let that get going.  Then I pour a bunch of flour in a bowl and add a little salt and a good drizzle of olive oil to it.  Then I add the yeasty water and mix, adding more water or flour as needed until it's got a springy consistancy.  I've never gone wrong this way.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 7
Thread Starter 
Thanks for the link. This is perfect to help me get started
post #5 of 7

Actually, I'd say for making great pizza, a pizza stone is probably more useful than a food processor. I'll cuts down baking times and gives you a great base. Only downside is you use a lot of  energy heating the thing up before hand, but it isn't a worry if you're not using it every day....

 

If you don't have one already, you can get one for about £12 on ebay or Amazon. My latest (I've broke a couple over the years) is Pro Cook.

 

A baking shovel or 'peel' is handy too, although you can use a large metal equal sided baking sheet with no lip, or the large thin plastic flexible chopping boards are great too and only cost a couple of quid. Make your pizza on this then slide it onto the hot stone. I use fine polenta to stop the base sticking to the peel, and it also gives a nice texture. Let us know how you get on :-)
 

post #6 of 7

Hi! I'll give All a little Italian secret that will give you a biscuit pro touch to a pizza, I'm talking about putting in also some Whole Milk, the pizza will have a super extra touch, by the way pizza dough doesn't need sugar !  Buon Apetit from Italy
 

post #7 of 7

If you want to get overwhelmed with pizza info, sign up at pizzamaking.com.  I just look at the pictures ;-)

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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