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Quick and easy pizza dough? (does NOT work)

post #1 of 7
Thread Starter 

We made pizza tonight. My wife didn't have time so she googled "quick pizza dough"... found this: 

 

1) Combine 3 cups flour, 1 tsp salt, 1 tbspn sugar and 7g dry yeast. 

2) Add 2 Tbspn olive oil and 1 cup warm water

3) Form, garnish and bake. 

 

She tried and it and the dough was heavy and hard, when I felt it I could tell we'd end up with pizzas that would have been hard as stone. I looked at the recipe and right away found it suspicious that there's no folding, no kneeding, no resting, etc...?? They even boast about their recipe not needing any resting or kneeding, just mix the ingredients, spread, add garnish and bake. 

 

How can such a "quick & easy" recipe work??? Or can it? Were we just pranked? eek.gif

 

We ended up throwing the lot in the bin and making good old regular pizza dough which is pretty much the same ingredient list but with the kneeding, a couple resting periods and the folding (I followed the food processor version of that recipe: http://www.wolfgangpuck.com/recipes/view/56793/All-Purpose-Pizza-Dough). Ended up eating delicious pizzas. smile.gif

post #2 of 7

No need for the yeast if you never give it a chance to work.  I prefer to make my pizza dough a day in advance.  If I want quick I go buy a Boboli.  But that's a last resort.

 

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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post #3 of 7
Thread Starter 

A day in advance?! Wow. With the wolfgang puck recipe I just did it an hour in advance and the result is great. But the original recipe? I don't get it. 

post #4 of 7

There are no knead doughs that work, something like "biochemical gluten development" involved, but time is a factor in that .  Like making dough the night before, punching it down and stashing in the fridge overnight.

 

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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post #5 of 7

59¢    Works like a charm. 

post #6 of 7
Thread Starter 
Quote:
Originally Posted by teamfat View Post

There are no knead doughs that work, something like "biochemical gluten development" involved, but time is a factor in that .  Like making dough the night before, punching it down and stashing in the fridge overnight.

Thanks mjb. Guess I'll stick to the Wolfgang Puck recipe! ;)

post #7 of 7

I like the Forno Bravo recipe (specific for 00 flour, but I use KA Sir Lancelot with great results).  Either I use slightly warmed water for pizza in an hour or ice cold water for dough I make in the morning for dinner 8 hours later.  Here is a pic of a pizza made with that recipe that I enjoyed a few months ago.  Wish I had taken a profile shot so you could see the air bubbles.

 

 

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