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(Shrubman) wrote in
om:

> Yes, I am aware there are many threads devoted to pizza over the
> years. I have scanned most of them.
>
> I know home ovens lack the heat that commercial pizza ovens have.
>
> My question is: Where does this recipe go wrong.
>
> My crust was made with:
>
> approx. 3 cups of flour
> one packet dry yeast
> pinch of sugar
> one cup of water (luke warm)
> 2 tablespoons olive oil
>
> I processed the dough in a food processor, then kneaded it for a
> couple of minutes. I allowed it to rise in a warm oven for 1-2 hours.
>

Generally I think you have too much flour and too much yeast, along with
a little switch in technique. You need a wetter (more slack) dough and
less handling to preserve the larger bubbles and lightness in the dough.

As you say, there are _many_ variations on pizza dough on the web and
everywhere else.

The recipe and technique I use seems to work well for me and produces a
crust much like you describe.

2 cups bread flour
1 teaspoon salt
1 tablespoon honey or white sugar
2 tablespoons olive oil
3/4 cup cold water
1 teaspoon regular dry yeast
1/4 cup lukewarm water

Combine lukewarm water and yeast and stir a bit to dissolve. Let stand 10
minutes.

In the bowl of a food processor, combine flour and salt and pulse to
blend. Pour over the honey or sugar and olive oil. Pour over dissolved
yeast.

Place lid on food processor and turn on. Immediately pour in the
remaining 3/4 cup cold water. Process 30 seconds. If dough doesn't form
a ball around the blade, stop processor and add 2 additional tablespoons
of flour and process again. Repeat as needed until dough ball forms.
(This should not require a lot of additional flour - perhaps at the most,
5-6 tablespoons.) When dough ball forms, continue processing an
additional 30 seconds.

Immediately turn dough into greased or oiled bowl, cover tightly and
refrigerate overnight. The dough will rise slightly, but not completely.
The dough may be kept several days in the refrigerator at this stage.

Several hours before assembling the pizza, remove the bowl from the
refrigerator. As bowl warms, the dough will rise. When double in bulk,
punch down, cover, and allow to rise again. If you have time, repeat
this at least 1 or 2 times.

If you use a pizza pan, add 2-3 tablespoons oil to the pan before adding
dough. Do not roll dough out or work in additional flour. Simply put
the dough ball into the pan and use your fingertips to punch into the
dough and gradually flatten and enlarge it to fill the pan and create a
slightly raised edge.

Before adding sauce or toppings, coat the top of the dough with an
additional 1-2 tablespoons of oil.

Add desired toppings and bake in a very hot oven 12-15 minutes or until
of desired doneness.

Note: My oven only goes as high at 500 degrees F., and that works just
fine. I bake on the lowest rack. Preheat the oven for at least half an
hour, including the baking stone if using one.

If using a baking stone and no pan, shape the dough using the above
procedure omitting the oil under the dough, but place it on a sheet of
baking parchment. This makes it easy to transfer to the baking stone
with a peel.

Sorry this was so long.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.