I am looking for a good receipe for pizza type dough that can be kept
for a long period of time and be used for pizza, calzones, etc. I am
trying to cut grocery costs and this would beat buying frozen pizzas,
etc.

Does anyone have anythign and how long can you keep it?

I really appreciate it!

In article
>,
stryped > wrote:

> I am looking for a good receipe for pizza type dough that can be kept
> for a long period of time and be used for pizza, calzones, etc. I am
> trying to cut grocery costs and this would beat buying frozen pizzas,
> etc.
>
> Does anyone have anythign and how long can you keep it?
>
> I really appreciate it!

Home made can be frozen in usable portions.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

stryped wrote:
> I am looking for a good receipe for pizza type dough that can be kept
> for a long period of time and be used for pizza, calzones, etc. I am
> trying to cut grocery costs and this would beat buying frozen pizzas,
> etc.
>
> Does anyone have anythign and how long can you keep it?
>
> I really appreciate it!

As posted back in 2000... (this is for a thin crust pizza):

1 pkg. active dry yeast
1 c. very warm (120 degree) water
1 tsp. sugar
1 tsp. salt
2 Tbs. vegetable oil
2-1/2 c. all purpose flour

Dissolve yeast in warm water in a large mixing bowl. Stir in remaining
ingredients. Work it all together with a fork until you have a wet, sticky
dough. Beat vigorously with a spoon until ingredients are just incorporated
(don't over-mix, and don't knead it). Let the dough stand in a warm place,
covered, about 5 minutes. Divide in half and pat dough onto two pizza pans
with lightly greased hands. Top with sauce and toppings as desired. Bake
at around 325 F for 15-20 minutes, until browned and crispy.

You can double this, wrap it well in plastic and freeze it. Thaw (of
course) before patting it out and topping it.

Jill

jmcquown wrote on Mon, 27 Oct 2008 10:44:55 -0400:

> stryped wrote:
>> I am looking for a good receipe for pizza type dough that can
>> be kept for a long period of time and be used for pizza,
>> calzones, etc. I am trying to cut grocery costs and this
>> would beat buying frozen pizzas, etc.

Trader Joe's sells it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> jmcquown wrote on Mon, 27 Oct 2008 10:44:55 -0400:
>
>> stryped wrote:
>>> I am looking for a good receipe for pizza type dough that can
>>> be kept for a long period of time and be used for pizza,
>>> calzones, etc. I am trying to cut grocery costs and this
>>> would beat buying frozen pizzas, etc.
>
> Trader Joe's sells it.


I love the way everyone assumes there's a TJ's nearby I wasn't the one
asking for pizza dough, James. I posted a recipe which you apparently
snipped.

Jill

jmcquown wrote on Mon, 27 Oct 2008 11:14:25 -0400:

> James Silverton wrote:
>> jmcquown wrote on Mon, 27 Oct 2008 10:44:55 -0400:
>>
>>> stryped wrote:
>>>> I am looking for a good receipe for pizza type dough that
>>>> can be kept for a long period of time and be used for
>>>> pizza, calzones, etc. I am trying to cut grocery costs and this
>>>> would beat buying frozen pizzas, etc.
>>
>> Trader Joe's sells it.

> I love the way everyone assumes there's a TJ's nearby I
> wasn't the one asking for pizza dough, James. I posted a
> recipe which you apparently snipped.

So! No criticism of your doubtless useful recipe, just a point of
information. TJ's was just an example and I'd not be surprised if other
sources were available

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> jmcquown wrote on Mon, 27 Oct 2008 11:14:25 -0400:
>
>> James Silverton wrote:
>>> Trader Joe's sells it.
>
>> I love the way everyone assumes there's a TJ's nearby I
>> wasn't the one asking for pizza dough, James. I posted a
>> recipe which you apparently snipped.
>
> So! No criticism of your doubtless useful recipe, just a point of
> information. TJ's was just an example and I'd not be surprised if
> other sources were available


There's a pizza joint in town that sells their crust, unbaked. It freezes
very nicely. I'd have to suggest if someone doesn't have a TJ's (I sure
don't) and doesn't want to make their own to check with their local pizza
joint to see if they sell the crust I think most grocery stores sell
refrigerator pizza dough, though.

Jill

jmcquown wrote:
> stryped wrote:
>> I am looking for a good receipe for pizza type dough that can be kept
>> for a long period of time and be used for pizza, calzones, etc. I am
>> trying to cut grocery costs and this would beat buying frozen pizzas,
>> etc.
>>
>> Does anyone have anythign and how long can you keep it?
>>
>> I really appreciate it!
>
> As posted back in 2000... (this is for a thin crust pizza):
>
> 1 pkg. active dry yeast
> 1 c. very warm (120 degree) water
> 1 tsp. sugar
> 1 tsp. salt
> 2 Tbs. vegetable oil
> 2-1/2 c. all purpose flour
>
> Dissolve yeast in warm water in a large mixing bowl. Stir in remaining
> ingredients. Work it all together with a fork until you have a wet, sticky
> dough. Beat vigorously with a spoon until ingredients are just
> incorporated
> (don't over-mix, and don't knead it). Let the dough stand in a warm place,
> covered, about 5 minutes. Divide in half and pat dough onto two pizza pans
> with lightly greased hands. Top with sauce and toppings as desired. Bake
> at around 325 F for 15-20 minutes, until browned and crispy.
>
> You can double this, wrap it well in plastic and freeze it. Thaw (of
> course) before patting it out and topping it.
>
> Jill


In anticipation of baking a pizza on Saturday, Friday night I dumped a
cup of warm water, 2 cups of bread flour, 1 tsp salt, 1 Tbsp oil, and
1/2 tsp of yeast in a Tupperware container, and just stirred it until
mixed. When it was starting to get bubbly, I snapped on the lid and put
it in the refrigerator.

I still haven't gotten around to baking it yet, but it looked and
smelled good this morning. It's awfully goopy tho', I'll have to knead
in a little more flour in order to roll it out.

Bob

jmcquown wrote:
> James Silverton wrote:
>> jmcquown wrote on Mon, 27 Oct 2008 11:14:25 -0400:
>>
>>> James Silverton wrote:
>>>> Trader Joe's sells it.
>>
>>> I love the way everyone assumes there's a TJ's nearby I
>>> wasn't the one asking for pizza dough, James. I posted a
>>> recipe which you apparently snipped.
>>
>> So! No criticism of your doubtless useful recipe, just a point of
>> information. TJ's was just an example and I'd not be surprised if
>> other sources were available
>
>
> There's a pizza joint in town that sells their crust, unbaked. It
> freezes very nicely. I'd have to suggest if someone doesn't have a TJ's
> (I sure don't) and doesn't want to make their own to check with their
> local pizza joint to see if they sell the crust I think most grocery
> stores sell refrigerator pizza dough, though.
>
> Jill

You can also buy dough in some places. There is an Italian bakery two
miles from here that will sell you any quantity of dough you might like
or shells. TJs is 110 miles away.

"stryped" > wrote in message
...
>I am looking for a good receipe for pizza type dough that can be kept
> for a long period of time and be used for pizza, calzones, etc. I am
> trying to cut grocery costs and this would beat buying frozen pizzas,
> etc.
>
> Does anyone have anythign and how long can you keep it?
>
> I really appreciate it!

Make up 1 pound balls, wrap in plastic wrap, then aluminum foil avoiding air
pockets and freeze. It will keep for 6 months easily.

Paul

On Mon, 27 Oct 2008 05:50:53 -0700 (PDT), stryped
> wrote:

>I am looking for a good receipe for pizza type dough that can be kept
>for a long period of time and be used for pizza, calzones, etc. I am
>trying to cut grocery costs and this would beat buying frozen pizzas,
>etc.
>
>Does anyone have anythign and how long can you keep it?
>
>I really appreciate it!

Pizza dough can be frozen. I usually make pizza dough and then
separate it into portions for individual pizzas... Then I leave one
portion out, and put the rest in the freezer for when I want pizza
again.

Christine

In article >,
zxcvbob > wrote:

> In anticipation of baking a pizza on Saturday, Friday night I dumped a
> cup of warm water, 2 cups of bread flour, 1 tsp salt, 1 Tbsp oil, and
> 1/2 tsp of yeast in a Tupperware container, and just stirred it until
> mixed. When it was starting to get bubbly, I snapped on the lid and put
> it in the refrigerator.
>
> I still haven't gotten around to baking it yet, but it looked and
> smelled good this morning. It's awfully goopy tho', I'll have to knead
> in a little more flour in order to roll it out.
>
> Bob

What if you just stir in some more flour now and let it hydrate?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> In anticipation of baking a pizza on Saturday, Friday night I dumped a
>> cup of warm water, 2 cups of bread flour, 1 tsp salt, 1 Tbsp oil, and
>> 1/2 tsp of yeast in a Tupperware container, and just stirred it until
>> mixed. When it was starting to get bubbly, I snapped on the lid and put
>> it in the refrigerator.
>>
>> I still haven't gotten around to baking it yet, but it looked and
>> smelled good this morning. It's awfully goopy tho', I'll have to knead
>> in a little more flour in order to roll it out.
>>
>> Bob
>
> What if you just stir in some more flour now and let it hydrate?
>


Can't; I'm at work. (maybe when I get home)

Ouchquithittingmewiththatbigspoon,
Bob

"stryped" > wrote in message
...
>I am looking for a good receipe for pizza type dough that can be kept
> for a long period of time and be used for pizza, calzones, etc. I am
> trying to cut grocery costs and this would beat buying frozen pizzas,
> etc.
>
> Does anyone have anythign and how long can you keep it?
>
> I really appreciate it!

Find a Trader Joe's and buy their prepared dough.

It not only keeps it freezes very well.

Dimitri

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:

> > What if you just stir in some more flour now and let it hydrate?

> Can't; I'm at work. (maybe when I get home)
>
> Ouchquithittingmewiththatbigspoon,
> Bob

You can run but you can't hide.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Dimitri wrote:
> "stryped" > wrote in message
> ...
>> I am looking for a good receipe for pizza type dough that can be kept
>> for a long period of time and be used for pizza, calzones, etc. I am
>> trying to cut grocery costs and this would beat buying frozen pizzas,
>> etc.
>>
>> Does anyone have anythign and how long can you keep it?
>>
>> I really appreciate it!
>
> Find a Trader Joe's and buy their prepared dough.
>
> It not only keeps it freezes very well.
>
> Dimitri


Once again, not everyone has a TJ's nearby. Forget about it. Get a
cookbook and look up a recipe (I posted one). Pizza dough isn't
complicated. Failing that, you can buy refrigerated pizza dough over by the
eggs and dairy products. Or find a local pizza joint (not a chain like
Pizza Hut). Most of them will gladly sell the dough. It freezes just fine.

Jill

On Oct 28, 5:08*am, "jmcquown" > wrote:
> Dimitri wrote:
> > "stryped" > wrote in message
> ....
> >> I am looking for a good receipe for pizza type dough that can be kept
> >> for a long period of time and be used for pizza, calzones, etc. I am
> >> trying to cut grocery costs and this would beat buying frozen pizzas,
> >> etc.
>
> >> Does anyone have anythign and how long can you keep it?
>
> >> I really appreciate it!
>
> > Find a Trader Joe's and buy their prepared dough.
>
> > It not only keeps it freezes very well.
>
> > Dimitri
>
> Once again, not everyone has a TJ's nearby. *Forget about it. *Get a
> cookbook and look up a recipe (I posted one). *Pizza dough isn't
> complicated. *Failing that, you can buy refrigerated pizza dough over by the
> eggs and dairy products. *Or find a local pizza joint (not a chain like
> Pizza Hut). *Most of them will gladly sell the dough. *It freezes just fine.
>
> Jill- Hide quoted text -
>
> - Show quoted text -

True, but between Whole Foods, TJ'S, Bristol Farms ( ad infinitum) not
counting the Pizza Joints that will sell some of their dough I don't
think it's difficult to find.


Dimitri

On Oct 27, 3:45*pm, Melba's Jammin' >
wrote:
> In article >,
>
> *zxcvbob > wrote:
> > In anticipation of baking a pizza on Saturday, Friday night I dumped a
> > cup of warm water, 2 cups of bread flour, 1 tsp salt, 1 Tbsp oil, and
> > 1/2 tsp of yeast in a Tupperware container, and just stirred it until
> > mixed. *When it was starting to get bubbly, I snapped on the lid and put
> > it in the refrigerator.
>
> > I still haven't gotten around to baking it yet, but it looked and
> > smelled good this morning. *It's awfully goopy tho', I'll have to knead
> > in a little more flour in order to roll it out.
>
> > Bob
>
> What if you just stir in some more flour now and let it hydrate?
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished

WIll this recipe keep for a mont h or more if frozen?

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> Melba's Jammin' wrote:
>
>>> What if you just stir in some more flour now and let it hydrate?
>
>> Can't; I'm at work. (maybe when I get home)
>>
>> Ouchquithittingmewiththatbigspoon,
>> Bob
>
> You can run but you can't hide.
>


I baked it tonight; I put a handful of all-purpose flour in a big
plastic bowl and turned the goopy risen dough into it straight from the
fridge. Flipped it, and mashed it out into a disk, then pressed it into
a pizza pan. It was really elastic, so I let it rest, then stretched it
again (it had drawn up quite a bit.) The I sprinkled it with granulated
garlic, freshly-ground pepper, and a little olive oil. Then some
squished Italian canned plum tomatoes (with basil), a pinch of sugar,
covered with grated mozzarella, then sprinkled dried oregano over the
top. I almost forgot the oregano. Baked at 425 degrees for about 15 to
18 minutes.

The outer crust tastes wonderful. The bottom crust is a little soggy,
but when I let everything cool and ate a slice *warm* instead of hot it
had firmed up quite a bit and was good. Maybe I should have drained the
tomatoes a little better, or added some tomato paste.

Overall it was good, there will be leftovers for breakfast, and it only
took a couple of minutes (five, tops, including trimming and shredding
the moldy cheese) to put it together.

It's the best tasting pizza crust I've ever made.

Best regards,
Bob