It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
just doesn't have any flavor. I read that you should use regular yeast
instead of rapid rise because it builds a better flavor.

Suggestions?

Marc

Marc wrote:
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> just doesn't have any flavor. I read that you should use regular yeast
> instead of rapid rise because it builds a better flavor.
>
> Suggestions?
>
> Marc
>

Try using only 1/2 a packet of yeast, and leave out the sugar. That will
slow the rise down and maybe it can develop more flavor. Also, let the
dough rise and punch it down once or twice.

Maybe it needs more salt. I use a generous 1/2 tsp of salt to 2 cups of flour.

Bob

"Marc" > wrote in message
ink.net...
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> just doesn't have any flavor. I read that you should use regular yeast
> instead of rapid rise because it builds a better flavor.


I don't proof the yeast when making pizza dough. I just dissolve it in cold
water then start mounting the flour. I use about a teaspoon of salt and
about 2 tablespoons of my best olive oil. Then let the dough rise in the
fridge for 12-24 hours. That helps develop a really yeasty, tangy dough.

Paul

"Paul M. Cook©®" > wrote

> "Marc" > wrote ...
> > It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't
use
> > the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> > just doesn't have any flavor. I read that you should use regular yeast
> > instead of rapid rise because it builds a better flavor.
>
>
> I don't proof the yeast when making pizza dough. I just dissolve it in
cold
> water then start mounting the flour. I use about a teaspoon of salt and
> about 2 tablespoons of my best olive oil. Then let the dough rise in the
> fridge for 12-24 hours. That helps develop a really yeasty, tangy dough.
>
> Paul


I'll second the part about the long, slow rise in the fridge. I do that
often and it does make for a much tastier dough.

Paula

"Marc" > wrote in message
ink.net...
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> just doesn't have any flavor. I read that you should use regular yeast
> instead of rapid rise because it builds a better flavor.
>
> Suggestions?
>
> Marc
==
You didn't add anything to give it flavor--I add about 1/4 cup parmesan, a
teaspoon
or so of minced garlic and a little oregano to my two crust dough. I also
use olive oil--
and much more than 1-2 T. Try an eighth (one crust) to a quarter cup (two
crust) and
reduce water accordingly. Brush crust with olive oil after baking as well.
Pizza dough lends itself
to creativity--sprinkle the edge of the crust w/parm. before baking. Try
adding
a little freshly chopped spinach to the dough in place of oregano.
==
>
>

On Sun, 15 Feb 2004 21:38:01 -0500, Gini wrote:

> I add about 1/4 cup parmesan, a teaspoon or so of minced garlic and a
> little oregano to my two crust dough. I also use olive oil-- and much
> more than 1-2 T. Try an eighth (one crust) to a quarter cup (two crust)
> and reduce water accordingly. Brush crust with olive oil after baking as
> well. Pizza dough lends itself to creativity--sprinkle the edge of the
> crust w/parm. before baking. Try adding a little freshly chopped spinach
> to the dough in place of oregano.

That looks very California. For those of us feeling Minnesota, I'd like to
point out that the OP had a perfectly respectable combination of
ingredients.

Some of my best pizzas have had nothing more than yeast, water, flour,
salt, and olive oil. Sometimes I add sugar, milk, or cornmeal depending on
what the crust needs to do.

If you want those kinds of flavors, put them on top of the pizza. Putting
them in the crust is best left to places like Pizza Hut.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

You can't beat the basic pizza recipe at www.theartisan.net.

And. let the dough ferment overnight in the 'fridge - long slow fermentation
adds a huge amount of flavor.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Marc" > wrote in message
ink.net...
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> just doesn't have any flavor. I read that you should use regular yeast
> instead of rapid rise because it builds a better flavor.
>
> Suggestions?
>
> Marc
>
>

"Marc" > wrote in message link.net>...
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> just doesn't have any flavor. I read that you should use regular yeast
> instead of rapid rise because it builds a better flavor.
>
> Suggestions?
>
> Marc

I add a little more yeast, salt and oil. Change your yeast - I use
Bakipan brand with good success.

-L.

"Brian Macke" > wrote in message
news
> On Sun, 15 Feb 2004 21:38:01 -0500, Gini wrote:
>
> > I add about 1/4 cup parmesan, a teaspoon or so of minced garlic and a
> > little oregano to my two crust dough. I also use olive oil-- and much
> > more than 1-2 T. Try an eighth (one crust) to a quarter cup (two crust)
> > and reduce water accordingly. Brush crust with olive oil after baking as
> > well. Pizza dough lends itself to creativity--sprinkle the edge of the
> > crust w/parm. before baking. Try adding a little freshly chopped spinach
> > to the dough in place of oregano.
>
> That looks very California. For those of us feeling Minnesota, I'd like to
> point out that the OP had a perfectly respectable combination of
> ingredients.
>
> Some of my best pizzas have had nothing more than yeast, water, flour,
> salt, and olive oil. Sometimes I add sugar, milk, or cornmeal depending on
> what the crust needs to do.
>
> If you want those kinds of flavors, put them on top of the pizza. Putting
> them in the crust is best left to places like Pizza Hut.
==
Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
preferences
are simply *your* preferences which may/may not be his preferences. I am not
aware of any law forbidding pizza crust creativity. Geez--Lighten up.
==
==
>
> --
> -Brian James Macke
> "In order to get that which you wish for, you must first get that
which
> builds it." -- Unknown
>

On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:

> Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
> preferences are simply *your* preferences which may/may not be his
> preferences. I am not aware of any law forbidding pizza crust
> creativity. Geez--Lighten up.

No laws, no, but they could lead to problems.

parmesan -- likely to burn in an oven above 425F
garlic -- increases water and oil ratio thus could lead to weaker crust
more olive oil -- again, makes a weaker crust.
spinach -- burn and break risks.

The oregano is the most likely to not impact a dough, but by itself it's
not that helpful.

Pizza dough is closer to French bread than sandwich bread. You really
don't have a lot of "flavor" options with French bread other than the
flour, salt, and yeast. Beyond that, it depends more on what you put on
top of the bread/crust than what you put in it.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

Paul that's what I try to do when I am organized. What is your ratio of
flour to water, and how much yeast do you use?
My usual is:

1.25 cups H20
3 cups flour
1 tsp yeast
1/2 tsp salt
1 TBS flour

Cheers,
Kent

"Paul M. Cook©®" wrote:
>
> "Marc" > wrote in message
> ink.net...
> > It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't use
> > the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls). I
> > just doesn't have any flavor. I read that you should use regular yeast
> > instead of rapid rise because it builds a better flavor.
>
> I don't proof the yeast when making pizza dough. I just dissolve it in cold
> water then start mounting the flour. I use about a teaspoon of salt and
> about 2 tablespoons of my best olive oil. Then let the dough rise in the
> fridge for 12-24 hours. That helps develop a really yeasty, tangy dough.
>
> Paul

I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2
tablespoons olive oil and usually 6-7 cups of flour. I like to make enough
dough for 2 pizzas at a time. I often make calzone with the remainder.

Paul

"Kent H." > wrote in message
...
> Paul that's what I try to do when I am organized. What is your ratio of
> flour to water, and how much yeast do you use?
> My usual is:
>
> 1.25 cups H20
> 3 cups flour
> 1 tsp yeast
> 1/2 tsp salt
> 1 TBS flour
>
> Cheers,
> Kent
>
> "Paul M. Cook©®" wrote:
> >
> > "Marc" > wrote in message
> > ink.net...
> > > It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't
use
> > > the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls).
I
> > > just doesn't have any flavor. I read that you should use regular
yeast
> > > instead of rapid rise because it builds a better flavor.
> >
> > I don't proof the yeast when making pizza dough. I just dissolve it in
cold
> > water then start mounting the flour. I use about a teaspoon of salt and
> > about 2 tablespoons of my best olive oil. Then let the dough rise in
the
> > fridge for 12-24 hours. That helps develop a really yeasty, tangy
dough.
> >
> > Paul

Ok, tell me what the milk or cornmeal does to the dough. I use this general
recipe but sometimes would like a crisper (on the outside) crust. Does
cornmeal do that and if so how much?
Anita



>
>
> Some of my best pizzas have had nothing more than yeast, water, flour,
> salt, and olive oil. Sometimes I add sugar, milk, or cornmeal depending on
> what the crust needs to do.

Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas,
and they are not small, just thin.

il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:

> I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2
> tablespoons olive oil and usually 6-7 cups of flour. I like to make enough
> dough for 2 pizzas at a time. I often make calzone with the remainder.
>
> Paul

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

il Tue, 17 Feb 2004 15:23:31 GMT, "mondaymorning" ha scritto:

> Ok, tell me what the milk or cornmeal does to the dough. I use this general
> recipe but sometimes would like a crisper (on the outside) crust. Does
> cornmeal do that and if so how much?
> Anita

Milk is a crust softener. Eggs also soften the crust. That's when in
with the mix I guess. Not sure what they do as a glaze besides
increase browning.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

"Loki" > wrote in
:

> Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas,
> and they are not small, just thin.
>
> il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:
>
>> I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2
>> tablespoons olive oil and usually 6-7 cups of flour. I like to make
>> enough dough for 2 pizzas at a time. I often make calzone with the
>> remainder.
>>
>> Paul
>

Thin may be the qualifier here. I often use a recipe that calls for 3 cups
flour and make one 15-16" deep dish pizza.

Wayne

On Tue, 17 Feb 2004 15:23:31 +0000, mondaymorning wrote:

> Ok, tell me what the milk or cornmeal does to the dough. I use this general
> recipe but sometimes would like a crisper (on the outside) crust. Does
> cornmeal do that and if so how much?

Cornmeal provides a denser crust, and I typically use it for a thick crust
pizza. If you want a crisper crust, roll out the dough before it's had a
chance to relax. That seems to make a nice crunchy crust for me.

> Anita

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

Yep - huge. I love leftovers. My calzones could feed 6 people. Plus I can
also make garlic twists and what have you with it.

Paul

"Loki" > wrote in message
...
> Wow! Your pizzas must be big! I use 2 cups flour to make 2 pizzas,
> and they are not small, just thin.
>
> il Tue, 17 Feb 2004 05:43:28 GMT, "Paul M. Cook©®" ha scritto:
>
> > I use about 1.75 cups of water, 2 packages yeast, teaspoon salt, 2
> > tablespoons olive oil and usually 6-7 cups of flour. I like to make
enough
> > dough for 2 pizzas at a time. I often make calzone with the remainder.
> >
> > Paul
>
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]
>

"Brian Macke" > wrote in message
news
> On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:
>
> > Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
> > preferences are simply *your* preferences which may/may not be his
> > preferences. I am not aware of any law forbidding pizza crust
> > creativity. Geez--Lighten up.
>
> No laws, no, but they could lead to problems.
>
> parmesan -- likely to burn in an oven above 425F
> garlic -- increases water and oil ratio thus could lead to weaker crust
> more olive oil -- again, makes a weaker crust.
> spinach -- burn and break risks.
>
> The oregano is the most likely to not impact a dough, but by itself it's
> not that helpful.

I bet rosemary would be good. As for structural concerns, good grief does
this dough have to be engineered to withstand a 747 flying into it or
something? A little experimentation would tell the story as to whether a
given additive is acceptable.

Personally I love the pizzas that have cheese in the outer rim. Yeah I
know, it's soooo Pizza Hut.

"Dan Levy" > wrote in message
...
>
> "Brian Macke" > wrote in message
> news
> > On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:
> >
> > > Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
> > > preferences are simply *your* preferences which may/may not be his
> > > preferences. I am not aware of any law forbidding pizza crust
> > > creativity. Geez--Lighten up.
> >
> > No laws, no, but they could lead to problems.
> >
> > parmesan -- likely to burn in an oven above 425F
> > garlic -- increases water and oil ratio thus could lead to weaker crust
> > more olive oil -- again, makes a weaker crust.
> > spinach -- burn and break risks.
> >
> > The oregano is the most likely to not impact a dough, but by itself it's
> > not that helpful.
>
> I bet rosemary would be good. As for structural concerns, good grief does
> this dough have to be engineered to withstand a 747 flying into it or
> something? A little experimentation would tell the story as to whether a
> given additive is acceptable.
==
Actually, I have made pizza crusts for years with said additives without
incident. In fact, many have praised my crusts as the best they've ever had.
Methinks Brian was just in a slump when he posted his warnings.
I'm sure he's had time to reflect and see the error of his ways ;-).
==

>
> Personally I love the pizzas that have cheese in the outer rim. Yeah I
> know, it's soooo Pizza Hut.
>
>

Gini wrote:
> "Dan Levy" > wrote in message
> ...
>
>>"Brian Macke" > wrote in message
>>newsan.2004.02.17.01.31.51.376527@strangelove. net...
>>
>>>On Mon, 16 Feb 2004 08:20:14 -0500, Gini wrote:
>>>
>>>
>>>>Good grief--The OP wants flavor. I gave him flavor. Your pizza dough
>>>>preferences are simply *your* preferences which may/may not be his
>>>>preferences. I am not aware of any law forbidding pizza crust
>>>>creativity. Geez--Lighten up.
>>>
>>>No laws, no, but they could lead to problems.
>>>
>>>parmesan -- likely to burn in an oven above 425F
>>>garlic -- increases water and oil ratio thus could lead to weaker crust
>>>more olive oil -- again, makes a weaker crust.
>>>spinach -- burn and break risks.
>>>
>>>The oregano is the most likely to not impact a dough, but by itself it's
>>>not that helpful.
>>
>>I bet rosemary would be good. As for structural concerns, good grief does
>>this dough have to be engineered to withstand a 747 flying into it or
>>something? A little experimentation would tell the story as to whether a
>>given additive is acceptable.
>
> ==
> Actually, I have made pizza crusts for years with said additives without
> incident. In fact, many have praised my crusts as the best they've ever had.
> Methinks Brian was just in a slump when he posted his warnings.
> I'm sure he's had time to reflect and see the error of his ways ;-).
> ==
>
>
>>Personally I love the pizzas that have cheese in the outer rim. Yeah I
>>know, it's soooo Pizza Hut.
>>
>>
>

I don't see anything wrong with adding stuff to the dough, but it would
probably be better to *first* work on getting the plain dough to taste good.

I think the original poster's dough just needed a longer rise time, and
maybe more salt.

Best regards,
Bob

What about the cornmeal? What does it do to the crust.?

il Sat, 21 Feb 2004 03:39:42 GMT, "mondaymorning" ha scritto:

> What about the cornmeal? What does it do to the crust.?

Add yellow gritty bits?

--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

"mondaymorning" > wrote in message
m...
> What about the cornmeal? What does it do to the crust.?
>
>

I thought cornmeal was only used to help prevent sticking if you're using a
pan.....True, anyone?
kili

>"kilikini"writes:
>
>"mondaymorning" wrote:
>> What about the cornmeal? What does it do to the crust.?
>
>I thought cornmeal was only used to help prevent sticking if you're using a
>pan.....True, anyone?
>kili

Actually cornmeal is intended to act as ball bearings so that the pizza will
more easily slide off the *peel*, has nothing whatsoever to do with sticking to
a pan. But no pizzeria worth its dago red uses cornmeal, they dust with the
same wheat flour used to prepare the dough... cornmeal is for the FoodTV
addicts, those who only dream about cooking... cornmeal stuck all over a pizza
crust is not only indicative of kitchen idiots it's also disgusting... totally
ruins what might otherwise be a perfectly good pizza. Where do folks come up
with such stupidity.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" > wrote in message
...
> >"kilikini"writes:
> >
> >"mondaymorning" wrote:
> >> What about the cornmeal? What does it do to the crust.?
> >
> >I thought cornmeal was only used to help prevent sticking if you're using
a
> >pan.....True, anyone?
> >kili
>
> Actually cornmeal is intended to act as ball bearings so that the pizza
will
> more easily slide off the *peel*, has nothing whatsoever to do with
sticking to
> a pan. But no pizzeria worth its dago red uses cornmeal, they dust with
the
> same wheat flour used to prepare the dough... cornmeal is for the FoodTV
> addicts, those who only dream about cooking... cornmeal stuck all over a
pizza
> crust is not only indicative of kitchen idiots it's also disgusting...
totally
> ruins what might otherwise be a perfectly good pizza. Where do folks come
up
> with such stupidity.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Interesting, thanks Sheldon.
kili

kilikini wrote:

> "PENMART01" > wrote in message
> ...
>
>>kilikini wrote:

>>>"mondaymorning" wrote:
>>>
>>>>What about the cornmeal? What does it do to the crust.?
>>>
>>>I thought cornmeal was only used to help prevent sticking if you're using
>>>a pan.....True, anyone?
>>>kili
>>
>>Actually cornmeal is intended to act as ball bearings so that the pizza
>>will more easily slide off the *peel*, has nothing whatsoever to do with
>>sticking to a pan.

This is true.

>>But no pizzeria worth its dago red uses cornmeal, they dust with
>>the same wheat flour used to prepare the dough...

This is not true. The reason for cornmeal is that the moisture in the
dough won't wet it and make it sticky like it will flour. Pizzarias
that assemble their pizzas on those flat shovel-looking things (pizza
peels) broadcast a small handful of corn meal on it before putting the
dough down. Some will use a bit of flour with it. The corn meal used
for the purpose is fine-ground, sorta like what's used in shuffleboard
wax.

>>cornmeal is for the FoodTV
>>addicts, those who only dream about cooking... cornmeal stuck all over a
>>pizza crust is not only indicative of kitchen idiots it's also disgusting...
>>totally ruins what might otherwise be a perfectly good pizza. Where do folks come
>>up with such stupidity.

Poor Sheldon still thinks his uninformed opinion is "fact."

Pastorio

Yeah verily. I've eaten a lot of very good pizza form the great little hole
in the wall dives and bars - the ones you don't want to see what they look
like with the lights on - but the pizza is incredible and they all use corn
meal!

Marc

"Bob (this one)" > wrote in message
...
> kilikini wrote:
>
> > "PENMART01" > wrote in message
> > ...
> >
> >>kilikini wrote:
>
> >>>"mondaymorning" wrote:
> >>>
> >>>>What about the cornmeal? What does it do to the crust.?
> >>>
> >>>I thought cornmeal was only used to help prevent sticking if you're
using
> >>>a pan.....True, anyone?
> >>>kili
> >>
> >>Actually cornmeal is intended to act as ball bearings so that the pizza
> >>will more easily slide off the *peel*, has nothing whatsoever to do with
> >>sticking to a pan.
>
> This is true.
>
> >>But no pizzeria worth its dago red uses cornmeal, they dust with
> >>the same wheat flour used to prepare the dough...
>
> This is not true. The reason for cornmeal is that the moisture in the
> dough won't wet it and make it sticky like it will flour. Pizzarias
> that assemble their pizzas on those flat shovel-looking things (pizza
> peels) broadcast a small handful of corn meal on it before putting the
> dough down. Some will use a bit of flour with it. The corn meal used
> for the purpose is fine-ground, sorta like what's used in shuffleboard
> wax.
>
> >>cornmeal is for the FoodTV
> >>addicts, those who only dream about cooking... cornmeal stuck all over a
> >>pizza crust is not only indicative of kitchen idiots it's also
disgusting...
> >>totally ruins what might otherwise be a perfectly good pizza. Where do
folks come
> >>up with such stupidity.
>
> Poor Sheldon still thinks his uninformed opinion is "fact."
>
> Pastorio
>

On Sat, 21 Feb 2004 03:39:42 +0000, mondaymorning wrote:

> What about the cornmeal? What does it do to the crust.?

If you're referring to my comment about adding it to the dough, it has
density to the crust. If you want a thicker (Chicago-style) crust, the
cornmeal helps keep the crust together.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

On Sat, 21 Feb 2004 13:53:56 -0500, Bob (this one) wrote:

> The corn meal used for the purpose is fine-ground, sorta like what's
> used in shuffleboard wax.

I use coarse-ground cornmeal on my peel. It's less likely to stick to the
bottom of the pizza so you have a clean finish on the bottom without
having to worry about sticking to the stone.

> Pastorio

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

I like Pizza Hut deep pan. The crust is a little crunchy and that's what I
would like to achieve with my homemade crust. I was wondering if cornmeal
in the dough is what is needed. Any other ideas?

On Sun, 22 Feb 2004 13:23:26 +0000, mondaymorning wrote:

> I like Pizza Hut deep pan. The crust is a little crunchy and that's what I
> would like to achieve with my homemade crust. I was wondering if cornmeal
> in the dough is what is needed. Any other ideas?

I doubt that any civilian kitchen can make Pizza Hut pizza dough. It's
like Chee-tos -- not of this Earth.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

On Sat, 21 Feb 2004 23:32:16 -0600, "Brian Macke"
> wrote:

> On Sat, 21 Feb 2004 13:53:56 -0500, Bob (this one) wrote:
>
> > The corn meal used for the purpose is fine-ground, sorta like what's
> > used in shuffleboard wax.
>
> I use coarse-ground cornmeal on my peel. It's less likely to stick to the
> bottom of the pizza so you have a clean finish on the bottom without
> having to worry about sticking to the stone.
>
I used to do that too (polenta grind)... and I always had to
be very careful about cleaning off my tiles.

A couple of years ago, someone posted that they just used a
flour. I tried it and surprise, surprise... it doesn't burn
like cornmeal does, yet the crust bottom is still as crispy
as when I used cornmeal because I'm baking it on tile.

I still use cornmeal because I like it, but I'm not a slave
to it anymore.

<smile>


Practice safe eating - always use condiments

Brian Macke wrote:

> On Sun, 22 Feb 2004 13:23:26 +0000, mondaymorning wrote:
>
>>I like Pizza Hut deep pan. The crust is a little crunchy and that's what I
>>would like to achieve with my homemade crust. I was wondering if cornmeal
>>in the dough is what is needed. Any other ideas?
>
> I doubt that any civilian kitchen can make Pizza Hut pizza dough. It's
> like Chee-tos -- not of this Earth.

Actually, you can. You'll need a pizza pan with sides at least an inch
tall. Crank your oven all the way hot. For a large pizza, it's 22
ounces of dough (IIRC -it's been a decade and a half since I needed to
recall that number) run through a "sheeter" that flattens it out. You
can do that by hand and by rolling pin. The real secret is about two
ounces of vegetable oil (not olive, it's too hot in that oven for
that) in the pan. The dough should reach evenly to the sides of the pan.

Pour in the oil and spread it around. Put your flattened dough into
the pan and pop it in the fridge for an hour or two. Pull it out,
press down around the edges to make a little moat so toppings don't
run over the edge. Top with 3/4 cup sauce well-spread, 2-3 cups
loosely packed shredded mozzarella and "fairy dust" (that's really
what it was called) which is grated parm cheese and oregano. Basic
Pizza Hut large pan cheese pizza. Not completely sure of the amounts
anymore, but they should do it.

The bottom of the dough is essentially fried. That's why it's crisp.
No cornmeal in there at all. It's the oil that does it.

Pastorio

Bob (this one) wrote:
> Brian Macke wrote:
>
>> On Sun, 22 Feb 2004 13:23:26 +0000, mondaymorning wrote:
>>
>>> I like Pizza Hut deep pan. The crust is a little crunchy and that's
>>> what I
>>> would like to achieve with my homemade crust. I was wondering if
>>> cornmeal
>>> in the dough is what is needed. Any other ideas?
>>
>>
>> I doubt that any civilian kitchen can make Pizza Hut pizza dough. It's
>> like Chee-tos -- not of this Earth.
>
>
> Actually, you can. You'll need a pizza pan with sides at least an inch
> tall. Crank your oven all the way hot. For a large pizza, it's 22 ounces
> of dough (IIRC -it's been a decade and a half since I needed to recall
> that number) run through a "sheeter" that flattens it out. You can do
> that by hand and by rolling pin. The real secret is about two ounces of
> vegetable oil (not olive, it's too hot in that oven for that) in the
> pan. The dough should reach evenly to the sides of the pan.
>
> Pour in the oil and spread it around. Put your flattened dough into the
> pan and pop it in the fridge for an hour or two. Pull it out, press
> down around the edges to make a little moat so toppings don't run over
> the edge. Top with 3/4 cup sauce well-spread, 2-3 cups loosely packed
> shredded mozzarella and "fairy dust" (that's really what it was called)
> which is grated parm cheese and oregano. Basic Pizza Hut large pan
> cheese pizza. Not completely sure of the amounts anymore, but they
> should do it.
>
> The bottom of the dough is essentially fried. That's why it's crisp. No
> cornmeal in there at all. It's the oil that does it.
>
> Pastorio
>

I thought all that oil was actually *in* the dough, and wondered how they
managed to work a dough that greasy. A bunch of oil in the bottom of the
pan explains a lot.

Best regards,
Bob

zxcvbob wrote:

> PENMART01 wrote:
>
>>> zxcvbob writes:
>>>
>>>> The bottom of the dough is essentially fried.
>>>
>>> I thought all that oil was actually *in* the dough, and wondered how
>>> they managed to work a dough that greasy.
>>
>> Um, dagos are immune to grease.

Suppurating sores like Sheldon are immune to IQ.

Pastorio

> Pizza Hut is an American company owned by PepsiCo, along with KFC, Taco
> Bell, and Long John Silver. (actually, these companies were spun off a
> few years ago and trade publicly under the ticker symbol YUM, but I
> don't know if YUM! Brands is an independant company now or just a
> tracking stock still owned by Pepsi.)
>
> I would also hate to even guess which of these 4 companies serves the
> greasiest food. Italian has nothing to do with it.
>
> Regards,
> Bob

On Mon, 23 Feb 2004 12:32:44 -0600, zxcvbob wrote:

> Pizza Hut is an American company owned by PepsiCo, along with KFC, Taco
> Bell, and Long John Silver. (actually, these companies were spun off a
> few years ago and trade publicly under the ticker symbol YUM, but I
> don't know if YUM! Brands is an independant company now or just a
> tracking stock still owned by Pepsi.)

PepsiCo hasn't had a say in Pizza Hut since they spun off as part of
TriCor. TriCor rebranded itself as Yum! when it bought Long John Silvers
and (sad to say) A&W Restaurants.

> I would also hate to even guess which of these 4 companies serves the
> greasiest food. Italian has nothing to do with it.

Though it does remind me of an Urban Legend from the Kosovo conflict when
Chinese protesters destroyed American fast food joints.

> Regards,
> Bob

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

On Mon, 23 Feb 2004 02:46:46 -0500, Bob (this one) wrote:

> The bottom of the dough is essentially fried. That's why it's crisp.
> No cornmeal in there at all. It's the oil that does it.

Don't let anyone ever say you don't learn things on USENET. Wow. It makes
me want to try doing this to a crust sometime to see what happens.

> Pastorio

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

Hello

Try the pizza dough recipes on The Artisan. Here are the links:

http://www.theartisan.net/pizzabas.htm and for sauces:

http://www.theartisan.net/pizzasau.htm

and if you decide to work with a "wet" or "slack" dough - the best -
then here is another link:
http://www.theartisan.net/hand_mxing_and_kneading.htm.

and if you decide to modify or "fool around" with your oven here's
another:

http://www.theartisan.net/oven_humidity.htm


Hope that this is useful and helpful.

Regards

Jerry @ The Artisan
http://www.theartisan.net




"Marc" > wrote in message
ink.net...
> It's a basic recipe 3 c flour, 1 cup water, 1 pkg yeast (and I didn't
use
> the rapid rise), 1 tsp sugar, 1/2 tsp salt and oil (approx 1-2 tbls).
I
> just doesn't have any flavor. I read that you should use regular
yeast
> instead of rapid rise because it builds a better flavor.
>
> Suggestions?
>
> Marc
>
>