Looking for advice on homemade pizza

[maslex]

I bought a couple pizza doughs at the grocery store today for dinner tonight.

I have used them in the past but always had trouble with the dough shrinking in size quite a bit while rolling it out onto my pan. Does it work better to keep it in the fridge until ready to make the pizza or should I let it rest on the counter for a bit?

I just hate how much it stretches once I roll it all out. I would love for it to stay the same size, but I'm afraid I'm asking too much, right?

 

[worm761]

We make our pizza dough. I say we but I mean He. Boyfriend always lets it rest for a bit before using it.

What are you using for toppings? We like to use basil pesto instead of sauce, cheese, chicken and spinach. We also make a regular pepperoni pizza for DS.

 

[bettymae1121]

Yes, to avoid "shrinkage" you should let it warm up to room temp before pressing it in the pan.

 

[JessicaR]

I have always found supermarket pizza dough to be way to small and inadequate. We buy the raw dough from any local pizza parlor and get amazing results!

Also, we never roll it but stretch it out using our hands like they do in a pizza parlor.

 

[golfgal]

If it is shrinking that much my guess is that you are stretching it out too far. When we make homemade pizza we use the mix from a box and it really is enough for restaurant size "small" pizza so we either make several smaller ones or mix a couple boxes for a "large".

 

[Nik's Mom]

I make my own pizza dough. It's pretty easy and just requires a few ingredients. I let it rest at room temp for a while before I stretch it out pizza-parlor style. No need to roll it out. It works like a charm and no shrinkage!

 

[momoftwins]

Does anyone have a recipe for a crispy type pizza crust dough? I guess what I don't want is a soft bread-like crust.

Would love some recipes. If anyone here is from New England...I still miss my Papa Gino's pizza. I wish I had that recipe

 

[Kimberle]

You MUST use a pizza stone. Preheat the stone in your oven at 425-450 for a good 20 minutes. Put your crust on the stone. Bake for 5 minutes. Take the stone/crust out. Don't remove the crust from your stone. Top w/ your ingredients. Bake until cheese is nice and melty (abt 5-7 minutes). Your pizza will taste like a pizzarea.

I make my own crust. It's quite easy. Lot's of receipes out there.

 

[Imzadi]

OP, you could always stretch it out big enough to compensate how much it's going to shrink.

I make handmade pottery on a pottery wheel. The pieces always shrink about 15% after they are fired. We have to pre-plan, and just factor that in and make things larger, so the end result will be the right size when done.

 

[Kteacher]

I agree- invest in a pizza stone. Pampered Chef makes a great one. I made a Margharita pizza for dinner tonight-fresh tomatoes, basil, and sliced mozzarella .

 

[MM27]

I have the Pampered Chef pizza stone too. It's highly recommended.

As others have said, leave the dough on the counter for a little bit before you want to use it.

 

[crz4mm2]

Yes, to avoid "shrinkage" you should let it warm up to room temp before pressing it

JUST SAYING

 

[doxdogy]

Back in the dark ages when I worked at Pizza Hut, we never refrigerated dough until after it was in the pan and it had proofed. As others have stated, you will need to let the dough rest and come to room temp before using it.

 

[sunnyday123]

Yes, to avoid "shrinkage" you should let it warm up to room temp before pressing it in the pan.

Am I the only one who thinks of Georg Costanza every time they see this word?? cold=shrinkage.

I make my own dough and let it rise about 20 minutes. I cook it on a griddle on my stove. Flip it, cooking each side, and then put the toppings on and cook till the cheese melts. Yum.

 

[JessicaR]

I have the Pampered Chef pizza stone too. It's highly recommended.

As others have said, leave the dough on the counter for a little bit before you want to use it.

Love that stone too!

JUST SAYING

 

[*Meagan*]

anyone care to share their dough recipes?

 

[pilotwife_02]

Yes please share! I miss good NJ pizza and am tired of trying different pizzerias out here.

 

[The Princess]

Just something to add....we have been cooking our pizza on the grill....taste delicious!!!

Last week we bought 25# of dough from a Italian bakery then froze the dough in 1 1/2 packages and froze it~works great!!!