Pizza - looking for homemade recipe

[disneydreamersx4]

Trying to find a thick pizza dough recipe. Or maybe I am just not allowing my dough to rise enough? I use a tsp of yeast and 3 3/4 cups flour, 1 tsp salt, 1 1/2 cups hot water, 3 tbsp. oil and let it rise about 2 hours and it's not thick enough.

 

[TiffanyK]

The pizza dough recipe I use has 2 1/4 tsp. yeast for 2 1/2 cups bread flour. So you might want to try increasing the yeast. Using bread flour instead of all purpose flour also will make it thicker and cause it to rise more.

My recipe is in this post about Chicago Style Pizza Pot Pie.

 

[disneydreamersx4]

thanks so much for your recipe, I'll give it a try

 

[hanutedmansionmomma]

I love to save $ by doing homemade pizza, and it's so much less greasy. Great way to use leftover meats/cheeses/veggies!

Anyhoo...I use Fleischmann's Pizza Crust Yeast. It's in both the baking section and the pizza section (near sauce) of my grocery store. The nice thing is you don't HAVE to let it rise, but you can if you have time. It's not super thick, but it's not cracker crust either. The recipe is on the package.

I use 50/50 flour (half whole wheat) and it comes out great. Nice and hearty. I like to add pesto or at the very least some garlic and basil to the crust as I'm making it. I let it rest and rise some after I've rolled it onto the pizza stone if I have time. Tends to be thicker that way.

Maybe I will make today, since we're having a snow day

 

[MeekoB]

I also use Bread flour. It does seem to make a better dough and crust than all-purpose flour.

 

[ah1126]

Your recipe sounds pretty close to the one I use....

3-4 cups Flour
1 Tablespoon Yeast
2 Tablespoons Sugar
1/2 teaspoon Salt
1 1/4 warm water
2 Tablespoons Oil

I mix 2 cups of the flour, yeast, sugar and salt. Next I add the oil and water, then mix in the remaining flour I need.

I let it rise, covered with a piece of waxed paper, in a warm oven with a skillet of water on the shelf beneath, for 30 minutes. If I want a thicker crust I use my large cookie sheet. If I want a thinner crust, I split the dough in half and use 2 of my smaller cookie sheets.

I top with my sauce and toppings and bake at 400 degrees for 10 minutes, then add the cheese. I bake for another 7-10 minutes, or until it is done.

It takes about 1 hour from start to finish.

 

[timmac]

I always use the recipe described here: http://www.cookingforengineers.com/recipe/172/Pan-Pizza

Biggest thing is to warm the oven and then kill it several minutes before putting the dough in to prove. I get pretty consistent results (unless I totally screw up the temperature when I'm about to mix the dough) Also, once the dough is mixed completely, continue to mix and work it for just a bit, as this kneading action is what really gets the yeast going well.

 

[lucyem]

This is from the book "How To Make Pizza Doughs & Sauces" by Cooks Illustrated.

the 75 minute pizza dough

1 1/2 cups warm water
2 1/4 teaspoons rapid rise dry yeast
1 tbs sugar
2 tbls olive oil
4 cps bread or all purpose flour (I use King Arthur all purpose)
1 1/2 teas salt

set oven to 200 degrees for 10 minutes and then shut off
pour water into a bowl
sprinkle yeast & sugar over water stir a little
add oil, flour & salt and mix into a mass
Dough needs to be soft and only a tiny bit tacky
add tiny bit of water or flour if too wet or dry
knead dough on lightly floured work surface a couple of times and form a ball
oil a bowl and put dough in bowl, cover
place in warm oven for 40 minutes

The recipe calls to be mixed in a food processor, you can use a stand mixer or by hand. I just throw the ingredients into a bread maker and watch it when it mixes in case I need to add more water or flour. I also allow it to rise longer. We end up with a pretty thick crust.

The kind of flour you use will also change things. Bread flour vs all purpose vs king arthur all purpose. Canadian flour vs US flour. It has to do with the protein level. King arthur all purpose has a higher protein level and is more similar to other bread flours in the US and all purpose flour in Canada. Also pay attention to the type of yeast you are using.

I was double checking my cookbook and they list a deep dish pizza dough:

1/2 cp warm water
1 1/2 teas active dry yeast
3/4 cp room temp water
3 tbls olive oil
3 cps all purpose flour (specified all purpose flour in recipe)
1 1/4 teas salt

put yeast in warm water for 5 minutes. Then add room temp water and oil, stir to combine. Mix salt and flour in a bowl then add liquid and stir into a mass. Knead 7-8 minutes. Roll into a ball, put into oiled bowl, cover with plastic wrap. Let rise 2 hours.

 

[Kycha]

The pizza dough recipe I use has 2 1/4 tsp. yeast for 2 1/2 cups bread flour. So you might want to try increasing the yeast. Using bread flour instead of all purpose flour also will make it thicker and cause it to rise more.

My recipe is in this post about Chicago Style Pizza Pot Pie.

TiffanyK I love your blog! I just made your Pizza Pot Pie the other day. I made mine in the ramekins though(your first version). They were delicious.

This is the recipe I used for pizza dough. Turned out nice and thick. And I don't usually like a thick crust. But this was really good.

http://www.food.com/recipe/pizza-dough-43740 bout 20 minutes.

 

[TiffanyK]

TiffanyK I love your blog! I just made your Pizza Pot Pie the other day. I made mine in the ramekins though(your first version). They were delicious.

This is the recipe I used for pizza dough. Turned out nice and thick. And I don't usually like a thick crust. But this was really good.

http://www.food.com/recipe/pizza-dough-43740 bout 20 minutes.

I'm glad you liked it! That pizza crust recipe looks good. Interesting that it uses brown sugar. I bet that adds just a bit of flavor too. And the herbs are a nice touch too.