pan pizza dough recipe ??

fishlessman

<p />does anyone have a good recipe for pan pizza dough or a recipe for a lower than 500 degree cook pizza dough.need specifics as ive never made bread or anything with yeast (except beer) before. this was a pastrami, sliced canned tomato, onion and cheese, but the dough must have been spoiled before freezing. the top was edible, but not the crust.

BBQfan1

fishlessman,
My pizza making enthusiasm, knowledge and results grew 10-fold once I started visiting this site and its forum...
Qfan

[ul][li]Pizza Making[/ul]

fishlessman

BBQfan1,
thanks for the site info, i like all pizza, change or rotate where i buy continuosly. deep dish, thin and crisp, brick oven pan style, they are all good

katman

fishlessman,
Check out some of the thin crust recipies on the pizzamaking.com site. Also, Look at the recipe section on King Arthur flour's site. I suggest you pick up some bread flour rather than use all purpose. Also, don't use the fast acting yeast. I prefer fresh cake. And I like a slow rise so I make my dough a day ahead, coat a bowl with olive oil (spray works), and let the dough sit covered loosely with plastic in the refrig overnight. Pull it out an hour or so before you want to make your pie. I also like a little olive oil coating on my pie before I put my toppings on.

J Straus

fishlessman,[p]By far the best I have tried is from Cook's Illustrated. The potato is key for a nice crumb. Par-baking it is important too. This is what I use to make Chicago style pizza at home.[p]Deep-Dish Pizza
Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. [p]Makes one 14-inch pizza, serving 4 to 6 1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 3/4 teaspoons table salt [p]1 recipe topping (see related recipes)
[p]
1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.[p]2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat. [p]3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.[p]4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.[p]5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.

fishlessman

J Straus,
exactly what i was looking for, thanks. i usually throw some potatoes in boiling water on friday for making smoked cornbeef hash for weekend breakfasts so im half way there for the pizza. gives me an excuse to get a few more paella pans as thats what i use for the pan.

fishlessman

katman,
what temp do you cook with the bread flour dough

katman

fishlessman,[p]I like a very stable temp in the range of 450 to 500 cooking directly on my legs down platesetter. I don't believe my pizza has to be round, and I don't overload with toppings. Don't use sauce on a lot of my pizza--chopped tomatoes, some good ham or buckboard bacon, artichoke, grilled peppers, garlic, pepperonni and fontina cheeze are on my favorite pie. The long fermentation in the frig is pretty important for the taste of the dough and also to relax it. I don't usually use a roller to shape my dough and with bread or other high gluten flours it can be pretty elastic if you give it a short rise.