Where's curly when ya need him?
I make home made pizza all the time. The key is the dough/crust for sure. Just like beer....yeast makes it or breaks it. Do you have a standard dough recipe you use? Here's mine:
1.25 cups bread flour
2 tsp bread yeast rehydrated in .5 cups lukewarm water
pinch kosher salt
Mix everything in a stand mixer with dough hook attachment until a ball forms, then mix on medium for 12 minutes or until dough passes windowpane test. For best results, let rise 1 hour then place in refrigerator overnight, remove 1-2 hours prior to using. If you're in a hurry you can use it the same day after it doubles in size, but it wont be nearly as good. Bake on a screaming hot pizza stone with your oven on full blast for that brick oven taste.
jmendez29 said:No oil? I've made pizza at home about 12 or 15 times in the last 6 months, tried three different dough recipes and they all had olive oil or vegetable oil in them. I'll have to give this a shot.
I only use oil to coat the dough ball after kneading so it doesn't dry out while rising. Oil in the dough will shorten the gluten chains giving you a more crumbly interior crust. If you use no oil, knead until it passes windowpanes test and let it rise slowly overnight (fridge) you will end up with a crust that is crispy on the outside and light but chewy on the inside, with lots of flavor. It's all about developing the gluten, and letting the yeast ferment the dough to develop flavors.
I bake my pizza on a modded Weber grill, cut the bottom out of a weber 22" kettle grill, make the hole big enough to get a turkey fryer burner in it, place pizza stone on the grate and line the lid with heavy foil to help reflect the heat better. I made mine following these plans.
any of ya'll ever use DME instead of sugar in your dough? I see AB's grilled pizza recipe uses it...
I'll probably try it this weekend...
AZ, if you get a knock on the door when you are making pizza, it's likely me coming for dinner
I am allergic to mushrooms, but anything else is fine by me!!!
here's the recipe I was referring to...
http://allaboutalton.blogspot.com/2010/06/alton-browns-grilled-pizza.html
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