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Oct 07

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The Friday Night Pizza Challenge – Try #2

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I made my pizza dough last night, the yeast started foaming up and everything was text-book however today when it came time to rise the dough and stretch it well it didn’t go as well as the last batch of dough did.  The last Pizza challenge night actually had stretchier dough.  Okay shredded cheese was not on sale this week and I did not have any bulk shredded cheese in the freezer so I had to buy mozzarella in a block  a total of $3.55 but I only used half of it for a total of  approx $1.28.  We had pepperoni and italian sausage on hand already so those were affordable additions but lets just add about 50 cents for the pepperoni since I still have a huge bag and about $3.00 for the Italian Sausage I picked up and the crust is only about .40 cents per pizza.  Each pizza cost about $1.40….okay so for frugal pizza this pizza was really good but I still can’t post the recipe because one it didn’t have that “aaaaah” factor like we just went to the best pizza restaurant.

I considered tonight that this challenge could take a very long time.  Now this crust was much tastier however I don’t know if it was me or the recipe but the crust did not stretch out enough on my pans….I think the recipe said to break it down into 4 dough balls and I should have separated them probably into 2 balls.  The other issue is that this recipe is specifically formulated for a pizza stone and I did not use my pizza stone.  We will try another recipe soon and I will continue to learn new processes.

The family voted unanimously that this pizza was much better than the last attempt….they liked the flavor of the crust much better but said the texture was still not perfect.  For me it was so much better that I was just relieved that I am not on a quest for the impossible its just going to take time.

The funny thing about pizza dough recipes is that they are all variations on the same ingredients which are:

flour, oil, salt, water and yeast

However all the recipes I am finding vary greatly on proportions, methods, etc.. and some even have a few additions such as sugar, honey, or kosher salt.  Some mention using the dough hook in your mixer, some mention using a food processor and some recommend mixing by hand.

Looking forward to another Friday Night Pizza Challenge night next week!  We are not going to give up!

Thanks for stopping by our Lil’ Suburban Homestead!  I am heading up to our varsity football game to work the concession stand….See you soon!

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This blog is part of the Fat Tuesday Blog Link Up @ Real Food Forager.com

8 comments

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  1. Lea

    We love homemade pizza. I spent my college years working at Domino’s so weekly pizza was just sort of a carry over! I never try to spread the dough until its room temp because cold dough shrinks really bad… and we rub olive oil on our hands and coat the dough for a crisp crust…. lets face it… no matter how you make it, I really haven’t met a pizza I didn’t like LOL!

    1. Lil' Suburban Homestead

      Me and my friend were just talking today about how much we loved pizza! I think I messed up not keeping the dough warm…that’s one mistake.

  2. Carol Miller

    So, I am guessing you are up to trying another recipe? I will give you the one I use, getting the texture right requires a little bread knowledge. I am in MT,I know things things work differently depending on where you are.
    You can make 2 thin crusts or one thick, we prefer the thick and I bake on a stone.

    In 3 quart bowl with electric mixer mix;
    1 cup hot tap water(I use well water)
    2 TBSP seasoned wok oil
    1 tsp honey
    1 tsp salt
    1 1/2 cups flour
    1 large TBSP yeast
    Mix on medium speed with hand mixer for 2-3 minutes.

    By hand stir in
    1/2 cup of flour
    sprinkle flour onto a silicone cooking mat and knead dough for 10-15 minutes working in another 1/2 cup of flour. The dough might get a little sticky before the gluten is nice and kneads well with out adding flour. Add as little additional flour as possible.
    Place dough back into the greased bowl and cover for 1 hour. Either use for one crust or split to make 2.
    Press dough out onto a pizza stone by hand stretching, poke holes with fork to keep bubbles from forming. Bake at 450 for 8-10 minutes til lightly golden, remove and put toppings on pizza, place back into oven and bake 8-10 minutes or until done. It may take less baking time for thin crust.
    We normally eat pizza about once a month, we had it last week and it was pretty darn good!

    If you decide to give this a try I would love to hear your results. This recipe has been so tweeked over the years to get a recipe I was happy with.
    Carol

  3. Lil' Suburban Homestead

    Carol I will try your recipe for sure I am up to Round 3 for sure! Thanks for posting and stopping by!

  4. igneousidol

    I love pizza too, have not made a perfect, or even close one yet….but I keep trying….I make a dough with ground flax added….my picky eater 11 year old son likes it….and I find it is the easiest one to spread out

    1. Lil' Suburban Homestead

      I am not giving up either….join me on my quest for the best pizza ever! I would imagine flax would definitely make it more healthful!

  5. suburbhomestead (AKA Robert)

    I use a golden pita recipe from king arthur flour. Pre baking exactly as in the recipe then topping with every thing. 🙂

    1. Lil' Suburban Homestead

      Great idea Robert! I will definitely have to look into it! By the way I took a look at your site and I will definitely be coming back for ideas! I am particularly interested in trying your pizza sauce!

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