Comments on: Basic Pizza Dough http://thenewcook.com/2008/09/basic-pizza-dough/ Learning to Cook from Scratch Thu, 11 Mar 2010 20:09:03 -0500 http://wordpress.org/?v=2.8 hourly 1 By: Dave http://thenewcook.com/2008/09/basic-pizza-dough/comment-page-1/#comment-1807 Dave Wed, 01 Oct 2008 18:04:37 +0000 http://thenewcook.com/?p=457#comment-1807 Dry ingredients above a few tablespoons should be weighed. All-Purpose Flour: 1 cup = 4.5 oz Bread Flour: 1 cup = 4.8 oz Cake Flour: 1 cup = 3.9 oz Pastry Flour: 1 cup = 4.25 oz Whole Wheat Flour: 1 cup = 4.25 Cornmeal, coarse: 1 cup = 4.85 oz Cornmeal, fine: 1 cup = 6.3 oz If you are using dry yeast, give it a little love - a teaspoon of sugar in the warm water, let it foam. It usually takes 6 - 7 minutes. Be very careful with the water temperature - it needs to be between 105 and 120. Below 105 and the yeast won't activate, above 120 and you'll kill it. Work the dough by hand and you'll have a much better idea of too dry or too wet. It is almost impossible to have too much flour on your hands, keep a small dish of it next to your work station. Also, buy a peel - it makes pizza making 1000 times easier and you can get one for about $15. It looks cool hanging in your kitchen too. Dry ingredients above a few tablespoons should be weighed.

All-Purpose Flour: 1 cup = 4.5 oz

Bread Flour: 1 cup = 4.8 oz

Cake Flour: 1 cup = 3.9 oz

Pastry Flour: 1 cup = 4.25 oz

Whole Wheat Flour: 1 cup = 4.25

Cornmeal, coarse: 1 cup = 4.85 oz

Cornmeal, fine: 1 cup = 6.3 oz

If you are using dry yeast, give it a little love – a teaspoon of sugar in the warm water, let it foam. It usually takes 6 – 7 minutes. Be very careful with the water temperature – it needs to be between 105 and 120. Below 105 and the yeast won’t activate, above 120 and you’ll kill it. Work the dough by hand and you’ll have a much better idea of too dry or too wet. It is almost impossible to have too much flour on your hands, keep a small dish of it next to your work station. Also, buy a peel – it makes pizza making 1000 times easier and you can get one for about $15. It looks cool hanging in your kitchen too.

]]> By: Melissa http://thenewcook.com/2008/09/basic-pizza-dough/comment-page-1/#comment-1638 Melissa Mon, 22 Sep 2008 01:34:24 +0000 http://thenewcook.com/?p=457#comment-1638 Yeah, me too. ;) Thanks for the info, I do appreciate it! Yeah, me too. ;) Thanks for the info, I do appreciate it!

]]> By: Andy http://thenewcook.com/2008/09/basic-pizza-dough/comment-page-1/#comment-1554 Andy Fri, 19 Sep 2008 18:37:46 +0000 http://thenewcook.com/?p=457#comment-1554 I don't know, maybe it's too dry. I'm pretty new to this bread/dough thing too. I remember seeing on Alton Brown's Good Eats that volume flour measurements can vary wildly in terms of the weight/amount of the actual flour. I remember him showing two containers with 5 pounds of flour or so, and one container had twice the volume of flour compared to the other. I forget what causes flour to lose its volume like that, but it might be age, I'm not sure. Anyway, I think you want your dough to be slightly moist and sticky. If it's not sticky, add more water, if its too sticky and making a huge mess, add more flour. I am intrigued by this. I don’t know, maybe it’s too dry. I’m pretty new to this bread/dough thing too. I remember seeing on Alton Brown’s Good Eats that volume flour measurements can vary wildly in terms of the weight/amount of the actual flour.

I remember him showing two containers with 5 pounds of flour or so, and one container had twice the volume of flour compared to the other. I forget what causes flour to lose its volume like that, but it might be age, I’m not sure.

Anyway, I think you want your dough to be slightly moist and sticky. If it’s not sticky, add more water, if its too sticky and making a huge mess, add more flour. I am intrigued by this.

]]> By: Melissa http://thenewcook.com/2008/09/basic-pizza-dough/comment-page-1/#comment-1551 Melissa Fri, 19 Sep 2008 18:00:47 +0000 http://thenewcook.com/?p=457#comment-1551 I can't describe it a better way. Completely elastic. And pieces of it would come apart from the rest when I tried to stretch it. Too dry? But I didn't know how to fix it. Oh well. I'll try again. :( I can’t describe it a better way. Completely elastic. And pieces of it would come apart from the rest when I tried to stretch it. Too dry? But I didn’t know how to fix it. Oh well. I’ll try again. :(

]]> By: Andy http://thenewcook.com/2008/09/basic-pizza-dough/comment-page-1/#comment-1543 Andy Fri, 19 Sep 2008 03:11:57 +0000 http://thenewcook.com/?p=457#comment-1543 Hmmmm....what do you mean by elastic? Was it runny and just flattened out? Hmmmm….what do you mean by elastic? Was it runny and just flattened out?

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