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Best pizza/other dough recipe?

NU_Alum

All American
2 Year Member
Made a pizza crust the other day using cake flour and it was pretty good. I want to make it better though so I'm looking for suggestions on what you do for typical dough recipes, pizza or otherwise.

I want to make a big batch and freeze them so I can whip it out when needed.
 

Ackos

Heisman
15 Year Member
i like to add basil or oregano to my dough. Then left it flavorize for a few days in the fridge. Never thought of using cake flour.
 

HUSKER HOT SAUCE

Music Soothes My Soul
5 Year Member
Made a pizza crust the other day using cake flour and it was pretty good. I want to make it better though so I'm looking for suggestions on what you do for typical dough recipes, pizza or otherwise.

I want to make a big batch and freeze them so I can whip it out when needed.
Sounds kind of kinky and naughty too......:rolfl:
 
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KingTM

All Big 10
5 Year Member
Made a pizza crust the other day using cake flour and it was pretty good. I want to make it better though so I'm looking for suggestions on what you do for typical dough recipes, pizza or otherwise.

I want to make a big batch and freeze them so I can whip it out when needed.
Dude, while I enjoy whipping it out when needed as much as the other guy, I'm not going anywhere near the freezer. Can you post up your dough recipe? I've never really gotten serious about making pizza because we have several killer, local joints but I'd be willing to take a stab at it. Thanks.
 

NU_Alum

All American
2 Year Member
I did Bobby Flay's last time. It was decent.

I've been looking at a few more trying to put a few together that look really good, nothing concrete yet.

I did see a guy that preheated his pizza stone (I don't have one yet) to 500 then put the pizza on it and turned the oven to broil only. He said the hot stone combined with the broil gave it that nice charred look on top without burning the crust.
 

KingTM

All Big 10
5 Year Member
I did Bobby Flay's last time. It was decent.

I've been looking at a few more trying to put a few together that look really good, nothing concrete yet.

I did see a guy that preheated his pizza stone (I don't have one yet) to 500 then put the pizza on it and turned the oven to broil only. He said the hot stone combined with the broil gave it that nice charred look on top without burning the crust.
Thanks. I'll take a look. Do you do the deep dish or the thin crust? I love perfectly done in a brick oven, thin crust pizza.
 
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NU_Alum

All American
2 Year Member
Thanks. I'll take a look. Do you do the deep dish or the thin crust? I love perfectly done in a brick oven, thin crust pizza.
Thin all the way. I want a little extra crisp when I bite but I don't want it dry. It's a fine line. This recipe is decent but I'm confident there are others out there better.
 

KingTM

All Big 10
5 Year Member
Thin all the way. I want a little extra crisp when I bite but I don't want it dry. It's a fine line. This recipe is decent but I'm confident there are others out there better.
Isn't that kinda blasphemous, given your place of residence? :D
 

DIHRDHskr

Red Shirt
5 Year Member
I've been experimenting with different recipes the past week, trying to find that perfect crunch on the bottom, a bit chewy, but holds up well with a lot or little toppings. I will let you all know the results, if interested.
 

NU_Alum

All American
2 Year Member
I've been experimenting with different recipes the past week, trying to find that perfect crunch on the bottom, a bit chewy, but holds up well with a lot or little toppings. I will let you all know the results, if interested.
I'm interested!
 

Deer&Ducks

Recruit
5 Year Member
After years of playing around with different combinations of dough and olive oil bastes, my wife makes an amazing grilled pizza. It literally stopped foot traffic when she made it at a tailgate and we ended up getting several email addresses from folks who wanted the recipes. Fair warning, I tried to make it the other week without her and while it was really good, it wasn't the same. It's probably one of those deals where she says she's following the recipe, but is actually making small adjustments out of habit.

Anyway, she uses this dough and this mix to brush on both sides before adding toppings.

If you're interested, let me know and I'll give you some of the particulars on the process.
 

NU_Alum

All American
2 Year Member
After years of playing around with different combinations of dough and olive oil bastes, my wife makes an amazing grilled pizza. It literally stopped foot traffic when she made it at a tailgate and we ended up getting several email addresses from folks who wanted the recipes. Fair warning, I tried to make it the other week without her and while it was really good, it wasn't the same. It's probably one of those deals where she says she's following the recipe, but is actually making small adjustments out of habit.

Anyway, she uses this dough and this mix to brush on both sides before adding toppings.

If you're interested, let me know and I'll give you some of the particulars on the process.
Won't get a chance to make this week but should next week. That's a different process than I've ever done and I'm very intrigued. Any tips you have are much appreciated. Thanks!
 
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