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oudeis
2 Posts |
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veggie
242 Posts |
 Posted - 03/07/2010 : 9:53:02 PM
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Just an FYI for those pizza lovers out there. I have been making the recipe in the KA book for years. I make a double batch.....and I used to divide the dough into 4 balls. I gradually tried 5 and now 6 balls of dough out of a double batch. I use a pizza stone.....so depending how you like the pizza crust.....from thick to thin.....experiment till you find what works. A single batch can give you 1 to 3 large pizzas depending on desired thickness. I have a 14 or 16" stone. Home made pizza is sooo yummy. For an easy sauce just open a can of crushed tomato and add dried basil, oregano, garlic powder, and cayenne pepper.
Debbie :)
Have a nice day!!!
Owner of KA Professional 600 "Licorice" Stand Mixer, Ice Cream Attachment and Juicer, KA Knife Carousel, KA Range, S x S Fridge, and Dishwasher |
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loves to eat
Canada
47 Posts |
Posted - 03/08/2010 : 12:52:53 PM
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| Moonscape, the recipe calls for all purpose flour and if you were using whole wheat flour...it's much different that's why it didn't turn out. |
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farmwife8
USA
12 Posts |
Posted - 05/26/2010 : 2:58:05 PM
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Thank you "cooknupastorm" SO much for sharing the whole wheat pizza recipe! Don't you just love this group of people? They would never laugh at us for naming our mixers! The dough hook we had ordered from Hobart for my new/old N50 came and I used this recipe today for our dinner. On the farm, 'dinner' is not at 7pm or so, it's actually at 12 noon, so it can be our largest meal of the day.
Anyway, I made the dough and the sweet old N50 didn't even blink. I patted "Hobie" (may change her name) and looked at my daughter and said, "Now that's power". (My daughter said I should name it 'Bogart" because one day a friend came in and saw my hobart and asked "Where'd ya get that Bogart" how hilarious and cute!)
Anyway, enough of that. We loved the pizza!
Thanks so much for the recipe. I used 3 cups Prairie Gold whole wheat and 1 cup King Arthur all purpose. It's so good with the honey. We'll also experiment with some Spelt and Bronze Chief portioned in with the Prairie Gold too. It was awesome pizza. We found that if we bake the pizza crust for a few minutes, it does better with not browning the top too much before the bottom center is done. Someone on here has probably already said that.
The more I gaze at this wonderful site, the more I love it.
Blessings to all. |
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cooknupastorm
USA
2063 Posts |
Posted - 05/27/2010 : 09:07:58 AM
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So glad you had such success with the whole wheat recipe, farmwife8. I LOVE that recipe- and I actually found it here on this site somewhere a long time ago! I like your way of having "dinner" at noon since it makes sense- you consume and burn all the calories when you need them, not right before bed!  |
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svaas
USA
2 Posts |
Posted - 07/12/2010 : 11:04:34 AM
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Hi Patsycooks- I just followed your link and made this pizza crust and it was awesome  . I used Tyler Florence recipe for pizza sauce. I found it on the food network site. The pizza was fantastic and a big hit with my teen who is picky picky picky. Thank you for your help.
quote:
Originally posted by PatsyCooks
I just tried my first pizza dough made in the mixer yesterday. I used this recipe for the dough. http://elise.com/recipes/archives/004239homemade_pizza.php
I used my own choice of toppings for it.
I followed the directions and it came out great. I think 10 minutes of kneading with the dough hook is a bit much, but it was nice elastic dough.
I let it raise less than an hour in an oven that I preheated to 170°, then turned off. After I turned the oven off, I put the dough in it's oiled glass bowl in the oven. It doubled in size fairly quickly I thought. This recipe does make enough dough for two pizzas. I froze the other half of the dough after I punched it down. I put flour right on my cookie sheet and put the dough on and flattened it out as much as I could with floured hands. Let it rest for a few more minutes, then continue to press it out to the edges. Since my cookie sheet is "dark" I reduced the temperature of the oven to 400°. It really turned out nice. The bottom of the crust was browned just right and the edges were crisp. I took some to work today and everyone wondered where I got it...LOL
If the dough gets too "elastic" and snapping back like a rubber band when trying to spread it out, let it rest for a few minutes and try again.
Stacey K. Vaas |
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brun
Greece
4 Posts |
Posted - 07/29/2010 : 10:12:47 AM
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Hi, I am new in the Forum,
I would like to ask whether I can replace the all purpose flour with bread flour?
Thks |
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amcoro
Canada
39 Posts |
Posted - 07/29/2010 : 9:55:26 PM
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quote:
Originally posted by brun
Hi, I am new in the Forum,
I would like to ask whether I can replace the all purpose flour with bread flour?
Thks
Welcome Brun!
I bake a lot of bread and I use whole wheat All Purpose (WWAP) and WW Bread flour (WWBF) most of the time. You can substitute WWBF in bread recipes but I would not substitute bread flour for all purpose in other non yeast recipes (too much gluten). I substitute WWAP flour for regular "white" AP in many many recipes where it will not affect my desired outcome for taste or texture. I tend to use WWAP in place of "white" flour when I make pancakes, batters and most of my "everday" savoury recipes. I rarely use WWAP for cakes, cookies etc because I find it changes the taste and texture too much (some cookies do really well with WWAP such as oatmeal types). In Canada we have a type of flour Robin Hood Nutri-Blend and it is unbleached all purpose flour plus wheat bran. This type can be used in place of White AP in pretty much anything in my experience without much affect on the desired outcome but I wouldn't use it for pastry.
I am a little fanatic about flour and right now have WWAP, Nutri-blend AP, Cake/Pastry flour and Unbleached AP in stock (ran out of WW bread flour because I bought two whole wheat all purpose by accident one shopping trip  )
I strongly believe in the right flour for the job and paying attention to the desired outcome when making substitutions. I also don't want to use white flour in everything I feed my kids so I try to make "smart" decisions. I figure when it comes to cupcakes and chocolate brownies home-made is best so why not make it with unbleached AP or cake/pastry flour since it is a treat anyway! I know people who blindly substitute whole wheat flour in everything and quite honestly i would rather have nothing then certain sweets made entirely with whole wheat flour as it can drastically change the taste depending on the recipe.
Sorry for the extra long post...I like baking and cooking and flour a lot
BTW my pancake recipe that I make with WWAP at least once a week--no one ever notices the WW flour because it is made with yogurt, apples and blueberries and sweetened with real maple syrup-super moist and good for you  |
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veggie
242 Posts |
Posted - 07/30/2010 : 10:19:09 AM
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quote:
Originally posted by brun
Hi, I am new in the Forum,
I would like to ask whether I can replace the all purpose flour with bread flour?
Thks
Yes you can.....but AP works fine. The texture may be slightly different...but it will work. Have fun....and good luck!!
Have a nice day!!!
Owner of KA Professional 600 "Licorice" Stand Mixer, Ice Cream Attachment and Juicer, KA Knife Carousel, KA Range, S x S Fridge, and Dishwasher |
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LordGarth999
USA
8 Posts |
Posted - 07/30/2010 : 11:53:41 PM
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| I tried he pizza crust recipe in the book that came with the mixer. The recipe looked a little bland to me, so I decided to make a "stuffed Crust" with it. I was going to buy a brick of cheese and slice it up and fold it into the crust. My wife suggested string cheese since it is already round. Worked perfect. The crust turned out great, nice and crispy. The crust itself did seem a little bland, but it made the toppings really stand out. I do like a more flavorfull crust, however. I was thinking that butter tends to make pie crust flakey and tasty. I was thinking that maybe if I replaced the olive oil with butter I would get a better tasting crust. Has anyone ever tried this? |
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Nutritionist
USA
1987 Posts |
Posted - 08/02/2010 : 7:34:25 PM
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LordGarth - personally, I like olive oil for pizza dough. However, I spice up the dough by adding some granulated garlic (not garlic salt) and oregano to the flour. I don't measure. I just sort of dump some of each in.  Maybe 2 t of granulated garlic and 1-2 t oregano. Just guessing on the amounts. I go by the smell as I'm mixing the dough. If it doesn't smell garlicky enough or if the oregano aroma isn't very strong, I add more. LOL
"Leave your drugs in the chemist's pot if you can heal the patient with food."
~ Hippocrates, The Father of Western Medicine, 460 BCE. |
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vernonbishop12
USA
1886 Posts |
Posted - 08/03/2010 : 12:01:02 PM
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I like to add Fresh CRUSHED garlic to my dough and it gives it a light and very subtle garlic kick...
I make my own sauces from scratch and I want to try making my own cheese from scratch as well, (thanks, Nutritionist!!!!! )
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Slotted spoon in Onyx Black, Can Opener in Onyx Black, Nylon Tongs in Onyx Black, Basting Spoon in Onyx Black, Angled Turner in Onyx Black, Sandwich Spreader in Onyx Black, Ladle in Onyx Black, Silicone Spoon Rest in Empire Red, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelain Pie Dish, Soap Dispenser in Onyx Black, Foaming Soap Dispenser in Onyx Black, Soap-Sponge Caddy in Empire Red, Self-Soaping Sponge Brush in Onyx Black, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover  
vernonbishop12 |
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pryder
Canada
2 Posts |
Posted - 08/03/2010 : 6:41:35 PM
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| ah good ole pizza dough, i make a whole bunch and freeze it so have it when ready. I had the same issue when making dough. too sticky to dry etc. i had found expecially if making whole wheat dough when it calls for 4 cups of whole wheat flur, that has always mde it way too dry for me and still does. what i have been able to find though if you half the flour with all purpose as well as whole wheat it wont make it as dry. |
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vernonbishop12
USA
1886 Posts |
Posted - 08/13/2010 : 1:45:42 PM
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Welcome, everyone to the forum!!!
I really like making my own pizzas, though I haven't made it in a while, (and the people here at the office don't let me forget about it either!!!!!  )
Vernon
KSM50HDPBK Heavy Duty Plus, Imperial Black, Burnished Beater, Dough Hook; Vintage 3C, White; KFP715 7 cup Food Processor, Onyx Black; KSC700 7 qt slow cooker, Onyx Black; KHB100 Immersion blender, Empire Red; KPES100 Pro Line Espresso Machine, Nickel Pearl; KHM5AP Ultra Power Hand Mixer, Onyx Black; Pizza Cutter in white, Bottle opener in Onyx Black, Silicone Basting Brush in Onyx Black, Garlic Press in White, Slotted spoon in Onyx Black, Can Opener in Onyx Black, Nylon Tongs in Onyx Black, Basting Spoon in Onyx Black, Angled Turner in Onyx Black, Sandwich Spreader in Onyx Black, Ladle in Onyx Black, Silicone Spoon Rest in Empire Red, Utensil crock in Onyx Black, KICA Ice Cream Maker, KPEXTA Pasta Press, Silicone bakeware, Porcelain Pie Dish, Soap Dispenser in Onyx Black, Foaming Soap Dispenser in Onyx Black, Soap-Sponge Caddy in Empire Red, Self-Soaping Sponge Brush in Onyx Black, Towels and washcloth in various colors; Paring Knife set in Onyx Black; Reversible cutting board in Empire Red; Oven Mitts and Pot Holder in Onyx Black...
K. Ross Toole hard at work!!
for the way its made!
from a lifelong true KitchenAid lover
vernonbishop12 |
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veggie
242 Posts |
Posted - 08/17/2010 : 10:42:50 AM
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Made 2 double batches of dough the other day. I ended up with 12 portions and put 6 in the freezer. My son got on me to make pizza...it had been 3 or 4 weeks since I made any. I dont lke turning on the oven when it is hot out even though we have central a/c.
Have a nice day!!!
Owner of KA Professional 600 "Licorice" Stand Mixer, Ice Cream Attachment and Juicer, KA Knife Carousel, KA Range, S x S Fridge, and Dishwasher |
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Pizza dough help!
