any Roundtable Pizza people here?

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ttown

Platinum Member
Oct 27, 2003
2,412
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I use a breadmachine to make my own pizza dough, and it comes out pretty good.

But I've noticed that I like Roundtable's pizza crust better.
Does anyone know the ingredients for roundtable pizza dough?

My current recipe:
1C + 2T water
3C flour
2T olive oil
1t sugar
1t salt
2.5t active dry yeast

For variations, I've added: basil and/or garlic with good results but it just isn't the same as Roundtable.
Roundtables crust seems more 'bubbly' than mine.
Is it pre-cooked for some amount of time?
Am I missing ingredients?
 
OrByte

OrByte

Diamond Member
Jul 21, 2000
9,303
144
106
I miss round table BADLY

they don't have round table in NC.

I know what you mean by bubbly crust, kinda krispy bubbly....sigh...
If you figure it out, post the results!
 
T

ttown

Platinum Member
Oct 27, 2003
2,412
0
0
Originally posted by: xSauronx
wth do you mean by bubbly? ive never described any pizza crust as bubbly before...
Click to expand...
It's basically "thin crust" -- but if you sliced cleanly through it, you'd see pockets of air.

I'm going to guess they spread it out and let it rise for a while before putting anything on it. But it also tastes better than my plain recipe in the op.

I just got finished trying something: I 'pre-cooked' the crust for a minute on a pizza stone (~425F) -- and it 'bubbled' substantially. Before putting it in the oven, i blotted the entire crust with olive-oil/garlic/basil mixture. It smelled awesome.
I'm not too happy with the final product though. The crust turned out a little gummy on the top, and tough on the bottom. But it may also be because i used 1C whole wheat, 2C reg. flour instead of 3C regular.

I think my next try will be with the normal recipe, but to do the 'pre-cooked' crust again, but at a lower temp and no oil on top.

It still seems like I'm missing some ingredients, though.
 
JEDIYoda

JEDIYoda

Lifer
Jul 13, 2005
33,986
3,320
126
Originally posted by: ttown

I use a breadmachine to make my own pizza dough, and it comes out pretty good.

But I've noticed that I like Roundtable's pizza crust better.
Does anyone know the ingredients for roundtable pizza dough?

My current recipe:
1C + 2T water
3C flour
2T olive oil
1t sugar
1t salt
2.5t active dry yeast

For variations, I've added: basil and/or garlic with good results but it just isn't the same as Roundtable.
Roundtables crust seems more 'bubbly' than mine.
Is it pre-cooked for some amount of time?
Am I missing ingredients?
Click to expand...

There dough comes in huge bags that all you do is add water....
 
G

gsethi

Diamond Member
Feb 28, 2002
3,457
5
81
Originally posted by: RossMAN
I dunno but it's fscking delicious.
Click to expand...

True...had some couple of days ago and everytime it is delicious. Well, it also helps when some of the employees at the local round table are also your employees (so they make sure that my pizza is good and always gets extra meat) :p
 
X

xSauronx

Lifer
Jul 14, 2000
19,582
4
81
Originally posted by: ttown
Originally posted by: xSauronx
wth do you mean by bubbly? ive never described any pizza crust as bubbly before...
Click to expand...
It's basically "thin crust" -- but if you sliced cleanly through it, you'd see pockets of air.

I'm going to guess they spread it out and let it rise for a while before putting anything on it. But it also tastes better than my plain recipe in the op.

I just got finished trying something: I 'pre-cooked' the crust for a minute on a pizza stone (~425F) -- and it 'bubbled' substantially. Before putting it in the oven, i blotted the entire crust with olive-oil/garlic/basil mixture. It smelled awesome.
I'm not too happy with the final product though. The crust turned out a little gummy on the top, and tough on the bottom. But it may also be because i used 1C whole wheat, 2C reg. flour instead of 3C regular.

I think my next try will be with the normal recipe, but to do the 'pre-cooked' crust again, but at a lower temp and no oil on top.

It still seems like I'm missing some ingredients, though.
Click to expand...

if youre going to use wheat in your dough, its best to star the dough as a sponge, and add the wheat after its had some time to rise. ie: add water/ap flour/yeast/sugar, mix, let set for 30 - 60 minutes, then add salt, and wheat flour, finish kneading, then rest, then bake.

<---- some some great wheat french bread today
 
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