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I made pizza dough!

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You really don't want your dough to rise so fast. Fast rising dough tends to have a very bland flavor, except for the extra strong helping of nasty yeast alcohol flavor.
 
Why wait 2 hours? Wait 1 hour instead: turn on oven to 200°F. When it reaches that temp, turn off oven completely. Open door (temp will fall ~25°F, don't worry about it). Put in covered dough with oven still off. The warm environment helps it rise quickly. All dough rises twice as fast that way without any off flavors.
 
Originally posted by: iamme
question: do you need one of those pizza stone things to bake pizzas on, for it to turn out yummy?
Click to expand...

you'll really neeed them to give the bottom crackle. The bottom is to bake to a thin membrane of crackle. break through that and it should be moist and airy, not dried through. this only comes from stone/tile, and 500+ temps and about 10min.
 
WOW! i just made that exact same recipe last weekend! you just googled "pizza dough recipe" right? it was really good. only, i made too much for the size pizza i made, so the crust was like 3 inches thick. oh well. it was tasty.
 
Originally posted by: abc
Originally posted by: iamme
question: do you need one of those pizza stone things to bake pizzas on, for it to turn out yummy?
Click to expand...

you'll really neeed them to give the bottom crackle. The bottom is to bake to a thin membrane of crackle. break through that and it should be moist and airy, not dried through. this only comes from stone/tile, and 500+ temps and about 10min.
Click to expand...


Stones work best, but to use a stone you also need a peel. You have to be careful with stones about properly preheating them and cooling them down slowly. Putting a stone into a hot oven or removing it from the oven while hot is an almost guaranteed way to crack it. They also can't be washed with anything other than clean water as they absorb soap. You can get a really good crust from an perforated pan. They have holes drilled across the entire base that allows hot air to circulate and they do almost as well as a stone. You can get the crust nice and crisp with a little bit of inner chewiness without being soggy.
 
Much easier to just buy the dough.

And man, when i make homemade pizza... i LOAD it with toppings. Literally like minimum 5 different toppings, and 3 different cheeses.
 
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