Pizza Crust

[ScottyB]

I make my own pizza on occasion and have experimented with various recipes, but I always end up with a crust that is thick and hard (not really crunchy, but like a hard loaf of bread).

What I would really like is a New York-style recipe that creates a soft, oily, flimsy dough. Something where I have to hold the slice with both hands or the toppings will fall off. Any suggestions?

 

[mugs]

If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Or you can get a good thin, flaky crust with a pan with a lot of large holes in it.

 

[Howard]

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Nah, you can still do it with a perforated pan.

What kind of recipe are you using, and what temp are you baking at?

Take a look at my post here:

http://www.shoryuken.com/forums/showthread.php?t=117791

 

[ScottyB]

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

I have used both. Our oven can go as high as 500, so temp isn't an issue. The bread is flavorless and dry. I want a nice most crust.

 

[ScottyB]

Originally posted by: Howard

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Nah, you can still do it with a perforated pan.

What kind of recipe are you using, and what temp are you baking at?

Between 425 and 500, depending on the recipe. I have done a bunch of different recipes with various rising times and such. It always ends the same.

 

[mugs]

Originally posted by: Howard

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Nah, you can still do it with a perforated pan.

What kind of recipe are you using, and what temp are you baking at?

See my edit.

But that's not really the same as what you'd get in a pizza parlor in New York. A pizza stone does a very good job of mimicing a real New York style crust.

 

[Howard]

What recipe are you using? The higher the baking temp, the moister the crust, usually.

 

[ScottyB]

Originally posted by: Howard
What recipe are you using? The higher the baking temp, the moister the crust, usually.

I have been using various ones. Usually I create a yeast ball and then let it rise for an hour then I make the dough.

I found a New York-style recipe just now calling for a baking stone and a 500 degree oven, so I may try that.

 

[Howard]

A yeast ball?

I can assume you're not letting it rest in the fridge?

 

[ScottyB]

Originally posted by: Howard
A yeast ball?

I can assume you're not letting it rest in the fridge?

That formation of yeast, warm water, and flour that doubles in size when you let it rest (not in the fridge).

 

[Howard]

Right. Well, you should.

Spend some time on pizzamaking.com

 

[SampSon]

Originally posted by: Howard

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Nah, you can still do it with a perforated pan.

What kind of recipe are you using, and what temp are you baking at?

Take a look at my post here:

http://www.shoryuken.com/forums/showthread.php?t=117791

In a absolute pinch, a perforated pan will "worK", though there is no substitute for a proper stone or stone deck oven, period.

 

[Howard]

Originally posted by: SampSon

Originally posted by: Howard

Originally posted by: mugs
If you want to make New York style crust, you really need a pizza stone. Are you using a stone or a pan?

Nah, you can still do it with a perforated pan.

What kind of recipe are you using, and what temp are you baking at?

Take a look at my post here:

http://www.shoryuken.com/forums/showthread.php?t=117791

In a absolute pinch, a perforated pan will "worK", though there is no substitute for a proper stone or stone deck oven, period.

Sure wouldn't like to use a stone in the summer, though.

 

[SampSon]

Sure wouldn't like to use a stone in the summer, though.

Why? It's not that much hotter, and we have this awesome invention called "air conditioning".

Anyway in the summer time, you should be grilling not using your oven. If you need a pie then order one!

 

[Howard]

You have to preheat the stone.

Why raise utility costs if you don't have to?

 

[SampSon]

Raise utility costs? What is this? Some commie green movement?

You're burning more energy with your computer + monitor looking up pizza cooking advice on the internet than you ever will using a pizza stone.

 

[Raduque]

Pizza Crust in your butt!

Sorry, I had to

(Eddie Murphy - Boogie in your Butt)