Posted: 3/21/2010 2:09:45 PM EDT
| Some homemade pizza tonight from scratch! Made the mozzarella yesterday, and it's delicious. I'm excited and wanted to share! |
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Here.
Someone put it in another pizza thread, all I can say is wow! ETA: If you make the Pizza Hut crust, it needs a little more water and don't skip letting it rest 24hrs. |
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we had a thread going last year with home made crust recipes and stuff, it was very cool. If I remember correctly, it was Alton Browns recipe for pizza dough that was the bomb.
Maybe I'm confusing it with the home made mozzarella thread. That was very tasty also. |
if you can get curd the mozzarella is super easy and delicious. basically you cut the curd into cubes about 2"x"2 add them to milk heated to 140 degrees with a little sea salt to taste. when the curd softens form it into balls( kinda like rolled dough if your familiar) and store in a cold brine( lightly salted or youll ruin it.). and bammo, fresh mozzarella. i learned that recipe in rome, the only difference is they used buffalo mik instead of cows milk. delicious. now i gotta check out the dough recipes, my own always sucks.
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Quoted:
I'm looking for good crust and sauce recipes Give this one on post #20 a try. http://www.pizzamaking.com/forum/index.php/topic,6758.20.html That guy likes to use screens but i've had great luck with a stone on the bottom rack @450 after a half hour preheat. Tried a pan on middle rack but it was full of fail. This will do a 16" or a 14" and small 8-10" Flour (100%): 478.72 g | 16.89 oz | 1.06 lbs Water (56.5%): 270.48 g | 9.54 oz | 0.6 lbs IDY (.28%): 1.34 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp Salt (1.75%): 8.38 g | 0.3 oz | 0.02 lbs | 1.75 tsp | 0.58 tbsp Vegetable (Soybean) Oil (7.3%): 34.95 g | 1.23 oz | 0.08 lbs | 7.69 tsp | 2.56 tbsp Sugar (4.2%): 20.11 g | 0.71 oz | 0.04 lbs | 5.04 tsp | 1.68 tbsp Total (170.03%):813.98 g | 28.71 oz | 1.79 lbs | TF = 0.1428 If you want to scale it up here are some other dough ball sizes. 14" 623.2 g 13" 537.35 g 12" 457.86 g 10" 317.96 g 8" 203.49 g So far i've used it after 48 hours in the fridge and 3 hour warm up and after 4 days with a 6 hour warm up. The later has been one of the best ones yet but added a couple pinches of garlic salt when making the dough so that might have helped. No real help on sauce. I used a 8oz can of hunts sauce and added some sugar ,basil, garlic powder ,oregano,red pepper and onion powder. |
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Quoted:
Here. Someone put it in another pizza thread, all I can say is wow! ETA: If you make the Pizza Hut crust, it needs a little more water and don't skip letting it rest 24hrs. Great link, added it to my favorites |