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redshirt posted:Premade crusts are the best since it's the crust which is by far the most difficult part of making a pizza. What goon really wants to or can deal with flour? Crusts are easy once you get to working with yeast. All you need to do is, on your day off, make and pre-bake (cook until solid, as opposed to done) a bunch of pizza crusts. Freeze the ones you're not going to use right away. My recipe: 3.5 cups flour 1.5 cups warmish water 1 tablespoon sugar 1 teaspoon yeast 2 teaspoons salt (I prefer kosher salt, but I think regular will work) 1 cup cornmeal Mix your water and sugar together, then proof your yeast in it until it starts to bubble a little. Then in a separate mixing bowl mix your flour, salt, and a quarter cup of cornmeal. Form the flour concoction into a volcano like shape. Pour your yeast into the center of the flour-cano. Next you fold your flour over the liquid until its thoroughly mixed together. If its still to wet at the end, just add a quarter cup of flour at a time until its the consistency you want. Set the other three-fourths cup of cornmeal off to the side, cover your dough and place it in the fridge overnight. Punch your dough down slightly and divide it into 2 balls. The next day, sprinkle the remaining corn meal on a clean work surface, flop a dough ball on it and work it into a pizza crust. Check that the bottom of the crust is well coated with corn meal. From here you can either make your pizza and transfer it to oven (425F until the cheese on top is golden brown, about 15 minutes) or you can precook your crusts (425 for around 7 minutes, until the top solid but still white) and freeze them for later use. Edit: I've also got a sauce recipe if anyone is interested. Game_Whino fucked around with this message at 19:02 on Sep 14, 2014 |
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Sep 14, 2014 18:58
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redshirt posted:Yeah, like who's doin' that? I do that. I like to have a pizza night for my kids once a week and this is the cheapest way to go about it. Besides, hot pockets and most ordered pizzas taste like hot crap.
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Sep 14, 2014 19:06
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