Forget The Dough Pizza Dough I Made It Ii

Forget the dough pizza dough

CherylsCookingNow 6 years ago

I made this pizza dough and found we like it better than the ones that have yeast in them. It's very quick to make. Next time I'll add some garlic and herbs. We like flavor in our pizza dough. Thank you Karlyn for sharing. I cheated and used jar sauce. Next time I'll make the sauce Mommyluvs2cook had in her post. I only had pepperoni. We usually have onions, mushrooms, peppers. This recipe will be a staple in our house.
Forgot The Dough Pizza Dough

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LindaLMT 6 years ago said:

I have to make this dough now. It's just too easy not to and I'm hoping I'll like it just as much as you (I think I will).

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Cosmicmother 6 years ago said:

I'll have to give this a whirl too! Pizza was on my menu this week and I never got around to making the dough!

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mommyluvs2cook 6 years ago said:

Glad you liked this Cheryl!! I always end up using this dough just because of how quick and delicious it is, and I usually add some Italian seasoning :)

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CherylsCookingNow 6 years ago said:

Linda, this recipe is that simple. It will be the recipe I'll go to from now on. I've tried the ones with yeast in it and that takes awhile. I liked it but now I want to leave out the yeast.

Cosmicmother, hope your daughter is feeling better. Just like I told Linda, this will be the recipe I'll use from now on.

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LindaLMT 6 years ago said:

Made pizza today for lunch but sadly did not care for this recipe. It has an odd texture and I found the dough hard to roll and there was barely enough for a 13" pie (and I do like thin crust). Nothing wrong with the recipe, it just isn't for me.

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mommyluvs2cook 6 years ago said:

Aww..darn, I'm sorry this didn't work out for you :( I've never had a problem rolling it out so that's strange. Your picture looks wonderful, although your edges do look different from mine. Maybe you just got it thinner? What were your topping, sausage and basil?

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Cosmicmother 6 years ago said:

Bummer Linda :(
Is it like a bread crust, or is it drier and crisper than a bread crust? I'm even more curious now! ;)

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LindaLMT 6 years ago said:

My dough kept springing back. It took me about 10 minutes to get it rolled out enough for a pie. Topping were sausage and lots of chopped fresh basil.
The consistency has no "chew" Shona. Not like bread, maybe like a soft cracker?

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CherylsCookingNow 6 years ago said:

I felled to mention that the dough doesn't make enough for a large pizza crust. In the directions it states to knead 10 times. I did knead and had no problem rolling it out but only makes enough for a small pizza. I had to make another dough to make a large pizza crust. It was chewy, not crispy. It was bland. Next time I'll add some garlic and herbs to the dough before rolling it out.

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pointsevenout 6 years ago said:

This recipe appears to be akin to a biscuit recipe. Gluten buildup will be a problem with increased kneading. It's what makes the dough spring back. Let the dough rest, if over kneaded, to facilitate rolling out. Ten to twenty minutes should do it. Chewy is also a side effect of over kneading. Changing out the type of fat from oil to shortening or butter will enhance the tenderness and flavor respectively. Simmering 1 minced clove of garlic in the oil will enhance the overall flavor also. Let the oil cool before using so the baking powder doesn't activate too soon.

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CherylsCookingNow 6 years ago said:

Wow, go info. Thank you.

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mommyluvs2cook 6 years ago said:

Good info Points. I usually make up the dough in the morning and let it sit in the fridge until I'm ready to use it. I wonder if that helps with rolling out and texture?

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pointsevenout 6 years ago said:

If you have that time, IMHO, throw some yeast in there and you won't have to worry about over-kneading. And yes, it will help in rolling out and texture. Look up a recipe for refrigerator dough. You should also be able to make buns and other stuff from it. Plus dwell time in the fridge will enhance flavor.

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pointsevenout 6 years ago said:

Here is a nice recipe for refrigerator rolls that is quite flexible: Refrigerator Yeast Rolls
First step of the recipe is not necessary unless one is using raw milk.

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