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Making pizza at home what is the best crust?


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Hello everyone,

I make my pizza at home because I do not like store bought pizza's they are hard and too crusty, However crust like Pizza hurt and Dominos are good, but what is makes them so good that cannot be made at home?

Any information would be great!

Thanks
LaverneByers

5 Replies (last)

I make my own - we have it every friday night. Not at all like Pizza Hut or Dominoes, and now I can't imagine eating that stuff.

 

1 cup warm water
<2tsp yeast
~1tbsp honey

Mix and let sit for 10 minutes. Then add:

2 cups whole wheat flour
1/2-2/3 cup white flour.

Kneed until well mixed (add more water or flour to get it mixed, but not too sticky). Place in greased bowl for at least 45 minutes and let rise. It's fine to let it rise longer.

Spread on a greased pizza pan, top as desired, and bake for 15 minutes at 450 degrees.

I'm afraid what makes them so "good" is not available on their websites.  I couldn't find individual ingredients listed for either one, which frankly, isn't surprising : / Dominoes shows fat grams for crust alone on a small pizza as 19 g., and I'm going to take a wild guess that that isn't from olive oil. My guess is vegetable oils (possibly hydrogenated) and preservatives is what sets them apart from other pizzas.

You can make a great pizza crust from flour, yeast, salt, and olive oil, but what make the biggest difference a really hot oven (at least 450).  A pizza stone is great, too, but not if you don't like crispy pizzas.

Here is a recipe that sounds great (this woman is a very well respected recipe writer):

http://www.101cookbooks.com/archives/001199.h tml

Edit: sorry my links never work here.  look for the blog "101 Cookbooks" and find her crust recipe.  I also have one on my blog on my personal page.

I think it's worth seeking out the semolina flour for dusting (it gives that great texture to the crust), but you don't necessarily need to use high-gluten flour in my opinion.

Since you like the crust softer, press it into an oiled sheet pan, bake for a few minutes to firm up, pull it out and top it, and then finish baking :)

pocketless pita makes a great individual pizza and is available in whole wheat.  Its usually in the deli section of the grocery store.

I make my own pizzas, but I generally use only whole wheat flour.  That makes for a different kind of pizza crust, since it just doesn't rise as well as all-purpose or as well as a combination of all-purpose/whole wheat.

In any case, this is the recipe I use.  (I don't actually recommend it -- although I love eating it -- , since most people won't like the whole wheat nature of it compared to eating a Pizza Hut pizza, for example):

  • 1 cup of whole wheat flour in a mixing bowl
  • in a small bowl or cup:
    • 6-6 1/2 tablespoons of warm water
    • 1 tablespoon of honey
    • 1/2 tb. active dry yeast
  • 1 tb. of olive oil
  • Blend them in the mixing bowl to make the crust
  • let rise for a couple of hours
  • knead and it is ready for rolling out (it will NOT roll out as well as dough made with all-purpose flour)

If I go 100% all-purpose flour, it rolls out quite nicely and makes a great pizza crust, in my opinion.

=====

I also often use Flatout multi-grain (and other kinds) wraps for making mini-pizzas:

  • prebake one or more Flatout wraps for 6 minutes at 350℉
  • remove from oven and add whatever toppings you like
  • return to oven and bake until the cheese is done to your liking.
Like the other posters, I make my own dough, but I ley my dough rise (and then i reknead it briefly) pretty much all day. Sometimes i will even make it the day before and then refrigerate it after its initial rise overnight. I do this because it really develops the flavors in the dough and helps develop the glutens, which gives the finished ptoduct a chewier consistency. Incidentally, with longer rises you can also skip the additions of sweeteners (i.e. honey) as these are used primarily to kickstart the yeast - unnecessary when you're not rushing the dough. Also, if you want a great tasting crust DON'T skip the salt. It doesn't take much and it makes all the difference in the world.
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