Pizza Dough - Page 2 - Orchid Board

cb977 · #11 04-05-2009, 08:33 PM

It was very yummy too

I plan on making the dough next time though...I have to use the new mixer a lot for a while so my hubby doesn't realize I really didn't NEED it

quiltingwacko · #12 04-05-2009, 10:53 PM

If you have a postal scale, you can make Camille's recipe easily even without her convertng it for us. That is what I did when I made her chocolate mousse. (That was to die for by the way!) The olive oil makes a great flavor in a recipe. Carol

camille1585 · #13 04-06-2009, 06:40 AM

Here's the recipe, which seems identical to the others now that I converted from metric.

250g flour (2 cups)
1 teaspoon salt
1 packet active dry yeast
125ml warm water (a bit more than 1 cup)
3 tablespoons olive oil
(optional 1 tablespoon sugar to make it 'moelleuse'(soft?))

Mix flour salt and yeast together (+ sugar). Make a hole and pour water, mix well. Add olive oil and knead dough 10 minutes ( I do it by hand). Cover bowl with a cloth and let the dough rise in a warm place (24-35°C) until it doubles in volume (at least 45 minutes). knead dough 2-3 minutes, make a ball, then roll it out.
Add topping, cook at 240°C for 12-15 minutes or until done.

Carol, i'm glad you liked the mousse! I'm making one on Sunday, it's our traditional Easter dessert!

Next time I make a pizza, I'll have to try the other recipes!

phragguy · #14 04-06-2009, 10:29 AM

thanks everyone,will give them a try
Russell

camille1585 · #15 04-06-2009, 01:00 PM

Guess what I'm having for dinner tonight?

With nice slices of goat cheese and mozzarella, along with olives, red bell pepper, onion and ham. Yum! And some fresh origan sprinkled on top. I'm drooling, time to go cook!

quiltingwacko · #16 04-06-2009, 01:10 PM

mmmm sounds good. i'll be right over.

Marty · #17 04-06-2009, 01:24 PM

I've been thinking of doing my own wood fired outdoor pizza oven and I've been luring on this pizza oven site/forum. They take things to the next level there just a lot of us do here with orchids...and since this is connoisseurs corner it's only fitting.

They are quite obsessed down to the kind of flower they use

Instead of re-writing it, here's the link: Pizza Dough | Italian Pizza Dough | Authentic Pizza Dough

there's also a quick version of the recipe
Pizza Dough in a Hurry

This is the flour they go nuts over on the forum
Caputo Pizza Flour | Italian Flour | Tipo 00 Flour

If it wasn't for a really good wood fired pizza place next to my house, which coincidentally sells their own really good dough for about $2.50, I'd be doing the above. Once I get my oven all set up, I'm ordering the flour

There's also a PDF file here

nenella · #18 04-06-2009, 03:27 PM

I agree that "neopolitan" flours are the best for Pizzas! The most famous Pizza Flour in Italy is "Manitoba' - If you can find it I would definitely recommend this type of flour

camille1585 · #19 04-06-2009, 03:41 PM

Quote:

Originally Posted by nenella

I agree that "neopolitan" flours are the best for Pizzas! The most famous Pizza Flour in Italy is "Manitoba' - If you can find it I would definitely recommend this type of flour

Do you know of any stores in France that carry that flour, or is it something that has to be ordered from Italy?

tuvoc · #20 04-06-2009, 05:18 PM

Marty, there are two things that I REALLY would like to get before I depart this realm, a greenhouse, and a wood fired oven. One of the great joys in life is a good, rustic loaf baked in one. And pizza, well, there is no comparison. The links you provided have just made my day, no, my month. I'm going to have to try some of their goodies. Thanks.

Kim