Anyone make homemade pizza?

[nevadaO]

Gonna get some buffalo mozz and maybe some proscuitto to put on it too.

Only thing is, directions I read said dough needs to rise 5 hrs and I have to work so I may need to work something out in order to have the dough ready by 7 p.m.

Buffalo mozzarella is the way to go.

5 hours actually isn't much. You should knead the dough and place it in a covered bowl in the fridge over night. That would help your situation. The only problem is that it needs to come back to room temperature which can take 1 1/2 to 2 1/2 hours, depending on the environment. As long as you have roughly 2 hours to let it sit and time to shape it you should be golden.

[NewMarketSean]

Buffalo mozzarella is the way to go.

5 hours actually isn't much. You should knead the dough and place it in a covered bowl in the fridge over night. That would help your situation. The only problem is that it needs to come back to room temperature which can take 1 1/2 to 2 1/2 hours, depending on the environment. As long as you have roughly 2 hours to let it sit and time to shape it you should be golden.

I can make the dough tonight, let it sit overnight in the fridge, and then take it out. But would it be OK to sit out for 9 hours while I am at work?

[nevadaO]

I can make the dough tonight, let it sit overnight in the fridge, and then take it out. But would it be OK to sit out for 9 hours while I am at work?

No, I would not do that.

I'm not sure what you do for a living, but maybe you could take a cooler with you and leave it in your car to keep cool. Then at 4:30 or so take it out so it can start dropping temperature.

[NewMarketSean]

Yeah I want to have pizza Friday night, I have been waiting to have it all week, but I am not sure what to do with the dough to have it ready at that time.

I'll try to get the dough ready before I leave work, put it in fridge, and take out when I get home for 2 hrs.

[andrewochs615]

This thread makes me want some pub dog.

[NewMarketSean]

So it's gonna be too much work to get the pizzas ready for tonight so we're gonna wait until Sunday.

[Jules]

Celiacs, or gluten sensitivity?

Actually a different illness called eosinophilic esophagitis. Wheat and Dairy are just some of the food allergies. He's gotten used to the vegan cheese as long as I put a ton of sausage on his pizza.

[nevadaO]

So it's gonna be too much work to get the pizzas ready for tonight so we're gonna wait until Sunday.

Let us know how they turn out.

[Crazy O]

Actually a different illness called eosinophilic esophagitis. Wheat and Dairy are just some of the food allergies. He's gotten used to the vegan cheese as long as I put a ton of sausage on his pizza.

Ahh Oh that sounds rough. But that sounds similiar....my gf is allergic to wheat, soy, peanuts, other nuts, bananas, and possibly corn lol. She's a mess.

[NewMarketSean]

Let us know how they turn out.

Just took the dough out...worried that I somehow did something wrong but my fingers are crossed. Will report back with the verdict.

[nevadaO]

Just took the dough out...worried that I somehow did something wrong but my fingers are crossed. Will report back with the verdict.

What makes you say that?

[NewMarketSean]

The recipe I was following was for a large amount of pizza so I halved everything and ended up not using enough yeast. The dough didn't rise, or not enough, and it turned out to be pretty hard and heavy -- definitely not the light, fluffy stuff that I am used to. Besides that, the sauce and cheese were great. Overall, not bad pizza but not the soft and light dough we had at Keste.

I found a better Caputo 00 recipe on line, one that will fit the amount of pizza I want to make, so I will try that the next time around and hope the dough rises.

[paulcoates]

I am a total rookie at making pizza dough. I tried to do it but it seemed everytime I tried t make the dough it would never rise. I used regular Fleischman's yeast. And Gold Seal flour. Nothing special I guess. But it just seemed my dough would always be soft on a pizza stone.

I am now using the pizza screen but it is not as crispy as I'd like. I usually cook my pizza very hot. Usually around 475 or 500. What is the key to getting my crust a little more crispy before my cheese gets brown?

Anyone have a recipe for a very light and fluffy dough ball?

[NewMarketSean]

I am a total rookie at making pizza dough. I tried to do it but it seemed everytime I tried t make the dough it would never rise. I used regular Fleischman's yeast. And Gold Seal flour. Nothing special I guess. But it just seemed my dough would always be soft on a pizza stone.

I am now using the pizza screen but it is not as crispy as I'd like. I usually cook my pizza very hot. Usually around 475 or 500. What is the key to getting my crust a little more crispy before my cheese gets brown?

Anyone have a recipe for a very light and fluffy dough ball?

Put the sauce on the dough and cook the dough for about 5 mins on 500 degrees. Then take it out and put the cheese and other toppings on it and take it out when the cheese looks done. It will probably be another 5 mins or so. That is what we did and it turned out great.

I also had trouble with the dough rising. Gonna try it again this weekend though, hoping for better luck this time.

[paulcoates]

Put the sauce on the dough and cook the dough for about 5 mins on 500 degrees. Then take it out and put the cheese and other toppings on it and take it out when the cheese looks done. It will probably be another 5 mins or so. That is what we did and it turned out great.

I also had trouble with the dough rising. Gonna try it again this weekend though, hoping for better luck this time.

I wonder if this menas if the Yeast I had wasn't any good, or I need to double up on my yeast and use 2 packets per dough ball