Oct 30 2007

Pizza! Pizza!

I tried making my very first homemade pizza tonight. Surprisingly, it came out ok. However, I’d like some tips from you pizza experts.

  • My dough was sticky. Ideas? Need more flour?
  • How can I get it to stretch out better?
  • Normally, I use a pizza stone to cook our frozen pizzas. I used a metal pan because it was so darn sticky. What do you use?
  • What do you put in the dough to season it?
  • Do you pre-bake your crust before putting toppings on it?

13 Responses to “Pizza! Pizza!”

  1. Yes more flour while you are rolling it out. Grease or spray your pan and lightly sprinkle some cornmeal in the pan. Once it is rolled out place it in your pan and start in the middle and stretch it to the edges. My hubbie(worked for a pizza joint years ago) always says end with a little extra cheese on the toppings and take it out of the oven when the cheese is starting to brown. Also, I recommend trying the bbq chicken at biblicalwoman.com …Yummy

  2. Hi Kacie,

    It probably needed a little bit of more flour. The dough should be not to sticky and springy when you push it down with a finger. I try to do my own version of pizza flipping in order to get it to stretch although sometimes it rips and I have to start over. I do use a rolling pin and that helps. I also start on a cookie sheet and then switch to a baking stone in the middler of baking.
    Just in case, here’s my post on making homemade pizzas, recipe and such.

    The pizza this recipe makes feeds about 5-6 people though. It’s big.

  3. I agree with more flour. My pizza dough is stiffer than other yeast dough. I use a big round pizza pan with little holes in it – don’t know how common they are, mine was a gift. Sometimes they do get soggy in the middle, so I brush olive oil all over before putting on sauce and toppings. I don’t put anything in the dough to season it – salt, flour, water, oil. Good luck!

  4. I used to make my own pizza dough and it was an art I never mastered. Then I discovered Jiffy mix pizza crust. 33 cents a box! Just add water, mix. Perfect every time!! You should try it!

  5. I have made my own pizza crust since the day my sister shared her recipe with me. It’s a yeast crust, so it requires a little rising time, but I usually make two batches at once so I can freeze one for a busy day.

    Anyway, I have found that my pizza crust gets done better in the middle (i.e. it’s not soggy) if I let the crust bake for about 10 minutes before I pull it out and put the toppings on it. Another 5-8 minutes is enough to melt the cheese and get everything nice and bubbly in my oven. And just in case it matters, I use HUGE pizza pans (about the size they use in the restaurants) and bake at 350 degrees.

    Hope that helps! I love reading your blog. We moved from the Butler, PA area just 2 years ago, so I can really relate to your posts … And I miss Aldi!! :)


  6. Deff need a bit more flour…..
    I always make 2 pizzas and freeze one for another meal! Becuase one batch of dough makes 2 nice sized pizzas so its plenty!

  7. did you use Jay’s Signature Pizza Crust? I find I often have to add in some flour. You can also put in about 1 cup of whole wheat flour and it doesn’t make any difference, except adding a great taste.

  8. if my pizza dough is sticky while I’m kneading it, I lightly dust it with flour (and lightly dust my hands with flour) and then continue kneading. Repeat until it is no longer sticky.

    I pick up my dough and gently stretch it with my fists. Sometimes I let it hang down (dangle it a little) and use gravity and the weight of the dough to pull it. If it seems to be tearing, let it rest for a few minutes and it will soften. I never actually take a rolling pin to it.

    Prebaking it can help, or precook your vegetables so the water drains out ahead of time. Make your sauce on the thicker side.

    I season with garlic, honey, or freshly grated Parmesan.

    Hope that helps.

  9. My sister gave me the best recipe for dough, i posted it on my blog awhile back. It’s great. even though it’s a yeast recipe you eliminate rising time because you mix the yeast with hot water. I pre-bake the crust for about 10-15 minutes before putting the toppings on.
    here’s the link to my post

  10. Any sort of flour amount a dough recipe gives is only an approximation, because dough consistency is different every time you make it, due to humidity and other factors. I add flour until it is still moist but not sticking to my fingers a lot when I pull away. I err on the side of a little too much flour with pizza dough, but you don’t want the crust dry either!

    I roll out the dough to be a circle (approximate shape ;-D, at least) that is a bit bigger than the pan or stone, because the circle tends to shrink in transition from the counter. To transfer I fold the circle in half, then half again, and then it’s easy to move, placing on one quarter of the pan, and unfolding. The folding method only works if your dough is not too sticky.

    The wonderful thing about switching to stone is that the crust doesn’t need to be prebaked; it always seemed like it needed to be when I made pizzas on a metal pan. Just preheat the stone in the oven for 15-20 minutes, while you’re assembling the pizza. Also, sprinkle cornmeal on the stone before transferring the pizza to the stone.

    I used to get really blah pizza crusts with no flavor, and what you want is not necessarily the greatest flavor ever, but to not notice that something is lacking. I’ve found that sprinkling garlic powder on the entire surface of the crust (before toppings) works wonders, or garlic salt. Also, I’m an oregano addict, and sprinkling that on too makes for a nice flavor.

  11. My husband is Italian and is very very picky about pizza crusts. He absolutely loves mine.

    The basic recipe can be found here http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html

    I tweaked it a bit by adding a little more honey (about 1/4 cup total for each batch) and by using equal amounts whole wheat and bread flour. I also make 2 batches every time because we have 5 kids to feed.

  12. If it’s sticky you can add more flour as others say. If you feel that you’ve added enough, you can oil your hands a bit, that will help too.

    If you find that you can’t roll it out, that it’s fighting you and springing back, the best thing to do is to just cover it with a towel and walk away from it for about 10-15 minutes. That will give the chance for the gluten in the dough to relax and it will let you pull it out. If it fights you again, you can let it relax again. Usually just that one relax period will help. Usually what I’ll do is punch it down after it’s rising period and divide it and form it into balls, and then just let it sit covered for about 10 mins. Then I’ll try to form it. I’ll form it as best I can. If it starts to spring back I’ll go to another ball and put it aside. Come back to it later and it’s much more forgiving once more.

  13. Thanks for all of your help, everyone! I know next time, it will come out even better. Really appreciate it!

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Hey! I'm Kacie, wife to Shane and mother to Jonathan (7), Vivienne (5) and Amelia (2) . I write about my family's finance: how we save money, improve our spending, and plan for the future.

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