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This REC: Pizza Dough and a very hot stone should give you a very crisp crust...
Joined: Dec 16, 2005
Posted to Thread #11056 at 10:54 am on Jun 15, 2008
Recipe By :Sal Passalaqua
Serving Size : 2
1/4 cup warm water -- (about 110 degrees)
1 teaspoon yeast
1 teaspoon sugar
4 cups bread flour
1 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
In a bowl, combine warm water, yeast and sugar. Stir to combine.
In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth.
Allow dough to rest for 2 to 3 minutes. Divide dough in half and form two balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.
"2 14-inch pizzas"
NOTES : Sal ownes DeMoia restaurant in Berkley Hights, NJ and is an on and off air assistant to Emeril. He claims that the refrigeration is the key to a crisp professional crust.
Other messages in this thread:
- 11056. ISO T&T Think crispy pizza crust dough for classic Margarita like Mozzarella's rest. served - Music City Missy - 10:09pm on 06/14/08 (22)
- ok, ok, I'm 'thinking' crispy pizza crust :) Bucca di Beppo makes a good one. [NT] - cheezz - 1:19am on 06/15/08
- This REC: Pizza Dough and a very hot stone should give you a very crisp crust... - charlie - 10:54am on 06/15/08
- Thanks for posting Charlie....I recall an episode when he was on...Seemed like a great chef and a - barb_b - 1:21pm on 06/15/08
- I'ts on the main street of Berkley Heights--forget the name. [NT] - charlie - 9:19pm on 06/15/08
- Margarita-- just a little crushed tomato, fresh mozzarella, and fresh basil [NT] - charlie - 9:21pm on 06/15/08
- On my short list of to try..Tx!!! [NT] - barb_b - 7:48pm on 06/16/08
- Dimaio's menu looks great! You guys are making me hungry for pizza and Italian food now. LOL [NT] [LINK] - Pat-NoCal - 9:34pm on 06/15/08
- Thanks Pat, I was spelling it incorrectly. I might just take a road trip this week! [NT] - barb_b - 7:41am on 06/16/08
- Cool. Please report back with the yummy details. [NT] - Pat-NoCal - 9:39am on 06/16/08
- wish I had time to make some dough right now for margarita pizza...yum. [NT] - Pat-NoCal - 9:35pm on 06/15/08
- This dough makes a great thin crispy crust. - rosie - 3:23pm on 06/15/08
- Thanks Rosie. Ya can't go wrong with Peter Reinhart's recipes. Lots of nice variations - Pat-NoCal - 9:37pm on 06/15/08
- Here's the No Cook Pizza Sauce - rosie - 10:50pm on 06/15/08
- thanks rosie! would these pizza crusts work well on the grill? [NT] - AngAk - 3:19pm on 06/16/08
- I finally did pizzas on the grill yesterday, and they turned out great, - Dawn_MO - 3:42pm on 06/16/08
- Chilling time for pizza dough - rosie - 6:34pm on 06/16/08
- I've never tried grilling any pizza recipe. If you try it let me know if it works out. [NT] - rosie - 6:24pm on 06/16/08
- The trick to grilling was to have a hot area and a medium area... - Dawn_MO - 8:11am on 06/17/08
- The other common method is to flip the crust. Oil one side, grill it oiled side down - Shaun in TO - 8:41am on 06/17/08
- Yes, that is what I did... - Dawn_MO - 9:11am on 06/17/08
- thanks for the tips. I want to try this when the g-kids come to visit. should be fun to have them - AngAk - 1:10pm on 06/17/08
- Grilled pizzas should be without sauce as it makes them soggy.Just use... - Luisa_Calif - 7:50pm on 06/18/08