Comments on: Pizza dough version 1.2

By: Steph Weber

Steph Weber — Thu, 29 Jul 2010 12:58:00 +0000

First, I would suggest using my finalized recipe for pizza dough, found here: http://www.brewcookpairjoy.com/2010/02/pizza-dough-the-final-frontier-of-awesomeness/

I’ve never tried making pizza dough without yeast, but I would suggest using my recipe, and substituting baking powder for the yeast. You’d probably need about 4 tsp of baking powder for this recipe.

Like I said, I’ve never done it, so I can’t guarantee it will work! But I’d say it’s worth a shot!

By: Yolande Pekara

Yolande Pekara — Thu, 29 Jul 2010 09:05:52 +0000

Do you have any idea of some nice recipes for pizza dough without yeast?

By: Pizza King

Pizza King — Thu, 01 Jul 2010 18:18:29 +0000

I live on the east Coast now, so have been craving this for years. Was finally able to re-create thanks to your dough recipe and the super-hot convection bake. Thanks.

By: dignitygowns

dignitygowns — Thu, 11 Mar 2010 07:34:15 +0000

I’m from Omaha and grew up on LaCasa’s Pizza. I love it so much I wanted a job there so that I could learn how to make the pizza. Every Wednesday the Omaha World Herald delivers a section called “Food Express.” Today’s article was about “Crafting artisan pizzas at home” Go to Omaha.com and read the tips from the nation’s top pizza makers. It prompted me to search for pizza dough and sauce recipes that resemble the ingredients in La Casa’s. They suggested not to mix the dough too much, just enough to incorporate the flour, water, salt and yeast, then leave it alone. Keeps the gluten from being overworked giving the crust a “light delicate texture.” Long slow rise, letting the dough sit at room temperature gives the crust better flavor. It even explains how to heat your at-home oven, crank the oven as high as it will go and leave it for an hour. The faster it’s cooked the less dense the crust. To get the oven even hotter, heat oven on broil until ready to put pizza in, then switch to the highest baking temperature your oven allows. Or go to the hardware store and purchase unglazed quarry tile, which run a few dollars and work just as well as stones. Oh, and most importantly to me, is the sauce. San Marzano is the tomato that is used in real Neopolitan Pizza. La Casa’s pizza sauce is the best. It had many more tips including cheese and toppings. At La Casa’s on Leavenworth (I lived across the street when I was in college) I usually order a large Beef (hamburger) with both romano and mozzarella cheeses and that’s it. My family would go there every Sunday, what a great childhood I had huh? Now, if only I could make it at home to taste just like it. I’ll let you know if I ever do. Take care. Karen

By: Issac Maez

Issac Maez — Thu, 11 Mar 2010 05:42:28 +0000

Excelente Blog, suas dicas me ajudaram muito.

By: LarryLSB

LarryLSB — Mon, 15 Feb 2010 02:39:42 +0000

Great article, I like the experimentation with the dough. I’ve been making pizza for years, originally from a recipe out of Sunset’s Vegetarian Cookbook, but with twists. The best one, IMO, is a blend of Unbleached Flour and Semolina Flour, about 50/50. give it a try, it gives the crust an interesting texture. I’m going to give the romano a try next time!

Oh, great piece on the canned beer. Uncommon in Santa Cruz, CA, also comes in cans!

By: Steph Weber

Steph Weber — Fri, 12 Feb 2010 18:44:43 +0000

That’s so great to hear! I’ll be posting my results soon, it’s been a hectic week, so probably early next week!

By: Hunington

Hunington — Fri, 12 Feb 2010 18:27:59 +0000

Tried your Version 1.2 dough yesterday — turned out really nicely. Probably the best pizza I’ve ever made. I doubled the batch and kneaded the dough in a Kitchen Aid mixer with bread hook for about 15 mins., then greased a bowl and plopped the dough into it with a towel covering around Noon, and let it sit on top of my oven for the rest of the day (my daughter was baking banana bread, so the top of the oven was warm). By 6:30, the dough was to the top of the bowl and nice and spongy and elastic. Divided the dough into 4 parts, sprinkled flour and rolled out each pie very very thin with a rolling pin. Covered the pie with homemade sauce, grated Romano sprinkled right on top of the sauce, canned artichokes, slivered garlic, and sausage (no Mozzarella at all). I’m trying to duplicate the famous La Casa pizza from Omaha, which uses no Mozzarella. Baked at 550F in a convection oven until crust was slightly charred. Tried the Atlantic Monthly hot pan method on the first pie, but that didn’t work because I couldn’t get the pizza to slide into the then smoking pan, and ended up just using a cookie sheet sprinkled with corn meal. Worked great. Crust ended up crisp and chewy, slightly charred, just like they serve at La Casas. The combo of the sauce and the Romano next to each other, plus the thin charred crust, is what sets a La Casa-style pizza apart from the typical Chicago-style pie. The Romano-sauce combo results in a tangy-salty thing that you’ve just got to experience to understand — far superior to Mozzarella. I live on the West Coast now, so have been craving this for years. Was finally able to re-create thanks to your dough recipe and the super-hot convection bake. Thanks.

By: BlueMoonArtistry

BlueMoonArtistry — Sat, 06 Feb 2010 00:01:32 +0000

Well, it sure does look good from this side of the screen!