Members The Insomniac Posted January 25, 2008 Members Share Posted January 25, 2008 This should be an easy question if anybody has a Chef Boyardee Pizza kit in their pantry. How much water do you use to make the crust. My kid used all the ingredients but the crust mix and I wanted to make a grilled chicken pizza but I don't have the instructions for the crust any more. I know enough that using the wrong amount of water will totally mess the whole procedure up. Link to comment Share on other sites More sharing options...
Members The Insomniac Posted January 25, 2008 Author Members Share Posted January 25, 2008 Too late - the pizza is in the oven. Looks pretty good too. Link to comment Share on other sites More sharing options...
Members bnyswonger Posted January 26, 2008 Members Share Posted January 26, 2008 Here's a great pizza crust with no mix - 3 cups flour 1 cup hot water 1/3 cup oil 1 foil package yeast pinch of salt pinch of sugar shake or two of garlic powder mix all dry ingredients together add oil & hot water mix, knead dough for about 2 or 3 minutes, form into a ball in mixing bowl, cover wth a paper towel and place in slightly warm oven (barely on) for about an hour for dough to rise... then punch it down and roll it out. It's good. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted January 26, 2008 Members Share Posted January 26, 2008 Here's a great pizza crust with no mix - 3 cups flour 1 cup hot water 1/3 cup oil 1 foil package yeast pinch of salt pinch of sugar shake or two of garlic powder mix all dry ingredients together add oil & hot water mix, knead dough for about 2 or 3 minutes, form into a ball in mixing bowl, cover wth a paper towel and place in slightly warm oven (barely on) for about an hour for dough to rise... then punch it down and roll it out. It's good. Try substituting 3/4 cup cornmeal for flour. Mmmm-good, Link to comment Share on other sites More sharing options...
Members The Insomniac Posted January 26, 2008 Author Members Share Posted January 26, 2008 cue Elvis - "Since my baby left me..." I've enjoyed cooking and actually getting pretty good at it (and no I don't really consider pizza cooking). The pizza came out pretty killer though, I must say.\nBut I'll try that recipe out. Sounds good. Link to comment Share on other sites More sharing options...
Members Svi Posted January 26, 2008 Members Share Posted January 26, 2008 Sub half the flour with whole wheat flour and you have a healthier pizza. I got a Kitchen Aid last year for Christmas and the only thing I use it for is pizza! Link to comment Share on other sites More sharing options...
Members Zebra Posted January 26, 2008 Members Share Posted January 26, 2008 If I had a packet of yeast and something interesting to actually put on a pizza, I might make one. Link to comment Share on other sites More sharing options...
Members ezstep Posted January 26, 2008 Members Share Posted January 26, 2008 As much as I love pizza, I can honestly say that I have never bought one better than the ones we make at home. Link to comment Share on other sites More sharing options...
Members CorkyII Posted January 26, 2008 Members Share Posted January 26, 2008 2/3 cup for each package of the flour mix. I make the double ones and they call for 1 and 1/3. Link to comment Share on other sites More sharing options...
Members bnyswonger Posted January 26, 2008 Members Share Posted January 26, 2008 Sub half the flour with whole wheat flour and you have a healthier pizza. I got a Kitchen Aid last year for Christmas and the only thing I use it for is pizza! I pretty much always use unbleached. I've tried the whole wheat by itself and doesn't chew or taste quite right. A blend might be cool. I use cornmeal, but usually just to roll it out on. A little always sticks, and that's a great addition. Link to comment Share on other sites More sharing options...
Members Westsailor Posted January 26, 2008 Members Share Posted January 26, 2008 For a proper pizza crust you want to use a high gluten flour. Don't knead it any more than it takes to (completely) incorporate the flour. Then let it sit for a while to relax before you roll/spin it into a pie. Link to comment Share on other sites More sharing options...
Members screenager2 Posted January 26, 2008 Members Share Posted January 26, 2008 .. Link to comment Share on other sites More sharing options...
Members Goofball Jones Posted January 26, 2008 Members Share Posted January 26, 2008 Sub all ingredients for a nice Lou Malnati's or Giordano's pizza. God I miss Chicago.... Link to comment Share on other sites More sharing options...
Members washtub_bass Posted January 26, 2008 Members Share Posted January 26, 2008 buy any off brand frozen white bread dough,thaw in the fridge overnite.throw a little bit of flour on the table and roll the dough out to as big as you want, top it with any "robust" spagetti sauce and anything and bake at 400F for about 10 mins. you can get 5 pizza crusts for about $2.99 and its exactly what the pizzarias use. Link to comment Share on other sites More sharing options...
Members Svi Posted January 26, 2008 Members Share Posted January 26, 2008 I pretty much always use unbleached. I've tried the whole wheat by itself and doesn't chew or taste quite right. A blend might be cool. I use cornmeal, but usually just to roll it out on. A little always sticks, and that's a great addition. I made the mistake of doing whole wheat all by itself. The dough wasn't bad, but it wouldn't crisp. I always sprinkle cornmeal at the bottom of the pan. Link to comment Share on other sites More sharing options...
Members The Insomniac Posted January 26, 2008 Author Members Share Posted January 26, 2008 2/3 cup for each package of the flour mix. I make the double ones and they call for 1 and 1/3. Thanks - I think that's about what I used. I started out with 1/4 cup and got no where. I added another 1/4 and still didn't get it to work so I just added in some water till we got a good ball of dough. I'm ready to try some more pizza. Link to comment Share on other sites More sharing options...
Members Deep Bass Posted January 26, 2008 Members Share Posted January 26, 2008 buy any off brand frozen white bread dough,thaw in the fridge overnite.throw a little bit of flour on the table and roll the dough out to as big as you want, top it with any "robust" spagetti sauce and anything and bake at 400F for about 10 mins.you can get 5 pizza crusts for about $2.99 and its exactly what the pizzarias use. Umm, no it isn't. Unless you're talking about chain restaurants, pizzarias make their own dough fresh every day. Link to comment Share on other sites More sharing options...
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