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Old 06-13-2007, 07:40 PM   #21
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**** I do want to grill a pizza tonight though
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Old 06-13-2007, 09:26 PM   #22
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Tam's Two Hour Pizza Dough (great for grilling also)

1-1/4 cup warm water
1 envelope (1/4 ounce) active dry yeast
3-1/2 cups unbleached all-purpose flour
1/2 teaspoon salt

Put the yeast in the water and stir it until it dissolves. The water should be a milky-biege color, if not, check the expiration date for the yeast (yes, it dies) and start over.

1.) In a deep bowl or Kitchen Aid bowl, mix 3 cups of the flour with the salt

2.) In the bowl, make a well in the middle of the flour and add the yeast mixture. So right now, you should a pond of the water/yeast mixture surrounded by the flour. Carefully and slowly incorporate the flour into the water until a soft, moist dough forms.

3.) Dump the soft dough onto a flour-dusted surface and GENTLY knead the dough, adding the rest of the 1/2 cup of flour slowly. Knead the dough GENTLY until it is no longer "sticky" to the touch. Remember to keep your hands and table well dusted with flour. Knead it for about 10 (no more then 15 minutes) or until the dough is smooth, shiny, and elastic. WARNING, kneading it too long or too hard will create glutens, which makes the crust too hard and "full".

3.) Form a large ball with the dough and put it into a CLEAN large bowl and cover tightly with plastic wrap. OR, if you're making a large batch, you can just leave it on the flour'd table and cover well with a large piece of plastic, like a garbage bag. Let it sit in a warm area (about 80degrees) and let the yeast work it's magic. In about an hour (longer if air temp is cooler) the dough should double in size.

4) Put the dough back on the dusted table and careful "poke" out any large air bubbles, gently please. From the large ball, form whatever size ball you want (large for larger pizzas, small for smaller ones,duh) and set those ***** aside, covered with plastic, for about 10 minutes.

5) You will notice that after 10 minutes the dough is softer and easier to work with. Form into whatever shape (I prefer round) and thickness you want, add toppings and bake. After rolling it out flat, you can throw it straight on a grill also, just make the grill is well oiled and HOT, or else it will stick on contact.

Enjoy!
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Old 06-13-2007, 09:42 PM   #23
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2 hours? I don't HAVE 2 hours
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Old 06-13-2007, 09:45 PM   #24
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do you guys have fiesta where you are at (supermarket). It found this dough there that is great with no wait.
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Old 06-13-2007, 09:50 PM   #25
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Brings me back to my days of working at pizza hut
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Old 06-14-2007, 03:41 AM   #26
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Quote:
Originally Posted by magnamx-5 View Post
Brings me back to my days of working at pizza hut
I work at pizza hut as a second source of income as a driver (chalk it up to working for my turbo kit and everything else that has gone into the project). In fact, i worked there tonight It is cool but the pan crust is the only fresh stuff made and its a ball of ******* grease, and the others are just frozen discs of dough which dont taste terrible, but are lame ... sure makes the pizzas cheap though.

Anyway, thanks for the dough recipe, I have the most trouble with the initial mixing step, but i guesss that just takes some practice. eh?
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Old 06-14-2007, 09:06 AM   #27
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Nah it's all the same dough from the breadsticks to the thin crust trust me i made it, a few times. Yeah pizza hut basically deep fries there pizzas while they bake them. This is why they are so flavorfull. You drivers always have it easy anyway all you gotta do is fold some boxes
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Old 06-14-2007, 09:20 AM   #28
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I used to manage a Pizza Rut in '81-'82, back when you could still dine in. In fact we didn't have delivery.

I consider myself a decent cook (Cook: Can follow a recipe. Chef: Can create meals from his / her imagination) I hate to clean up after myself. My wife hates to cook but also hates to clean
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Old 06-14-2007, 09:30 AM   #29
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Racer you are correct akrya is on his way to becomming a chef. you are not alone in hatting to clean.
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Old 06-14-2007, 11:50 AM   #30
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Quote:
Originally Posted by Philip View Post
2 hours? I don't HAVE 2 hours
OK
you're strapped for time.

go to the freezer section and get some bridgeford frozen bread dough. throw it in the fridge a few hours before you want it (or when you leave for work)

then just roll and go.
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Old 06-14-2007, 12:04 PM   #31
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I live with an educated 4.5 star chef (when at home and not a hotel), and I was a wine steward during and after college. I and my roommate cook constantly.
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Old 06-14-2007, 02:29 PM   #32
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I can't believe this thread has lasted this long with out getting trashed.

My 10 cents: Get a bottle of "Italian seasonings" and throw some in when you are mixing the dough. Gives the dough a little extra kick.
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Old 06-14-2007, 02:39 PM   #33
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Quote:
Originally Posted by magnamx-5 View Post
Brings me back to my days of working at pizza hut
I refuse to eat Pizza Hut. One day we went to the pizza hut buffet for lunch (like 5.25 or some ****). What started as a normal lunch ended in a "I bet I could put down more pizza". We ended up with me finishing first with 17 slices, my friend Christian with 15, and Nick with 10 (he was skinny).

So weeks later interoffice banter occurred which lead to what will be forever referenced as the "Pizza Hut Challenge". Ultimately, Christian defeated me putting down 22 slices, I put down 20, and nick gave up at 13. After lunch I went back to the office and laid on the floor. I started sweating grease. I had to call the rest of the day sick. I was pale and sweating all night after consuming through rough calculations that I consumed countless calories in a sitting.
Edit *it was probably roughly 135/slice*

Needless to say, we still managed to do a "Chipotle Challenge", "KFC Buffet Challenge" and two forms of "1 lb burger and milkshake" (fuddruckers/ruby tuesdays) challenges.
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Old 06-14-2007, 02:47 PM   #34
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I actually liked that dippin dots pizza they had, it was good.
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Old 06-14-2007, 02:55 PM   #35
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Quote:
Originally Posted by GTS Miata View Post
I can't believe this thread has lasted this long with out getting trashed.

My 10 cents: Get a bottle of "Italian seasonings" and throw some in when you are mixing the dough. Gives the dough a little extra kick.

guess you didn't see post 12
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Old 06-14-2007, 03:00 PM   #36
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That wasn't a trashing. It was a good natured jab, you ***.
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Old 06-14-2007, 03:49 PM   #37
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I stand corrected!
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Old 06-14-2007, 05:49 PM   #38
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Quote:
Originally Posted by magnamx-5 View Post
Nah it's all the same dough from the breadsticks to the thin crust trust me i made it, a few times. Yeah pizza hut basically deep fries there pizzas while they bake them. This is why they are so flavorfull. You drivers always have it easy anyway all you gotta do is fold some boxes
so when you worked there your store actually made the dough fresh for all the different types? Thats cool, we use frozen dough for everything besides the pan crust, which is dough in a pan with 3 "squirts" of vegetable oil. I know cuz i oil the pans.
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Old 06-14-2007, 05:53 PM   #39
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yeah that "deep fry" is why i hate pizza hut. BLeh. I like thin light crispy NON GREASY crust.
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Old 06-25-2007, 09:29 PM   #40
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Quote:
Originally Posted by y8s View Post
OK
you're strapped for time.

go to the freezer section and get some bridgeford frozen bread dough. throw it in the fridge a few hours before you want it (or when you leave for work)

then just roll and go.
no bridgeford but some other brand, we'll try it.

takes too long to thaw for tonight so I'm going to try some betty crocker **** in an envelope
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