What can I do with unrisen pizza dough?
flatten it, shape it into an oval or circle, cook it until golden, and use it as a flat bread for sandwiches! i just did that yesterday lol.. turned out pretty good.
Is OK to eat mold that was baked on to your pizza dough?
I do not think that would be a good idea. Mold can cause illness, especially if the person is allergic to molds.
How do you mix and knead pizza dough and not overwork it?
Kneading is very important. Kneading develops the strands of gluten in the dough, allowing it to rise properly and giving it the proper texture. If you don’t knead it enough, it’ll be, yes, too dense and hard. While it is possible to over-knead dough, it’s very, very difficult to do so. It’s exceptionally unlikely that you’ve done that if you’re working by hand.I’m inclined to agree with Eli Jone Bacarro. It seems most likely that your problem isn’t that you’ve kneaded too much. It’s that you’ve ended up adding too much flour during the kneading process. That extra flour ends up under-kneaded and it throws off the ratio of flour to water. You end up with a less developed, too-dry dough which bakes dense and tough. You want, as you got in your better trials, a dough which isn’t sticky, which is something which comes with kneading. It should be smooth rather than lumpy, and it should spring back (or, at least, slowly rebound) if you poke it with your finger.
Why does my pizza dough always taste like Play-Doh?
I'm guessing you just mean the texture, because if it's salty like play-doh too, well, then you're adding too much salt. Baking the crust a few minutes before adding toppings is a good idea (it's what I usually do), and possibly try using less sauce. It doesn't take much, and too much can make it soggy. Also try to roll out the pizza crust as thinly as possible. Your dough will have a LOT more flavor if you let it rise for several hours. I used to have a recipe that took about a day and a half to make, and it was the most amazing pizza crust I've ever had. Lost the stupid recipe though. If you're not home all day and don't have time to make the crust in the morning, put everything in a bread maker (if you have one), and let it go, then it'll sit all day and rise and be amazing when you get home to make pizza. To summarize my ramble, let it rise for several hours before baking. If you can't do that, just pre-bake it a few minutes before adding toppings.
Why does my pizza dough smell & taste like alcohol?
you probably used too much yeast
What happens if you only let pizza dough rise once?
Totally depends on the dough. Some doughs only need to rise once, my go-to deep dish pizza dough for instance. You mix the ingredients and let it rise. Pretty straightforward. Works great.Neapolitan dough on the other hand usually rises at least twice. Make the dough, proof it, ball it, proof it again. Some people swear by a long proof time too, which kinda increases the number of times it rises in a way. I worked in a place where we mixed the dough and let it rise a little, then popped it in the cooler overnight, where it keeps rising, just more slowly. Then we would roll balls in the morning, and let those rise a little. Back in the cooler, and then we would pull trays of dough ahead of firing, so the dough would have another chance to rise as it waited to be cooked.Like anything in cooking, there are a whole lot of different ways to do things. But generally, if a dough calls for two periods of rest, I think that skipping one of the proofs would result in a more dense final product.
How do you make pizza taste like Pizza Hut's?
PIZZA HUT ORIGINAL PAN PIZZA Sauce 1 (8 ounce) can tomato sauce 1 teaspoon dry oregano 1/2 teaspoon marjoram 1/2 teaspoon dry basil 1/2 teaspoon garlic salt Combine and let sit for 1 hour. Dough 1 1/3 cups warm water (105 degrees F) 1/4 cup non-fat dry milk 1/2 teaspoon salt 4 cups flour 1 tablespoon granulated sugar 1 package dry yeast 2 tablespoons vegetable oil (for dough) 9 ounces vegetable oil (3 ounces per pan) Butter-flavored Pam Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough withPam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. For each 9-inch pizza Preheat oven to 475 degrees F. Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge. Distribute 1 1/2 ounces shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or ham,vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese. Cook until cheese is bubbling and outer crust is brown. Cut into six slices.
Can you make a pizza with a store-bought frozen pie dough?
No. Pie crust dough is flaky and does not stretch at all. It lacks the ability to rise, which gives pizza its signature edges…Then, when you cut it and try to pick up a slice, it will fall apart. If you don’t want to make your own dough, but would still like to make your own pizza, let me suggest that most major grocers sell pizza dough….fresh or frozen, in plastic bags. You are so much better off trying any one of those. Often there is more than original, sometimes they sell whole wheat or garlic infused doughs. Either way, dont try pie crust….eeewwww. I mean, it would be edible…..but so is toothpaste on Graham crackers….but it wouldn't taste very good. Trader Joe's sells it. Market Basket and Stop & Shop, also sell it. Just ask at the service desk.