Rapid-Source

Sorry, you have to be registered to have favourite demos. To go to our home page and login press here. If you do not have an account yet, you can register here

Forming Pizza Crust

Created by Rapid Source, September 12, 2005 User rating:

/ 4 1 Users voted

At a glance:

Everyone loves pizza ! It's as delicious to eat as it is fun to make. Although making pizza is simple, there are few tricks that will help ease the process along. We made Jay's Signature Pizza Crust to illustrate this method.

1) Once the dough has been formed and let rise, uncover the dough and punch it down.

2) This particular recipe makes a two pizza crusts or one very large crust, so there is quite a bit of dough to work with. If you would rather make individual pizza pies than 1 large pizza, portion the dough into as many round balls as you want pies. Some people prefer a more rustic look to their pizzas which does not require as much roundness to the balls. Once the portions have been formed, cover and let the dough sit for 5 to 10 minutes to allow the gluten to relax before rolling the dough out.

3) Flour the surface of your work area to keep the dough from sticking. While it is not necessary to roll the dough out with a rolling pin, using a rolling pin will help maintain some consistency in thickness. Another approach is to pound the dough down with your fist or palm of your hand.

4) Dust your hands with flour to keep the dough from sticking. Place the dough on top of your hands and use the backs of your fingers to push the dough out wider. Start in the middle of the dough with both hands close together, and slowly pull your hands apart, allowing the dough to glide above your hands. Turn the dough about 15 degrees on your hands and repeat this step until the dough is thinner, wider and consistent throughout the entire circumference of the crust.

5) Try spinning the dough in the air. This is certainly not required, but is a lot of fun. It also helps to make the dough more round, as the centrifugal force causes equal amounts of pressure to be thrown out in all directions, helping the crust to form into a perfectly round shape.

6) Arrange whatever toppings desired onto the newly formed homemade crust.

Addtional Demo Comments

Cover a bread peel (a heavy square of cardboard will work well) with either flour or corn meal. This flour layer is vital because it keeps the dough from sticking to the peel, which will allow you, with a quick motion, to push the pizza off of the peel, into the hot oven, and onto a baking or pizza stone . Place the dough on the peel. Complete any final forming of the shape.

INGREDIENTS:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

DIRECTIONS:

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Although making pizza is simple, there are few tricks that will help ease the process along.

"This recipe yields a crust that is soft and doughy on the inside and slightly crusty on the outside. Cover it with your favorite sauce and topping to make a delicious pizza." Original recipe yield: 1 giant pizza crust.

Demo Reviews

Rate and Review this Demo

charobnjak on January 29, 2008