Recipes > Pizza Four Ways
Four delicious pizzas: caramelized onions and goat cheese, lemon and cheese, Serrano ham and a simple margarita. These lightly-topped, thin and crispy pizzas are some of our favorites.
Dawn Thomas
- Serves: 4 to 6
- Active Time: 45 mins
- Total Time: 3 hrs - 18 hrs
- Views: 113,670
- Success Rating: 97% (?)
Steps
Step 1: Making the Dough
- 3 1/4 cups bread flour (400 g)
- 1/2 cup semolina flour (100 g)
- 2 tsp sea salt (10 g)
- 2 tbsp extra-virgin olive oil (30 ml)
- 2 tsp instant dry yeast (10 g)
- 1 1/4 cups lukewarm water (300 ml)
- 1/2 tsp sugar (2 g)
Method
To make the dough, add the lukewarm water to a large bowl, along with the sugar. Sprinkle the yeast over top and wait until it dissolves. Pour in the olive oil, sprinkle in about half of the semolina flour and half of the bread flour. Then add the remaining flours and the salt. Stir a few times to combine the ingredients.
Use your hands to bring the dough together and then turn it out onto the counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth.
Portion the dough and form each portion into a round. Lightly coat each round with oil and place onto a tray. Cover lightly with plastic wrap and let the dough rise at room temperature until it doubles in size (about 1 hour).
Note: This can also be done overnight in the refrigerator. By letting the dough slowly rise in the refrigerator, the dough will develop more flavor. If using this method, remove the dough from the refrigerator about 2 hours prior to making pizza so the dough can come to room temperature. Punch the dough down, portion and shape into rounds as described above. Cover and let rest for 1-2 hours until it comes to room temperature.
Step 2: Shaping the Dough
- 1/4 cup coarse cornmeal (for sprinkling on peel)
- 2 tbsp extra-virgin olive oil (for brushing on dough)
Method
Place the pizza stone into a cold oven then preheat the oven to 450º degrees Fahrenheit. Let the stone heat for at least 30 minutes before baking your first pizza.
Place a piece of room temperature dough onto a lightly floured counter. Press it flat into a round. Continue to press and turn the dough while stretching it. You can also hold the dough upright, rolling it between your fingers as you stretch it. The weight of the dough will help to stretch it. Alternatively, you can use a rolling pin to flatten out the dough.
Sprinkle the peel with cornmeal (so that the dough will easily slide off of the peel and onto the stone). Gently transfer the dough to the peel and proceed with your pizza recipe.
Step 3: Making the Tomato Sauce
- 1 - 15 oz can crushed tomatoes
- 1 to 2 cloves fresh garlic
- kosher salt (to taste)
- 1 - 15 oz can whole tomatoes
- 1 tbsp extra-virgin olive oil
- 6 basil leaves
- kosher salt (to taste)
- 1 clove fresh garlic
Method
For a thicker sauce, with a more concentrated tomato flavor, use a can of quality crushed tomatoes. Add a clove or two of émincé garlic, a bit of salt and stir.
To make the second sauce, simply strain a can of whole tomatoes and crush them by hand. Add the olive oil, salt, garlic, and basil chiffonade and mix together.
Step 4: Serrano Ham & Fontina Pizza
- serrano ham (or prosciutto)
- fresh basil
- fontina cheese
- extra-virgin olive oil
- tomato sauce
Method
To assemble this pizza, spread a thin layer of tomato sauce on the dough. Top with a few slices of serrano ham. Add some fresh basil and fontina cheese.
Before placing the pizza into the oven, gently shake it on the peel to ensure it will release. Slide the pizza onto the pizza stone and bake for approximately 6-8 minutes, or until the crust starts to brown. To finish, drizzle the pizza with a bit of quality olive oil.
Step 5: Lemon & Cheese Pizza
- extra-virgin olive oil
- 2 cloves garlic
- mozzarella cheese
- fontina cheese
- 1 lemon (juice of)
Method
To make this pizza, first mince the garlic and mix together with the olive oil. Lightly brush the dough with the infused oil. Sprinkle about 1/3 mozzarella to about 2/3’s fontina cheese on top.
Bake for 6 to 8 minutes, or until golden. Once done, squeeze fresh lemon juice to taste over top. Finish by drizzling with a bit of extra-virgin olive oil.
Step 6: Caramelized Onion & Goat Cheese Pizza
- caramelized onions
- pesto
- soft goat cheese
- Parmigiano-Reggiano
- extra-virgin olive oil
Method
For this pizza, mix a bit of pesto sauce with a bit of extra-virgin olive oil and brush over the dough. Add some caramelized onions and top with pieces of soft goat cheese. Grate some fresh Parmigiano-Reggiano over top.
Bake for 6-8 minutes, or until the crust is golden. Finish with a drizzle of extra-virgin olive oil.
Step 7: Margherita Pizza
- extra-virgin olive oil
- tomato sauce
- crushed chili flakes
- bocconcini cheese
- fontina cheese
- fresh basil
Method
Lightly brush the dough with olive oil. Place a light layer of tomato sauce on top and sprinkle with some crushed chili flakes. Tear up the bocconcini cheese, add some fresh basil and top with fontina cheese.
Bake for 6 to 8 minutes, or until the crust is golden. Once done drizzle with a bit of olive oil.
Chef's Notes
- by Dawn Thomas
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- January 28, 2008
The perfect dough is definitely a matter of opinion. We aren’t Italian, but this dough works for us. One thing we can guarantee is that preparing food from scratch for your family will always be better.
Whenever making dough or pastry, it’s best to weigh the ingredients for optimal results. Being precise in your measurements, will ensure consistency and success.
This dough is enough for 8 smaller pizzas (approx. 6” to 8” thin crust pizzas).
If you freeze the pizza dough, just let it thaw overnight in the refrigerator. Whether you freeze the dough or just refrigerate it, make sure to let it come to room temperature before you try to shape it.
Refrain from washing your pizza stone with soap. Gently scrape off any baked on ingredients and lightly scrub with hot water.
93 Comments
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In the Pizza variations, one of the recipes calls for pesto; what is your recommended pesto recipe? Other than basil, please provide an arugula pesto, and other suggestions as well. Thanks. -
You use grams and milliliters, then you use cups in the recipe. Can you please use a consistent measuring system and not switch? Also, providing the recipe in metric units and also in the American units would be very nice---for all recipes. Do you know how hard it is to find a measuring cup in milliliters in the states? Right now I have to print out the recipe and then do all the conversions and write them down by hand on the printed recipe. I guess I also have to buy a scale so I can do the weight measurements...is it possible to measure the flour by volume instead weight? Keep up the good work and fantastic cooking school! I realize it's more about cooking than recipes, but this dual measuring system is a real problem. -
Just wanted to let you know that this recipe is coming. You can buy great pesto pre made at most local markets. But we will post our recipe for you in the next couple of weeks. Sorry for the confusion. Joe -
Very high heat is they key for wood fired style pizza. Since most ovens don't go higher than 500 your pretty much stuck with that. Ultimately targeting 700-900 degrees works well. A 3 min cook time is usually pretty good. Some folks have had luck with the Big Green Egg BBQ as an effective poor mans woodfired oven. I found when your making multiple pizzas your stone will cool down quite a bit from your original preheat. After making about 3 pizza's on a stone I would recommend adding a 5-10-min cycle of it heating up again without anything on it. I like the bubbles and slight char on the edges. Personally not a fan of Cornmeal, the recipe works great without it. Also on the Tomato side of things, I really like the San Marzano Valley or Cento brand of Italian Tomatoes Buffala or Smoked Mozzarella is also a nice addition. Thanks for the Stretching and Storage ideas. :)
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Rouxbe Staff
We have updated this recipe to include Imperial measurements. It is recommended, however, to use a scale whenever you are making dough or pastry. It is better to weigh flour, rather than to measure it by volume. If you pack the flour into the measuring cup, you may use way more than the recipe calls for, and you'll alter the formula in the recipe. Even the humidity in the environment can affect whether or not the flour will be lighter or heavier. A scale, preferably digital, will give you precise measurements and will help to ensure a successful recipe. Great baking is all about having the correct formula, so the more accurate you can be, the more consistent your result will be. We are busy working on launching the cooking school, but a conversion tool will soon be added - we promise! Happy baking! -
By the way it is also quite hard to find measuring cups that measure, ah, cups in Europe :) But I managed. I second the metric / imperial proposal. Ideally I could switch it in my settings, at least for the printed recipe. I wonder how one could handle measuring by weight vs by volume, though.
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Rouxbe Staff
Generally, liquids should be measured by volume and solids should be measured by weight. Here's a link describing the many reasons why one would invest in a kitchen scale: http://www.cookingforengineers.com/article/82/Kitchen-Scales
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I'm just curious, but I was surprised that the use of a stand mixer wasn't addressed in making the dough. Are there reasons when to use one and when not to use one? It sure seems like it'd save quite a bit of time, but perhaps there is the danger of over-mixing the dough. Hmm... I just don't know... but that's why I'm here. :)
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What about using a food processor with a dough blade to make the pizza dough. Any suggestions?
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"Generally, liquids should be measured by volume and solids should be measured by weight." I agree, but many North American recipes (including this pizza dough recipe) measure flour by volume.
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We had published the flour by weigth but had a number of user comments today asking us to indicate both "by weight" and "by volume", so we adjusted the recipe as requested. Now you will find both measurements. Although we strongly recommend the use of a scale as Kimberley suggested above.
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Thanks Joe!
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As a Canadian (living half time in New Zealand) who completely supports our metric system of measurement, I also would like to see a bit more consistency in the volume and temperature measurements of your recipes. I realize that the poor Americans are the last country in the world to let go of the antiquated Imperial system, but we must do our best to help enlighten them. Otherwise, I love Rouxbe! Metric Marilyn
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Thanks Rouxbe for changing the measurements. Also, thanks for the info on the use of a scale; I now have one on order. Oh, and I just wanted to add that as an American, I became enlightened about the metric system when I was a teenager. Clearly it IS the better system, but why we don't use it, I have no idea. Perhaps tonight I'll go to McDonalds and get myself a quarter-pounder to pay homage to our antiquated ways.
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Rouxbe Staff
You can certainly use a stand mixer with a dough hook or a food processor to mix the dough. However, if you haven’t worked with a lot of dough, it’s great to get your hands dirty and do it by hand. This way, you’ll learn how the dough feels during each of the stages it goes through. You’ll also begin to understand how gluten develops in the dough, and how it becomes smooth and elastic. Once you’ve done it by hand a few times and know what it should look and feel like, you could, if you really wanted to, move on to a mixer. Using a stand mixer, in my opinion, doesn’t save you that much time. Either way, the dough needs to be kneaded well – the mixer will just save you energy. If you do choose to use a mixer for the dough, put it at a setting that would match the speed of you kneading it by hand. Faster isn’t always better. It’s difficult to over knead dough by hand, but in a mixer, it may start to become wet again if really overworked. Just try making it by hand. It’s quite therapeutic and satisfying!
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Would it work to use all purpose flour instead of semolina flour and bread flour? Would this work ok?
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Rouxbe Staff
It's absolutely fine to substitute the entire amount of bread flour and semolina flour with all-purpose flour. You'll still get fantastic results.
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I've been making pizza dough w/ semolina for years. Although I've never used bread flour (BTW, what is bread flour?) but I've used all-purpose and unbleached. I find the unbleached gives the dough a softer texture once cooked. If anything, try it with the semolina, its easy to find and makes a much tastier crust! -
Would whole wheat bread flour and all-purpose flour work? Here in the UK, semolina flour does not seem to be readily available but I have found whole wheat bread flour. How would it be using this? I'm assuming slightly healthier! -
Rouxbe Staff
Bread flour contains higher protein content than all-purpose flour and is preferred by some when making yeast breads. The higher the protein content in flour, the more gluten can be developed when kneading, which is what gives strength and chewy textures to dough. All-purpose flour works just fine. A combination of whole-wheat bread flour and all-purpose flour will work in this recipe. However, when substituting whole-wheat flour in place of white flour, it can result in a heavier and denser texture. The total amount of flour used in this recipe is 500 grams. Start by trying 200 grams of whole wheat flour and 300 grams of all-purpose flour and see how you like it. Bump it up to 250 grams of each, but don’t use any more whole-wheat flour than that. The texture just won't be the same. (Just fyi…You can find the protein content of flour in the nutritional section on the package. Bread flour is often around 13.5% protein content (great for breads), while all-purpose flours range between 9-11% (a good general flour for most baking). This is why bakers often use cake flour when making lighter products. Cake flour contains around 8.5% protein content and is a good choice when you want the end result to have a delicate texture.)
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I have tried numerous dough recipe's and this one is now my favorite! I bought a digital scale and have to admit that it turned out exceptional! So it made me a believer of using a scale and will continute in the future. Thank you so much for the perfect dough recipe!
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I tried a different recipe with cake flour on the weekend (after meaning to buy bread and grabbed the wrong pkge) and my dough is still sitting there looking flat and pathetic. I'm steering clear and going right to bread and/or semolina. Thanks for the many comments on flour, I'm trying it again and this time, counting on Rouxbe to get me the great results.
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I don't have a pizza stone but have a large heavy duty non stick pizza pan with lots of holes in it so the crust can brown. I made one large pizza and made half with the prosciutto recipe and the other side with the pesto, caramalized onion and bocconcini (instead of the goat cheese). It was delicious - 2 of us ate the whole pizza for lunch! The dough was extremely easy to work with and I weighed the ingredients as suggested. I found that my half cup measurement had to be really pressed down several times to weigh 100 grams of semolina. I have made pizza dough before using my bread machine but this dough was 100% better and so easy to stretch. Delicious! -
I made pizza last night for dinner. This dough was so easy to make. We stretched the dough quite thin and kept it simple - crushed tomatoes, fresh basil and bocconcini cheese. The crust was incredible. Won't be going out for pizza any time soon. -
I found this great video of a guy working at a pizzaria on a Friday night. He's amazing at it: http://www.youtube.com/watch?v=GTCCynybQc4. I just to love watching the guys throw pizzas at the Colonnade in Ottawa when I was a kid. -
Sorry, the URL is wrong above. It should be http://www.youtube.com/watch?v=GTCCynybQc4
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Thanks for that Mary...I love to see people that are really good at what they do. Here is another one that is quite good. http://www.youtube.com/watch?v=6mBi077QL6k&e Thanks for sharing...wish I was having pizza now! -
I love goat cheese with the onions! Do you know a gluten free pizza dough recipe? -
I made this last night and forgot to heat up the stone. The bottom of the pizza was underdone and gooey despite cooking it on the highest setting of my electric fan oven and cooking for 15 minutes. Won't forget to heat up the stone again. Ended up taking the pizza (on parchment- great tip) and baking it the rest of the time without the stone. -
I tried many pizzas recipes and this is the best one ever (Perhaps its because i just boughtthe stone- this make the difference). -
I tried it but the result was stuck to the pizza stone! and now i don't know how to wash it off! i soaked it in the water and all the bits and pieces were gone and all but the stone is now slightly discolored! help?!
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Unfortunately once you use a pizza stone it will never look the same again. They will always have oil and or darker spots on them...it's just the life of a well-used pizza stone. As for the sticking, perhaps you didn't use enough flour or cornmeal under the dough before you transferred it to the stone...or maybe there were holes in your dough and the cheese leaked out and stuck. This has happened to me, it is frustrating yes, but the pizza was still delicious. Don't give up though, because homemade pizza is the best!
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Hi.... Since I can't find a pizza stone in my area I heard that you can use floor tiles which is much cheaper and does the same work, but I don't know which kind to use ?? can anyone help me with this please ?? -
Here is a pretty good link to another forum on this subject. While "unglazed quarry tiles" seem to work for some people. there are some questions about being food safe The Fresh Loaf Here is another forum from Chowhound that might be helpful There is also some great info and pictures here at Sourdough Home Hope this helps!
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Thanks Dawn ...
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can't seem to find the semolina flour. can I make the dough without it and or replace it with something else? -
Rouxbe Staff
You don't have to use semolina flour in this recipe. You can easily use all bread flour (500 grams or 3 3/4 cups) and obtain excellent results. Happy pizza making!
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In the margarita recipe, you brush the dough with olive oil prior to saucing, but this step is omitted for the similarly-sauced serrano ham recipe. Just curious what adding the initial coating of olive oil does (so I know when to do it in the future)? -
Brushing the crust with oil is used just to add a bit of crispiness and color to the crust, but it is an optional step. Hope this helps!
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You can clean a pizza stone using kosher salt. I did it with mine and was amazed at the results. Not brand new, but a huge improvement. Coat the stone with a thick layer of kosher salt and rub it in vigorously. Let it sit for a day or two and you should see the moisture come out gradually. If you have a gas grill, you can put the stone on the grill with kosher salt and crank it up. I put mine on high (~700F) for a couple of hours and it was really clean when finished. Obviously use caution with the high heat not to get burned or shock the stone which could break it. -
I have tried this dough recipe a number of times. The first try was fantastic, but I am having trouble duplicating the results. It seems most of the time, before kneading the dough, it is extremely dry - lots of flour left in the bowl. As I try to knead it, it dries out and breaks apart. I have 2 questions - does semolina flour weigh more than bread flour? The call for 1/2 cup of semolina weighing 100g does not match up with 3 1/4 cups of bread flour weighing 400g. I am measuring by volume instead of weight because I don't have a scale (yet!). Also, how much would the result be effected by humidity and other environmental factors? I am going to buy a good scale and retry tonight, as I am obsessed with duplicating my original result!
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Rouxbe Staff
The dough should definitely not have been as dry as you describe. Different flours have different weights (yes, semolina weighs more than bread flour) and you may have packed more flour into the measuring cups when measuring by volume. For the most consistent results, it is best to invest in a kitchen scale. Flours can definitely be impacted by the humidity - this is why it is best to weigh ingredients (especially when you start to make dough and bread,etc.). This will help you obtain consistent results and understand how the dough should feel. Once you become comfortable and know what to feel and look for, scales can become less important with certain recipes. You don't have to spend a lot on a scale. A good feature to have though (if you are buying a digital one) is that it measures in one gram increments. This becomes more important the further you get into baking. Hope this helps!
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I have found that I love the combination of cilantro and pecans in my pesto. It has a great flavor and texture! -
My Italian wife wasn't happy I didn't use her dough and was even more insulted that I declined her sauce but when it came time to eat there was nothing but smiles. Easy and delicious for this first time pizza-from-scratch maker. Thanks Rouxbe!
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Well,,,, I am a confirmed pizza addict and I've made all the pizzas here. My favorite is the Marguerita pizza. The dough is divine. I use a kitchen scale for 'measuring' and the dough is always perfect. We've impressed many friends with our pizza making skills! The other night, I tried my own variation and it was so good I thought it was worth sharing. It's a sun-dried tomato pizza with sliced black olives and chopped red onion. Roll out the crust and instead of brushing it with olive oil, use the oil from the jar of sun dried tomatoes. Then add a bit of the crushed tomato sauce but less than you would usually use. Also use some broken up Marzano tomatoes. Then add the sun dried tomatoes here and there, the olives and the onions, then some sliced boccocini cheese. Cover the pizza with a thin coating of Fontina cheese. Bake in 450 oven for about 8 minutes. Add Fleur de Sel salt when you are ready to eat. It's amazing, IMO!! -
What time is dinner? It sounds delicious :-) Thanks for sharing.
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is this enough dough to make two rectangular pizza (size of baking stone is close to 1/2" sheet) -
As mentioned in the chef notes, this dough is enough for 8 small pizzas, so I think it should be enough for 2 larger pizzas. Cheers!
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drizzle dough with olive oil, place tomato slices in circlular pattern starting in middle, top with fresh mozzarell sprinkle with chiffonade basil and add a h a touch of olive oil. salt pepper to taste or not. this is delious and you do not have to make tomato sauce first if you don't have it on hand, what do you think?
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The best pizza crust I've ever made! Everyone had fun creating their own pizza and I really love the flavor of the sauce. The texture of this crust was perfect. I can't say enough how much we enjoyed this. I can't wait to experiment again...probably tomorrow. -
Hi, I tried the pizza dough today but it was a failure :( I measured everything according to the recipe. However, the dough was a bit dry when I kneaded it. It didn't come as smooth as what's showed in the video. I put some to the freezer and left one piece of dough enough for a 12 inches pizza. I put peeled tomato with sliced garlic, salt and basil, pineapple, pepperoni and cheese. However the base was a bit soggy when it came out. The side is too dry. i just wonder why. I follow the instruction by putting the pizza in the oven for 7 to 8 minutes at 450F (approx 275 C). As I couldn't find semolina flour, I just used coarse semolina. Was that the reason why the dough is dry and didn't look smooth even I kneaded for 15 mins?
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Rouxbe Staff
How did you measure the ingredients? Using a scale or using measuring cups? With measuring cups, sometimes there is a tendency to pack in the flour too much, which throws off the dry:liquid ratio. This is where you learn how to adjust the dough by adding a bit more liquid (see the lessons in the Bread section for in depth information). Next time, use fine semolina as opposed to coarse (or just omit it and substitute bread flour). In regards to the sogginess, the ingredients you used were quite high in water content. As these cook, they will release their water and make the dough soggy. Be sure to really drain the pineapple and perhaps garnish with fresh tomato after cooking. You can also brush the crust with olive oil before adding the toppings and placing it on the pizza stone to bake. It will be helpful to review the lessons in the cooking school on making bread. These pizzas are delicious so don't give up - it just takes practice. Hope this helps. Cheers!
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Thanks Kimberley. I will definitely give it another go. I did drain the pineapple before putting on the pizza and I also used a pizza stone to bake the pizza. Next time after I drain the pineapples, perhaps I should use some paper towels to absorb any excess water from the pineapples. I will also revisit the lessons re making bread to see what I had missed. I will also omit the coarse semolina next time as I couldn't find fine semolina. I will let you know how I go after my second attempt. :) Cheers May May
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Earlier in this forum, someone mentioned using exclusively semolina flour for his pizza. Is the crust flavor superior when using all semolina flour? Could you elaborate a bit more about the difference between combining the flour or not? Thanks! I am trying to understand the different crusts a bit better. I have tried pizza from Naples and I absolutely love its taste but I am not sure if its made from 100% semolina flour. -
Semolina is a protein-rich flour that will make for a chewier and more structured crust once baked. Also, the higher the ratio of semolina, the more yellow the crust will be. Some also say that the crust has a nuttier flavor to it. Semolina flour can be used in place of some or all of the all-purpose or bread flour. But ultimately, you will need to experiment, as every style and/or recipe for pizza varies. Many people prefer some sort of balance between the flours (semolina, bread flour and/or all-purpose flour). It really just comes down to personal preference and the flavor and texture you are going for. Hope that helps. Cheers!
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Thank you Dawn! Your explanation gives me a better understanding to experiment. I just made a batch of pizza dough from a recipe from a different source and was not that pleased with the results - it did not call for semolina and was made in an electric machine-. Tomorrow I will play with this one. This time, I will omit the use of the standing mixer in order to know the dough better, as Kimberly suggested previously.
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Keep up the good work Laura and let us know how your experimenting goes. And btw, I now can't stop thinking about eating pizza for dinner tonight, even though I have no dough made :)
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Now if I wanted to add mushrooms or some chicken/beef/shrimps, should these ingredients be cooked before hand? for example slices of steak? should I saute the mushrooms before hand? Will be preparing the dough tonight (so I can let it rise in the fridge), and applying the tomato sauce lesson tomorrow so I can use it on the pizza. -
Rouxbe Staff
Yes, in general toppings that can give off a good deal of water when cooking should be cooked first--so sauteing the mushrooms first would help keep the pizza dough from becoming soggy. Meat would be treated similarly. If you have sparse, thinly sliced ingredients and a very, very hot oven you may be able to achieve good results without the initial cooking. Enjoy! -
I have had amazing success with this recipe over the last couple of years. The crust is amazing and so easy. So I was a little surprised lately when my crust was just not turning out the way it usually does. Too soft, didn't crisp up in the oven enough, and was just... a bit off somehow. It was passable but nothing spectacular like it usually is. I was almost going to look for another recipe to try and then figured out what happened to my tried and true recipe. Without realizing it, I had taken my bag of all-purpose flour from the pantry instead of the bread flour. Two consecutive times I did this without realizing it. Third time I used the Bread Flour and it came out perfectly! Just thought I'd mention my experience in case anyone is wondering whether the flour matters much. It definitely matters,,,
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Thanks for sharing your story Terry. And glad to hear that you found out what had happened before you had to go to the trouble of finding another recipe. Like many others that this sort of thing has happened to, I am sure that this is a mistake that you likely won't make again :-) Cheers!
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What a great experiment making these four pizzas. After making the dough the previous evening and letting it rise in the refrigerator overnight, my wife and I spent nearly the whole day making (and eating) pizzas. This is MY kind of homework assignment. What a great course!! The crunchy crust was fabulous. -
I followed all the steps correctly and I put the dough in the refrigerator overnight. It seemed to rise beautifully. This morning, it was pushing the wrap, but still looked fine. However, now, when I got back home hoping I would go on with the recipe, the dough was sunk and it tasted off. Seems like the yeast has something to do with this, but I don't know what. I used a pack intended for 500 grams of flour (that's how much I used). Can you help me with this? I really wanna learn this… -
Rouxbe Staff
Hi Sebastian- So you made dough, it rose overnight in the refrigerator. You checked in the morning and all was fine..but later that day something went wrong? A few questions: How long was the dough in your refrigerator? How much did it rise there (did it double in volume?) How was it wrapped? When you say it tasted "off"- please elaborate. Was it tangy, yeasty and a bit fermented smelling or flat out rotten? Some more information may prove useful - please let me know.
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I put it in the refrigerator at around 11 pm. The next morning it was already above the bowl level (I'd say it was double in volume already). When I got back from work, around 8 pm, the dough was below the bowl level, it had a different texture (flat), different smell (yeasty), and the taste was kind of bitter and yeasty. The bowl was covered in plastic wrap. The yeast I've used read on the packet not to dissolve, but I assumed it was not necessary, not that I wasn't allowed to so I followed your instructions. Also, the measurement was a bit different as the pack I used weights 7 grams, but is recommended for 500 grams of flour and so I used only one. Another thing I noticed this morning was that the dough had already been forming plenty of air bubbles on the surface. Do you need any other information? Thank you!
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Rouxbe Staff
It sounds like the yeast was doing it's thing... and after nearly 24 hours, it lost some of its CO2 creating powers. This is normal, especially if the dough is kept cool (in the refrigerator) for that long. If it were to warm up (place the dough in the bowl on your kitchen counter for 90 minutes), it will likely rise a bit again and not be so flat. The extra yeasty smell is actually desirable as it will give your dough a rich and full flavor when baked. A longer, slower fermentation is the key to many great artisan breads-so a quality pizza dough can benefit from this as well. Try to make it again...and follow the instructions re: dissolving the the yeast. Let us know how the second attempt works for you. Enjoy!
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In the video the dough is risen. Mine was flat. I assumed the dough is ruined. I did dissolve the yeast, as I followed your instructions, not the ones on the package. I would try again, only that I still dont kmow what was i doing wrong in order not to do it again. :( You mean the dough was actually ok inspite of its smell/taste/structure and that I should have went on?
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Yes, the dough will be flat. You are making thin-crust pizza, your dough was probably just fine.
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Rouxbe Staff
Yes! On general, it's best to eat your "mistakes" as many times, there's nothing wrong (or not much wrong) at all! Of course, be safe and don't hurt yourself, but give it a try. We humans have been making bread for a long time- lots of variations will yield a useable dough. My guess is that nothing went wrong. You smelled a very yeasty dough and it may have been surprising or off-putting. That is not all that unusual- as it does not smell like cooked bread, that's for sure. It was also deflated and flat, which is not unreasonable given the near 24 hours of total time it fermented. Next time just roll it out and use it.
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I was working on the pizza four ways over the weekend and once i made my dough I realized (after kneading it) that i had used KA white whole wheat flour by accident. So, instead of throwing it away i decided to let it rise and try it anyway. I also made another batch using KA Bread flour. That turned out and rose beautifully. I had old yeast and so decided to test it and found that it did not react like some of the fresher yeast. Cool to experience the difference in new and old yeast (fast acting dry). The white whole wheat dough pizza did not have the nice crispness once baked. We all decided that the bread flour made the best crust. It rolled out beautifully. I loved how the kneading developed the gluten so that the dough was elastic and smooth and supple. Thanks for a great lesson! -
Rouxbe Staff
Hi Bonnie- What a great way to learn first-hand how different flours react and respond. I really like the white whole wheat product, but I'm sure the higher protein flour had more structure and chew. Old yeast often times just needs more time to develop, so it will likely still work (as long as it is viable). Sometimes you have to coax it a bit, but I've seen bread recipes that use a tiny amount of yeast and a long, slow fermentation. Enjoy!
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How long should the pizza be left in the fridge to rise? I realize the recipe suggests over night for the slow rise but don't want to have pizza for breakfast :) Any idea how many hours it should take? Once it has risen, can it be left in the fridge for a while? I made the dough this morning and am hoping to have it for dinner...it's been in the fridge for about four hours and has risen a bit. thanks!
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Not sure if this is 'gospel', but here is what I have done with great success. 1. I have left it rising in the fridge for as long as 24 hours with no adverse effects. Remove from fridge. Let it sit at room temperature for about an hour, punch down and work it as normal. 2. left it oiled, tightly wrapped in Saran wrap, inside a ZipLoc bag for as long as 48 hours. Remove from fridge, bring it to room temperature, (about an hour) remove plastic wrap, let it rise in a covered bowl for about two hours, punch down and work as normal. 3. made my dough in the AM, set in the fridge to rise while I head off to work, return in the PM. Bring to room temperature while I pre-heat the oven/pizza stone and prepare my ingredients. Punch down and work it. In all cases... best Pizza ever!!
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Hi there. I'm about to make a batch of dough and would like to freeze half of it. Would I put it in the freezer after the kneading stage? When I thaw it out to use it, does it need to go through a proofing stage or would I just let it thaw out and come to room temperature before using it? -
This has been a popular question. In fact, if you search "freezing pizza dough" on Rouxbe, you will find many threads and discussions on this very question. In short though, you freeze the dough after kneading, but before it rises. And as for thawing the dough, simply remove it from the freezer the night before and let it rise in the refrigerator. Then about an hour before you make the pizza, take the dough out and let it come to room temperature. For more information and discussions on pizza dough, you may also want to check out the comments section of this Basic Pizza Dough recipe. Hope that helps. Cheers!
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I recommend thawing the dough for more than an hour, depending on your climate. After an hour, mine was still very cold. I think it would take me awhile to get the hang of pizza dough. My first attempt (with this recipe) was OK, but nowhere near as good as buying dough balls from our favorite local pizzeria (which they sell us for about $1 each. Hard to beat!) However, I will *definitely* use that lemon garlic recipe every time we make pizzas for our family of 5 -- it was a MASSIVE hit and my personal new favorite. -
Hello, In summer, I love to make pizza directly on a coal grill. (I have an old fashioned Kamado -- like a green egg, but with clay versus high tech ceramic body). I usually place the dough directly on the grill to firm up slightly, then add toppings to the side with the grill marks, and place back on the grill until the dough is done. I learned this technique from Craig Priebe's book on grilled pizzas. I love the smoky flavors that develop using this cooking method. The dough he recommends, though, is much more rustic, even using some finely ground cornmeal to hold things together. I like this, but I've found that some people are more texture sensitive and prefer a more standard dough, which I have a hard time making on the grill sans pizza stone. Does anyone know if the dough in this semolina version has enough strength to hold up directly on a grill? Thanks
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I decided to try a batch directly on the grill grates. The dough seems to hold up better than a plain white dough. I think the semolina has a slightly grainier texture than a plain white dough, but the color is remarkable and it is certainly less grainy than adding finely ground cornmeal directly to the dough. I was particularly impressed with how well the semolina dough maintained it's shape. I'm used to pizza dough on the grill looking a bit more "rustic". This dough maintained it's round shape on the grill. I think that the only down side is that it took a bit longer to cook on the grill. My guess is that the length of time is related to the general loft of the dough. This dough had the loft of a pretzel at the edges. My husband was very impressed. We will definitely make this again. Thanks
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Rouxbe Staff
Thank you Rebecca, we appreciate the positive feedback and "on-the-ground" recipe testing. Keep up the great work and thanks for sharing your success. Cheers!
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My Italian wife makes great pizza dough, and I make great rustic types of bread dough, so I was interested in making the pizza 4-ways to see if then Semolina Flour would change the taste or texture in any way. I decided to let it rise till doubled (put finger hole in dough and it should stay close to that way means it has doubled) for about an hour on the counter. When I took it out of the bowl, I was surprised at how soft and pliable the dough was! It was a blast to play with. On the first pizza I used a rolling pin to get it flat, but the other three pizza's I did with my fingers as shown on the video and the dough had a wonderful feel and was so very easy to work with. My question is: Is there a specific purpose for using semolina flour? The dough is so different than my rustic bread, our pizza dough, and my breadstick dough, and the easiest I have ever worked with. The taste seemed to be slightly milder than we are used to, but still great tasting. Is the purpose for the semolina flour to keep it so soft and pliable and have that milder taste. I like your recipe! Some readers seem to have let their dough rise and then fall. One can tell by the edge of the bowl. If it falls, I add about 1/8 tsp more yeast to my bread dough, let is sit about 30-35 minutes and then proceed like nothing happened. Comes out great every time. -
Rouxbe Staff
Hi Jim- Great question and we're thrilled that you had such a good time cooking. That is the sign of a confident cook! The semolina does a few things for the dough. 1) It hydrates differently than other wheat flours and thus helps create a very appealing texture that has exceptional chew and crispiness when cooked; and 2) the fermentation process and rate of the dough drives flavor - so if you want a more pronounced flavor, you can ferment overnight in the refrigerator. If your dough falls, a bit of time will also remedy the issue - there is likely still a good deal of yeast that is viable. Cheers!
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Thanks Ken! Very interesting! I am going to find a way to use this recipe in something else besides pizza dough. Just an "off the wall question": If I made a loaf of bread out of it, would it come out like English Muffin Bread? It seems like an excellent and easy way to make dough for bread sticks with coarse ground pepper or herbs in it. Do you know of any other uses for this dough? Thanks again. Jim
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Semolina in your bread dough will make the bread crustier and more chewy (depending on the ratio of Semolina to Bread Flour), but I don't think it is anything like an English Muffin. You may want to check out the following video for a glimpse at the outcome of a 50-50 mixture. http://food.eagletribune.com/recipe-video/Homemade-Semolina-Bread.html
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Rouxbe Staff
Great comments Jim and Leigh- I enjoy the conversation! English muffins are an entirely different preparation. They rely on being very loose (wet) and having a lot of yeast relative to mass and this you get the yeasty flavor and the "bubble" texture of the English muffin. These do get sprinkled generously with semolina, but it's typically not in the dough itself. Cheers!
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Thanks for the great website video, Leigh! Now I know I will be doing more research on this. I just love how it does not stick to anything after the first rise, but I noticed that in the video, I could see where she rolled the dough and she was careful not to "un-role" it.
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Does terminology used for garlic in video mean thinly sliced garlic? to be added to tomato sauce. -
Yes, the term "émincé" means thinly sliced—click on the link for a video to learn more about what it is and how to do it. Cheers!
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I am not getting that chewy texture. What troubleshooting advice can you give me.
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Thank you Dawn. The video was very informative
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What is the best way to transfer the pie to the stone? Usually the pie will stick to the counter and it will break as I lift it up.
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The "official" medium to transfer your pizza to and from the oven is to use a Pizza Peel. Prices range anywhere from about $12 to $50 (or if you have the tools, you can make your own -- just Google it) Another, frequently used method is to simply use the back of a cookie sheet, but if you have the room for it, a pizza peel definitely looks cool (even just hanging on your kitchen wall.) In either case, the important thing is to be sure that your work surface is generously coated with flour, and that the peel (or cookie sheet) is sprinkled with corn meal before scooping up the pizza shell. Its also a good idea to have corn meal on the stone. The corn meal will act like ball bearings to allow for the easy movement of the pizza shell. I actually add toppings to my pizza once the shell is on the peel. That way I don't have to worry about transferring my completed, but still raw, pizza from the work surface to the peel. Be sure not to get pizza sauce or other liquid on the peel or the stone, as that will cause the dough to stick to the damp spots. Be aware that the cheaper peels tend to warp, which essentially renders them useless. Spend the few extra bucks for quality.
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Can I use the rouxbe basic tomato sauce instead of tomatoes and if so how much would I need.thank u.
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Rouxbe Staff
Hi Emma- Yes, absolutely you can use the Rouxbe Basic Tomato Sauce on either the Serrano Ham & Fontina or the Margarita pizza. Have 2 cups of the basic tomato sauce on hand to work with and follow the recipe as is. The pizza recipes ask for a thin layer of sauce. The 15 ounce can of tomatoes used in the pizza sauce recipes yields 1.87 cups. With 2 cups of Basic Rouxbe Tomato Sauce on hand, you will have an adequate amount of sauce to work with. The basic sauce has been cooked and reduced, and with more ingredients in it, it will add depth of flavor, thus changing the original recipe to a different, but just as delicious, flavor profile.
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