That recipe is way more detailed and meticulous than how they make it at the store........they pretty much just eyeball the amounts and see what happens. The dough never comes out the same way twice, but nobody's complained about it yet........
This is the recipe I use. I found it works for both thin and thick crust.
Also here are some tips I've learnt while experimenting with this recipe.
1. If you can, let the dough rise twice. It will end up being really soft. 2. Poke the dough all over, with a fork (or two), after you've finished stretching (or rolling) it. This will stop large air pocket from forming.* 3. Try adding some dried herbs, like Oregano or Basil, to the dough. This is especially nice for thick crust pizzas. 4. If you want a firm base when you're making a thick crust, blind bake the dough for 10 minutes. You want it firm with no colour.
* I actually learnt this tip for a Pajamachievements video. Who da thunk it?
Awesome, I've been looking for a good pizza dough recipe though something is a miss to me with this one you posted. General rule of thumb with any bread dough is to have some fat for lubrication usually in the form of shortening with most breads, butter for sweet bread, and oil for flat bread like pizza dough. I'd probably replace some of the water with olive oil...my thinking is maybe a few tablespoons of a direct replacement, shouldn't need much.
EDIT: In reply to amityville, #18: just like this recipe.
It might be lazy, but we tried to pre-made herb pizza dough from Trader Joe's and it was excellent. In case you want homemade pizzas, but don't want to spend any time on it.
It will be fun to try making dough from scratch though. Maybe when I have another day off work.
LOL i only make my dough 50 lbs at a time, i can try to break it down mathematically and give u the recipe for it....but if u need to make pizza for a few weeks i will give u the one i use at work.
also if u want to make home made deep fried pizza, either use ur recipe or get a few bags of the "just add water pizza dough" bags
let it rise for a bit, when u make them
grab just enough dough for a hot pocket sized pizza and roll it out
add ur ingredients try not to over stuff them (you dont want the pocket to assplode in ur grease)
once grease is hot enough, place two pockets in at a time, flipping them midway should be a nice golden brown on each side
