Guest guest Posted August 8, 2005 Report Share Posted August 8, 2005 I made this crust on Friday and wanted to let you know how it turned out. First of all, I replaced all of the flour with whole wheat. It tasted great! I did not eliminate the sugar because yeast needs sugar to 'work'. The dough was really easy to handle and I had it made within just 15 minutes, or so. I let the dough rise twice, about 45 min each time. The recipe made 2 crusts, 13" x 15", and could have been bigger. After pressing the dough out to shape, I moved it to a sprayed cookie sheet, then let the kids top the pizza. Personally, I like a chewy crust that is crisp on the outside. This crust came out almost doughy and too soft for me. The kids loved it! I have a pizza stone, but didn't remember to use it until this one was all made. Darn!! Using a stone, you heat it up in the oven, toss corn meal on it, then the pizza dough, top, then bake. The bottom crust cooks up and makes a great crust! Next time I'll cut the dough into thirds; use one and bag the other 2 and toss into the freezer. Donna Robbyn's Garlic Pizza Crust2 Pkg yeast (I use 2 Tblsp. of bulk yeast)2 C tepid water (90*)2 Tbsp sugar1/2 C oil1 tsp salt5 1/2 C flour -- (5 1/2 to 6)3 Cloves crushed garlicDissolve yeast in water and add sugar.. wait a few minutes.. add oiland salt and garlic .. mix in 3 cups flour and whip about 10 min tillit leaves the side of the mixer bowl.. add remaining flour w/ doughhook or by hand..knead till smooth.. allow to rise twice in the bowl..punch down.. (I rush this a bit) oil baking sheets ..use fingers pressout to edges..Makes 2 pizzas, cookie sheet size, let rise a bit and top.. bake at425F 20 min.. this is fantastic.. crust smells slightly like garlic bread ..but is not strong.. We usually make one cheese and the otherwith gr. beef, ham, onion and mushroom. even the kids say it is thebest crust so far.This makes 2 cookie sheet sized or 12 after school snack size...I formthem in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags.Recipe by: Robbyn Snyder Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 Donna, Thanks for sharing the pizza crust recipe. It sounds delicious! What phase of SBD is this appropriate for? ann > I made this crust on Friday and wanted to let you know how it turned out. > > First of all, I replaced all of the flour with whole wheat. It tasted great! I did not eliminate the sugar because yeast needs sugar to 'work'. The dough was really easy to handle and I had it made within just 15 minutes, or so. I let the dough rise twice, about 45 min each time. The recipe made 2 crusts, 13 " x 15 " , and could have been bigger. After pressing the dough out to shape, I moved it to a sprayed cookie sheet, then let the kids top the pizza. > > Personally, I like a chewy crust that is crisp on the outside. This crust came out almost doughy and too soft for me. The kids loved it! I have a pizza stone, but didn't remember to use it until this one was all made. Darn!! Using a stone, you heat it up in the oven, toss corn meal on it, then the pizza dough, top, then bake. The bottom crust cooks up and makes a great crust! > > Next time I'll cut the dough into thirds; use one and bag the other 2 and toss into the freezer. > > Donna > > > Robbyn's Garlic Pizza Crust > > 2 Pkg yeast (I use 2 Tblsp. of bulk yeast) > 2 C tepid water (90*) > 2 Tbsp sugar > 1/2 C oil > 1 tsp salt > 5 1/2 C flour -- (5 1/2 to 6) > 3 Cloves crushed garlic > > Dissolve yeast in water and add sugar.. wait a few minutes.. add oil > and salt and garlic .. mix in 3 cups flour and whip about 10 min till > it leaves the side of the mixer bowl.. add remaining flour w/ dough > hook or by hand..knead till smooth.. allow to rise twice in the bowl.. > punch down.. (I rush this a bit) oil baking sheets ..use fingers press > out to edges.. > > Makes 2 pizzas, cookie sheet size, let rise a bit and top.. bake at > 425F 20 min.. this is fantastic.. crust smells slightly like garlic bread ..but is not strong.. We usually make one cheese and the other > with gr. beef, ham, onion and mushroom. even the kids say it is the > best crust so far. > > This makes 2 cookie sheet sized or 12 after school snack size...I form > them in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags. > > Recipe by: Robbyn Snyder Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2005 Report Share Posted August 9, 2005 Phase 2, ann.Donna,Thanks for sharing the pizza crust recipe. It sounds delicious! What phase of SBD is this appropriate for?ann Quote Link to comment Share on other sites More sharing options...
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