Daily Kitten Chat Forum » General Chat

1. 

   Now I am confused....seems the recipe I have is in a brochure from AirBake pans....not from JRoc...anyway...
   it uses 1 lb flour (approx. 3/3/4 cups), 1 Tablespoon vegetable oil, 1 Tablespoon quick rise yeast (two 1/4 oz packets) 1 teaspon salt 8 oz., lukewarm water (1 Cup) 1/2 tsp sugar.
   Combine flour, yeast, salt and sugar in mixing bowl and stir. Add vegetable oil and water. Mix together all ingredients. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume. Punch down; divide into 2 equal pieces and shape into round balls or leave in one piece for 16" pizza. Let dough rest for 4 minutes. Roll out approximately 12" or 16" in diameter. Spray Crispi Crust Pizza Pan lightly with No-Stick vegetable cooking spray and wipe off excess. Place on Pizza Pan; let rise for 10 to 15 minutes. Ad sauce, toppings and cheese. Place on bottom rack in COLD oven, turn oven to 500 degrees and bake 17 to 20 minutes, depending on oven. NOTE: The ideal baking time in our test kitchen was 18 minutes.

   They also have a recipe for pizza sauce and sausage...they say to use tomato puree because it is the purest form of tomato with little or no additives. This gives a consistent flavor base to begin a sauce.

   Posted 2 years ago by katthays #

2. 

   :)

   Posted 2 years ago by katthays #

3. 

   Thanks KH, that was real sweet of you to go find that for me!.....That sounds like many of the receipies I read that use the traditional yeast, as opposed to the rapid rise that I bought to start with..... I will try the traditional way too, it just needs more time to rise...... and that receipe makes two pizzas, right now I'm just making them one at a time......

   ... I too start my red sauce with tomatoe puree, I add garlic, onion and a variety of spices, depending on what flavors I'm going for with the toppings.....

   ....it's actually fun playing around with different things.... thanks again for your help!.....

   Posted 2 years ago by AV #

4. 

   :) I bet your pizzas are delicious!!!

   Posted 2 years ago by katthays #

5. 

   AV, you know you can leave yeasty things overnight in the fridge to rise slowly, don't you? I find it handy -- make the dough the night before, leave it in the fridge to rise overnight, then cook it first thing in the morning... Cuts out all that terrible waiting around and spreads the work over two days so it doesn't seem like so much!

   Posted 2 years ago by jcat #

6. 

   Didn't know that, JCat! :))

   Posted 2 years ago by katthays #

7. 

   Yes, I can do that..... I'm still experimenting, so if the traditional yeast tastes better, I will go with that..... so far, the rapid rise yeast has been great..... tonite I will make my first traditional yeast dough, in prep to bake tomorrow...... we'll see the difference!

   Posted 2 years ago by AV #

8. 

   OK--all these pizza crust receipes are making me hungry--guess I'm going to have to try this. But I forgot which thread AV's original crust receipe was on--could someone point me to that one, too, please? I'd like to try both this one of Katthays and AV's.

   Posted 2 years ago by morrissmom #

9. 

   Morriss.....AV's is on page 1 of Thursday's Cafe :)

   Posted 2 years ago by katthays #

10. 

    Thank you, Katthays--couldn't remember where I had seen it.

    Posted 2 years ago by morrissmom #

RSS feed for this topic

Reply

You must log in to post.