From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: COLLECTION PIZZA Pizza
Keywords: COLLECTION PIZZA
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 20 Aug 1992 17:11:15 GMT


Here are the responses to Chip Switzer's request for pizza dough
and sauce recipes.  Each reply begins with the sender's name and
ends with "**", to help you separate them.

Chip Switzer wrote:

> I have been searching for a good pizza dough recipe for ages.  I have
> yet to find any recipe or packaged mix that comes even close to 
> restaraunt pizza dough.  

> If you have a good sauce recipe, that would be appreciated too.  And for
> that matter, what mix of cheeses to do you use?

**

From: cgallagh@regan.next.nd.edu (christopher gallagher)

The best dough recipies that I have use are bread recipies.  I use an
itialian/french bread recipie.  I don't have one here but I assume you
probably have one anyway.  If you need one email me and I will get one
to you.

I use the dough after the first rise.  I toss/roll the dough to th
desired shape, put it in the pan and bake for five minutes or so.
Take it out prick it alot and add the toppings.

As for cheeze I use motzerella, fresh parmisan and fresh romano.

Chistopher

**
From: james.bielak@Edm.Arco.COM (James Bielak)

this is a takeoff of a recipe for pizza dough that i learned while
making pizzas "professionally" to get thru school (6 years worth):

1 C. hot water (hot for yeast)
1 cake/package/good-tsp. yeast
1 tsp/dollop sugar/honey/brown-sugar

place the above in a bowl, stir, and let the yeast activate.

2-3+... C flour (start with 2 and add as you go; use white to start and
             then switch to wh. wheat or rye or whatever)
+/- 1 egg (optional) (makes crust rich and yellow)
1+... Tbsp oil   (contributes to strechiness, smoothness, and chewiness)
1/2 tsp salt     (add AFTER yeast is activated)

mix until pulling away from bowl. turn out onto board and knead,
adding flour, until _firm_ (like pinching the underside of your upper
arm). use your cuisinart or mixer if you have one!


roll into a ball and place in an oiled bowl to rise (can leave
overnight in the 'fridge).

that's all there is to the midwest pizza chain Dino's pizza dough. the
only thing i measure is the water; if a bit too dry, add a drop; if a
bit too moist, add more flour. makes enough dough for a good thick 14
inch pizza.

the _sauce_ is where the flavor comes in....

bake (with toppings) at 475-500+ for 12-17 minutes...

jwb

bielak@Arco.COM             ARCO Exploration and Production Technology
james.bielak@Edm.Arco.COM   2300 W. Plano Parkway PRC-D1139A
(214) 754-6184              Plano, TX 75075
**

From: sandy@pt.Cyanamid.COM (Sandy Silverman)
Organization: American Cyanamid Company

I would post this but we've been having net problems lately.  We like
the pizza dough recipe in Fanny Farmers cookbook.  (Add a little extra
oil; sorry I don't have the book here).  We make our sauce by frying
onions and garlic for a while, add crushed tomatoes and simmer ~20
min.  Store in freezer.  (Store dough in freezer too! after it rises
once).  Imported Parmesan and your favorite mozzarrella.  Good
luck-----Sandy

-- 
Sanford Silverman                      >Opinions expressed here are my own<
American Cyanamid  
sandy@cyanamid.com, silvermans@cyanamid.com            "Yeast is Best"

**

From: burdick@zeppo.crd.ge.com (William E. Burdick KWC-1623 5585)
Organization: GE Corp. Research & Development, Schenectady, NY

Like you, I searched, in vain, for the perfect pizza dough.  I finally
found it at my local Italian bakery.  I buy packages of their bread
dough and it is, without question, the best I've ever had.  I suggest
you slide on down to your local Italian bakery good store and see if
you have the same luck.

Bill

**

From: "Richard P. Muller" <rpm@wag.caltech.edu>
Organization: California Institute of Technology, Pasadena, CA

I got this recipe from my friends who own Beautiful Food in Winnetka,
Illinois. Wonderful restaurant. It's a slightly modified French Bread
recipe.

1 T Yeast
1 c water
--
2 1/4 c Flour
1 t salt
1 T oil

Dissolve the yeast in the water, let sit about 5 min until it froths.
If you're using old yeast you can add a bit of sugar to liven up
things.

Add the yeast/water mixture to the rest. Mix until everything is wet,
and then knead about 10 min, or until the dough is the consistency of
your earlobe. You will need to add flour to the mixture when kneading. 

Cover the dough and let rise, ideally for 1 hr or so (although I
usually don't have this much time, and have only let it rise for 30
min without incident). Punch down dough, roll out and use.

--
As for sauce, I always wing it. Sometimes I use Hunt's Italian
flavored crushed tomatoes, sometimes I buy canned tomatoes and simmer
them with basil, oregano, garlic and onions until the mixture reaches
the right consistency.

Good luck. Making pizza is one of life's great joys.

--
 Rick Muller   rpm@wag.caltech.edu    818.397.2722    818.585.0918 FAX
Die kunst der kludge

From: drickel@sjc.mentorg.com

I pulled this off the net a while back but haven't tried it. 

david rickel
drickel@sjc.mentorg.com

Newsgroups: ba.food,ba.singles
From: rchilder@us.oracle.com (Richard Childers)


Y'know, pizza's not that hard to _make_. Consider the following :

	2	pizza, medium, three toppings		20.00
	1	average delivery tip			 2.00	22.00

		time to delivery			30 - 90 minutes

... versus ...

	recipe for two pizzas, each with three toppings

	5	cups flour			0.30
	2	cups water			0.01
	1	package yeast			0.30
	1	can tomato sauce		0.45	1.06

	1	pinch various herbs		0.05
	1	chunk of cheese, grated		1.50	1.55	2.61

	4	mushrooms, sliced		0.50
	1	bell pepper, sliced		0.50
	.25	sausage, sliced			0.50	1.50	4.11

		time to delivery ( inc. making dough )	90 - 120 minutes
		time to delivery ( dough already made )	30 minutes


... now, I don't want to put all the pizza places out of business, but
I have a lot more fun _making_ pizza than I would sitting at a table
drink- -ing keg after keg of watery beer while watching someone else
have all the fun. Besides, the opportunities for cuddling are greater
while washing the dishes or watching the pizza bake ...	(-:

Some will say the economies dictate that buying pizza is more
cost-effective than making it, but I call to your attention that dough
for two pizzas costs less than $1.06 ( I deliberately overestimate
prices ). Materials for two pizzas cost an additional $1.55 to $3.05.
With toppings, under $5.00 for two pizzas ... versus over $20.00 for
something made with the cheapest and most cost-effective ingredients
possible, baked by someone who Doesn't Care.

Making pizza is particularly fun because of the control it gives you
over ingredients and texture of the dough.

I got home last night around 10, and by 11 I was eating fresh pizza,
just baked. It's that easy. Here's how.

				-=*=-

	(1)	make the dough. ( takes about fifteen minutes )

		- add five cups of flour to a large mixing bowl.
		- add one cup of water to the flour.
		- fill the measuring cup again, with warm water.
		- add one teaspoon of sugar.
		- add one envelope of yeast, and stir until mixed.
		- grease your hands with olive oil or crisco.
		- mix the dough, adding flour as needed until it
			is sticky, but controllable and one lump.
		- add flour very lightly, mixing, 'til barely sticky.
		- punch dough into the bowl, then pull it out and
			turn it over, repeatedly. enjoy this stage,
			it's more fun than a punching bag. (-:
		- cover dough ball with thin layer of olive oil
			( i apply it with my hands ), and set in
			a bowl with high sides and olive-oiled sides.
		- cover with plastic wrap and place someplace warm,
			like the top of a fridge or stove pilot light.
		- give it around 90 minutes to rise.

		Now that you have dough, you can continue keeping the
		dough available by continuously adding flour and water
		and using a piece of the pizza dough to seed the dough
		with yeast, and you'll not have to do this again, to
		this degree, at any rate. You can also make dough and
		freeze it for future use ....

	(2)	make the sauce. ( takes about five minutes )

		- add one can of tomato sauce to a saucepan.
		- heat slowly until simmering.
		- add various herbs.  (an herb garden is helpful here )
		- remove from heat

	(3)	prepare the ingredients. ( takes about five minutes )

		- grate or slice cheese(s).
		- slice anything lse you plan to add.

	(4)	prepare the pizza. ( takes about five minutes )

		- oil pizza baking pans / sheets lightly
		- roll out chunk of dough, adding flour to keep dough
			from sticking to roller. roll and flour both
			sides until too thin to flip over. this gives
			thin dough with a crisp texture.
		- alternative : hand-spread for rougher look and
			more bubbly texture, like sourdough pizza.
		- bake for a few minutes @ 400 - 450 F, until tanned.
		- brush  tomato sauce on, sprinkle cheese, et caetera.
		- bake for fifteen-twenty minutes @ 350 - 450 F.

	(5)	eat it. it's getting cold.	(-:

				-=*=-

Most of this expertise was acquired in about three weeks of
experimenting with a basic recipe I got out of the front of a book on
pizza I bought, used, in Santa Cruz, a few months back. I never got
much farther, and I didn't really need to, because there's not a hell
of a lot to making pizza.  You don't need to be an undergrad to make
pizza ... not at all.

The five cups of flour to 2 cups of water is my own base recipe, but
it is not a definite ratio ... more, a feel for how much dough I need.
Your mile- -age may vary.

The book recommended using a few bricks in gas ovens to absorb
moisture, as brick ovens do in pizza parlors, but I haven't found that
a problem.

Enjoy !!

-- richard

-- richard childers		rchilder@us.oracle.com		1 415 506 2411
        oracle data center  --  unix systems & network administration
                     Klein flask for rent. Inquire within.

**

From: rem@bu-it.bu.edu (Robert Mee)
Organization: Boston University, Boston, MA, USA

I don't have any preferred dough recipesmostly because they don't seem
to stretch very well. Of the ones I've gotten from the net, they seem
to turn out like big doughnuts. My big reccommendation (something I
haven't done yet: buy a bread maker *or* seek out a local pizza place
that SELLS their dough. They're getting fewer and fewer it seems
around here.

As for sauces; it depends on your sense of taste. I prefer a very
basic sauce, unlike what I see on the net or what you'll see in
cookbooks. The reason: I like to showcase the toppings. If the topping
has a delicate flavor it would be overwhelmed by these other sauces.
Here's my simple no-cook recipe:

1 28oz can of crushed tomatoes (Italian Style if you can get it)
1/2 can of tomato paste, approximately 3 ounces
1 TBS Italian seasoning, exact or even a little less.
1 Tsp Garlic salt

Blend in one ingredient at a time and you're ready to go.

Cheeses:

I haven't really experimented with this one much except for making an
all cheddar pizza one time.  Dont do this. Cheddar, especially orange
is a very oily cheese. We're talking greek pizza here! If you want
cheddar I'd mix it 1:2 with mozzarella.

Hope this helps,
Rob

-- 

Robert Mee     Boston University Information Technology      (rem@bu-it.bu.edu)

**

From: "Craig Amundsen" <amundsen@molbio.cbs.umn.edu>
Organization: U of MN Herbarium

I really like the dough recipe in _The Good Housekeeping Illustrated
Cookbook_. Basically, it's ~4 cups bread flour, 1 package yeast, 1 Tbsp
salt, and 1.5 cups hot water. This is supposed to make two crusts but I
like thick pizzas so I make one fatty with the whole batch.

I think that to get good pizza results you need to use a pizza stone. 

My pizza sauce consists of tomato sauce, tomato paste, diced onion, minced
garlic, lots of basil, lots of oregano, crushed red pepper, and sometimes
tobasco sauce.

I usually use a mix of mostly mozzerella and some cheddar. I've also been 
known to use farmer cheese instead of the mozzerella.

My $0.02

- Craig Amundsen (amundsen@molbio.cbs.umn.edu)

P.S. I know I'm responding to an old post, but I couldn't help myself B-)

Newsgroups: rec.food.recipes