Making pizza at home what is the best crust?

LaverneByers
LaverneByers Posts: 3
edited December 18 in Recipes
Hello all,

I make pizza at home because I don't like store bought pizza's they are hard and too crusty. However crust like Pizza Hut and Dominos are good, but what is it that makes them so good that cann't be made at home. I know it's their secret recipe, but geeze there's gotta be something that is close to it. I have tried several, but they all come out too tough or hard too thick or something. Help me!

Thanks in advance.
Laverne

Replies

  • ribena1958
    ribena1958 Posts: 152
    Warburtons square, that would be the best and lowest base, or I made muffin pizza's
  • sammyjowedeking
    sammyjowedeking Posts: 116
    Hubby and I buy pilsbury rolled pizza dough and flatten it out to our liking or we sometimes use a tortilla shell, pita pocket cut in half, or a flat out! Yummy :)
  • JCam8383
    JCam8383 Posts: 77 Member
    I buy the personal size boboli's. It's 5 grams of fat and the carbs are 60 which is a lot but I think it's better than a lot of the other crust out there. I just add veggies and some fat free motts cheese.
  • ribena1958
    ribena1958 Posts: 152
    oh yes, forgot about that, WW pitta bread or the WW naan is good
  • Shaz_74
    Shaz_74 Posts: 100 Member
    I've used this recipe for years now and it always turns out great:

    http://allrecipes.com/recipe/jays-signature-pizza-crust/

    The brown sugar really makes a difference and I often put 1 tsp.
    Make sure you're kneading the dough enough.

    Also, I like to lightly oil the pizza pan and dust it with cornmeal - guaranteed crispy crust.

    Good Luck!:smile:
  • Cathy7794
    Cathy7794 Posts: 223 Member
    I've used this recipe for years now and it always turns out great:

    http://allrecipes.com/recipe/jays-signature-pizza-crust/

    The brown sugar really makes a difference and I often put 1 tsp.
    Make sure you're kneading the dough enough.

    Also, I like to lightly oil the pizza pan and dust it with cornmeal - guaranteed crispy crust.

    Good Luck!:smile:
    That's the same recipe I've been using for years also. It really makes a good crust.
  • LoveLivingHealthy
    LoveLivingHealthy Posts: 52
    i make my own with king arthur's organic whole wheat white flour, water, baking soda and aluminum free baking powder
  • BelindaDuvessa
    BelindaDuvessa Posts: 1,014 Member
    The last time I made pizza, I used the new Freschetta Wheat Crusts. It turned out great. My husband didn't like it as much as I did, but he still ate them. He's very anti wheat. He prefers white bread still, white crusts, lots of sugar......and dear Lord don't try to feed him whole wheat noodles. This whole eating better thing has been a difficult process for him, needless to say.
  • fitrene
    fitrene Posts: 52 Member
    I use a similar recipe at the one above, but I feel my "secret" ingredient is bread flour, not all purpose. It makes a lighter, crust, not dry. I also add garlic powder and italian seasonings to my crust, brush with olive oil. I also use a pizza stone that is covered in olive oil and corn meal and I put the stone ONLY in a 500 degree oven for about 5 minutes before you put the olive oil and corn meal and crust on. This give it that brick oven pizza feel and taste. Oh and fresh grated parmesano reggiono cheese! Sort of like Boboli Bread.

    I use a bread machine for my dough and I LOVE IT! I only use the bread machine for dough.

    Good luck!
  • Goal_Seeker_1988
    Goal_Seeker_1988 Posts: 1,619 Member
    I've used this recipe for years now and it always turns out great:

    http://allrecipes.com/recipe/jays-signature-pizza-crust/

    The brown sugar really makes a difference and I often put 1 tsp.
    Make sure you're kneading the dough enough.

    Also, I like to lightly oil the pizza pan and dust it with cornmeal - guaranteed crispy crust.

    Good Luck!:smile:


    Thanx for sharing!
  • martymum
    martymum Posts: 413 Member
    hi

    I make pizza using a crusty bread mix or a ciabatta bread mix...we all like really thin crust and you can roll it as thin as you like, bake a little first in a HOT oven to crisp up.

    make a tom sauce using passatta (sieved tomatoes) seasoning, chopped garlic, basil and oregano, 1/2 teaspoon sugar really brings out tomato flavour

    add toppings then 3oz (75g) grated mozarella

    I have veg and fish toppings and work out at 550 ish cals for full 10inch pizza. meaty toppings like pepperoni add more cals..I suppose this would bellike the italian base at pizza hut (in UK)

    martyxx
  • lporter229
    lporter229 Posts: 4,907 Member
    http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/

    Read about this cauliflower crust on another thread. Haven't tried it yet, but I plan to since I'm gluten free.
  • Amy_nz
    Amy_nz Posts: 145
    Ooh, will post a kick-ar$e dough recipe tomorrow (when my poorly cat is off my knee) - it's delicious and thin-crust. Takes a bit of time and tender loving care, but that's a good thing! Recipe to follow in merely hours.
  • WingMan380
    WingMan380 Posts: 2,139 Member
    If it holds the toppings then it is a good crust.........:happy:
  • ribena1958
    ribena1958 Posts: 152
    great recipe link there Shaz, thank you :wink:
  • caligirl2802
    caligirl2802 Posts: 232 Member
    I like to use a tortilla as a crust, but I like the thin crust pizzas
  • jerber160
    jerber160 Posts: 2,607 Member
    flour, olive oil, water, salt, yeast- i do mine in a bread machine now
  • comet_wow
    comet_wow Posts: 180 Member
    Bump for later
  • hcdawg
    hcdawg Posts: 69
    I use "Ole" Tomato Basil tortilla wraps. Very good at least to me only 68 calories each!
  • watch48win
    watch48win Posts: 1,668 Member
    I use Arnold muti grain thins....you know the round flat breads
  • msjersey73
    msjersey73 Posts: 182 Member
    Hi, Hope you have found some great ideas.
    Here is my Healthy Whole Wheat Pizza Dough recipe:
    1/2 tsp active dry yeast
    1 & 3/4 Cups Warm Water (115 degrees Fahrenheit)
    1/2 tsp sugar (for the yeast)
    4 Cups Stone ground whole wheat flour (King Arthur is the best brand)
    3 Tbs Light Olive Oil
    _____________________
    in a bowl/dish, (i use a 2 cup glass measure cup) put 1 & 3/4 Cups Warm Water (115 degrees Fahrenheit), add the yeast and the sugar, gently stir with a butter knife. Let mixture sit at room temperature, until really frothy (at least 15 minutes).
    Next, sift the flour and salt into a Large bowl. make a well in the center, and pour in the yeast water and 2 TBS of the olive oil (you may need the last Tbs of olive oil if your dough is too tough). Kneed well until springy (you may want to flour your hands and the work table/counter). Place the dough in a Large floured bowl, cover with a damp towel, and place in a warm area. (i put mine in the cold oven or microwave oven) Let the dough rise for 1 & 1/2 hours. Punch the Dough down and separate into 4 balls. Place back into the bowl and cover again for 1 & 1/2 hours to rise again. you can let the dough rise overnight or all day, if you don't have time. Preheat oven to 425 Degrees Fahrenheit. Brush baking sheet with olive oil (light tasting olive oil).
    Take one ball and knead for two minutes, then roll out into 10 inch round and place on baking sheet. Brush with Olive Oil, especially the edges, (or low fat butter spray). Bake about 15 minutes. I use a Baking Stone for best results (place the stone in oven before turning oven on). you can freeze the other dough balls, wrap in plastic wrap twice, then foil, then in freezer bags.
  • claudiandw
    claudiandw Posts: 184 Member
    Hubby and I are hooked on mini bagel pizzas. Just split them, add sauce, mozzarella cheese, pepperoni or sausage, and a little more cheese on top and bake at 350 for about 15 minutes. They are really soft and cheesy. :smile:
  • Sonnie124
    Sonnie124 Posts: 96 Member
    I use "Ole" Tomato Basil tortilla wraps. Very good at least to me only 68 calories each!

    I will have to try that, I usually use Lavash Flat bread 100 calories.
    :drinker:
  • EchoOfYourPast
    EchoOfYourPast Posts: 459 Member
    Crust:
    1 package active dry yeast
    1 cup warm water (110 degree)
    1 teaspoon sugar
    3 1/2 cups bread flour
    1 1/2 teaspoons salt
    1/4 cup extra virgin olive oil
    1 large egg yolk

    Try this crust....ive made homemade pizza for my kids birthday parties for years (they are grown now)....everyone loves this pizza crust....they best way to cook it is on a stone at 500 degrees for about 7-8 minutes :) Make sure your yeast proofs :)
    San :)
  • ChefTamiCinNC
    ChefTamiCinNC Posts: 39 Member
    We love homemade pizza and generally make one every Friday night. All the recipe suggestions look great and I can't wait to try some of them. We usually use Pillsbury and they have a couple different kinds. I see everyone talking about using a stone. I sell Pampered Chef and have been using stoneware (for everything) since the early 90's! The results you get from baking on a stone just can't be beat. For me the crust has to be perfect for the rest to taste good! I won't advertise here but friend request me if you would like some more information on pizza stones. I have a web page and you can look at the catalog online and actually order from there and have it delivered right to your door. We are making pizzas tonight and I will post pictures later. Don't forget you can make breakfast pizza, fruit pizza or whatever you desire! Happy Friday everyone! Post your pizza pictures this weekend!
  • fitrene
    fitrene Posts: 52 Member
    We love homemade pizza and generally make one every Friday night. All the recipe suggestions look great and I can't wait to try some of them. We usually use Pillsbury and they have a couple different kinds. I see everyone talking about using a stone. I sell Pampered Chef and have been using stoneware (for everything) since the early 90's! The results you get from baking on a stone just can't be beat. For me the crust has to be perfect for the rest to taste good! I won't advertise here but friend request me if you would like some more information on pizza stones. I have a web page and you can look at the catalog online and actually order from there and have it delivered right to your door. We are making pizzas tonight and I will post pictures later. Don't forget you can make breakfast pizza, fruit pizza or whatever you desire! Happy Friday everyone! Post your pizza pictures this weekend!

    My pizza stone is Pampered chef and I bought it in 1996! Actually all my bake wear is Pampered Chef stones! They give a crust that no other bake ware can come close too! My jelly roll pan is black I use it so much! I know you can't advertise, but I LOVE PC! Most of my kitchen is PC!
  • SusanLovesToEat
    SusanLovesToEat Posts: 213 Member
    I use the Chez Panisse pizza dough recipe with a bit of buckwheat flour for flavor.

    1.5 tsp active dry yeat
    pinch of sugar
    .25 cup of warm water (110F)
    1.75 cups of all-purpose flour (you can use white whole wheat if you prefer but the result will be tougher)
    .25 buckwheat flour
    3.4 tsp salt
    3 tbl olive oil
    .5 cup water


    Combine the yeast water sugar and warm water in a bowl with .25 cup of the buckwheat flour and stir. Let "proof" (bubble) for 10 minutes.
    Add remaining flour, salt, olive oil, and water and mix well with a wooden spoon. Turn out and knead for 10 minutes or put into a stand mixer for 5-7 min pr food processor for 1 min and mix until smooth and elastic.
    Place the dough in a lightly oiled bowl and turn until coated. Cover with plastic wrap and let rise in a warm place for 1 hour or the fridge (which takes overnight) until doubled in volume.
    Makes 2 9-inch pizzas

    Here is the trick: Roll out the room temp dough (it will be quite stretchy) to the size you want and cover with a towel. Let it "rest" 20 min while you get the toppings ready and the dough will soften. Then re-roll as thin as possible and it will not bounce back.

    I bought a commercial rectangular stone (not expensive) and kept it in on my oven floor for years. This should be preheated at the highest temp your oven can reach-outside of self-cleaning.

    If you do the final rollout on a totally flat cookie sheet with some flour then put the toppings on, it should slide right onto the stone with a quick jerk. You need only a long hamburger flipper to remove it.

    This will be the thinnest and chewiest crust ever! Remember that if you use red sauce the edges will be bigger or smaller depending on how close to the edge you go with the sauce and toppings.
  • ChefTamiCinNC
    ChefTamiCinNC Posts: 39 Member
    We love homemade pizza and generally make one every Friday night. All the recipe suggestions look great and I can't wait to try some of them. We usually use Pillsbury and they have a couple different kinds. I see everyone talking about using a stone. I sell Pampered Chef and have been using stoneware (for everything) since the early 90's! The results you get from baking on a stone just can't be beat. For me the crust has to be perfect for the rest to taste good! I won't advertise here but friend request me if you would like some more information on pizza stones. I have a web page and you can look at the catalog online and actually order from there and have it delivered right to your door. We are making pizzas tonight and I will post pictures later. Don't forget you can make breakfast pizza, fruit pizza or whatever you desire! Happy Friday everyone! Post your pizza pictures this weekend!

    My pizza stone is Pampered chef and I bought it in 1996! Actually all my bake wear is Pampered Chef stones! They give a crust that no other bake ware can come close too! My jelly roll pan is black I use it so much! I know you can't advertise, but I LOVE PC! Most of my kitchen is PC!

    Love to hear that! The stones are great for cooking everything! I would not know how to cook without them! I even take them on vacation!
  • Tontus94
    Tontus94 Posts: 22
    I've used this recipe for years now and it always turns out great:

    http://allrecipes.com/recipe/jays-signature-pizza-crust/

    The brown sugar really makes a difference and I often put 1 tsp.
    Make sure you're kneading the dough enough.

    Also, I like to lightly oil the pizza pan and dust it with cornmeal - guaranteed crispy crust.

    Good Luck!:smile:

    This is the recipe I use too! I triple the recipe and divide into thirds. Then make two pizzas on my metal baking sheets and the third I make into cinnamon rolls. Whole family LOVES both the pizza and cinnamon rolls!!!
This discussion has been closed.

Categories