Homemade Pizza - Part I: Frozen doughs

Originally I was going to wait until I had tried a few more dough offerings to talk about, but I just cannot wait anymore! Pizza time is here!

Over the course of my days, I've made many-a-pizza at home from so many different recipes, and pre-fabbed doughs. I'll share my favorite home made recipe at the end of this brief but informative article.

Recently I made a quick jaunt over to Tony Caputo's Market and purchased some of their pizza dough. It ends up that their dough is a Sysco-esque frozen dough, you can buy it for $1.99 a dough ball (good size to make a 14" - 16" pizza with). This was pretty good dough for being a frozen warrior; just a lil on the bland side. If I am to retry this option, I will be basting the dough with an olive-oil glaze to try to bring some pizzazz out of it. Bottomline: its pretty good and easy to stretch out (when its fully thawed).

Whilst at Albertsons the other day I became enamoured by the Pillsbury dough in the refrigerated section. I promptly purchased and rushed home to try out this product as it had been years since my last experience. Let me bottomline it for you: this is the worst refrigerated dough you could buy.

I'll leave you with a brief recipe to try out for some good dough, and we'll revisit this topic and discuss: Boboli, Emmigration Market's frozen dough (their pizza will need reviewed too!), and finally we'll jump into a small bout with those "just add water" crust mixes out there.

RECIPE:
1 package dry active yeast (Fleishmans)
1 cup warm water
1 TBSP Olive Oil
1 TBSP Sugar
1 TSP Salt
2 1/2 cups flour (high gluten preferred!)

Start off by mixing the yeast with the Warm water in a nice mixing bowl. Allow to sit for about 5 minutes.

Add salt, sugar, and 1 1/2 cups of flour; then add your oil. Begin mixing, adding flour 1/4 cup at a time until you have reached 2 1/2 cups or desired consistency of dough ball. *(hint)* Dough should be slightly "tacky" to the touch.

Knead dough until smooth, again, adding flour if necessary, forming a dough ball.

Place dough ball in a well oiled mixing bowl, cover and let rise for at least 45 minutes (1 hour and 30 minutes preferred).

Stretch dough out to desired thickness; preheat oven to 425 degrees Farenheit. Add desired toppings and cook on either a greased pizza pan, or on your preheated pizza stone.

I have made this dough recipe since I was about 10 years old, it comes from an old Italian cookbook my mother used to own.

Thanks!
Jared Raymond Conger

Want to send in your recipe?
Feedback: jaredsdesk@hotmail.com