This page has been moved to Susan’s Cooking School’s main website.
Click here: Pizza Dough FAQs
Pizza Dough FAQs
19 thoughts on “Pizza Dough FAQs”
Comments are closed.
This page has been moved to Susan’s Cooking School’s main website.
Click here: Pizza Dough FAQs
Comments are closed.
Thankyou Susy. Your Youtube site helped me heaps.
Suzy your the best! 🙂
That is awesome pizza info. I've been using all purpose flour all the time & the pizzas come out well except for the crust – it seems rather crunchy & biscuit-like. Is using bread flour really worth it?
It is to me. The higher gluten content gives you a crust that's chewy and light at the same time.
Thank you so much, this is the best pizza info I found so far!
could you share how to overcome the problem when weve made the dough, and it doesnt rise? Or shld we just throw it away and start all over again?
Great pizza dough, made a batch to try out and came out great. This weekend pizza party at home with mt daughter's friends. Wish me luck with thw girls.
Good luck!
Hi, Just wanted to thank you for the excellent tutorial on pizza making. I have made 3 pizzas based on your pizza dough to standing ovation. It would be great if you could include pizza topping/pairing ideas to elevate this blog as a complete pizza resource.thanks once again
Can i use wheat flour?
Here is my Whole Wheat Pizza Dough recipe: http://www.susanscookingschool.com/wholewheatpizza.html
Please note that I use a combination of whole wheat flour and white bread flour in this recipe.
when baking, does the pizza stretch and rise even more? in the end, i want my pizza about a half inch thick and 12 inches as the diameter. when i shape it, what should the demensions of the pizza be before it is in the oven that would result to my goal? thank you so much
Pizza will rise in the oven, but not stretch. Stretch it out to the diameter you would like the finished pizza to have before placing in oven.
what if you want to make more dough? Do you still use the same amount of yeast and salt? Thanks!
After refrigeration, should I wait until it gets warm and then divide in to pieces and let it rise again? Or should I divide right after refrigeration in to pieces and let the pieces warm up and rise?
I do it both ways, but it's a little easier to round if the dough warms up a bit.
I need to make 10 pizza doughs. To be used within a 3day period. . How to store the dough and what to do with it to have the taste of them being freshly made once the toppings are added?
Susan- I have a problem dun dun dun… My dough tastes like a pretzel! here's the recipe I used:
4.5 cups bread flour
1 3/4 teaspoon fine salt
1 teaspoon instant yeast
1 teaspoon honey
1/4 cup olive oil
1 3/4 cup water
Do you have any idea why? every thing thing seemed to come out right, except for the taste of the dough…i mean its passable, but its bothersome. Please help!
Thanks for the blog that was loaded full of information. Pizza Inkster