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I have a restaurant pizza dough recipe but I need help!!!?
A friend of mine got all the recipes for the restaurant menu but they’re meant to be for like 30 pizzas…can you help me to make it for 2 pizzas???
2 jars of luke warm water
2 cups yeast
1 1/2 cup of sugar
4 second squirts of oil
8 scoops of flour
Thanks!!!!!
Well,…you have an ingredient list, so if you have the stuff to make it. Give it a try.
Pizza dough is pretty forgiving, but the basic thing is getting it started. You must bloom the yeast with the oil, luke warm water and sugar. Use about two ounces of hot water ( not too hot ) melt in the sugar ( about a tablespoon) and the oil about two ounces as well. Put these into a large bowl with the yeast. You could use 1 envelope of yeast,…or measure approximately 3/4 ounce. Let it stand in a covered bowl until it looks like it is growing , then simply add and mix adding flour until the dough feels like a soft smooth dough. Then let it rest again. When it is pizza time,…roll your dough onto a floured surface and split into two balls and roll in additional flour rolling til you have your pizza rounds. The amount of flour may actually be varied because of humidity factors but be patient it will work.
7 Responses to “I have a restaurant pizza dough recipe but I need help!!!?”
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November 6th, 2009
Posted by admin in pizza restaurant | 7 Comments »
How much water is in a "jar"? Divide everything by 30.
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No
the units mentioned are vague
a squirt of oil for 4 seconds ???
was that from a gallon jug or a quart jar.
the only measure you have is the yeast and sugar
References :
Well,…you have an ingredient list, so if you have the stuff to make it. Give it a try.
Pizza dough is pretty forgiving, but the basic thing is getting it started. You must bloom the yeast with the oil, luke warm water and sugar. Use about two ounces of hot water ( not too hot ) melt in the sugar ( about a tablespoon) and the oil about two ounces as well. Put these into a large bowl with the yeast. You could use 1 envelope of yeast,…or measure approximately 3/4 ounce. Let it stand in a covered bowl until it looks like it is growing , then simply add and mix adding flour until the dough feels like a soft smooth dough. Then let it rest again. When it is pizza time,…roll your dough onto a floured surface and split into two balls and roll in additional flour rolling til you have your pizza rounds. The amount of flour may actually be varied because of humidity factors but be patient it will work.
References :
who puts suger in a pizza that is so dump if you work at a pizza place then why do you need help to make a pizza so that means that you are stupid.
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and your friend got the wrong things to make a pizza next time get a cooking book that will help you make a pizza.
I don’t have a clue how much a "jar" is, either. A "scoop" of flour is also a proprietary term; any recipe for any type of bread (which is what pizza dough is) is usually pretty meticulous about measurements.
These ingredients aren’t unusual at all; most pizza dough recipes call for varying quantities of the exact same stuff. You can find thousands of pizza dough recipes all over the internet, for making a smaller "household" quantity of dough. Here’s just one recipe, which I found over at Epicurious.com. Based on the ingredients, I’m sure it’s just as good as the restaurant recipe:
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
preparation
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)
….the actual preparation and baking would be up to you, but it’s basically "until the dough is done".
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Without knowing how much is in a "jar" and how much is in a "scoop" and the nozzle size and pressure for the "squirts" you cannot be helped.
Type in "pizza dough recipe" into a Search Engine Window. Here’s one of them:
http://www.fabulousfoods.com/recipes/breads/yeast/pizzadough.html
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This recipe is easy and it rocks! Mix 1 cup of all purpose flour and a small package of yeast and one teaspoon of salt together in a large bowl. Mix 1 cup of warm water with 1 tablespoon of vegetable oil and one tablespoon of honey together and add to large bowl. Mix till smooth and add 1 cup of flour. Work it a bit and then put out onto floured surface and knead it for a bit , just a bit. Then roll out to almost pizza pan size and then put on a greased pizza pan.Perforate crust with a fork then top with sauce and toppings. Bake at 400 for 20 minutes. You DO NOT have to let the dough rise. Enjoy. My sons always did!
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Mylife.