They're just about recognisable as bread now... but that's about as complimentary as I will be about them
Food Fantasia
- Thread starter Kim
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Forsaken
Well-known member
You could try soy powder, and make an unleavened dough to make a flat bread pizza. I did this once for a birthday party I was cooking for, and it came out quite good, its just a bit more difficult because you can easily burn the flat bread.
I have to agree with thisThey're just about recognisable as bread now... but that's about as complimentary as I will be about them
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Sherri
Active member
This is the recipe we use all the time for Pizza night. This crust is AMAZING!
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Pizza Hut Original Pan Pizza
Dough:
1 1/3 cups warm water (105° F.)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons oil
9 ounces oil (3 oz. per pan)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza: Preheat oven to 475ºF. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.
♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Pizza Hut Original Pan Pizza
Dough:
1 1/3 cups warm water (105° F.)
1/4 cup nonfat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons oil
9 ounces oil (3 oz. per pan)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza: Preheat oven to 475ºF. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.
Kim
Well-known member
DF's pizza dough recipe
3 cups plain white flour - use high protein if you can get it otherwise don't worry it is not essential, any plain white flour will do.
1 cup semolina flour - if you can't get this substitute an extra cup and a half of plain flour
2 teaspoons salt
2 cups warm water - not too hot you will kill the yeast
1tbspn raw sugar - use white if you must
2 tblspns olive oil
1 sachet of dried yeast or 1 teaspoon (9gm)
In a large bowl, mix the flours and salt together well then put aside.
In a measuring jug or medium bowl dissolve the sugar in the warm water by stirring vigorously until no crystals are left. Whilst the water is still woooshing around, sprinkle the yeast over the top - try to evenly spread it out, drizzle the olive oil over this.. then walk away and leave it all alone for 10 minutes.
On top of the jug should be about a half inch of foamy stuff.. if you have no foamy stuff you have killed your yeast so start again and make the water tepid this time doofus
Right.. give the yeasty mix a good stir, and into the flour it goes... mix until all the liquid and flour are incorporated and the dough is a nice ball, add more flour or water if necessary to get a firm-ish dough.. not too wet and not too dry... if you are lucky enough to have a mixer with a bread dough attachment, use that and give it about 5 - 10 minutes.
If you are hand kneading, turn the dough out onto a lightly floured surface and give it a good kneading for about 10 mins until it is nice and stretchy... this is good upper arm work out, and great for frustration.
Put it back in the bowl, lightly cover the top with a smear of olive oil and cover with plastic wrap or an upturned vessel that full seals etc. Put it in a warm (not hot) place to raise.
Now go away and leave it alone...
About an hour or so later it should be doubled or more in size.. it is now ready to use.
Punch down the air in the dough (one of my fave bits of this process! take that... aye ya - karate chop! )
Knead lightly for a few minutes and let the dough rest until you are ready.
Grab balls of dough around the size of a mans fist, and roll out thinly on a lightly floured surface, you now have a fabulous pizza dough base.
Put it on a tray, top as desired and voila!
3 cups plain white flour - use high protein if you can get it otherwise don't worry it is not essential, any plain white flour will do.
1 cup semolina flour - if you can't get this substitute an extra cup and a half of plain flour
2 teaspoons salt
2 cups warm water - not too hot you will kill the yeast
1tbspn raw sugar - use white if you must
2 tblspns olive oil
1 sachet of dried yeast or 1 teaspoon (9gm)
In a large bowl, mix the flours and salt together well then put aside.
In a measuring jug or medium bowl dissolve the sugar in the warm water by stirring vigorously until no crystals are left. Whilst the water is still woooshing around, sprinkle the yeast over the top - try to evenly spread it out, drizzle the olive oil over this.. then walk away and leave it all alone for 10 minutes.
On top of the jug should be about a half inch of foamy stuff.. if you have no foamy stuff you have killed your yeast so start again and make the water tepid this time doofus
Right.. give the yeasty mix a good stir, and into the flour it goes... mix until all the liquid and flour are incorporated and the dough is a nice ball, add more flour or water if necessary to get a firm-ish dough.. not too wet and not too dry... if you are lucky enough to have a mixer with a bread dough attachment, use that and give it about 5 - 10 minutes.
If you are hand kneading, turn the dough out onto a lightly floured surface and give it a good kneading for about 10 mins until it is nice and stretchy... this is good upper arm work out, and great for frustration.
Put it back in the bowl, lightly cover the top with a smear of olive oil and cover with plastic wrap or an upturned vessel that full seals etc. Put it in a warm (not hot) place to raise.
Now go away and leave it alone...
About an hour or so later it should be doubled or more in size.. it is now ready to use.
Punch down the air in the dough (one of my fave bits of this process! take that... aye ya - karate chop! )
Knead lightly for a few minutes and let the dough rest until you are ready.
Grab balls of dough around the size of a mans fist, and roll out thinly on a lightly floured surface, you now have a fabulous pizza dough base.
Put it on a tray, top as desired and voila!
Kim
Well-known member
Thanks for that DF, not really different from making bread. Will give it a go tonight and let you know how I get on.
Pretty much the same, but you don't have to foof around with a second rise or anything, this is pretty failsafe recipe, works everytime
Jethro
Well-known member
Lycaon
Well-known member
Chips are ace, they go with everything.
Kim
Well-known member
hahahaha.. no they don't
Greasy Fried Chicken... Yes
Burgers.. yes
Fish.. definately
Pasta... NO
Pizza ... NO
Kebabs... NO
Words to live by my friend
CFodder
Well-known member
Lycaon
Well-known member
Would it make a difference if I told you they were actually fries rather than chips? Although proper homemade chips would have been better.hahahaha.. no they don't
Greasy Fried Chicken... Yes
Burgers.. yes
Fish.. definately
Pasta... NO
Pizza ... NO
Kebabs... NO
Words to live by my friend
Kim
Well-known member
Oh well in that case......
.... No
lol, hey hun, you can eat what you like of course, only pulling your chain
Lycaon
Well-known member
Yeah I know.Oh well in that case......
.... No
lol, hey hun, you can eat what you like of course, only pulling your chain
I blame dad for this, he's chip mad. If it doesn't contain chips it's not a proper meal as far as he's concerned.
We always have chips for lunch on a Friday at work, when we have new guys start he tells them if they don't have chips they're sacked, of course they thing he's serious at first.
Here's a classic example of how chip mad he is. There's a chippy about 15 miles away which do the best chips you could ever taste, they're only open 3 days a week and of course 15 miles is too far just for chips, so if we have a delivery out near them, dad and our lorry driver, who is just as bad, always plan the deliveries for when the chippy will be open.
Jethro
Well-known member
Part of English cuisine is chips with everything, though they must get pretty soggy if you are having soup for dinner. Do you still put a fried egg on top of everything?
jonsidneyb
Well-known member
The pizza and pasta the proper potato is the tater tot.
Kim
Well-known member
OMG that is obsessive
It's famous in our household that I will never order chips, but end up stealing half of Hubby's
Hey those calories don't count, they are not MY chips
Jethro
Well-known member
Are they like potato gems or some other concoction you guys have dreamed up?
Just worked out why the Doctor likes chips ...