For anyone that wants to try making their own pizza, there are many formulas in volume measurements and Baker’s percents at pizzamaking.com This is one formula for an emergency dough to be used in a few hours. This could be tried with Pillsbury bread flour, King Arthur Bread Flour or flours.
Tom Lehmann "Emergency" Dough Recipe for Newbies from pizzamaking.com
Pillsbury Bread Flour - 3 cups unsifted
Salt - 2 teaspoons
Sugar - 1 ½ tablespoons
Yeast (active dry) - 1 package
Water (warm/100̊F) - 1 cup
Olive Oil - 2 tablespoons
How to Prepare:
1) Suspend yeast in the water, add a pinch of sugar and stir well. Set aside to activate for 10 minutes.
2) Place flour, salt, and sugar in a mixing bowl. Stir the yeast suspension and add to the ingredients in the mixing bowl.
3) Using a wooden spoon stir the mixture for 1 minute. Add the oil and continue mixing (stirring) until the dough becomes too thick to stir with the wooden spoon. (Generally 2 to 4 minutes).
4) Cover the bowl with foil, waxed paper, or damp towel and set aside to
Ferment for 1 to 2 hours. Punch the dough down as necessary to keep it in the bowl.
5) Turn the dough out onto a floured bench or counter top, knead the dough by hand for about 2 minutes, oil the mixing bowl, and place the dough back into the bowl for 15 to 30 minutes.
6) Turn the dough out again onto a lightly floured bench or counter top, using a knife or bench scraper, divide the dough into 3 equal pieces.
7) Lightly flour each dough piece, and roll out thin. Makes a 10-11 each diameter crust. If the dough tends to shrink back after rolling, set it aside for 10 minutes on a floured surface, and roll or stretch it by hand to fit a 10 to 11 inch pizza pan or stone.
8) Brush the edge of the crust with oil (olive), apply your favorite sauce, cheese, and other toppings, place the pan into the oven; or transfer the pizza using a pizza peel to the preheated pizza stone, and bake in a hot oven (center shelf) until the crust and cheese are lightly to golden brown in color.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.