Pizza Pizzas

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Mr. Brown, who I think is terrific, assumes too much tacit knowledge about bread-making in this recipe. A novice who tackles this one, as I was when I first tried it, will likely be frustrated. Once you learn a bit about making bread and can anticipate outcomes and tweak your procedure this turns out to be a truly fantastic recipe. The tips I received that made it work for me (finally: add half the flour, mix it together and then let it sit for 20 minutes before adding the rest of the flour; to be extra careful not to add too much flour - it should be sticky and wet if you want to get the baker's window; you almost can't knead it too long - for me, using a Kitchenaid mixer it took 40 minutes of kneading. BTW, go ahead and use active dry yeast if you want to - it really doesn't make a difference. I let the yeast bloom in the water and sugar for 10 minutes before adding half the flour, the oil and the salt. Good luck, when you pull this one off you will feel king daddio.

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Like most of Mr. Brown's recipes this one took well to some tweaking. Personal taste kinda dictates how sweet, salty, thin, thick, crispy, chewy etc... you want your pizza. As long as you don't monkey around too much with the basic proportions of flour to water, you should be ok to play around a little.
I'll add a couple tips I discovered. We don't have a stand mixer, and kneading by hand is a LONG, LABORIOUS process. Pizza dough takes a LOT of kneading to build the gluten to the right level. So, I pulled out our electric pasta machine, You know, the ones that really suck at making pasta. They are, however, excellent for kneading dough, 20 minutes on the mix setting and I could pull the dough out to a nice translucent membrane. As for shaping the dough, I wanted a microscopically thin dough, so I rolled it with a rolling pin. I know, purists are rolling their eyes as they read this, but for first timers, its a lot easier and yields predictable results without tearing the dough. For the baking, I wanted the nice crisp almost charred crust, but like many of you don't own a pizza stone. Here is where I tried to channel Alton's sense of improvisation and mutlitasking. I took my trusty 12" iron skillet, put it upside down on the bottom rack and cranked the heat to 500*. Here;s the beauty part, before I started, I coated it with shortening. This way, I season my skillet and have a kickass pizza stone without having to store a ceramic tile or a pizza stone. As our oven is getting rather old and feeble, I preheated it for about 45 minutes. 7 minutes, and my thin crust pizza came out perfectly crisped, with the edges just turning that mahogany brown that screams "BRICK OVEN".

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I loved this crust, very chewy & awesome. It was actually a little too sweet for me, not salty by any means. I kneaded it by hand, which I do not recommend - it took an hour w/ breaks, oi! Will make again (w/ a touch less sugar & w/ a mixer.

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I struggled for quite a while to create a pizza dough that would rise in the oven and not turn out like cardboad. After watching this show I've made this recipe at least once every other week just to have something I can through together for dinner. As always this episode was really informative. Two thumbs up Alton,, thanks

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AWESOME PIZZA! A lot of people complain of "too salty" pizza dough. The recipe calls for kosher salt, if you use that it'll be perfect, but if youre using regular table salt, then you should use less.

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I absolutely love Alton, so I was surprised that this recipe didn't work out. I have my own pizza dough I make in the stand mixer as well. This recipe used way too much flour. I beat the heck out of this dough because I never got to the "window pane" and he had indicated in the episode that you can't over knead the dough. I find that if you knead in a wetter state in the dough, the glutens form much nicer. As for taste, disgusting. Dense, salty and none of the "yeast" flavor you should receive from pizza dough. Definitely, not Good Eats.

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I made this recipe a week ago and started it again today. It was probably the best pizza I ever had. The second half I used the next day and it took on a sour dough taste - even better than the first!
One proviso - without thinking, I reduced the salt to 3/4 t and the yeast to 1 t, since that's proportionally how much I use for this much dough. Overnight the dough only doubled, so I don't think you need as much salt as the recipe calls for.

Thanks for this great (now standard recipe!
Larry

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As the texture goes, it wasn't bad. This dough didn't rise and wasn't as elastic as I was used to for a pizza dough. I feel that there was too much salt and that killed the yeast. We didn't even bake this, so I don't know whether or not the flavor was too salty. I love Alton's recipes, so I may try another pizza crust recipe, if he has one.

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I made the dough using half splet and half white flour, which gave it an excellent flavor. i did have to add more flour while mixing because mine was very wet and sticky. So I added 2-3 T. more flour until it pulled away from the sides of the bowl.
I left it in the fridge 2 days and it turned out perfectly when I baked it. This will definitely be a crust recipe I use again!

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I cannot wait to try this recipe. Planning ahead is a challenge for me , so I wondered if there is a stage in this recipe where the dough could be frozen???
Alton ..please help ;
ps...My whole family LOVES you !!!!!!