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recipes:ultimate_stuffed_pizza:crust [2023/09/28 10:06] – paul@johnsonville.orgrecipes:ultimate_stuffed_pizza:crust [2023/09/29 09:44] (current) – [5 Cups Flour] paul@johnsonville.org
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 [[https://www.pizzamaking.com/forum/index.php?topic=1478.54|https://www.pizzamaking.com/forum/index.php?topic=1478.54]] [[https://www.pizzamaking.com/forum/index.php?topic=1478.54|https://www.pizzamaking.com/forum/index.php?topic=1478.54]]
  
-===== 3 Cups Flour (origional recipe) =====+I found a Giordanos-style recipe on [[http://www.pizzamaking.com/|http://www.pizzamaking.com]], and adjust the [[:recipes:ultimate_stuffed_pizza:crust#ingredients|ingredients ]]depending on the quantity/size of pies required. I //**always **// use King Arthur Unbleached All-Purpose flour. If I can't get the exact flour, I usually will skip pizza until I can. There are certainly other flours that will work, but there are some that will not give the same results. The crust is simple, but it has a profound effect on the final results.
  
-===== 3½ Cups Flour =====+Mix the yeast in the warm water, set aside while you mix the other ingredients.
  
-===== 4 Cups Flour =====+Mix the remaining dry ingredients in a large bowl. 
 + 
 +Add the oil, mix. You'll get a crumbly mixture. 
 + 
 +Mix in the water/yeast. Do not overwork the dough, just get everything blended together. Add a little more water or flour as necessary to get a nice dough consistency. It should pull away from the mixing bowl, but don't get it too dry/firm. 
 + 
 +Coat the dough ball with a little oil (quick spritz with cooking spray works fine). Cover with a piece of plastic wrap, set aside for a few hours to rise. //**Tip**//  : put it in the oven, turn on the oven light to provide the slightest amount of heat. 
 +===== Ingredients ===== 
 + 
 +==== 3 Cups Flour (origional recipe) ==== 
 + 
 +I found a Giordanos-style recipe on [[http://www.pizzamaking.com/|http://www.pizzamaking.com]]: 
 + 
 +"This is for a 10" American Metalcraft deep-dish pizza pan, tapered sides (top rim is 10" diameter, bottom inside is 9"), 2" tall." 
 + 
 +  * 3 C. Gold Medal AP flour (375g) 
 +  * 2 tsp. Fleischman Active Dry Yeast (slightly less than one "packet") 
 +  * 1 ½ tsp. sugar 
 +  * ¾ tsp. salt 
 +  * 7 ½ Tbsp. Crisco Pure Canola Oil (105g) 
 +  * 1 ½ Tbps. Bertolli Extra Light Olive Oil (20g) 
 +  * ¾ C. + 3 ½ tsp. warm water (195g) 
 + 
 + 
 +==== 3½ Cups Flour ==== 
 + 
 +==== 4 Cups Flour ====
  
   * 4 cups flour   * 4 cups flour
-  * 1+ cup water (1 1/4) +  * 1 <sup>1</sup>   /<sub>4</sub>  +/- cup water 
-  * 1 1/2 pack yeast+  * 1 <sup>1</sup>   /<sub>2</sub>  pack yeast
   * 2 tsp brown sugar   * 2 tsp brown sugar
   * 1 tsp salt   * 1 tsp salt
-  * 1/3 cup oil, ha;f olive, half canola+  * <sup>1</sup>   /<sub>3</sub>  cup oil, half olive, half canola 
 + 
 +This yeilds about 1100g dough, although weight will vary depending on level of hydration. Crust for 11" pan required about 540g (after trimming). 
 + 
 +==== 5 Cups Flour ==== 
 + 
 +Enough for three 9" pans (9" cake pans): 
 + 
 +  * 5 cups Flour (King Arthur unbleached) 
 +  * 2 packages Yeast 
 +  * 1-1/2 Tbs Brown Sugar 
 +  * 1-1/2 tsp salt 
 +  * 1/2 cup Canola Oil 
 +  * 5 Tbs Olive Oil 
 +  * 1-1/2 cups + 2 Tbs Warm Water 
 + 
 + 
 +==== 6 Cups Flour ====
  
-===== 5 Cups Flour =====+  * 6 cups flour 
 +  * 1 <sup>1</sup>   /<sub>2</sub>  +/- cup water 
 +  * 1 <sup>1</sup>   /<sub>3</sub>  Tbs yeast 
 +  * 1 <sup>1</sup>   /<sub>2</sub>  Tbs brown sugar 
 +  * 1 <sup>1</sup>   /<sub>2</sub>  tsp salt 
 +  * 1 cup oil, 2/3 olive, 1/3 canola