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recipes:ultimate_stuffed_pizza:crust [2023/09/29 09:18] – 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
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 This yeilds about 1100g dough, although weight will vary depending on level of hydration. Crust for 11" pan required about 540g (after trimming). 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 =====+==== 5 Cups Flour ====
  
-===== 6 Cups Flour =====+Enough for three 9" pans (9" cake pans):
  
-  * 4 cups flour+  * 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 ==== 
 + 
 +  * 6 cups flour
   * 1 <sup>1</sup>   /<sub>2</sub>  +/- cup water   * 1 <sup>1</sup>   /<sub>2</sub>  +/- cup water
   * 1 <sup>1</sup>   /<sub>3</sub>  Tbs yeast   * 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>  Tbs brown sugar 
-  * 1 <sup>1</sup>  /<sub>2</sub>  tsp salt+  * 1 <sup>1</sup>   /<sub>2</sub>  tsp salt
   * 1 cup oil, 2/3 olive, 1/3 canola   * 1 cup oil, 2/3 olive, 1/3 canola