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--- recipes:ultimate_stuffed_pizza:crust [2023/09/29 09:21] – paul@johnsonville.org
+++ recipes:ultimate_stuffed_pizza:crust [2023/09/29 09:44] (current) – [5 Cups Flour] paul@johnsonville.org
@@ Line 3: / Line 3: @@
 [[https://www.pizzamaking.com/forum/index.php?topic=1478.54|https://www.pizzamaking.com/forum/index.php?topic=1478.54]]
+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.
+Mix the yeast in the warm water, set aside while you mix the other ingredients.
+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 ====
@@ Line 22: / Line 46: @@
 ==== 5 Cups Flour ====
-I found a Giordanos-style recipe on [[http://www.pizzamaking.com/|http://www.pizzamaking.com]], and adjusted the amounts up to make enough for my three 9" pies:
+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
-cups Flour (King Arthur unbleached)
-  *
-packages Yeast
-  *
--1/2 Tbs Brown Sugar
-  *
--1/2 tsp salt
-  *
-/2 cup Canola Oil
-  *
-Tbs Olive Oil
-  *
--1/2 cups + 2 Tbs Warm Water
-Mix the yeast in the warm water, set aside while you mix the other ingredients.
-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 flour as necessary to get a nice dough consistency.
-Cover with a piece of plastic wrap, set aside for a few hours to rise.
 ==== 6 Cups Flour ====
-  * 4 cups flour
+  * 6 cups flour
   * 1 <sup>1</sup>   /<sub>2</sub>  +/- cup water
   * 1 <sup>1</sup>   /<sub>3</sub>  Tbs yeast