# making pizza crust **URL:** \ **Category:** Cafe Society\ **Created:** [November 3, 2005, 6:21pm UTC](https://boards.straightdope.com/t/making-pizza-crust/329326 "2005-11-03T18:21:14Z")\ **Posts on this page:** 3\ **Page:** 2
**Author:** ![badbadrubberpiggy](https://avatars.discourse-cdn.com/v4/letter/b/57b2e6/32.png) [@badbadrubberpiggy](https://boards.straightdope.com/u/badbadrubberpiggy)\ **Post date:** [November 4, 2005, 1:24pm UTC](https://boards.straightdope.com/t/making-pizza-crust/329326/21 "2005-11-04T13:24:32Z")
Well, it actually came out pretty good. I used about half whole-wheat to half white flour, and that worked pretty well. I actually didn’t have to alter the recipe, the dough still worked well. I spread it a bit unevenly in the pan, so it was thin in spots, but I can remedy that next time, as I now have some frozen dough. I drained and dried the fresh mozz really well and let it sit out of the water for a couple of hours before making the pizza, so it didn’t make it soupy. I also added some smoked provalone / mozz mix I had to add flavor. For the sauce I just used crushed tomatoes I sweeted just a little with some honey. All in all, not the best pizza ever but pretty successful for my first try. \*\*Rubberfiance \*\*thought it was great, and there aren’t any leftovers. ---
**Author:** ![Fenris](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fenris/32/498_2.png) [@Fenris](https://boards.straightdope.com/u/Fenris)\ **Post date:** [November 4, 2005, 3:33pm UTC](https://boards.straightdope.com/t/making-pizza-crust/329326/22 "2005-11-04T15:33:03Z")
> [@The Big Cheese](#): > > I make mine so it fits a jelly roll pan. > > 2 3/4 C flour > 1/4 C cornmeal > 1 C warm water > 2 packages of yeast. > sprinkle of olive oil > > - Heat up the water, for me 1 minute in the microwave is perfect, dump in the yeast. Wait until it foams up-5 minutes or so. > - Dump the water in the flour mixture, add a little olive oil. > - Mix it up real good. > - Put on floured surface and knead it for 5 minutes or so, until it gets elastic-ish. > - Put back in the flour bowl you just used, put a bit of olive oil on it and swish it around the bowl so it’s coated and the bowl is coated. > - Put in warm spot for 45-60 minutes. I warm up the oven for 5 minutes while I’m doing all the above, and put it in there after turning off the heat. Not too hot at all. > - When risen, dump back on floured surface, and stretch it out, you can use a rolling pin if it’s easier. This is pretty similar to my recipe (I omit the jelly roll pan and use a pizza stone…I also use less cornmeal) but I make one big change…some guy who was a guest on some Martha Stewart show suggested it and damn if he wasn’t right. Proof the yeast in some warm water ~1/4 cup. Then, for the rest of the dough, use ice-water. I mean literally put ice in more water than you need, chill it for an hour or so in the fridge and then take the ice out. Remeasure, so you have the right amount of water (plus some extra) and dump it right in. Then, on the first rise, just put the bowl somewhere at room temperature, not someplace warm. This gives an ultra-slow first rise (like 4-6 hours) and gives an incredible flavor to the dough. I also add a short second rise after stretching/shaping the dough–about 15 minutes. Then press down the middle but leave the edges risen. ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [November 4, 2005, 4:30pm UTC](https://boards.straightdope.com/t/making-pizza-crust/329326/23 "2005-11-04T16:30:59Z")
> [@ouryL](#): > > I would proof the yeast in a quarter cup warm water and a tablespoon sugar first. I tend to use “Instant” yeast, so the proofing isn’t required. I also have a sponge ( a mix of water, flour, and a bit of yeast) in my refrigerator that we’ve been feeding for a couple of months now, so worrying about the activity of my yeast isn’t really required. A “poor man’s sourdough starter” if you will. Our breadmaking has advanced quite a bit over the last few months (finally! :D) and now we just pour out some of our sponge, add some more salt, yeast, and flour to make our bread. We’ve moved beyond recipies, and begun to really experiment. To the OP. You can also substitute all sorts of liquids for the water. Leftover beer (travesty!!!) or champagne is a wonderful flavor addition. =Butler [Previous page](https://boards.straightdope.com/t/making-pizza-crust/329326.md?page=1)