karenblount
- 12
Looking for Our Old Pizza Crust Recipe?
- Thread starter karenblount
- Start date
Click For Summary
Discussion Overview
This thread centers around participants sharing their experiences and recipes related to an old Pizza Crust recipe that some believe was included with the Pampered Chef round stone. Several users express a desire to find or recreate this recipe, while others share their own variations and experiences with making pizza crust.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions a customer seeking an old Pizza Crust recipe that supposedly came with the round stone.
- Another participant expresses that the recipe in question predates the availability of the current crust mix.
- One participant shares their recipe, which includes basic ingredients like water, yeast, flour, and salt, and notes that it is easy and delicious.
- Another participant provides a similar recipe and describes their method of preparing the ingredients in advance for convenience.
- One user shares a recipe from the old product use and care cards, detailing specific measurements and steps for making the crust.
- Several participants discuss the type of yeast they use, with some preferring rapid rise yeast for quicker preparation.
Areas of Agreement / Disagreement
No clear consensus emerges regarding the original recipe, as participants share various personal recipes and experiences without agreeing on a single version.
Contextual Notes
Participants share their individual experiences and variations in pizza crust recipes, reflecting a range of preferences and cooking practices.
Who May Find This Useful
Consultants looking for different pizza crust recipes or those interested in the history of Pampered Chef products may find this discussion relevant.
Ginger428
Gold Member
- 4,361
karenblount said:
Pizza Crust
Ingredients:
1 pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water (120°F-130°F)
2 tablespoons vegetable oil
Directions:
1. Preheat oven to 425°F. Combine pizza crust mix and yeast packet in large bowl; mix well. Add water and oil. Stir until mixture forms a ball.
2. Turn dough out onto well floured surface. With floured or greased hands, gently knead dough 8-10 times. Sprinkle additional flour over surface as needed to reduce stickiness. If making two 12-inch pizzas, divide dough in half.
3. Shape dough into a smooth ball. Pat dough into a well floured disk. Place dough on center of flat Baking Stone or well greased metal baking pan. Roll out dough to within 1/2 inch of edge.
4. Spread 1/2-3/4 cup pizza sauce over dough. Add toppings such as 1/2 pound cooked meat or 1 1/2 cups chopped vegetables and 2 cups (8 ounces) shredded mozzarella cheese.
5. Bake 15-20 minutes or until crust is deep golden brown.
Yield: 1 14-inch pizza crust or 2 12-inch pizza crusts
Variations: Herbed Crust: Stir 1 tablespoon Pantry Italian Seasoning Mix or 1/2 teaspoon each dried basil leaves and dried oregano leaves into dry mix. Proceed as recipe directs.
Thick-Crust Pizza: Prepare dough as directed in Step 1. Turn dough out onto well floured surface. With floured or greased hands, knead dough 5 minutes. Sprinkle additional flour over surface to reduce stickiness. Shape dough into a ball. Cover; let dough rest 10 minutes. Continue as directed in Steps 4-6.
©The Pampered Chef, Ltd. 2003
Last edited:
karenblount
- 12
koren
- 64
Karen-
I have that recipe and I love it! (Got it not too long ago- started PC March 2005, and it came with my SS kit).
I unfortunately have to hunt thru the kitchen for it! It is just water and yeast and flour and salt and sugar- cheap and easy, and yummy!
I will try to post it later- but in case i get sidetracked, email me to remind!
[email protected]
I have that recipe and I love it! (Got it not too long ago- started PC March 2005, and it came with my SS kit).
I unfortunately have to hunt thru the kitchen for it! It is just water and yeast and flour and salt and sugar- cheap and easy, and yummy!
I will try to post it later- but in case i get sidetracked, email me to remind!
[email protected]
speedychef
- 1,035
My pizza crust recipe is simple...pretty much all I see are close to the same...
3 c flour
2 Tbsp sugar
1 tsp salt
1 packet yeast
2 Tbsp olive oil
1 c warm water
I generally mix the dry ingredients together and store them all in a baggie in the cabinet (I make a half dozen at a time...) and then add the oil and water when I want to make the dough. Use very warm water, though, when you have the yeast already mixed in the dough. Rise about a half hour til doubled, punch down, let rest 10 minutes, than bake at 400 about 25 minutes. Delish!
3 c flour
2 Tbsp sugar
1 tsp salt
1 packet yeast
2 Tbsp olive oil
1 c warm water
I generally mix the dry ingredients together and store them all in a baggie in the cabinet (I make a half dozen at a time...) and then add the oil and water when I want to make the dough. Use very warm water, though, when you have the yeast already mixed in the dough. Rise about a half hour til doubled, punch down, let rest 10 minutes, than bake at 400 about 25 minutes. Delish!
koren
- 64
Here is the recipe that came in the old product use and care cards. Works pretty good.
I always use the rapid rise yeast cuz that's what I have- I have a jar of it cuz we make a lot of pizza/calzones. I put the amt. of yeast in teaspoons also so you can use a jar or packets. (They printed it in teaspoons on the Spanish side, and luckily I can read enough Spanish for that!) We use it for deep dish too when in a hurry, but I find breadmaker dough that rises longer is slightly yummier for deep dish (or we have a great local pizza place you can buy dough-balls for cheap)
By the way- Smiths (Kroger) down here had crescent rolls and refridg. pizza crusts for $1 each today.
"Create-A-Pizza"
1 Tbs. cornmeal
1 1/2 c. all-purpose flour
1 package (1/4 oz) quick-rising dry yeast (Which is 2 1/2 teaspoons if you have a big container to use)
1 t. sugar
1/2 t. salt
1/2 c. very warm water
Preheat oven to 400 degrees. Sprinkle flat baking stone wiht cornmeal. Set aside. Combine flour, ywast, sugar, and slat in medium bowl. Add water and oil. Stir until mixture forms a ball.
Place dough on lightly floured surface. Knead until smooth and elastic (3-4 minutes). Cover. let rest 10 minutes.
Place dough in center of stone. Roll to within 1" from edge. Top with sauce, cheese, toppings.
Bake 16-18 minutes or until crust is golden brown. (Or if you like a deep dish pizza, use the deep dish baker, roll all the way to edges, top, and bake for 20-25 minutes).
I always use the rapid rise yeast cuz that's what I have- I have a jar of it cuz we make a lot of pizza/calzones. I put the amt. of yeast in teaspoons also so you can use a jar or packets. (They printed it in teaspoons on the Spanish side, and luckily I can read enough Spanish for that!) We use it for deep dish too when in a hurry, but I find breadmaker dough that rises longer is slightly yummier for deep dish (or we have a great local pizza place you can buy dough-balls for cheap)
By the way- Smiths (Kroger) down here had crescent rolls and refridg. pizza crusts for $1 each today.
"Create-A-Pizza"
1 Tbs. cornmeal
1 1/2 c. all-purpose flour
1 package (1/4 oz) quick-rising dry yeast (Which is 2 1/2 teaspoons if you have a big container to use)
1 t. sugar
1/2 t. salt
1/2 c. very warm water
Preheat oven to 400 degrees. Sprinkle flat baking stone wiht cornmeal. Set aside. Combine flour, ywast, sugar, and slat in medium bowl. Add water and oil. Stir until mixture forms a ball.
Place dough on lightly floured surface. Knead until smooth and elastic (3-4 minutes). Cover. let rest 10 minutes.
Place dough in center of stone. Roll to within 1" from edge. Top with sauce, cheese, toppings.
Bake 16-18 minutes or until crust is golden brown. (Or if you like a deep dish pizza, use the deep dish baker, roll all the way to edges, top, and bake for 20-25 minutes).
Frequently Asked Questions
What happened to the old Pampered Chef pizza crust recipe?
The old Pampered Chef pizza crust recipe was a popular favorite among many customers. However, it may have been updated or replaced with new recipes to reflect current culinary trends and dietary preferences. You can often find newer versions that may offer similar flavors or textures.
Where can I find the updated pizza crust recipe?
You can find the updated pizza crust recipe on the official Pampered Chef website or in their latest recipe books. Additionally, many Pampered Chef consultants may have access to exclusive recipes and can provide you with the latest version.
Can I still use the old pizza crust recipe if I have it saved?
Yes, if you have the old pizza crust recipe saved, you can still use it. Recipes often remain valid unless there are significant changes in ingredients or preparation methods. Just ensure that the ingredients are still available and safe to use.
Are there any alternatives to the Pampered Chef pizza crust recipe?
Absolutely! There are many alternative pizza crust recipes available online, including gluten-free, cauliflower, and whole wheat options. You can experiment with different ingredients to create a crust that suits your dietary needs and preferences.
How can I get in touch with a Pampered Chef consultant for recipe inquiries?
You can find a Pampered Chef consultant by visiting their official website and using the "Find a Consultant" feature. Alternatively, you can reach out to friends or family who may already be involved with Pampered Chef for recommendations.
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