Difficulty With Pizza Crust!! Help!!

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Discussion Overview

This thread centers around participants sharing their experiences and challenges with making pizza crust, particularly focusing on issues like dough sticking, appearance, and overall quality. Various methods and ingredients are discussed, along with personal anecdotes about successes and failures.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses love for making ham and cheese calzones but struggles with pizza dough sticking and developing holes, seeking suggestions for improvement.
  • Another participant mentions their upcoming attempt at a pizza recipe and is looking for suggestions, indicating a desire for community input.
  • One user shares their experience that the quality of pizza crust can vary depending on the store, noting that busier stores may have fresher products.
  • Another participant highlights a tip from a team member regarding the use of smoked ham to avoid sogginess in the crust.
  • One participant recounts their own experiences with "dud" pizza crusts and emphasizes checking the expiration date before purchasing.
  • A participant shares a personal recipe for no-fail pizza dough, detailing the ingredients and preparation steps, which they find easy and effective.
  • Another user mentions using boxed pizza crusts from Jiffy and Wal-Mart, noting their ease of use and good taste.
  • One participant questions why Pampered Chef's pizza crust is not used for these recipes, indicating curiosity about product options.

Areas of Agreement / Disagreement

Views differ on the best methods and ingredients for making pizza crust, with no clear consensus emerging on a single approach or solution.

Contextual Notes

Participants share a range of personal experiences and preferences regarding pizza crust preparation, reflecting individual cooking styles and ingredient choices.

Who May Find This Useful

Consultants looking for insights into pizza crust preparation and those interested in sharing or learning about different techniques and experiences.

D
DonnaYork
Messages
16
I LOVE making the ham and cheese calzone and I can recover when the pizza dough doesn't come out well, but I'd LOVE LOVE LOVE any input on how to make it come out nice and neat.

I bring my own ingredients and I know it's important to keep the dough refrigerated and cold just before use, and I put it in a freezer bag in a a cooler but they still stick to the 'can' and always, always, always have holes in them!!

I want them to look pretty like on the demo video! :o)

Any suggestions would be greatly appreciated!

Thanks so much!

Donna
 
i'm doing this recipe tomorrow, so bumping for suggestions!!!
 
I know that I have had a little difficulty with this.
I know one of my hostesses bought the thin crust, and that was aweful. Also, when I have used it at home, I have noticed that it kind of depends on the store where I buy it from. I know that kinda sounds dumb, but I assume that the busier store has fresher product. When I get them from that store, they seem to work out better. When I buy them at my local store that doesn't have as much traffic and they are more likely to sit on the shelf for a few weeks, I seem to have more trouble with them.
Kinda sounds dumb, and it might be a stretch, but look for the ones with the furthest date.
 
I have not done this but a team member has ALOT! If the bottom is soggy her #1 tip was to make sure they are buying SMOKED ham. The other ham has too much water in it.

Can you explain more about how it is not turning out right? What is it doing? Is it over cooked and sticking? too gooey not cooked enough?
 
I've had a few "dud" pizza crusts myself. Be sure to check the date before you buy it and try not to get it too long before you need it. I usually buy 2 "just in case" I end up with a bad one.
 
Here is my recipe for no-fail pizza dough. I love it b/c it is so easy and I can freeze them too.
1 1/2t yeast (or one packet if you do packets)
2t sugar
3/4c warm water
1 3/4c bread flour
1t salt
2T olive oilMix yeast, sugar and water. Sit 5 minutes. Mix in separate bowl (batter bowl works GREAT!) the flour and salt. Make a hole in the middle and add olive oil and yeast mix. Gradually add the flour to the water. Knead 5 minutes. Let sit for 45 minutes (or whenever you happen to remember like I do!) to rise. Punch. Put in fridge overnight covered or freezer if you want a batch later. Pull it out to warm up 1-2 hours before using the dough. 6 ingredients and that's it! Now, if you don't know what to do with all the leftover bread flour, you can make the most DEE-licious chocolate chip cookies in the world found here:
http://allthingsriley.wordpress.com/2009/07/03/chewy-chocolate-chip-cookies/
 
I use the boxed Jiffy pizza crust and Wal-Mart's Great Value crust. Both taste good and they are fairly easy to roll out on the large bar pan and the pizza stones. I just put oil on my hands and roll it out with my hands.
 
why don't we use pc's pizza crust for these?
 

Frequently Asked Questions

What are some common reasons my pizza crust is not rising properly?

Common reasons for pizza crust not rising include using expired yeast, not allowing the dough to rest long enough, or using water that is too hot or too cold. Make sure your yeast is fresh and that you're following the temperature guidelines for activating it.

How can I prevent my pizza crust from being too tough?

To prevent a tough pizza crust, avoid over-kneading the dough and ensure you’re using the right amount of flour. Additionally, let the dough rest adequately to relax the gluten, which will result in a softer crust.

What should I do if my pizza crust is too sticky?

If your pizza crust is too sticky, try adding a little more flour, but do so gradually to avoid making the dough too dry. Dust your work surface and hands with flour while shaping the dough to help manage the stickiness.

How can I achieve a crispy pizza crust?

To achieve a crispy pizza crust, preheat your oven to a high temperature (around 475°F to 500°F) and use a pizza stone or baking sheet. Bake the crust for a few minutes before adding toppings to ensure it cooks thoroughly and becomes crispy.

What is the best way to store leftover pizza dough?

The best way to store leftover pizza dough is to wrap it tightly in plastic wrap and place it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just make sure to let it thaw in the refrigerator before using it again.

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