Lost Pizza Dough Recipe with Quick Yeast: Can You Help?

[ChefSuzieQ]

Hi all-
I have a customer who lost the pizza dough recipe that came with her round stone. She loves the recipe and used it at least once a week. It uses quick yeast and it doesn't call for the PC dough mix. Does anyone have the recipe she is looking for? I would GREATLY appreciate it.

Susan

 

[PamperChefCarol]

The PC dough mix is really awesome and I think many of us don't realize how great it is. I always recommend it when I sell a pizza stone. It's easy and great. Mention it to her to keep in mind.

 

[etteluap70PC]

Did you try cons corner... the use and care recipes are there.

 

[ChefSuzieQ]

I tried Consultant's Corner, I asked my Director, I even called a recent customer who just brought a large round stone...her stone came with a different recipe that called for the PC pizza dough mix. I would really like to find the recipe for her. But if it's lost, it's lost (

 

[raebates]

Quick Mix Pizza Dough1 c water
2 T olive oil
3 to 3 1/2 c all purpose flour, divided
1 package (1/4 oz) active dry yeast
1 t sugar
1/2 t saltHeat water and oil to 120F. Combine 1 1/2 c flour, yeast, sugar, and salt in large mixing bowl. Add warm water mixture and beat with an electric mixer for 3 minutes. Stir in additional 1 1/2 c flour by hand to form a soft dough. Turn onto floured surface. Knead dough for 10 minutes, adding the remaining 1/2 c flour as needed to keep dough from sticking. Dough should be smooth and elastic, but not sticky when kneading is complete. Shape dough into a ball and place in a large greased bowl, turning douhg over to grease top. Cover with a damp cloth. Let rise in a warm place until doubled in size, about 45-60 minutesPreheat oven to 450F. Punch dough down and divide in half. Dough may be frozen at this point if desired for later use. Press half of dough out into a 13-14 inch circle directly on the Baking Stone. A rolling pin may be used if desired. Form a thick ridge around the edge to hold the toppings. Prick the surface of the dough thoroughly with a fork. Pre-bake the crust for 10=15 minutes until lightly browned. Add your favorite toppings and bake an additional 10-15 minutes until crust is crisp and cheese is lightly browned. Yield: 2 crusts

 

[Saturday Gourmet]

Rae, I have to say whenever I see a thread that I would like to know the answer to as well as the poster, I always smile when I see your name. You've saved the day again.

 

[ChefSuzieQ]

Rae-
I cannot THANK YOU enough! My customer is going to be SOOOO HAPPY! You have made my day:love:

Thanks again!
Susan

 

[etteluap70PC]

Glad you were able to post it Rae. I do have it (not on computer) but was unable to get to it yesterday.

 

[babywings76]

Oh I'm excited to try this recipe! Thanks for asking about it and thanks for posting it!

 

[teresah551393]

Thank you!

 

[raebates]

My pleasure. I was a good customer for 10 years before becoming a consultant. I hosted shows for 8 of those years. After a while I got tired of pawing through the drawer of U&CGs. I put them in sheet protectors and stuck them in a big 3-ring binder. Yeah, I'm really organized. I'm not neat, but I'm organized.

 

[chefmickey1]

The directions mention sugar but the ingredient list doesn't have it. Do you know how much sugar it calls for?

thanks!

 

[raebates]

Oops, sorry. It calls for 1 t sugar. I fixed the recipe post.