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Request for pizza dough recipe

Feb 19, 2009
13
0
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

Veteran Member
Oct 2, 2006
1,055
1
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

Legacy Member
Gold Member
May 24, 2005
3,667
2
Did you try cons corner... the use and care recipes are there.
 
Feb 19, 2009
13
0
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 :eek:(
 

raebates

Legend Member
Staff member
Dec 6, 2005
18,427
439
Quick Mix Pizza Dough

1 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 salt

Heat 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 minutes

Preheat 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
 
Last edited:
Aug 14, 2008
229
1
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. :)
 
Feb 19, 2009
13
0
Rae-
I cannot THANK YOU enough! My customer is going to be SOOOO HAPPY! You have made my day:love:

Thanks again!
Susan
 

etteluap70PC

Legacy Member
Gold Member
May 24, 2005
3,667
2
Glad you were able to post it Rae. I do have it (not on computer) but was unable to get to it yesterday.
 

raebates

Legend Member
Staff member
Dec 6, 2005
18,427
439
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

Member
Gold Member
Mar 8, 2006
52
1
The directions mention sugar but the ingredient list doesn't have it. Do you know how much sugar it calls for?

thanks!
 
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