The Pizza Therapy Forum and Pasta Therapy Forum

[Ghaleon]

Hello, it's about time I stop just lurking and share with other pizza lovers about me. I started making my own dough a few months ago and I love it. It is a little bit of work, but if you have discipline, and love pizza as much as I do, it's worth it.

I use two recipes for the dough: my whole wheat pizza dough, and the Peter Reinheart's Neapolitana pizza dough. I got the whole pizza dough from the Internet and made a few changes to it. Peter Reinheart's dough is left intact from the book "American Pie." I didn't want to mess up with it because it was so delicious and because if you make any changes it can no longer be called Neapolitana pizza.

I have to admit the whole wheat pizza crust is not as crisp or delicious as the Neapolitana one, no matter how much I try. Oh well. I still eat the whole wheat crust a lot because I believe it's better for me (less carbs, more fiber, and more protein).

Here are the two recipes:

WHOLE WHEAT PIZZA CRUST

2 1/2 c. whole wheat flour
7 oz. warm water
2 tbsp. soy flour
2 tbsp. wheat bran
1 tsp. dry yeast
1 tsp. salt
1 tsp. honey

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Peter Reinhart's Neapoletana Pizza Dough

5 cups (22.5 ounces) unbleached all-purpose flour
1.75 teaspoons table salt or 3.25 teaspoons kosher salt
1 teaspoon dry yeast
1.75 cups plus 2 tablespoons warm water

Here is how I cook them: I make the dough the day before and store it in the refrigerator. I kneed it by hand. The next day I first pre-heat my toaster oven, which already has the pizza stone. The highest temperature is 450 degrees Farenheight. That's not very high, which means my pizza will never be as great as the one from a local pizza place, but it's still good.

About an hour later I shape the dough over a cutting board with flour. I them move the crust to the pizza stone and make many holes on the crust with a fork to prevent it from getting bubbles. Once the crust is golden brown I flip it over and let it continue cooking for about 2 more minutes. Yes, I have to cook the crust without any toppings at first because of the low temperature of the oven. Otherwise it will never fully cook.

After the crust is ready, I take it out, add the toppings, and put it back into the oven until the cheese is melted. If I use fruits as toppings I don't add them until the pizza is almost ready, so they don't dry.

Here are pictures of several of the pizzas I made. What do you guys think?

Tomato and Pesto



Pineapple, Orange, and Pesto



Pineapple and Orange



Pico de Gallo and Pesto



Margherita



Large Pepperoni



Large Bacon



Hot Dog



Hog Special (Ham and Bacon)



Ham, Pineapple, Goat Cheese, and Jalapeños



Chorizo and Pesto



Chicken and Pesto

[Thick Crust]

Welcome Ghaleon. Wow, awesomee pics! I must try that whole wheat recipe soon. I had it once at the local mall and it tasted like carpet... thanks for the recipe!
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Legends of Pizza!

[Bean]

Welcome from another newbie! I make a couple different wheat dough’s but use a mix with AP flour as well. You should post your recipes in the recipe section with your pics.

I’ll post mine too!

[Thick Crust]

Hey Bean, did you see that pizza with the jalapeno slices/Canadian bacon and pineapple on it? YUM!
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Legends of Pizza!

[Bean]

[dfandreatta]

Oh, my gosh, Ghaleon! Thanks for those pictures! What inspiration!
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"Papa Don"
Apollo Beach, Florida

[Thin Crust]

I just love the pics! Now I want to make the pasta dish bean posted AND pizza tonight!
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Pizza therapy - cheaper than your co-pay!