Comments for Live For Pizza

Comment on Green Tomato And Apple Relish by Kyrstie @ A Fresh Legacy

Kyrstie @ A Fresh Legacy — Mon, 13 May 2013 11:08:47 +0000

I haven’t managed to try a green tomato relish yet. I have been lucky enough to have not been left with too many at the end of the season. This makes me want to try it though.Thanks for the link. Kyrstie

Comment on New Pizza Sauce Recipe by Tamra

Tamra — Sun, 28 Oct 2012 20:24:08 +0000

THANKS!!! I really appreciate people who give recipes from scratch.Homegrowing vegetables and fruit is one of my hobbies,along with canning of course.Old fashioned person I guess.

Comment on My Best Home Made Pizza Dough Recipe by Tim

Tim — Thu, 19 Apr 2012 23:56:16 +0000

Hi Don, thanks for the feedback. I’ve done some more weighing myself and adjusted the cups of flour in my recipe to match the weights more closely!

Comment on New Gluten Free Pizza Dough Recipe by Yuli

Yuli — Fri, 16 Mar 2012 17:18:00 +0000

Hello,
Im living temporarely in the andes mountains? so I can only get certain things here? what can i use instead of the following:
Psyllium husks, Guar gum (you could use Xanthan gum if preferred), Tapioca starch? and what would be the amount of the susbstitutions? thanks a lot.

Comment on My Best Home Made Pizza Dough Recipe by chris davis

chris davis — Fri, 09 Mar 2012 00:50:03 +0000

I use yeast, 5 cups of flour, 1 3/4 cups of water, 1 tbs of oil, 1 ts of salt. I mix my yeast with 1/4 cup (of the 1 3/4 cup of water) of hot water to activate (about 10 min.) the yeast. Then mix the remaining. Knead by hand for 8 min or 2 1/2 min with kitchen aid mixer on 2 speed with dough hook. Then I leave the dough out for 1 1/2 to 2 days (punching down 1/2 way through) before use. I do NOT put the dough in the fridge, it stays in the warming drawer on proof. Make sure the dough and bowl are coated with oil so the dough skin of the dough does not dry. Try it and you will like it.

Comment on My Best Home Made Pizza Dough Recipe by Tim

Tim — Thu, 19 Jan 2012 10:33:46 +0000

I think 4-5 hours would be fine – I might recommend just kneading it for a minute longer if you don’t have time to leave it in the fridge for quite as long. Alternatively, check out my quick dough recipe here: http://www.liveforpizza.com/2009/06/quick-pizza-dough-recipe/

Comment on My Best Home Made Pizza Dough Recipe by Lyssa M

Lyssa M — Wed, 18 Jan 2012 23:01:28 +0000

Hi, I was wondering how important is the 6-8 hour thing? What happens if you are to leave in for maybe 4-5 hours? Will that ruin it entirely?

Comment on My Best Home Made Pizza Dough Recipe by Tim

Tim — Wed, 21 Dec 2011 13:29:13 +0000

Hi Katie, what problems are you having? Although I haven’t ever had to bake a pizza at high altitude, Harold McGee in ‘On Food & Cooking’ says in general recipes should be adjusted by:
-Using a little more moisture
-reducing fat & sugar
- Cooking hot
Since a good pizza dough is already quite moist, has no fat or sugar and is cooked as hot as possible it should usually perform pretty well based on that!

Comment on My Best Home Made Pizza Dough Recipe by Katie G

Katie G — Sun, 18 Dec 2011 05:34:40 +0000

Any recommendations for high altitude baking of pizza dough?

Comment on How To Make Mozzarella by Shah Nawaz Khan

Shah Nawaz Khan — Mon, 10 Oct 2011 07:14:09 +0000

You must use use vinegar for making ricotta to increase the yield