Sausage and Pepperoni on Long Rise Tray Crust
It was a good day for another tray pizza experiment. Today I wanted to see how it would effect the flavor and texture to allow the pizza to rise in the tray for an hour rather than just 30 or 40 minutes as I had done in other trials. My hope was that more voids would form and that the crust would get taller and lighter.
After mixing, rising once and then spreading it into the tray, I sprayed the top of it with olive oil to ensure that it wouldn’t dry out. Then I placed the whole tray in the oven at about 100 degrees for one hour. The dough rose, but I shouldn’t say there was a noticeable difference from other times. After topping and baking the pizza, there seemed to be even less of a difference. I suppose if I am going to get more lift out of this dough I will have to modify the ingredients. Sounds like a project for another pizza day.
We’ll keep this recipe in the experimental list for now.
December 6th, 2005 at 12:17 pm
i am doing a project on pizza!!! i need some info! how does pizza get greasy? does it depend on how long you cook it or the cheese?? well i have more questions! please contact me back! thank you
-Kristen-
April 2nd, 2006 at 1:48 pm
Want to say your recipes are awesome. Just one question. What type of mozzarella cheese do you use? Or what would you recommend for people that make pizzas once a week or so? I am used to eating my pizzas with cheap crystal farms cheese or flavorite cheese. And can’t stand the oily cheese after its made. I would love to know where i could get some decent pizza mozzarella. Thanks
August 15th, 2007 at 8:40 pm
Hey here is my two cents on Pan or sicilian pizza.
After the first rise cut and stretch the dough into the pan and give it a crust. Use your sauce and mix 1:1 and lightly spread it all over (not on the edge/crust).
Now leave it out on the counter with a clean trash bag draped over it. let it sit about an hour, you will see it rise again. when it has puffed back up again, stick it in a 250 degree oven till it starts to brown on the crust.
Pull it out and let it cool, till room temp. now you are ready to dress as desired.
This produces a thick and crunchy crust!
My favorite!
April 8th, 2008 at 7:24 am
how do u make a thin crust pizza dough that has that yeasty flavor that home run pizza has?