Pizza Dough from Scratch?

[jjhunter]

I'm cooking with a co-conspirator this evening to whip up dinner for 30+ people (yes, I'm back to affiliating with that previous co-op), and am hitting a brain fizzle on a key element of ze master plan: good pizza dough recipe?

I need one I can make in quantity for 3 large trays of pizza, and obv. one that doesn't require a super-long rise time; 4-5 hours at most would be ideal.

Any suggestions? I've got all the usual kinds of ingredients to work with, plus lovely industrial-size mixer + bowls. Vegan recipe strongly preferred.

Comments

[abyssinia]

My go to (adopted from:here

(makes 3 14" rounds - depending on thick you want it)

2 cups warm water
1.5 teaspons yeast
2 T olive oil
5-6 c bread flour (all purpose is fine)
2 teaspoons salt

Dissolve yeast in warm water, stir.
Add oil, 5 cup flour, salt
knead 10-15 minutes, adding flour as needed
let rise for 40-60 minutes

Spread onto greased pan, brush with olive oil, sprinkle parmesan (or not if vegan), add sauce and toppings. Bake at 500-550 F for 15-20 min. Then add cheese and cook another 5-10 minutes.


I really like adding Italian or pizza seasoning and garlic powder to the water with the yeast to add flavor to the crust.

Good luck!

[kaberett]

(Love & luck to you. Perhaps I will try to write you an e-mail.)

[serene]

My standard recipe is here, and makes 2 pan or 4 thin large pizzas: http://www.momfoodproject.com/2010/09/22/perfect-pan-pizza/

[jjhunter]

Just wanted to belatedly thank you for the recipe, and to let you know I will (...eventually) do a writeup of the one I ended up using, which turned out very nicely. Am looking forward to doing it again soon and maybe incorporating some of tips and ratios you used here!

And for a tip in return: I've taken to using cornmeal instead of flour re: coating the oiled pan the stretched dough goes on, which is both delicious and better at getting it not to stick.

[jjhunter]

Just wanted to belatedly thank you for the recipe rec, and to let you know I will (...eventually) do a writeup of the one I ended up using, which turned out very nicely. Am looking forward to doing it again soon and maybe incorporating some tweaks based on the recipe you linked and the one abyssinia rec'd upthread.

And for a tip in return: I've taken to using cornmeal instead of flour re: coating the oiled pan the stretched dough goes on, which is both delicious and better at getting it not to stick.

[serene]

I never enjoy the cornmeal texture, but I do it sometimes anyway because others in the family like it.