First time trying to make pizza dough at home and was wondering if I can get some suggestions to reduce and / or eliminate the slight 'yeasty' taste in the finished product. I'm guessing that I can probably just add more flour to make more dough but would like to hear from someone with more experience than I have.
Some other info - Recipe was based on the thin crust in 'pizza and other savory pies' (http://www.amazon.com/Pizza-savory-Br...) . Yeast was Red Star Quick Rise - one 7g / .25 oz packet, flour was Pillsbury bleached AP, three and a third cups and another quarter cup, (was supposed to be whole wheat, but I forgot I had it in the cabinet). Also, it was the first time firing up the cool Cusinart kitchen toy.
I did deviate from the recipe when it came to the yeast. Instead of putting the yeast into the flour, I proofed it in the water (110 degrees) with a tablespoon of sugar. After proofing for 10 minutes, I slowly added it to the dry stuff with the motor running. After mixing the dough I put it in an oiled bowl covered with cling wrap for 90 minutes or so before I punched it down and cut it into two pieces. They sat quietly under a kitchen towel for another 10 minutes before we grabbed one and stretched it into a pie-like shape. It sat for another 10 minutes and then we put it on parchment paper, brushed some olive oil on top, and proceeded to add sauce, cheese and toppings. We cooked it on the parchment paper on a pizza stone at 450.
I think next time I'll let it cook for a few minutes then pull the parchment paper out to see if it gets a little crispier. My goal is to eventually be able to make a regular crust and a sweet one similar to Bertucci's.
Thanks for your help!
Updated 1 year ago | 14
Updated 5 months ago | 0
Updated 1 month ago | 9
Updated 1 month ago | 17
Updated 5 months ago | 10