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Fig's Table pizza dough report

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Fig's Table pizza dough report

Tracy L. | Apr 9, 2006 03:03 PM

I have been dying to make pizza dough ever since I got my KA mixer. I have several books with good pizza dough recipes so I narrowed my choice down to the Fig's Table by Todd English. I chose this recipe because I was looking to make a thinner crust pizza. With exception of one change I followed the recipe as it was written. His recipe called for fresh yeast but I used the instant rising yeast instead. I then proceeded to do two pizzas (one an eggplant/ mushroom pizza and the other a clam and garlic pizza). After the KA kneaded the dough for about 10 mins it turned out very supple and very easy to work with. I don't have a pizza stone so I used my trusty old pizza pans which worked great. The pizzas were terrific, and I achieved my goal of producing thin and tasty crusts. If I elected to make just the eggplant mushroom pizza it would have taken me less time to make the pizza, including making the dough, than to have pizza delivered.

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