Comments on: Kurt’s Pizza Dough http://foodieforthought.wordpress.com/2008/03/11/kurts-pizza-dough/ You are what you eat: Be colorful, vibrant and healthy! Thu, 19 Jun 2008 17:51:27 +0000 http://wordpress.com/ hourly 1 By: Laura Koleas http://foodieforthought.wordpress.com/2008/03/11/kurts-pizza-dough/#comment-25 Laura Koleas Fri, 25 Apr 2008 15:58:07 +0000 http://foodieforthought.wordpress.com/?p=7#comment-25 I loved your recipe for pizza dough, but if you are like me and short on time but insist on a pseudo-gourmet meal every night and your lucky enough to live near a Trader-Joe's you can purchase fresh, organic pizza dough in regular, whole wheat and garlic-herb. I especially love the way the Italians make their pizza and have been able to replicate the "brick-oven" look on the grill. Its fast and a crowd pleaser on summer night with good friends. The method is easy: simply allow dough to rise in warm oven, then press it out to desired shape but not as large as you'd like as it will get bigger when you transfer it to the grill. Heat one side of the grill on high and the other on low (We use a gas grill) take dough off pan and place on hot grill side, lower lid and let cook 3-5 mins. Using a large spatular or pizza paddle, flip dough over onto cool side of grill. The cooked side will face up. Top with favorite ingredients and let cheese (soy or regular) melt. If you use soy: Tofurella melts great and tastes the best! You can then slide pizza over to hot side if want a little more crispy for about 1 min more. Enjoy! I loved your recipe for pizza dough, but if you are like me and short on time but insist on a pseudo-gourmet meal every night and your lucky enough to live near a Trader-Joe’s you can purchase fresh, organic pizza dough in regular, whole wheat and garlic-herb. I especially love the way the Italians make their pizza and have been able to replicate the “brick-oven” look on the grill. Its fast and a crowd pleaser on summer night with good friends.
The method is easy: simply allow dough to rise in warm oven, then press it out to desired shape but not as large as you’d like as it will get bigger when you transfer it to the grill. Heat one side of the grill on high and the other on low (We use a gas grill) take dough off pan and place on hot grill side, lower lid and let cook 3-5 mins. Using a large spatular or pizza paddle, flip dough over onto cool side of grill. The cooked side will face up. Top with favorite ingredients and let cheese (soy or regular) melt. If you use soy: Tofurella melts great and tastes the best! You can then slide pizza over to hot side if want a little more crispy for about 1 min more. Enjoy!

]]> By: Kurt http://foodieforthought.wordpress.com/2008/03/11/kurts-pizza-dough/#comment-4 Kurt Fri, 14 Mar 2008 14:07:00 +0000 http://foodieforthought.wordpress.com/?p=7#comment-4 Jennifer, Thank you for your questions! I knead the dough initially just enough to combine the ingredients well, probably no more than 2-3 minutes. During this time I've also started adding a little water if the dough seems too dry, you want it just slightly sticky. After it has risen I try not to knead it at all, instead I just roll it out and put it on the pan and cover it with a light coat of olive oil. I then let it rise in the oven on warm for 10 minutes and then bake at 425 for ten minutes before adding ingredients. Jennifer,
Thank you for your questions!

I knead the dough initially just enough to combine the ingredients well, probably no more than 2-3 minutes. During this time I’ve also started adding a little water if the dough seems too dry, you want it just slightly sticky.

After it has risen I try not to knead it at all, instead I just roll it out and put it on the pan and cover it with a light coat of olive oil.

I then let it rise in the oven on warm for 10 minutes and then bake at 425 for ten minutes before adding ingredients.

]]> By: Jennifer http://foodieforthought.wordpress.com/2008/03/11/kurts-pizza-dough/#comment-3 Jennifer Wed, 12 Mar 2008 23:19:26 +0000 http://foodieforthought.wordpress.com/?p=7#comment-3 Hi Karin! I have made my own pizza dough too, but was wondering how long should I knead the dough without making it tough? Also, I bake my crust for approximately 10 minutes before adding the toppings; is this what Kurt does as well? Hi Karin! I have made my own pizza dough too, but was wondering how long should I knead the dough without making it tough? Also, I bake my crust for approximately 10 minutes before adding the toppings; is this what Kurt does as well?

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