Rydian
01-02-2012, 09:28 PM
http://img850.imageshack.us/img850/3546/p1010471k.jpg
Here's how i did it the first time it was successful...
Other than the mozzarella sticks (the standard kind you find at the store) and sauce and shredded cheese, you need...
Flour (all-purpose), water, salt, sugar, yeast (active dry), oil, seasoning (oregano).. basics for pizza crust.
http://img33.imageshack.us/img33/7624/p1010440e.jpg
Three "cups" of flour (the actual amount doesn't have to be exact as it's a ratio).
http://img205.imageshack.us/img205/1570/p1010445o.jpg
One "cup" of water (one third of however much flour you put in).
http://img163.imageshack.us/img163/5760/p1010447z.jpg
A dash of salt.
http://img215.imageshack.us/img215/9826/p1010450p.jpg
Sit it up a bit, and pour in some suagr (food for the yeast).
http://img820.imageshack.us/img820/4775/p1010451t.jpg
Pour in a single packet of yeast and a splash of oil.
http://img577.imageshack.us/img577/6994/p1010452e.jpg
Add the seasonings, don't go too light or it'll be too spread out in the dough.
http://img692.imageshack.us/img692/8531/p1010453q.jpg
Mix the dough, if it's like this it's too wet, you want it to stay together, not on your hands. Mix in small amounts of flour as needed.
http://img197.imageshack.us/img197/5381/p1010454ps.jpg
Ball up the dough and leave it for an hour or whatever, depending on the environment.
http://img830.imageshack.us/img830/74/p1010455i.jpg
When you come back it should have risen to like 125-150% of it's volume.
http://img714.imageshack.us/img714/1672/p1010456kt.jpg
Dust the counter with flour.
http://img703.imageshack.us/img703/3653/p1010457ge.jpg
Dust the dough with it, just make sure it's not sticking to the counter to make it easier to work with.
http://img15.imageshack.us/img15/3628/p1010458m.jpg
Use a rolling pin or a glass or something to roll on the dough to gently push/stretch it into the desired shape (usually a circle, but sometimes a pentagram for you crazy kids with your music these days).
http://img233.imageshack.us/img233/1434/p1010459b.jpg
For this you want the crust area to be larger than the pan.
http://img502.imageshack.us/img502/1387/p1010460y.jpg
Like so.
http://img337.imageshack.us/img337/3443/p1010461s.jpg
I roll the mozzarella sticks into the crust like this.
http://img502.imageshack.us/img502/8907/p1010462k.jpg
Make sure they're totally rolled in, or they'll leak.
http://img707.imageshack.us/img707/1016/p1010463ng.jpg
Try to make them as close as you can around the pizza.
http://img560.imageshack.us/img560/9365/p1010464r.jpg
You may have to leave section of just dough at the end, oh well.
http://img803.imageshack.us/img803/4654/p1010465l.jpg
Stick it in the oven for a bit to get the crust cooked a little before the sauce and cheese go on.
http://img513.imageshack.us/img513/1046/p1010466n.jpg
I left it a bit too long and it formed a bubble, had to crack it and push it back down. XD
http://img808.imageshack.us/img808/7548/p1010467m.jpg
When it's a little brown on top, spread the sauce on it, you can to get it up onto the edges.
http://img220.imageshack.us/img220/166/p1010468l.jpg
Cheese that bad boy up.
http://img683.imageshack.us/img683/1651/p1010469d.jpg
Stick it back in the oven. You may need to put it on broil for a few minutes near the end to get all the cheese melted.
http://img9.imageshack.us/img9/7630/p1010470l.jpg
I made it again today, but I made one improvement and one mistake.
You can probably tell from the earlier pics that I cooked the crust on broil first... this is because with normal dough I broil it so the top is done, then I flip it over. That way the bottom (which was touching the pan) is semi-cooked, and won't get all soggy from the sauce and toppings, and since the bottom (which was previously the top) is cooked, I can just leave it on broil to melt the cheese and cook the top of it and such, to make sure it's all evenly done. Well, it wouldn't work in this case since the dough isn't symmetrical top to bottom, and I didn't realize that until it was already cooked stiff. XD So this time I cooked the dough on just the bottom burner before adding and cooking the toppings, it still came out fine.
The little mistake I made with today's batch was not making enough dough... I thought the crust in the pics was too thick so I made less dough, but then the little "shell" around the cheese sticks tore easily when I was poking it and moving it around on the pan and such (to make sure it wasn't stuck), gotta' remember to focus on moving the thick parts of the dough to the crust area next time...
And yeah I put pepperoni on it today, but I accidentally got turkey pepperoni instead of regular, meh.
Here's how i did it the first time it was successful...
Other than the mozzarella sticks (the standard kind you find at the store) and sauce and shredded cheese, you need...
Flour (all-purpose), water, salt, sugar, yeast (active dry), oil, seasoning (oregano).. basics for pizza crust.
http://img33.imageshack.us/img33/7624/p1010440e.jpg
Three "cups" of flour (the actual amount doesn't have to be exact as it's a ratio).
http://img205.imageshack.us/img205/1570/p1010445o.jpg
One "cup" of water (one third of however much flour you put in).
http://img163.imageshack.us/img163/5760/p1010447z.jpg
A dash of salt.
http://img215.imageshack.us/img215/9826/p1010450p.jpg
Sit it up a bit, and pour in some suagr (food for the yeast).
http://img820.imageshack.us/img820/4775/p1010451t.jpg
Pour in a single packet of yeast and a splash of oil.
http://img577.imageshack.us/img577/6994/p1010452e.jpg
Add the seasonings, don't go too light or it'll be too spread out in the dough.
http://img692.imageshack.us/img692/8531/p1010453q.jpg
Mix the dough, if it's like this it's too wet, you want it to stay together, not on your hands. Mix in small amounts of flour as needed.
http://img197.imageshack.us/img197/5381/p1010454ps.jpg
Ball up the dough and leave it for an hour or whatever, depending on the environment.
http://img830.imageshack.us/img830/74/p1010455i.jpg
When you come back it should have risen to like 125-150% of it's volume.
http://img714.imageshack.us/img714/1672/p1010456kt.jpg
Dust the counter with flour.
http://img703.imageshack.us/img703/3653/p1010457ge.jpg
Dust the dough with it, just make sure it's not sticking to the counter to make it easier to work with.
http://img15.imageshack.us/img15/3628/p1010458m.jpg
Use a rolling pin or a glass or something to roll on the dough to gently push/stretch it into the desired shape (usually a circle, but sometimes a pentagram for you crazy kids with your music these days).
http://img233.imageshack.us/img233/1434/p1010459b.jpg
For this you want the crust area to be larger than the pan.
http://img502.imageshack.us/img502/1387/p1010460y.jpg
Like so.
http://img337.imageshack.us/img337/3443/p1010461s.jpg
I roll the mozzarella sticks into the crust like this.
http://img502.imageshack.us/img502/8907/p1010462k.jpg
Make sure they're totally rolled in, or they'll leak.
http://img707.imageshack.us/img707/1016/p1010463ng.jpg
Try to make them as close as you can around the pizza.
http://img560.imageshack.us/img560/9365/p1010464r.jpg
You may have to leave section of just dough at the end, oh well.
http://img803.imageshack.us/img803/4654/p1010465l.jpg
Stick it in the oven for a bit to get the crust cooked a little before the sauce and cheese go on.
http://img513.imageshack.us/img513/1046/p1010466n.jpg
I left it a bit too long and it formed a bubble, had to crack it and push it back down. XD
http://img808.imageshack.us/img808/7548/p1010467m.jpg
When it's a little brown on top, spread the sauce on it, you can to get it up onto the edges.
http://img220.imageshack.us/img220/166/p1010468l.jpg
Cheese that bad boy up.
http://img683.imageshack.us/img683/1651/p1010469d.jpg
Stick it back in the oven. You may need to put it on broil for a few minutes near the end to get all the cheese melted.
http://img9.imageshack.us/img9/7630/p1010470l.jpg
I made it again today, but I made one improvement and one mistake.
You can probably tell from the earlier pics that I cooked the crust on broil first... this is because with normal dough I broil it so the top is done, then I flip it over. That way the bottom (which was touching the pan) is semi-cooked, and won't get all soggy from the sauce and toppings, and since the bottom (which was previously the top) is cooked, I can just leave it on broil to melt the cheese and cook the top of it and such, to make sure it's all evenly done. Well, it wouldn't work in this case since the dough isn't symmetrical top to bottom, and I didn't realize that until it was already cooked stiff. XD So this time I cooked the dough on just the bottom burner before adding and cooking the toppings, it still came out fine.
The little mistake I made with today's batch was not making enough dough... I thought the crust in the pics was too thick so I made less dough, but then the little "shell" around the cheese sticks tore easily when I was poking it and moving it around on the pan and such (to make sure it wasn't stuck), gotta' remember to focus on moving the thick parts of the dough to the crust area next time...
And yeah I put pepperoni on it today, but I accidentally got turkey pepperoni instead of regular, meh.