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Started By
Message
Anyone have a good pizza dough recipe?
Posted on 12/12/24 at 3:01 pm
Posted on 12/12/24 at 3:01 pm
I have tried making my own pizza dough, but its been trash both times i tried. Its hard to get it right from my experience and there are premade options that are decent, but they lack the quality of something hand-made.
9
Posted on 12/12/24 at 3:05 pm to Shamoan
What style are you going for??
Posted on 12/12/24 at 3:27 pm to Trout Bandit
something that would come out of a brick oven type place. a little bubbly.
Posted on 12/12/24 at 3:33 pm to Shamoan
LINK
My Pizza: The Easy No-Knead Way To Make Spectacular Pizza At Home
My Pizza: The Easy No-Knead Way To Make Spectacular Pizza At Home
quote:
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.
Posted on 12/12/24 at 3:40 pm to Shamoan
Friend,
My good friend, Andrew Bellucci, taught me this recipe for an 18” pie requiring 22 ounces of dough:
All Trumps flour at 57-58% hydration
2.7% salt
1% sugar
1% oil
Proof in fridge 24-48 hours.
Bake at highest temp you can.
If you want a big batch here is his recipe to make 58 pizzas:
50lb bag of All Trumps Hi Gluten Flour 3.5 gallons of water (mark 3.5 gallons in a big plastic container with a black magic marker and fill to just below the line)
1lb of sugar
1lb of salt
8oz olive oil
4oz fresh bakers yeast.
Throw the water in the Hobart and mix everything but the flour with a whisk. Then add the flour. Mix on low for 8 minutes.
You now have 80lbs of dough.
That's it. Except when it's really hot & humid, add ice to the water.
You can also use this calculator to help:
LINK
Yours,
TulaneLSU
P.S. I used to recommend Bianco DiNapoli, but after a terrible experiences at Bianco’s in Phoenix I have stopped using his tomatoes and use either Stanislaus or actual San Marzanos for my sauce.
Hard to go wrong with Grande cheese if you’re going for any American style. I make my own mozzarella if going Neapolitan.
Yours,
TulaneLSU
My good friend, Andrew Bellucci, taught me this recipe for an 18” pie requiring 22 ounces of dough:
All Trumps flour at 57-58% hydration
2.7% salt
1% sugar
1% oil
Proof in fridge 24-48 hours.
Bake at highest temp you can.
If you want a big batch here is his recipe to make 58 pizzas:
50lb bag of All Trumps Hi Gluten Flour 3.5 gallons of water (mark 3.5 gallons in a big plastic container with a black magic marker and fill to just below the line)
1lb of sugar
1lb of salt
8oz olive oil
4oz fresh bakers yeast.
Throw the water in the Hobart and mix everything but the flour with a whisk. Then add the flour. Mix on low for 8 minutes.
You now have 80lbs of dough.
That's it. Except when it's really hot & humid, add ice to the water.
You can also use this calculator to help:
LINK
Yours,
TulaneLSU
P.S. I used to recommend Bianco DiNapoli, but after a terrible experiences at Bianco’s in Phoenix I have stopped using his tomatoes and use either Stanislaus or actual San Marzanos for my sauce.
Hard to go wrong with Grande cheese if you’re going for any American style. I make my own mozzarella if going Neapolitan.
Yours,
TulaneLSU
Posted on 12/12/24 at 4:19 pm to Shamoan
Posted on 12/12/24 at 4:21 pm to Shamoan
I love Lahay's recipe also.
Posted on 12/12/24 at 5:53 pm to Shamoan
Sally's Baking Addiction
This one is easy and the rise time isn't that long. I've always been pleased with the results.
This one is easy and the rise time isn't that long. I've always been pleased with the results.
Posted on 12/12/24 at 6:41 pm to indytiger
Can confirm, I only use this recipe. I've done with 00 flour sifted and it comes out well. If you have a stand up mixer, use it. Having used both avocado and olive oil, the results were the same. I use the big kosher salt. I've let it rise for over 3 hours and got the best results IMO.
Posted on 12/12/24 at 6:46 pm to Shamoan
Here is what I do. It works for me. Makes a thin crispy crust but with “some” air in the edges.
Proof 1 pack yeast in 1 1/2 cups of water. Mix in 4 cups of 00 flour, 1/4 cup olive oil, 1/4 cup honey, 1tbsp salt. Mix in mixer til a shaggy dough ball forms. Cover with a towel and let it rise til it doubles.
Punch it down and then shape into three balls. Put into separate containers and coat lightly with olive oil. Refrigerate for 2 days. Pull it out 4-5 hours before you cook then lightly dust with flour and shape.
Cook in home oven at 525 for 11-12 minutes.
Proof 1 pack yeast in 1 1/2 cups of water. Mix in 4 cups of 00 flour, 1/4 cup olive oil, 1/4 cup honey, 1tbsp salt. Mix in mixer til a shaggy dough ball forms. Cover with a towel and let it rise til it doubles.
Punch it down and then shape into three balls. Put into separate containers and coat lightly with olive oil. Refrigerate for 2 days. Pull it out 4-5 hours before you cook then lightly dust with flour and shape.
Cook in home oven at 525 for 11-12 minutes.
Posted on 12/13/24 at 7:56 am to Shamoan
I've been using Outdoor Pizza Oven Pizza Dough by Andrew Janjigian. It's easy to find online.
No matter the recipe, I used to struggle with shaping the dough. It kept springing back. Finally watched enough YouTube to learn that it works much better if you let it sit in the refrigerator for 2 or 3 days, then take it out a couple hours before shape/cook time. If you still manage to get it into a springy mess, walk away and let it rest a few minutes, then start over.
Janjigian says in his recipe to let it sit in the fridge for at least 24 hours, but 48 to 72 hours is ideal.
I'm experimenting now with a batch that I divided into 4 balls, aged a few days, then froze. We'll see how it does after a thaw.
A cheap digital scale will ensure accuracy of ingredient amounts and make it much easier to divide the dough into even balls.
No matter the recipe, I used to struggle with shaping the dough. It kept springing back. Finally watched enough YouTube to learn that it works much better if you let it sit in the refrigerator for 2 or 3 days, then take it out a couple hours before shape/cook time. If you still manage to get it into a springy mess, walk away and let it rest a few minutes, then start over.
Janjigian says in his recipe to let it sit in the fridge for at least 24 hours, but 48 to 72 hours is ideal.
I'm experimenting now with a batch that I divided into 4 balls, aged a few days, then froze. We'll see how it does after a thaw.
A cheap digital scale will ensure accuracy of ingredient amounts and make it much easier to divide the dough into even balls.
Posted on 12/13/24 at 9:26 am to Twenty 49
quote:
I'm experimenting now with a batch that I divided into 4 balls, aged a few days, then froze. We'll see how it does after a thaw.
I’m curious about this as well. I’d love to make a batch of 12 dough balls and freeze. Then pull them out as needed.
Posted on 12/13/24 at 10:50 am to Shamoan
This is the recipe that came with my stand mixer. Been using it for a couple of decades with no problems:
Add one cup of warm water to the mixing bowl (105-120 degrees). Add two and a quarter teaspoons of yeast.
After 30 seconds or so, add two cups of flour (I use whole wheat) and a tablespoon of olive oil. Mix it for a minute of so with the dough hook and add a teaspoon of salt during the process.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers in the oil to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, and give it an hour to rise.
After that you are good to go.
Add one cup of warm water to the mixing bowl (105-120 degrees). Add two and a quarter teaspoons of yeast.
After 30 seconds or so, add two cups of flour (I use whole wheat) and a tablespoon of olive oil. Mix it for a minute of so with the dough hook and add a teaspoon of salt during the process.
Slowly add additional flour, a couple of tablespoons at a time while the dough is mixing until you get a ball that holds together and cleans the sides of the mixing bowl.
Get another bowl, put some olive oil in the bottom and dip your fingers in the oil to work the dough free of the hook and mixing bowl and into the new bowl. Turn the dough ball a couple of times in the olive oil, cover it, and give it an hour to rise.
After that you are good to go.
Posted on 12/13/24 at 1:12 pm to tilco
Posted on 12/13/24 at 3:54 pm to tilco
I freeze the ones I make all the time, they taste the same as fresh
Posted on 12/13/24 at 6:47 pm to GynoSandberg
Whole Foods sells it
Posted on 12/13/24 at 8:57 pm to GynoSandberg
quote:
I freeze the ones I make all the time, they taste the same as fresh
Do you do a bulk rise before separating and freezing or straight into the freezer?How long do you leave them out before cooking?
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