Pizza Dough

Trader Joe's pizza dough is the best you can get for quality and price.

Making your own at home can be fun. Buy 00 flour.

I like doing pesto pizza and I will spend a few extra $$$ for good premade pesto. I've done that with whole milk mozzarella. I'm not a fan of most red sauces but you'll probably get suggestions in here. Ideally I'd make my own pesto but I've never gone though the process of doing so. It's fairly easy otherwise.

There is so much information on youtube and other locations. If you really want to delve into it, Vito Iacopeeli has a lot of info for Neapolitan pizza dough. I also got the Pizza Bible and really like it. I find that I really like the new york style dough best.

You can also look at pizza joints, besides the ones suggested already, that sell their dough. I use one when I am in need of a quick solution and then make my own sauce.


quick sauce: A can or two of san marzano style (my preference) depending on number of pizzas you are doing.

salt,

you can add fresh basil and/or oregano

I have one that I developed that has a few more ingredients and requires some cook time, but holding on sharing because I may decide to sell one day. lol

However you can find good sauces to make all over the interwebs.

make at home for cheap and easy.

1. use Ooni app for pizza calculator (grams of flour, salt, water, type of yeast, temperature of house, hours you have for it to proof, etc...)
2. Let big ball of dough proof for at least an hour with instant yeast, and then ball into individual pizza doughs and let sit for as much time as you said in the pizza calculator (i do a 3 hour total proof, 1 hour big ball, 2 hour as individual ball).

Sauce:
1. Raos makes a pretty damn good jarred sauce.
2. making your own is easy. 1 can of peeled whole tomatoes, handcrush them and then add salt and oregano. THATS IT

Whole Foods will sell their doughballs as well if you can't find a pizza joint to sell theirs. The WF dough is often way too "tight/elastic" for my taste though, making it impossible to get it thin enough.

If you have a food processor (or a kitchenaid mixer), pizza dough is one of the easiest and most gratifying "breads" to make. It's really, really easy.

I'm always amazed at how perfectly the doughball comes together in the food processor.

Bittman's recipe is an easy and good starting place.

LINK

2 Cups 00 Flour, I use the blue caputo.
1/4 teaspoon Yeast
1 & 1/4 teaspoon Salt
Around 1 Cup of Water, add more if the dough needs it.

This is what I have been doing. You can either make the dough in the morning, cover and let rise to use at night, or go 24-48 hours in the fridgs and take it out an hour or two before use. You'll need to divide the balls an hour or so after you make the dough and rise them individually.

ETA: I do add a little bit of sugar to aid the yeast. Also, olive oil the balls and bowls lightly to prevent sticking.

I have a friend who bakes pizzas in the oven and in the big green egg on a regular basis. We have gotten dough from Whole Foods, Trader Joe’s and Reginelli’s. They are all good but the consensus is that Reginelli’s is the best.

Trader Joe’s. I use their garlic and herb dough. There’s also a plain. I also see Fat Boys sells dough balls if you are near one.

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Trader Joe's

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Cooked several on the green egg last night... really good dough.

Sam's used to sell their pizza dough where they sell the cooked pizza and hot dogs, but you had to buy a box of a dozen.

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Not to hijack the thread but when I did mine on the egg they kept burning on the bottom. I had to add a lot of flour to the paddle so it wouldn’t stick. Tips?

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Are you using the deflector plate? I use the deflector plate and a pizza stone on top of it (I know some people just use the deflector plate as the stone). Use cornmill on the stone to keep it from sticking.

I experimented this week and found a really good (but a little involved) way to manage my pizza crust on the bGE:

Deflector and stone. I would use a traditional round pizza sheet turned upside down. Spread dough on the sheet and tuck "crust" around the outside of the sheet. Invert the sheet and place the dough (still attached to the sheet and dough side down) onto the BGE pizza stone.

I would then leave on the stone for a few minutes then remove the metal pizza sheet. The dough would then maintain that shape and size (before it was too elastic and would shrink). Then pull off the dough, add sauce, toppings, etc.. and return to BGE.

I know this is just prebaking a crust, but the difference was in putting it on the egg while using a round pizza sheet as a "form" to make it maintain shape and size in initial cook.