Best Pizza Dough recipe (non-breadmaker)

elproducto · 01-12-2012, 04:53 PM

I recently got a pizza stone, and am trying to dial in my dough recipe.

Looking for the best recipe!

**Lucky_Chicken** · 01-12-2012, 05:01 PM

mine from memory... I will verify when I get home

9oz water
3 cups bread flour
1.5 tbl dry skim milk
3 tbl sugar
1.5 tsp salt
1.5 tbl melted butter
2 tsp yeast

knead 20 min, rest covered 30, knead 20, rest covered 30, knead 5, rest 30, make into pies and cook @400. For thicker crust rest after making pies.

elproducto · 01-12-2012, 05:19 PM

Interesting ingredients.. thanks!

**brettwasbtd** · 01-12-2012, 05:20 PM

What style you going for? Makes a difference. Are you hand needing or using a standing mixer and dough hook?

elproducto · 01-12-2012, 05:21 PM

Def. hand neading.

Jacob_Marley · 01-12-2012, 05:21 PM

Any standard dough recipe will do. The secret is to kneed the heck out of it.
Make the dough, kneed for 3 minutes straight, let sit for 10 minutes ... kneed again for a few minutes, let sit for 20 minutes ... kneed again for a few minutes and then form your pizza and let rise ... or let rise and form your pizza.

The secret with any bread dough is the kneeding, this is what creates that great chewy consistency with all the holes in it that everyone likes so much ... and the higher the level of gluten (bread flour has more than All Purpose), the more "obligation" you have to kneed it for longer.

Another thing I do when I make dough including pizza dough is make a poolish. This is where you take equal amounts of flour and water by weight (so this is so watery you can actually pour it) ... so say, a cup and a half of flour ... put a small pinch of yeast in (must be a very small amount - certainly less than 1/8 teaspoon - really just a "pinch", or will not work) and let sit a day or at least overnight to "sour" ... then use the entire batch in the dough the next day. You can wiki "poolish".

**liquiditynerd** · 01-12-2012, 05:23 PM

Not sure if you r into it but Swmbo and I have been working on vegan gluten free pizza dough recipes. I can dig one or two up. I know it sounds funny but that is what she wants. I personally still put meat on it.

**JonK331** · 01-12-2012, 05:31 PM

Quote:

Originally Posted by liquiditynerd

Not sure if you r into it but Swmbo and I have been working on vegan gluten free pizza dough recipes. I can dig one or two up. I know it sounds funny but that is what she wants. I personally still put meat on it.

I would be interested in the gluten free recipe. I have a family member that loves pizza but can't do the gluten.

**liquiditynerd** · 01-12-2012, 06:21 PM

heres one a found awhile back that we had some success with.

Gluten-Free Pizza Crust - My New Recipe

like Jacob was saying, without the gluten and kneading these should be thinner than usual. The xantham gum makes the difference as well as "energ-e" egg subsitute.

BOb's red mill makes a mix that isn't terribly expensive as well. I try to find out where she put those recipes. of all the beer, wine, cider, and mead recipes you think i would know where they were.

we have also been experimenting with ale and wine yeast, beer, and reusing grains (which was another thread I recall)

edit: also we found King Arthurs gluten free rises better than almost anything out there.

pnj · 01-12-2012, 06:30 PM

Pizza Making Forum - Index

LOTS of good info on that.

I don't have a mixer and have found that my dough works best when making a poolish or doing a cold ferment/rise.

and don't forget to crank the oven to it's highest setting with the stone in it for an hour or so. Personally, I don't use my stone much anymore. It's my belief that a stone doesn't help my pizza because my oven doesn't get hot enough. I get better results from a pizza pan.