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Home Brew Forums > Food and Beverage > Cooking & Pairing > I need a pizza dough recipe
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Old 11-21-2009, 10:00 AM   #1
killian
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Default I need a pizza dough recipe

I have never made dough and I was wondering if any one has a recipe.

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Old 11-21-2009, 11:14 AM   #2
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1 package active dry yeast
1 cup warm water
1 1/2 teaspoons sugar
3-4 cups all-purpose flour
2 tablesoones olive oil
1 teaspoon salt
Dissolve yeast in water with sugar and allow to proof. Mix 2 cups flour, oil, and salt in a large bowl. Add yeast mixture and beat until smooth. Stir in additional flour until the dough begins to form a ball and becomes easy to handle. Place the dough on a lightly floured pastry cloth and knead until the dough is smooth and elastic (8—10 minutes).* Place the dough in a greased bowl, cover it and let it rise in a warm spot until dough doubles in size (approx. 1 hour). Punch down dough and knead it again. Allow to rise 20—30 minutes. Roll the dough into a circle, forming a 1/4 inch rim around the edges. Bake with toppings on your preheated pizza stone that has been sprinkled with cornmeal at a minimum of 450 deg. F until crust is golden brown.

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Old 11-21-2009, 01:57 PM   #3
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Quote:
Originally Posted by HighPlainsDrifter View Post
1 package active dry yeast
1 cup warm water
1 1/2 teaspoons sugar
3-4 cups all-purpose flour
2 tablesoones olive oil
1 teaspoon salt
Dissolve yeast in water with sugar and allow to proof. Mix 2 cups flour, oil, and salt in a large bowl. Add yeast mixture and beat until smooth. Stir in additional flour until the dough begins to form a ball and becomes easy to handle. Place the dough on a lightly floured pastry cloth and knead until the dough is smooth and elastic (8—10 minutes).* Place the dough in a greased bowl, cover it and let it rise in a warm spot until dough doubles in size (approx. 1 hour). Punch down dough and knead it again. Allow to rise 20—30 minutes. Roll the dough into a circle, forming a 1/4 inch rim around the edges. Bake with toppings on your preheated pizza stone that has been sprinkled with cornmeal at a minimum of 450 deg. F until crust is golden brown.
That's pretty much the same recipe I use, except I put the dough into a zip top bag after the first rise and toss in the fridge over night. Take the dough out of the fridge about a half hour before you want to make the pizza and then roll out, top, and bake. This method gives you a chewier crust.
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Old 11-21-2009, 02:04 PM   #4
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Here's what I use:

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1 C warm (100-110°) water
1 T white sugar
1-1/2 tsp instant yeast
3 T olive oil
1 tsp kosher salt
2-1/2 cups bread flour

Mix sugar, yeast, flour, and salt. While mixing add water and olive oil. Note: this skips proofing. If you're unsure about the viability of your yeast, proof by adding yeast to warm water and watch for foam to form.

When dough begins to form, turn out to a floured surface and knead for 10 minutes (or knead with a mixer dough hook for 6-7 minutes). Tear off a small piece, about the size of a golf ball, and make a small disk. Stretch the inside while working---if you can see light through a thin membrane, you're good. If it tears before you can create a membrane, knead more.

Let dough rise on counter for one hour; alternately, place dough ball in oiled bag and let rise in fridge overnight.
I really like the bread dough in this, creates a nice structure and is nice n' chewy.
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Old 11-21-2009, 02:16 PM   #5
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Here ya go:

http://www.pizzamaking.com/dough_calculator.html

Try, if at all possible, to get bread flour. It will really produce a nice chewy crust.

Here is what I get for a middle of the road 14" pizza pie:

Flour (100%): 277.69 g | 9.8 oz | 0.61 lbs
Water (55%): 152.73 g | 5.39 oz | 0.34 lbs
IDY (.3%): 0.83 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
Salt (2%): 5.55 g | 0.2 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Oil (1.5%): 4.17 g | 0.15 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
Sugar (1.5%): 4.17 g | 0.15 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Total (160.3%): 445.14 g | 15.7 oz | 0.98 lbs | TF = 0.102

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Old 11-21-2009, 02:20 PM   #6
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I highly recommend cold proofing as Dragontail says... not only does it effect the texture, it will develop a flavor that is unattainable by warm proofing.

And there is no need to proof instant yeast. It would be akin to making a starter for dry yeast in brewing. Just add it in, preferably with the dry ingredients.

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1.25 cups AP flour
.75 tsp kosher salt
.25 oz instant yeast or .3 oz active dry yeast
.5 cup warm water
This is the most simple recipe I use, but it needs to be cold proofed. I vary the salt levels by intended toppings. This is a very indistinct crust... best with fresh, strong flavored toppings. Perfect in a wood oven.

FireBrewers recipe, cold proofed, is what most people look for these days.
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Old 11-21-2009, 03:17 PM   #7
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1 1/3 cup warm water
1 package active dry yeast (2.25 tsps)
3.5 cups flour
2 tablespoon olive oil
pinch of salt
1 tablespoon sugar

mix by hand (or with dough hook)
Kneed for 10 minutes (or with dough hook)
cover with oiled clingfoam, and let rise for 1 hr or until double in size.
should make 2 pizza's.
Good idea to get some cornmeal to kneed the dough in after it has risen, lends a good flavor to the crust, and can also be used to prevent it from sticking to the pan.
Cook at 475 for 10-15 min.

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Old 11-21-2009, 03:41 PM   #8
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I think it tastes much better if you let it proof in a refrigerator overnight, but if you're in a hurry you can just let it rise for an hour or two, punch it down, then let it rise again.

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Old 11-21-2009, 03:50 PM   #9
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Now you've got me making pizza!! I am using the recipe I posted above basically (doubled):









I wish I had time to cold proof, but unfortunately I was very lazy last night and didn't do it. I typically try to cold proof the dough whenever possible.

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Old 11-21-2009, 08:35 PM   #10
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wife and i like using cressiant rolls for thin crust. just roll the cressiant rolls out flat and lay them side to side and add your toppings.

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