Best Pizza Dough recipe (non-breadmaker)

[elproducto]

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

Looking for the best recipe!

 

[Lucky_Chicken]

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]

Interesting ingredients.. thanks!

 

[brettwasbtd]

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

 

[elproducto]

Def. hand neading.

 

[Jacob_Marley]

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]

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]

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]

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]

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.

 

[brettwasbtd]

pizzamaking.com will probably provide you with more than enough info

I like thin crust and do something close to the following

1 1/4 cup flour, 4 oz warm water, 1/2 oz veggie oil, 1/4 tsp salt, 1/2 tsp sugar, 1/4 tsp IDY. This makes one 11-12 inch thin crust pizza. I double, triple, the recipe depending on how many i want. A lot of times this will leave the dough a little too wet and I will add bits of flour here and there until It feels right. With my dough I like to put it in the fridge for 24 hours or longer and then pull it out 4-5 hours prior to cooking. This is usally more cause it works in my favor. You can also make the dough 2-3 hours prior to cooking.

The real key to good pizza at home I beleive is getting that stone NICE and HOT. I like to put it in 30 minutes or so at 500* prior to putting a pizza on it. I keep my sauce simple, 1 can diced tomatoes drained, 1 can small tomato sauce, some oregano, pinch of salt and pinch of sugar. the wife is allergic to garlic, so italian all has to be custom made in my home

Here is a pic, its actually not a good one, but all that I had on my phone!

 

[JonK331]

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.

Thanks!

 

[EllisTX]

I've made this dough and sauce recipe numerous times. It's never failed me and is always a hit. http://www.thefreshloaf.com/recipes/pizza

 

[KingBrianI]

I've had good results using the recipe and technique described here:

Jeff Varasano's NY Pizza Recipe

The forum pnj linked to is also very helpful.

 

[Lucky_Chicken]

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.

I impress myself... spot on memory.

guess I shouldn't be too surprised I make it every Sunday!

PS: this makes 2 pies

 

[bgeek]

I've had good results using the recipe and technique described here:

Jeff Varasano's NY Pizza Recipe

The forum pnj linked to is also very helpful.

+1 This is the best pizza dough I've ever used.

 

[Fijidave12]

I always use Peter Reinhart's recipe from Bread Baker's Apprentice, but it is a much wetter dough than most, suited for a mixer for the initial kneading phase (but I've done it a number of times with a wooden spoon). I'll work it on the bench for a few minutes towards the end and give it a cold proof overnight to help develop the flavor. It makes a fantastic thin crust with the higher moisture content of the dough. As mentioned, the high cooking temp is key, so whenever possible, I put the pizza stone on the grill which allows me to cook the pizza well above 550F, usually around 800-850F.

I have also converted over to using a raw sauce (canned tomatoes, garlic, red onion, parm, salt, olive oil, basil--with a stick blender) with cheese on the bottom layer topped with the sauce and the remaining toppings. The sauce becomes a "topping" this way as well, which I much prefer.

 

[pnj]

I have also converted over to using a raw sauce ,canned tomatoes

what makes it raw?

 

[Fijidave12]

I don't cook the sauce down before putting it on the pizza. I take the raw veg, cheese, olive oil, and salt and then blend it down before using it. The high cooking temp cooks the "raw" vegetal flavor out of the onions/garlic but still leaves a bright tasting sauce. I layer the fresh mozz on the dough and then spoon the sauce over top of it, layered with the other toppings, with grated parm/romano and then a bit of olive oil over the whole pie. Only thing with the raw sauce is that there is more moisture to it than a cooked sauce, so it needs to be used a little more sparingly so it doesn't cause for a soggy crust; but usually the mozz beneath the sauce prevents this from happening.

 

[pnj]

I see. There is a 'diet' that some people do that is called raw, where the food isn't cooked so I was kind of confused because you use cooked tomatoes....

 

[Fijidave12]

Ahh, understood...yeah it's not associated with a raw food diet. The tomatoes are canned, so they have been processed. I just don't simmer the sauce on the stove top. I don't have the bollocks to attempt a true raw food diet.

 

[Sean]

I've had good results using the recipe and technique described here:

Jeff Varasano's NY Pizza Recipe

The forum pnj linked to is also very helpful.

That dude is crazy!

Baker's percent is great. He has a lot of good tips, good read.

 

[Sean]

Followed this guy's advise tonight, very, very nice. Best pizza I nave ever made.

Thanks for the link gents!

 

[Sean]

I did not cut the lock off my oven so this was cooked at 550, not 800. Something about insurance and fire held me back.

 

[EllisTX]

That looks awesome!!

 

[Evets]

Nice! Here are two pies I made last night. The first is just a basic N.Y. syle cheese pizza. The second pie is topped with a garlic-alfredo sauce, sliced meatballs and caramelized onion.

 

[Fijidave12]

Lookin really good! It may be time to make up a couple pizzas :rockin:

 

[cedar_lake]

If you like pizza and making it at home, buy a mixer. I bought mine when I was a year out of college and have had it for 11 years now and I don't regret such a big outlay ever.

4 cups of flour (more or less, I just scoop and guesstimate)
1.5 cups lukewarm water
2tsp salt
2tsp sugar
2 tsp olive oil
2 tsp dry yeast

All in the Kitchenaid. I'll proof my yeast in the water if I'm not sure it's good, but if I'm using a bag of yeast (buy a big bag from Costco and keep it in the freezer, way cheaper than jars/packets) that has worked well already I don't bother.

Flip the mixer on low with a dough hook and watch the dough come together. If it looks a little dry don't worry, if it looks way dry (not forming a ball within a minute or so) hit it with a little more water (the sooner you do this the better)

Let the mixer go for about 20 minutes. Take the dough wad out and work it with your hands. if you have the right consistency, you should be able to work it into a ball by pulling the top of the dough wad down and stuffing dough back into the wad with your upturned fingers. Hard to describe, but imagine holding your hands palms up with your thumbs pointing away and you'll get it. Cut that wad in half and make each half into a ball as described above.

Put a dime-size bit of olive oil into each of two containers for rising (I like round containers with flat bottoms, mine are "frigoverre." The containers should hold 3X more volume than the unrizen dough takes up. One wad of dough in each, "seam" side down.

Let these rise in the fridge overnight to 24 hours. Take them out an hour before you want pizza. Heat the oven to 500-550 If you have a stone and a peel, awesome. If you don't, get some 16" pizza screens at least.

Stretch the dough by hand. Don't use a rolling pin, you lose too many bubbles that way. The side that was on the bottom in the rising container should be the top of your stretched dough. Top it how you want it. One pie at a time in the oven. Check at 7 minutes, give it a few more if it needs it.

 

[MrSpiffy]

Here's the recipe I've been using, as of late:
Mario Batali's pizza dough

The wine and honey really give it a nice flavor.

 

[teddy4xp]

The latest bon appetite has a no knead dough that they swear by....i am very curious about it. I'm going to give it a shot asap