pizza dough recipe
looking for a great dough recipe. any recommendations?
I turned my gas grill into an excellent pizza oven that can reach 750 degrees F. It's a 30 inch wide grill. I placed ten house bricks on the grill in two rows of 5 each with no space between them. I placed a pizza stone on top of these bricks. I used another 8 bricks to build a wall on each side of the pizza stone halfway between the stone and the sides of the grill. Total cost of bricks at Home Depot was about 4 bucks. I light all the burners and leave them on high for about 2 hours to preheat. It cooks a pizza perfectly in about 4 minutes.
Use stand mixer to blend 12 ounces of 12% protein (or higher) flour with 1 tsp instant yeast, 1 tsp salt and ounces of room temp. water to which you've added 1 Tablespoon of olive oil. You can use a 50/50p mix of AP flour and semolina flour if you have it. Knead in stand mixer with dough hook for 7 - 8 minutes. Dump out onto lightly floured surface, cover, allow to rest 20 minutes. Form into an oblong shape, stretch to elongate and fold one end up about 2/3 of the length; fold the other end over the first. Brush with olive oil, cover and allow to rest 20 - 30 minutes. Repeat that step 3 - 4 times, rolling it into a ball and allowing it to rest a total of about 45 minutes during the last sequence. Flatten the dough ball and form your pizza crust. Viola - top as you like.
If you use AP flour, make sure it's a national brand and not a regional brand that may contain less protein.
Very amateur but it's my go-to recipe.
2 C all-purpose flour (up to half whole wheat is fine)
1 pkg rapid rise yeast
1 t salt
1 T sugar
Pulse all this in a food processor until mixed.
Slowly pour in 2/3 c warm water mixed with 1 T oil (do this while the machine is running). Once it forms a ball, run for 1 min longer.
Transfer to oiled bowl and let it rise for about 35-40 min in a warm place.
Punch down, roll to about 16" circle, transfer to pizza stone dusted with cornmeal, and prick with a fork.
Bake at 425 for 15-18 min.
I use the recipe out of "The Bread Baker's Apprentice". The pizza dough is probably on the web.
Seconding Rodeo: can you say a bit about what kind of pizza you're seeking, and what, if any, you've tried? Maybe you're thinking, "What kind of question is that?" If so, you probably mean a simple American style pizza with red sauce, mozz cheese, and relatively substantial toppings. If so, we can give you pointers.
But if you're after a certain kind of thin crust with char like a brick oven style, or open to a pan pizza, etc., then the recipes and approaches do vary. Also, it matters whether you have or are willing to get an oven stone and a peel.
About pizzamaking.com, it's great but don't look for any quick answers there. Those people are perfectionist obsessives (I say that, liking them very much).
re: Bada Bing
Yea I'm sorry for being short, but I like cracker crust. The recipe for that type of crust is a lot different than what you are probly looking for. Now after I say that I have got into the pizza business, making 60-80 pizzas one night a week. I have a 2 stone pizza oven that I use for my pizza nights at the bar. The dough for those pizzas is different than what you should want for your home oven, I cook those pizzas about 850-900 degrees.