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pizza dough recipe

koshfoodie Nov 12, 2011 01:41 PM

looking for a great dough recipe. any recommendations?

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  1. r
    rodeo RE: koshfoodie Nov 12, 2011 01:49 PM

    first thing you need to decide is what kind of pizza do you want to make. i know there might be to much information, but try pizzamaking.com

    3 Replies
    1. re: rodeo
      koshfoodie RE: rodeo Nov 15, 2011 03:45 PM

      Hey All,

      Thanks for the replies!

      I am planning on making this pizza on the bbq on a pizza stone. I am looking to make a crust that is quite flavourful and 'stretchy'


      1. re: koshfoodie
        scott123 RE: koshfoodie Nov 15, 2011 06:45 PM

        Getting great pizza out of a BBQ is about a hundred times harder than an oven. It's very difficult to get the heat from below up and over the pizza so the top cooks at the same rate as the bottom of the pie.

        1. re: koshfoodie
          Lagunamaniac RE: koshfoodie Feb 14, 2012 10:48 AM

          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.

      2. todao RE: koshfoodie Nov 12, 2011 07:47 PM

        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.

        1. t
          truman RE: koshfoodie Nov 14, 2011 01:15 PM

          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.
          Add toppings.
          Bake at 425 for 15-18 min.

          1. dave_c RE: koshfoodie Nov 14, 2011 01:33 PM

            I use the recipe out of "The Bread Baker's Apprentice". The pizza dough is probably on the web.

            1. Bada Bing RE: koshfoodie Nov 14, 2011 02:23 PM

              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).

              3 Replies
              1. re: Bada Bing
                rodeo RE: Bada Bing Nov 14, 2011 02:36 PM

                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.

                1. re: rodeo
                  Bada Bing RE: rodeo Nov 14, 2011 02:46 PM

                  Did you mean to reply to the OP?

                  I was seconding you, but addressing the OP. Sorry for any confusion.

                2. re: Bada Bing
                  scott123 RE: Bada Bing Nov 15, 2011 06:43 PM

                  If someone says "I like NY style pizza and want to recreate it at home," I have lightning fast answers :)

                3. s
                  suburban_mom RE: koshfoodie Nov 15, 2011 07:25 PM

                  I like Mark Bittman's recipe from "How to Cook Everything". It even freezes well.

                  1 Reply
                  1. re: suburban_mom
                    kentuckycook RE: suburban_mom Nov 15, 2011 09:34 PM

                    +1 on Mark Bittman's recipe. http://content.markbittman.com/node/176

                    I always add a touch of sugar. This one is just so easy and I freeze it in single-serving balls.
                    Being a college student means often cooking for one so freezing it is a lifesaver

                  2. p
                    Phoebe RE: koshfoodie Nov 16, 2011 10:51 AM

                    This recipe first appeared in Bon Appetit's '97 July barbecue issue and has been my "go-to" ever since. I can't tell you how many friends and family I've cooked this for, always having the recipe requested. No need to use a pizza stone. It goes directly on the grill, and is truly fantastic!!! Please try it at least once.


                    1 cup warm water (105* to 115*)

                    1 Tblsp sugar

                    1 pkg dry yeast

                    3 Tblsp EVOO

                    3 cups A.P. flour (or more)

                    1 1/2 tsp salt

                    1 Tblsp chopped fresh rosemary (I use more, about 2 Tblsp)

                    Combine water & sugar in a bowl. Sprinkle yeast over, let stand til foamy, about 5 min. Add oil, then 3 cups flour and salt. Mix, til dough comes together and turn out onto a lightly floured surface. Sprinkle w/ rosemary and knead dough til smooth & elastic. (Add more flour, if dough is sticky.) Place in an oiled bowl, turn to coat. Cover w/ plastic wrap, then a towel & let sit 1 hour, til dough has doubled. (To test dough, a depression should remain.) Divide dough into 4 equal pieces. On a lighlty floured surface, stretch out each to a 9 inch round (Too much flour will toughen the dough.)

                    To Grill:

                    No need to oil the grill. The dough will not stick. Grill rounds (2 at a time) over medium heat, til dough puffs up and the underside is crisp & golden (not black), about 3 minutes. Turn rounds over and grill 1 minute longer. Transfer to a baking sheet w/ the well-grilled side up. (This is your side for toppings.) Add whatever toppings, and return to grill. Close grill lid, and grill til cheese melts. Repeat for other 2 rounds. Enjoy!

                    1. iL Divo RE: koshfoodie Feb 14, 2012 11:37 AM

                      olive oil
                      basic ratios
                      roll out
                      in oven

                      1. Antilope RE: koshfoodie Mar 2, 2012 11:44 PM

                        I've found if you let the pizza dough (whatever recipe) rise for 8 hours in a warm place before using, it develops a delicious yeasty flavor. After the 8 hour rise, I sometimes place the dough in a zip lock bag in the fridge overnight. This develops even more flavor. The pizza dough treated in this manner fills the house with a delicious smell during baking and tastes even better.

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