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Nov 12, 2011 01:41 PM

pizza dough recipe

looking for a great dough recipe. any recommendations?

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  1. 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

    3 Replies
    1. re: rodeo

      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

        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

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

            1. 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, 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

                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

                  Did you mean to reply to the OP?

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

                2. re: Bada Bing

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