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.
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.)
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!
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.